Because of its wine content, this is a dish valued primarily by Christians in the region (wine is forbidden to Moslems). The truth is, however, that even Moslems can enjoy the dish because by the end of the cooking process, all of the alcohol in the wine has evaporated and what is left is the concentrated flavor of the grape.
ESSENTIALS:
degree of difficulty : 3
relative cost : 3
possible day ahead preparation : y
storing : refrigerate
freezing : y
reheating : Reheat over medium heat on a stove top.
tips :
serving suggestion :
You can use pig tongue if lamb tongue is not available. Serve with plenty of white rice.
TIME:
prep time : 01:00
cook time : 02:30 - 03:00
!! 62 Ataòf - Pancakes
ING:
Servings: about 20 pancakes
Fresh [yeast] 1/2 oz
[Sugar] 1 tsp
Warm water 2 cups
Plain [flour] 2 cups
Oil for frying
@
TOOLS:
[Bowls] 2
[Flour sifter]
[Whisk]
[Pastry brush]
Non-stick [frying pan]
[Spatula]
INFO:
Pancakes of every form and shape are considered luxury foods throughout Jordan, Syria and Lebanon. This recipe for sweet pancakes is ancient in origin and, to this day, has remained unchanged. These pancakes, dipped in syrup, are especially savored following the long fast of Ramadan.
ESSENTIALS:
degree of difficulty : 2
relative cost : 1
possible day ahead preparation : y
storing : refrigerate
freezing : n
reheating : n
tips :
serving suggestion :
Serve the ataòf with very strong, unsweetend tea.
TIME:
prep time : 00:45
!! 63 Ataòf Mihshi - Stuffed Pancakes
ING:
Servings: about 20 pancakes
Pancakes:
Fresh [yeast] 1/2 oz
[Sugar] 1 tsp
Warm water 2 cups
Plain [flour] 2 cups
Oil for frying
Nut Stuffing:
Coarsely ground [walnuts] 1 1/3 cups
Coarsely ground [almonds] 1/3 cup
[Sugar] 3 tbs
Ground [cinnamon] 2 tbs
Cheese Stuffing:
[Ricotta] 9 oz
[Lemon] zest from 1/4 lemon
Ground [cinnamon] 1/2 tsp
@
TOOLS:
[Bowls] 2
[Flour sifter]
[Whisk]
[Brush]
Non-stick [frying pan]
[Spatula]
INFO:
Pancakes of every form and shape are considered luxury foods throughout Jordan, Syria and Lebanon. This particular version is often served to pregnant women in the belief that it will encourage the healthy growth of the child they are carrying.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : y
storing : refrigerate
freezing : n
reheating : n
tips :
serving suggestion :
Serve the stuffed ataòf with very strong, unsweetend tea.
TIME:
prep time : 01:00
cook time : 00:03
!! 64 Atar - Scented Syrup
ING:
Servings: syrup for about 20 pancakes
[Sugar] 3 cups
Water 2 1/2 cups
[Lemon] juice 1 tsp
Lemon rind from 1/2 lemon
[Rose water] or [orange water] 2 tbs
or [cinnamon] stick 1
@
TOOLS:
[Saucepan]
[Wooden spoon]
INFO:
Syrians adore foods that are perfumed, and many believe that eating such dishes can elevate them to a higher spiritual plane.
ESSENTIALS:
degree of difficulty : 1
relative cost : 1
possible day ahead preparation : y
storing : refrigerate
freezing : n
reheating : n
tips :
serving suggestion :
This scented syrup should be poured over the ataòf, or simply served on the side and used for dipping.
TIME:
prep time : 00:25
!! 65 Kibbeh Bil Sanieh - Baked Stuffed Kibbeh in a Tray
ING:
Servings: 2 people
Kibbeh Dough:
[Bulgur] 3/4 cup
Very cold lean [lamb] 6 oz
Chopped small [onion] 1
[Salt] and freshly ground pepper to taste
Stuffing:
[Olive oil] 1 tbs
Finely chopped small [onion] 1
Ground [lamb] 4 oz
[Pine nuts] 1/4 cup
[Salt] and freshly ground pepper to taste
Ground [cinnamon] 1/4 tsp
Ground [allspice] 1/4 tsp
Ground [cardamom] 1/4 tsp
Melted [butter] 2 tsp
[Chicken stock] 3 tbs
[Lemon] wedges for garnish
Fresh [parsley] for garnish
[Tomato] wedges for garnish
[Yogurt] for garnish
@
Servings: 4 people
Kibbeh Dough:
[Bulgur] 1 1/2 cups
Very cold lean [lamb] 12 oz
Chopped medium [onion] 1
[Salt] and freshly ground pepper to taste
Stuffing:
[Olive oil] 2 tbs
Finely chopped medium [onion] 1
Ground [lamb] 7 oz
[Pine nuts] 1/2 cup
[Salt] and freshly ground pepper to taste
Ground [cinnamon] 1/2 tsp
Ground [allspice] 1/4 tsp
Ground [cardamom] 1/4 tsp
Melted [butter] 1 tbs
[Chicken stock] 1/4 cup
[Lemon] wedges for garnish
Fresh [parsley] for garnish
[Tomato] wedges for garnish
[Yogurt] for garnish
@
Servings: 6 people
Kibbeh Dough:
[Bulgur] 2 cups
Very cold lean [lamb] 1 pound
Chopped medium [onion] 1
[Salt] and freshly ground pepper to taste
Stuffing:
[Olive oil] 2 tbs
Finely chopped large [onion] 1
Ground [lamb] 11 oz
[Pine nuts] 1/2 cup
[Salt] and freshly ground pepper to taste
Ground cinnamon 1/2 tsp
Ground allspice 1/4 tsp
Ground [cardamom] 1/4 tsp
Melted [butter] 2 tbs
[Chicken stock] 1/2 cup
[Lemon] wedges for garnish
Fresh [parsley] for garnish
[Tomato] wedges for garnish
[Yogurt] for garnish
@
Servings: 8 people
Kibbeh Dough:
[Bulgur] 2 3/4 cups
Very cold lean [lamb] 1 1/2 pounds
Chopped medium [onions] 1-2
[Salt] and freshly ground pepper to taste
Stuffing:
[Olive oil] 3 tbs
Finely chopped large [onions] 1-2
Ground [lamb] 14 oz
[Pine nuts] 3/4 cup
[Salt] and freshly ground pepper to taste
Ground [cinnamon] 3/4 tsp
Ground [allspice] 1/2 tsp
Ground [cardamom] 1/2 tsp
Melted [butter] 3 tbs
[Chicken stock] 3/4 cup
[Lemon] wedges for garnish
Fresh [parsley] for garnish
[Tomato] wedges for garnish
[Yogurt] for garnish
@
Servings: 10 people
Kibbeh Dough:
[Bulgur] 3 1/2 cups
Very cold lean [lamb] 1 3/4 pounds
Chopped medium [onions] 2
[Salt] and freshly ground pepper to taste
Stuffing:
[Olive oil] 3 tbs
Finely chopped large [onions] 2
Ground [lamb] 1 pound
[Pine nuts] 3/4 cup
[Salt] and freshly ground pepper to taste
Ground [cinnamon] 3/4 tsp
Ground [allspice] 1/2 tsp
Ground [cardamom] 1/2 tsp
Melted [butter] 3 tbs
[Chicken stock] 3/4 cup
[Lemon] wedges for garnish
Fresh [parsley] for garnish
[Tomato] wedges for garnish
[Yogurt] for garnish
@
Servings: 12 people
Kibbeh Dough:
[Bulgur] 4 cups
Very cold lean [lamb] 2 1/4 pounds
Chopped medium [onions] 2
[Salt] and freshly ground pepper to taste
Stuffing:
[Olive oil] 3 tbs
Finely chopped large [onions] 2-3
Ground [lamb] 1 1/4 pounds
[Pine nuts] 1 cup
[Salt] and freshly ground pepper to taste
Ground [cinnamon] 1 tsp
Ground [allspice] 1/2 tsp
Ground [cardamom] 1/2 tsp
Melted [butter] 1/4 cup
[Chicken stock] 1 cup
[Lemon] wedges for garnish
Fresh [parsley] for garnish
[Tomato] wedges for garnish
[Yogurt] for garnish
@
TOOLS:
[Bowls]
[Colander]
[Chef's knife]
[Cutting board]
[Food processor] or
heavy [mortar and pestle]
[Pepper mill]
[Frying pan]
[Wooden spoon]
[Baking dish]
[Pastry brush]
INFO:
Kibbeh has been popular for a long time; it was first mentioned in ancient Assyrian and Sumerian writings. This particular version is one of the easiest to make and tastiest to eat.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : y
storing : refrigerate
freezing : y
reheating : To reheat preheat the oven to 325í F. Cover the kibbeh and place in the oven for 15 minutes.
tips :
serving suggestion :
Serve with tahini, lemon wedges and pickles.
TIME:
prep time : 01:20
cook time : 00:50
!! 66 Yogurt Cheese - Labeneh
ING:
Servings: 8 people
[Yogurt] made from whole [milk] 1 1/2 quarts
[Salt] 2 tsp
@
TOOLS:
[Bowl]
[Wooden spoon]
[Muslin] or cotton
[Strainer]
[Sterilized glass jar]
INFO:
Yogurt is also consumed as labeneh, a slightly sour but enormously rich cheese made by draining the water from fresh yogurt and letting it ferment naturally. The mere act of entering nearly any home, caf( or restaurant is enough to ensure that within minutes a plate of labeneh, served with nothing more than olive oil and lemon juice will be placed in front of you, ideally with coarse country style bread, first used for spreading the yogurt and then for dipping into the oil that remains on the plate.
ESSENTIALS:
degree of difficulty : 1
relative cost : 1
possible day ahead preparation : y
storing : refrigerate
freezing : n
reheating : n
tips :
serving suggestion :
Spread the labeneh evenly over a plate. Sprinkle with olive oil and serve with pita bread, fresh vegetables and fried eggplant.
TIME:
prep time : 00:15
!! 67 Labeneh Makbus - Yogurt Cheese Balls
ING:
Servings: 8 people
[Yogurt] made from whole [milk] 1 1/2 quarts
[Salt] 2 tsp
[Olive oil] as needed
@
TOOLS:
[Bowl]
[Wooden spoon]
[Muslin] or cotton
[Strainer]
[Sterilized glass jars]
INFO:
As labeneh in its more liquid form is valued by men (who think it enhances their potency), many Jordanian and Syrian women eat labeneh balls because they think it gives them a better chance of producing male children.
ESSENTIALS:
degree of difficulty : 1
relative cost : 1
possible day ahead preparation : y
storing : To store, cover with olive oil and refrigerate
freezing : n
reheating : n
tips :
serving suggestion :
Cover with olive oil and serve with pita bread, fresh vegetables and fried eggplant.
TIME:
prep time : 00:20
!! 68 Fattoush - Toasted Bread Salad
ING:
Servings: 2 people
Pita [bread] pockets 1
Diced [cucumber] 1
Chopped spring [onions] small bunch
Chopped [parsley] small bunch
Chopped [mint] leaves 1-2
Torn arugula leaves small bunch, optional
Crushed [garlic] clove 1
[Lemon] juice from 1/2 lemon
[Salt] and freshly ground pepper to taste
[Sumac] 1/2 tsp
Diced [tomato] 1
Torn [lettuce] of choice 1/2 small head
@
Servings: 4 people
Pita [bread] pocket 1
Diced [cucumbers] 2
Chopped spring [onions] small bunch
Chopped [parsley] small bunch
Chopped [mint] leaves 2-3
Torn arugula leaves small bunch, optional
Crushed [garlic] cloves 2
[Lemon juice] from 1 lemon
[Salt] and freshly ground pepper to taste
[Sumac] 1 tsp
Diced [tomatoes] 2
Torn [lettuce] of choice 1 small head
@
Servings: 6 people
Pita [bread] pockets 1-2
Diced [cucumbers] 3
Chopped spring [onions] small bunch
Chopped [parsley] small bunch
Chopped [mint] leaves 3-4
Torn arugula leaves small bunch, optional
Crushed [garlic] cloves 3
[Lemon] juice from 1 1/2 lemons
[Salt] and freshly ground pepper to taste
[Sumac] 1 1/2 tsp
Diced [tomatoes] 3
Torn [lettuce] of choice 1 medium head
@
Servings: 8 people
Pita [bread] pockets 2
Diced [cucumbers] 4
Chopped spring [onions] medium bunch
Chopped [parsley] medium bunch
Chopped [mint] leaves 4-6
Torn arugula leaves medium bunch, optional
Crushed [garlic] cloves 4
[Lemon] juice from 2 lemons
[Salt] and freshly ground pepper to taste
[Sumac] 1 1/2 tsp
Diced [tomatoes] 4
Torn [lettuce] of choice 2 medium heads
@
Servings: 10 people
Pita [bread] pockets 2-3
Diced [cucumbers] 5
Chopped spring [onions] medium bunch
Chopped [parsley] medium bunch
Chopped [mint] leaves 5-7
Torn arugula leaves medium bunch, optional
Crushed [garlic] cloves 5
[Lemon] juice from 2 1/2 lemons
[Salt] and freshly ground pepper to taste
[Sumac] 2 tsp
Diced [tomatoes] 5
Torn [lettuce] of choice 3 medium heads
@
Servings: 12 people
Pita [bread] pockets 3
Diced [cucumbers] 6
Chopped spring [onions] medium bunch
Chopped [parsley] medium bunch
Chopped [mint] leaves 6-8
Torn arugula leaves medium bunch, optional
Crushed [garlic] cloves 6
[Lemon] juice from 3 lemons
[Salt] and freshly ground pepper to taste
[Sumac] 1 tbs
Diced [tomatoes] 6
Torn [lettuce] of choice 2 large heads
@
TOOLS:
[Chef's knife]
[Cutting board]
[Bowl]
[Garlic press]
[Wooden spoon]
[Juicer]
Small jar with a lid
[Pepper mill]
INFO:
For many centuries this salad was a favorite among Syrian peasants. It was only about fifty years ago that this dish began to appear in "better homes," when people realized that the bread added a richness and a highly pleasant texture to what might otherwise be a rather boring salad. Today this is a very fashionable dish in caf('s throughout Europe, especially in Italy and France.
ESSENTIALS:
degree of difficulty : 1
relative cost : 1
possible day ahead preparation : n
storing : n
freezing : n
reheating : n
tips :
serving suggestion :
Serve with fresh bread.
TIME:
prep time : 00:45
!! 69 Tabbuleh - Bulgur Salad
ING:
Servings: 4-8 people
Fine [bulgur] 1 cup
Fresh [lemon] juice 1/4 cup
[Olive oil] 1/4 cup
[Salt] and freshly ground pepper to taste
Finely chopped [parsley] 2 large bunches
Finely chopped [mint] 1 medium bunch
Chopped spring [onions] 2/3 cup
Diced [tomatoes] 3
[Lettuce] for garnish
@
TOOLS:
[Chef's knife]
[Cutting board]
[Bowl]
[Pepper mill]
[Strainer]
[Juicer]
INFO:
Combining the freshest and tastiest ingredients, this extraordinarily delicious salad is a nutritionist's dream, containing nearly all of the vitamins, minerals and proteins needed by most people. Better yet, many people of the region are convinced that eating it adds to their mental quickness and makes them more popular with members of the opposite sex.
ESSENTIALS:
degree of difficulty : 1
relative cost : 1
possible day ahead preparation : n
storing : Store at room temperature
freezing : n
reheating : n
tips :
serving suggestion :
Serve with extra lemon juice and olive oil on the side.
TIME:
prep time : 00:30
!! 70 Kibbeh Stuffed with Lamb and Nuts
ING:
Servings: 2 people
Shell:
Fine [bulgur] 1/2 cup
Ground lean [lamb] 5 oz
Peeled and diced small [onion] 1/2
[Salt] and freshly ground pepper to taste
[Nutmeg] a pinch
Cayenne a pinch
Stuffing:
[Olive oil] 2 tsp
Chopped small onion 1/2
Ground shoulder of [lamb] 4 oz
Water 1/4 cup
Nutmeg a pinch
Ground [clove] a pinch
[Cinnamon] a pinch
Salt and freshly ground pepper to taste
Toasted [pine nuts] 1/4 cup
Chopped [parsley] small bunch
Drained [yogurt] or double [cream] 1 tbs
Oil for frying
[Lemon] wedges for garnish
[Tahini] sauce as needed
@
Servings: 4 people
Shell:
Fine [bulgur] 1 cup
Ground lean [lamb] 9 oz
Peeled and diced small [onion] 1
[Salt] and freshly ground pepper to taste
[Nutmeg] a pinch
Cayenne a pinch
Stuffing:
[Olive oil] 1 tbs
Chopped small onion 1
Ground shoulder of [lamb] 7 oz
Water 1/2 cup
Nutmeg a pinch
Ground [clove] a pinch
[Cinnamon] a pinch
Salt and freshly ground pepper to taste
Toasted [pine nuts] 1/3 cup
Chopped [parsley] small bunch
Drained [yogurt] or double [cream] 2 tbs
Oil for frying
[Lemon] wedges for garnish
[Tahini] sauce as needed
@
Servings: 6 people
Shell:
Fine [bulgur] 1 1/2 cups
Ground lean [lamb] 13 oz
Peeled and diced medium [onion] 1
[Salt] and freshly ground pepper to taste
[Nutmeg] a pinch
Cayenne a pinch
Stuffing:
[Olive oil] 1 tbs
Chopped medium onion 1
Ground shoulder of [lamb] 10 oz
Water 3/4 cup
Nutmeg a pinch
Ground [clove] a pinch
[Cinnamon] a pinch
Salt and freshly ground pepper to taste
Toasted [pine nuts] 1/2 cup
Chopped [parsley] medium bunch
Drained [yogurt] or double [cream] 3 tbs
Oil for frying
[Lemon] wedges for garnish
[Tahini] sauce as needed
@
Servings: 8 people
Shell:
Fine [bulgur] 2 cups
Ground lean [lamb] 1 pound
Peeled and diced small [onions] 2
[Salt] and freshly ground pepper to taste
[Nutmeg] 1/4 tsp
Cayenne 1/4 tsp
Stuffing:
[Olive oil] 2 tbs
Chopped small onions 2
Ground shoulder of [lamb] 14 oz
Water 1 cup
Nutmeg 1/4 tsp
Ground [clove] 1/4 tsp
[Cinnamon] 1/4 tsp
Salt and freshly ground pepper to taste
Toasted [pine nuts] 2/3 cup
Chopped [parsley] medium bunch
Drained [yogurt] or double [cream] 1/4 cup
Oil for frying
[Lemon] wedges for garnish
[Tahini] sauce as needed
@
Servings: 10 people
Shell:
Fine [bulgur] 2 1/2 cups
Ground lean [lamb] 1 1/2 pounds
Peeled and diced small [onions] 2-3
[Salt] and freshly ground pepper to taste
[Nutmeg] 1/4 tsp
Cayenne 1/4 tsp
Stuffing:
[Olive oil] 2 tbs
Chopped small onions 2-3
Ground shoulder of [lamb] 1 pound
Water 1 1/4 cups
Nutmeg 1/4 tsp
Ground [clove] 1/4 tsp
[Cinnamon] 1/4 tsp
Salt and freshly ground pepper to taste
Toasted [pine nuts] 3/4 cup
Chopped [parsley] large bunch
Drained [yogurt or double [cream 1/4 cup
Oil for frying
[Lemon] wedges for garnish
[Tahini] sauce as needed
@
Servings: 12 people
Shell:
Fine [bulgur] 3 cups
Ground lean [lamb] 1 3/4 pounds
Peeled and diced small [onions] 3
[Salt] and freshly ground pepper to taste
[Nutmeg] 1/2 tsp
Cayenne 1/2 tsp
Stuffing:
[Olive oil] 2 tbs
Chopped small onions 3
Ground shoulder of [lamb] 1 1/4 pounds
Water 1 1/2 cups
Nutmeg 1/2 tsp
Ground [clove] 1/2 tsp
[Cinnamon] 1/2 tsp
Salt and freshly ground pepper to taste
Toasted [pine nuts] 1 cup
Chopped [parsley] large bunch
Drained [yogurt] or double [cream] 1/4 cup
Oil for frying
[Lemon] wedges for garnish
[Tahini] sauce as needed
@
TOOLS:
[Chef's knife]
[Cutting board]
[Food processor]
[Pepper mill]
[Frying pan]
[Wooden spoon]
Deep frying pot
[Slotted spoon]
INFO:
Kibbeh has been popular for so long that it was first mentioned in ancient Assyrian and Sumerian writings. This particular version is one of the easiest to make and tastiest to eat.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : y
storing : refrigerate
freezing : y
reheating : To reheat preheat the oven to 325í F. Cover the kibbeh and place in the oven for 15 minutes.