Hboub

Hboub is a famous dessert in Syria made of wheat berries. There are two versions of Hboub, the one prepared in Hama and Damascus which differs from Hboub prepared in Aleppo. The recipe here is for Hboub of Hama and Damascus, made of peeled wheat berries cooked with rice, dried chickpeas, dried fava beans, dried white beans, almond halves, sugar, ground anise seeds, and ground fennel seeds. These are garnished with ground anise seeds, ground fennel seeds, desiccated coconut, almond flakes, slivered pistachios and sugar coated fennel seeds.

Hboub is usually prepared in the celebration of Mawlid “Birth of the Prophet Mohammed”.

 

Ingredients

30 g dried chickpeas

less than 1/8 tsp qelo,

to soak chickpeas

50 g peeled wheat berries

30 g Egyptian short grain rice

Syrian Eggplant Stew (Kawaj)

Eggplant stew is a popular vegetarian dish in Syria and the Levant area, Lebanon, Jordan and Palestine. It is called kawaj . It’s full of flavor and color and it is served as a main dish.

Kawaj combines all the best of summer vegetables in a delicious way . Eggplant, bell peppers, potatoes, and onions are roasted together with fresh tomato sauce to make a succulent meal that will be a favorite for the whole family.

To take advantage of the flavor from in-season tomatoes, we make a sauce to coat all of the veggies, as opposed to just adding chopped tomatoes. It’s an uncommon but necessary step that makes all of the difference.

Eggplant stew is very rich in benefits because it contains all nutrients.

 

Ingredients:

2 large eggplants, peeled and cut in 1½-inch pieces

4 potatoes, peeled and cut in 1-inch pieces

1 medium onion coarsely grated

½ cup vegetable oil or olive oil

Burghul bl jaj (Chicken Bulgur Pilaf)

Bulgur is a staple diet in Syria, Middle East and the Mediteeranean, it is also common in India,.It is made from whole grains that have been steamed, hulled, dried, crushed and sorted by size. Bulgur can be stored for several months without spoiling.

Bulgur is packed with fiber and is low in calories.

burghul bl jaj, a traditional Syrian dish of fragrant chicken and bulgur wheat, is the perfect dish as it has protein, veg, filling and nourishing grains and fragrant spices. This makes a comforting lunch or dinner that the whole family can enjoy!!

 

Ingredients

2 tbsp olive oil

3 cardamom pods

3 cloves

1 cinnamon stick

1 tbsp of cumin seeds

1 tsp of mixed spices

Zaatar Swirls

A quick, easy, delicious and fun appetizer that will please anyone including those little ones! Zaatar mix is rolled in a doughand and cut into swirls.

Zaatar is an herb mixture of thyme, sumac and sesame, it is popular in Syria and Middle Eastern.

Zaatar has some truly impressive health benefits, including its ability to improve the immune system, boost skin health, build strong bones, increase circulation, clear out the respiratory tracts, soothe inflammation, boost energy, improve mood, and aid memory.

 

Ingredients

1 recipe of (Savory Dough) or one ready pizza crust or one puff pastry sheet

1/2 cup zaatar

1/4 cup olive oil

Shanklish salad

Shanklish is the only "blue" cheese of Syria and Lebanon. It is blue because the cheese is left to age and develop a mould layer on the surface.

Proper Shanklish making is a complicated lengthy process. It starts by turning milk into yoghurt. The yoghurt is placed in a large container and shaken continuously for a good period of time to separate the butter that is then skimmed away. This creates a thinskimmed yoghurt called "Shenineh". The next step is to slowly heat the shenineh until it curdles. These curds are then drained in a cheese cloth for few hours to create "Arisheh", a delicately flavoured crumbly white cheese. Arisheh is then salted generously and rolled into tennis-ball sized cheese balls.

These are then dried in the sun for a week. When dried shanklish balls are placed in airtight jars and left in the dark to mature, they will develop a mouldy layer on the surface. Once the desired aging time is reached the cheese balls are rinsed and dried to remove the mould. Shanklish balls are finished by rolling them in dried zaatar or a thyme layer.