Halawet el-jibn

Halawet el-jibn (cheese confection) a delectable Syrian dessert made from Semolina soft rolls, sweet cheese dough that gets stuffed with clotted cream, and crowned with pistachios.  A drizzle of syrup flavored with orange blossom and rose water puts the final seal of perfection. This delicate confection originated in the city of Hama in Syria about 60 years ago, though it is sometimes claimed to be the city of Homs, where it is considered a specialty.  It is found in other regions in the Middle East, including Lebanon and Turkey, and other countries around the world.

Today some shops add pieces of ice cream to halawet el-jibn in the summer to give it a  more delicious taste



For the syrup:

1- 2 cups sugar

2- 1 cup water

3- 1/2 teaspoon lemon juice


Molokhyeh is the leaves of Corchorus olitorius, commonly known as (Nalta jute or tossa jute). It is popular in the Middle East, East Africa and North African countries. Mulukhiyah is rather bitter and generally eaten cooked not raw or as a soup. Most people think that mulukhiya's originates from Ancient Egypt but there is evidence that India is the source of it.

The health benefits of Mulukhiyah are many, the leaves are rich in Folic acid, beta-Carotene, Iron, Calcium, Vitamin C and more than 32 vitamins, minerals and trace elements.

There are two stories that explain the naming:

Bamia Stew, Syrian traditional summer plate

Okra known as "Bamia" is a traditional Mediterranean summer vegetable, really delicious and very tasty.It can be served in so many ways for example with lamb stew and plain rice or as salad that could form a cold entrée (starter).

Bamia varieties can be found fresh in Syrian markets (Baby Bamia, Deiria Bamia from Deir al-Zour, and Red Bamia), but in Europe they can only be found in Oriental shops dried or frozen.

You can make a vegetarian dish by adding olive oil with lemon juice, onions, and garlic to the fried and bamia; as a part of a great healthy diet.This dish is eaten cold.

It could as well be a main dish served with cubic meat slices and tomato paste with plain rice.


Green beans are popular in Syria and all over the Middle East. The dish can be a healthy, fast, easy vegetarian/vegan perfect side dish for lunch or dinner that goes with almost any meal.

There are two ways to cook green beans either as a dish eaten with meat and rice or its vegetarian version where the beans are cooked in oil


1 kg green beans

4 Tbsp tomato paste

Harra bi Isbaou

Harra bi isbaou translates as “burnt fingers” and it is originally from Aleppo, Syria.

It is a traditional Syrian recipe made of lentils, pasta (small Italian pasta is most commonly used today) and topped with crispy onions and bread.

It is served as an appetizer in family gatherings, but it’s important that the dish be served with all of its garnishes.

They say it’s called harra bi isbaou because the peasants who invented it couldn’t wait for it to cool down to eat it, so they burned their fingers and so as a precaution it is now eaten cold.

Traditionally, a part of the pasta is cooked with the lentils while another part is cut into small circles, fried and used as a topping. Nowadays, pita bread is used as a topping instead to save time and fettuccine pasta is used instead of making dough from scratch.