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Spinach and Meat Stew

Spinach is believed to be of Persian origin. By the 12th century, it spread across Europe, and it is a tender leafy green plant. Its leaves are consumed fresh, frozen, canned or dried.

Spinach has been a versatile and commonly used vegetable in the Syria. Eating and preparing spinach is simple and easy, since it tastes good raw or cooked. It can be easily incorporated into many dishes. It is easy to serve raw spinach in salads or sandwiches or as a complement to soups, meat, fish, or other vegetable dishes.

There are many ways to cook spinach, it can be prepared with vegetables such as olive oil, lemon juice, onions, and garlic, and it cooked with lamb meat and chicken are the most used, and with beef, goat and fish in some regions, as in coastal areas.

Awamat: Crisp donuts balls

Awamat is a dessert that dates back to the early medieval period and the 13th-century Abbasid Caliphate, where it is mentioned in several of the existent cookery books of that time. It is also mentioned in the One Thousand and One Nights, in the story of The Porter and the Three Ladies of Baghdad.

Awamat is Syrian fried sweet dough that is known as luqma and is pastries made of leavened and fried dough, yeast, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients.

In the Levant, they are called awameh and in Egypt zalabya.

These crisp balls, called awamat, are coated in simple syrup and are the perfect dessert for any occasion such as weddings, business events, house parties, and even funerals.

Marouk

If you walk into any bakery in Damascus in the morning, you will be enchanted by the smell of "Marouk" _these beautiful date filled bread rings still warm out of the oven. Freshly baked bread alone smells wonderful but it is the added cloud of spices that makes the scent irresistible. This sweet bread is flavored with mahleb, fennel, aniseed, and cumin, topped with sesame seeds and black seeds.

Marouk is quite popular all year long, but it is especially famous during Ramadan.

 

For the dough

1- 4 and 1/2 cups flour

2- 1/2 teaspoon mahleb

3- 1 tablespoon instant yeast

4- 1/2 cup sugar

Kofta

kofta is a dish of meatballs or meatloaf  found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines.

In the Indian subcontinent and the Middle East, kofta is usually made from lamb, beef, mutton or chicken, and served cooked in a spicy curry sauce or gravy .It is eaten with boiled rice or a variety of Indian breads. In India also kofta can be vegetarian or non-vegetarian.

 In Greek, Cypriot, and Balkan kofta may be cooked with pork, beef, lamb, or a mixture of the three.

Potato Mufarakeh

Mufarakeh is one of the generic names of various vegetable dishes.  Some dishes are vegetarian like Mufaraket Kusa (courgettes mufarakeh), some use eggs, and some are cooked with ground meat. The only common factor is the simplicity of these dishes. They are usually easy to make, quick, simple.

The word Mufarakeh could be roughly translated to Rubbed or Massaged.

Potato Mufarakeh is a simple dish of potatoes, onions and minced meat. Traditionally the potato is cut into small cubes, fried and cooked with the meat in a pot. The result is a yummy dish but not great looking.