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Hindbeh (sautéed dandelion greens)

In Syria and the Levant (Palestine, Lebanon, and Jordan) wild greens play a major role in people’s diet, especially in spring. Things like mallow, dandelion and chicory are sold in vegetable markets and shops.  They are used to make a variety of vegetarian recipes which are quite popular in spring time.

In the old days, people in large areas of the Syria were farmers and shepherds, they lived off their lands and what they provided. As a result of that, the Syrian cuisine is very rich in plant-based recipes. Greens (wild and cultivated), seeds, and legumes are key players in the cuisine.  Greens that science has only recently begun to explore have been staples in the cuisine for hundreds of years.

This dish could be achieved in little time.

 

Ingredients

400 g dandelion greens

Amar al deen pudding

Amar al deen pudding, also known as Aamar al deen mohalabeya, is an irresistible apricot pudding, creamy, fragrant and sweet.

Aamar al deen is a guest that shows up in many different forms on the iftar table during the month of Ramadan, the best amar eddeen paste is always made in Syria, they are the best and the largest producer and exporter to this delicious apricot roll ups. This pudding is based on making the juice out of the paste then make the pudding, but if this is too much for you, then you can make it out of any good quality apricot juice.

Za'atar Halabi

Za'atar(Zaah-tar) is an arabic word and it refers to herb spice mixture. It is also the name of a spice mixture typically used as a condiment, which contains the herb along with toasted sesame seeds, dried sumac, and often salt, as well as other spices, as a combine of related Middle Eastern herbs, it contains plants from the genera Origanum (oregano), Calamintha (basil thyme), Thymus.

Aleppo is the famous city of Za’atar, one of the most important of any Syrian cuisine.

Za’atar has a different element from other neighboring countries. It is is wonderful mixture of crushed spices and roasted nuts mixed with sumac and toasted sesame seeds. The blend of ingredients varies from one spice dealer to another.

Reshtayeh soup

Reshtayeh is a brown lentil soup with bright lemony notes. It is very good soup for vegetarians.  

Lentils are a very famous ingredient in the Syrian and Mediterranean recipes. They are cheap, easy to cook and filling.

This soup contains a variety of vegetables with the lentils like potato, Chard and celery. So it is low in calories, rich in iron, folate and an excellent source of protein. Chard is an excellent source of potassium, calcium and magnesium, minerals that help maintain healthy blood pressure.

The uniqueness of this soup lies in the intense lemony taste. It is not cooked in a lemon broth, but the most authentic thing to do when eating this dish is to add loads of lemon juice to your bowl.

 

INGREDIENTS:

1 cup dry brown lentils

6-7 vegetable stock.

3 Tablespoons olive oil.

1 onion diced.

4 garlic cloves minced

Sfouf Cake

Sfouf is a Syrian turmeric cake. The turmeric gives the cake a beautiful yellow color and a distinct and wonderful taste. Turmeric is actually one of those popular “superfoods,” as it is loaded with antioxidants and has many other health benefits. This cake is very different from any other cake you have eaten. It is perfect during Ramadan because it's light enough to eat after a big iftar

 The Sfouf cake is made with semolina which is a high-gluten flour usually used in pasta. Some people prefer to use only flour or only semolina when making sfouf, and you can mix both.