We kicked off 2019 by inviting mother and son team, Majeda and Malek, to cook an authentic Syrian dinner on January 11 & 12.
سلطة سبانخ Sapanekh Salad
Fresh spinach leaves, chopped onions, Akkawi (white brine cow cheese from the Middle East) and pomegranate seeds with a homemade dressing of lemon juice, pomegranate honey syrup and virgin olive oil.
ورق عنب Waraq Eneb
Grape leaves filled with rice and dry mint sauced with lemon juice and pomegranate honey syrup. No Syrian birthday party is complete without this appetizer!
شوربة عدس Shorabet Ades
A comforting lentil soup seasoned with Syrian spices and lemon juice, then topped with crispy pita.
It’s no wonder this dish is typically saved for special occasions. Lamb is slow-cooked in a yogurt sauce, which must be constantly stirred so it won’t scald. This recipe with its special blend of Syrian spices, has been based down for generations and can take 6 to 8 hours to prepare. Served of vermicelli rice.
كبة Vegan Kibbeh (Vegan Option)
Traditionally, kibbeh is stuffed with ground beef and nuts. But after coming to U.S in 2016, a number of our new friends asked if we could make a vegan version. A football-shaped patty of cracked wheat stuffed with green peas, carrots, potatoes, onions and nuts. Traditionally serve with lentil soup.
This dish dates all the way back to the 10th Century and doctors prescribe it to satisfy the hunger during Ramadan (Muslim’s month fasting). A rich dessert of shredded dough stuffed with Nabelsiah cheese (a Syrian white cheese made of cow milk) dressed with homemade syrup.