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A TASTE OF SYRIA!

for use when the NA/ME Forum visits Syria for some untamed recipe tagging!
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From Sundays at the Moosewood Restaurant.

Recipe #134238

This is a great vegetarian dish. Perfect with pita or eat it as a side dish.

Recipe #367516

From: The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods by Sheryl and Mel London In Syria, noodles and lentils are spiced in a most unusual way for a Western palate that expects all pasta dishes to contain oregano or basil rather than allspice and coriander. We think you'll find that this Middle East combination is rather pleasing and unusual.

Recipe #263490

From the 2002 cookbook, Mediterranean Street Food.

Recipe #374206

3 Reviews |  By chia

from todays NY Times

Recipe #128047

From the cookbook 'Syrian Cookery' published in 1962.

Recipe #506812

This dish is really easy to make and tastes GREAT!! Comes originally from Syria. This dish tastes really uniques and original. Ideal to impress people with something new.

Recipe #193152

Recipe #147020

I copied this out of a cookbook probably over 20 years ago and have been making it ever since. It's always a hit at parties and everyone asks for the recipe.

Recipe #34026

This sandwich goes waaay over the top! From a local restaurant which sadly does not offer this sandwich on their menu anymore. The restaurant did not skimp on the cheese either. I think the restaurant's manager said they lost their local supplier. It's also been a long time since I tried this that I don't remember if the restaurant added herbs to the sandwich (if they did it was a light sprinkle of dried parsley or oregano). I, however, and thankfully I might add, found Syrian cheese recently at our local Middle Eastern store. I can't tell you the exact type of cheese it is other than describing it as hard/semi-hard, strongly flavored, white and salty. It could very well have been jibne baida which is what was used for this recipe. If anyone out there knows and is more familiar with Syrian cheese, could you please set me straight? Yes, three ingredients-ok, technically four!

Recipe #371871

This tasty spread can be served with crackers or bread. I like it on melba toast. Recipe is adapted from New Land Vineyard's recipe. I like this on half a bagel, topped with sliced tomato and cucumber. This is also a great spread to use on a sandwich, instead of mayo. I have made this with two tbsp butter (trying to cut the fat) and it is just fine, just not as creamy. If you are in a terrific hurry, just throw everything into the food processor.

Recipe #428693

Try this on your favorite kabob meat.

Recipe #386309

A Food and Wine staff favorite courtesy of Chris Hanna. It's really not that difficult to make your own pita bread (they may not always have a pocket in the middle) and they have better flavor and texture than store-bought. Give these a whirl! *See note in directions if you would like to make these in advance and store them in your freezer*

Recipe #428344

2 Reviews |  By keeney

Cdn H/H Dec 08

Recipe #345721

A refreshing simple version of the rose flavoured drink that tastes slightly of sheesha (flavored tobacco).

Recipe #410069

This recipe comes from a cookbook published by my husband's grandmother's Armenian Orthodox church. I prefer the bright, refreshing flavor of its lemon-mint dressing over mayonnaise-laden American potato salads.

Recipe #477564

We grow our chard year-round in the fog where we live and this is one of our favorite ways to prepare it. This is vegan-friendly. You can adjust the ingredients according to taste and what's on hand. Do use the nutritional yeast (or substitute vegetable broth) for a richer taste. For color, you could add diced carrots and cook them with the chard.

Recipe #379086

2 Reviews |  By KateL

Entered for safe-keeping. From June 2012 Vegetarian Times. Lemony from sumac, grassy from thyme and oregano, nutty from sesame... perfect served with olive oil and bread for dipping. Sumac powder is available at Greek grocers and online; in a pinch, most people substitute lemon zest, but sumac is not as tart.

Recipe #479866

A Syrian friend gave me this. They got it off the internet because they missed their mom's rice. I wish I knew who to credit.My DH who lived in Lebanon when he was young even says this is like the rice his mom makes, maybe even a little better!

Recipe #110990

Recipe #48291

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