This recipe is from Greg Malouf, master of modern Middle Eastern cuisine. Manoushi bread is the number one snack food all around Lebanon and Syria. Essentially, it is a sort of pizza although a little bit softer and more chewy than the Italian version. Having tested numerous bread doughs, in all sorts of ovens and on all sorts of baking sheets, the one thing we can say with certainty is that this style of Middle Eastern flat bread is immeasurably improved by baking on a hot stone. Most kitchenware stores stock them – they’re often called pizza stones. They’re not expensive, and if your family are pizza fans they’re especially well worth the investment. Prep time doesn't include rising.
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*
After having lived in Syria for the past year for school, I learned how to make several authentic dishes. They will probably taste different outside the Middle East due to the availability of items seasonally and brands of ingredients used. This dish is a blend of carrots, peas and meat in a tomato-based broth that is served with Middle Eastern-style rice. Arabs are used to having family over--it's a family based culture--so it's meant to be shared.
My neighbor baked these for me when my first son was born, and they were so delicious. I had to have the recipe. Recently found the recipe and made these for Christmas, adding food coloring for a festive look.
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.
The pan should be 2-3" deep
You will need 2 very large bowls
You will need a large knife
Middle East stores will have the wheat but make sure it's medium ground.
Have the butcher trim fat & grind lamb,you need the amount after the fat is trimmed.
Use "good" spices
I put 3T.salt but this is to taste
Syrian bread is thinner than Pita
This dish is made with Lamb and Wheat as it's main ingredients. It goes far & freezes well after baking. I wrap 3 slices each pkg.to freeze & take out what we need.
This is "healthy" eating.Any questions please contact me. Carrie
PS, This is the dish many eat raw with raw onions & olive oil over the top. "Yes,it's good raw" and lamb is a very clean meat.
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!
The classic Syrian nut dip muhammara typically contains walnuts, bread
crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet.
Recipe from Food and Wine magazine.
Found on Kuk's Kitchen blog. The poster is unnamed but the intro reads thus: "Chicken stew and appam was a staple at my home when guests came. But the stew I remember the most was one that my mum made on my cousin S's wedding day breakfast. Not sure if that special taste was due to the prior shallow frying of chicken pieces by my aunt E, my mum's special loving touch or the fact that it was such an enjoyable day with all of us cousins sitting around the breakfast table before our dear S chettan got married". Times shown are my guess only.
I've tried lots of recipes and this one is my family's favorite! Using instant yeast, you can make 20-22 "pitettes" or 8 medium bread rounds in about 90 minutes, including baking time! There is no fat or sugar added (except for the sugars in the dry milk powder).