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    You are in: Home / Cookbooks / A TASTE OF SYRIA!
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    52 recipes in

    A TASTE OF SYRIA!

    for use when the NA/ME Forum visits Syria for some untamed recipe tagging!
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    A refreshing simple version of the rose flavoured drink that tastes slightly of sheesha (flavored tobacco).

    Recipe #410069

    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

    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

    This spice blend is frequently used in Syrian and Armenian dishes. This recipe is derived from my grandmother-in-law's Armenian Orthodox church. The original made just over a pound of spice blend, which is far too much, so I've scaled it down by a quarter.

    Recipe #477585

    Try this on your favorite kabob meat.

    Recipe #386309

    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

    From Sundays at the Moosewood Restaurant.

    Recipe #134238

    This recipe is from Taste of Home and it is described as a colorful salad where you will experience a different flavor with each bite. So true!

    Recipe #330001

    Recipe #48291

    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.

    Recipe #270208

    1 Reviews |  By Annacia

    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.

    Recipe #488968

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

    Recipe #367516

    I received this recipe from a friend of mine.

    Recipe #469918

    3 Reviews |  By chia

    from todays NY Times

    Recipe #128047

    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

    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.

    Recipe #506882

    Recipe #39287

    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

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