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Osh el Bulbul with Nutella

Osh el Bulbul ” (Birds’ Nest) Made of a vermicelli-like pastry dough spun into bite-sized nests and loaded with whole nuts! Incredibly crunchy with the perfect amount of sweetness

These nests are are baked instead of fried and they are the easiest kunafa you can make. It is very popular during Ramadan and Eid.

Usually these nests are filling with nuts but today we will fill them with Nutella.

 

Ingredients 

500 grams konafa dough

 Nutella

 1cup almond

1 cup ghee (melted)

2 cups sugar syrup

Sambosek

Syrian crunchy deep-fried small pastries filled with various fillings, usually ground meat or cheese. Depending on the type of dough used, they either have a crescent shape, or a triangular one. Unlike shishbarak whose origins people disagree about, Sambosek originated in Syria and made its way to the rest of the world to be the more popular Indian samosas and Latin American empanadas. Can you believe it? Samosas and empanadas were actually inspired by our humble Sambosek.

Sambosek is one of the most popular and elegant appetizers -especially in Ramadan and it is perfect for the parties or dinner table. These little meat pockets appeal to all ages with their juicy filling and flaky crust. You can also use puff pastry to fill them with chicken, rice and beans for a vegetarian version or cream cheese and green onions.

Produced in Damascus and its Countryside for Hundreds of Years- Qamr al-Din Industry Has Been Syria’s Gift to the World

A visit to one of the orchards of Ghouta area, Damascus countryside, will give us an idea about the production of Qamar al-Din. It is a food industry that has belonged uniquely to Damascus and its countryside for hundreds of years.

When the Ghouta area is adorned with apricot fruit trees, factories rush to buy the largest amount of apricots for manufacturing Qamr al-Din; the ancient Sham (Levant) fruit industry that Syria has gifted to the world.

Owner of the  facility and the apricot orchard, Mohammad Bashar Jaweesh, says, “Since the early morning hours, workers’ hands have embraced the apricot fruits for harvesting, which is the first stage in Qamr al-Din production.” He stresses that harvesting the fruits is a decisive stage in the production process because the harvest season lasts no more than forty-five days, bearing in mind that Qamr al-Din requires the best quality of apricots, called Klabi  apricots, which contains a considerable amount of juice, and are perfect for making juice and jam.

With her round hat and a brightly colored shawl, Chief of labor, Fatima Um Mohammad, is waiting for the fruit boxes to arrive to feed them to the machines. She supervises the process of fruit sorting, washing the fruits in the special machines, drying them under pumped air, sterilizing them with sulfur blossom substance, and then putting them in a chrome-made juice extractor. There are two stages, the first of which is de-stoning the fruits, and the second is peeling them and removing the fibers to extract pure juice. The juice is then poured in a special vat and glucose is added until the produce has a soft texture and becomes more consistent, which is a very important process. According to Fatima, failure to add correct measurements of glucose will make the produce hard to touch and pale in color.

Mashawi (Shish Kabab)

Shish Kabab, skewers of beef and vegetables, are the most interesting grilled meat recipe for Syrians. Although it is easy to make, it needs to be done just right. Here is a foolproof recipe with tips and step-by-step details to get the perfectly cooked vegetables and meat every time.

Shish kabab has been in Syria since ages Chunks of beef and veggie skewers that are usually cooked over a charcoal grill and served with arabic bread and mazza like Tahini, baba ganoush and hummus.

You can prepare kabab the night before or two hours in the marinade is sufficient to achieve the flavor.

Chocolate haresa cupcakes

Do you love Haresa? Do you love chocolate caramel? If so then you can try this luscious, mouth watering recipe.

Haresa is a traditional Middle Eastern sweet cake that originated in Egypt and is called Basbousa in Egyptian dialect; whereas it is called Haresa in the Syrian dialect which means (mashed or crushed). The semolina cake is featured in Middle Eastern as well as Greek cuisines. 

It is the favorite traditional dessert in the Syrian cuisine for all occasion especially during Ramadan after Eftar. It is very easy to cook harissa, it may look like a simple cake but its unique flavor and texture will make from this plate your favorite dessert. It is made from semolina and is sweetened with orange flower syrup in addition to some drops of rose water. The result is a delicious moisty flavored semolina cake.