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Marmalade of Oranges

According to food historian Ivan Day, Marmaladeof Oranges is one of the earliest known recipes which comes from the recipe book of Eliza Cholmondeley around 1677.

Marmalade is considered a top choice on the Syria breakfast table, because it has a zesty flavor, and it is good for warm spring days! You can have it at breakfast, spread it on biscuits or use it as a topping on Lemon Bread.

The name Marmalade comes from the Portuguese word Marmelos, a quince paste similar in texture to an orange spread popular long before the commercialization of marmalade in the late 18th century.

Chicken fatteh

Fatteh is a favorite of Levantine people in and outside Ramadan. In its simplest form fatteh is shredded bread soaked in stock with some kind of topping. There are variations of Fatteh or similar bread based dishes all over the Middle East.

Chicken fatteh consists of three layers. The base of shredded bread soaked in stock, middle layer of the main ingredient and finally a youghrt and tahini sauce topping. Bread can be used fresh in some types of fatteh and fried in others. The middle layer could be one of many. Chickpeas, chicken, stuffed aubergines.someyimes they fry the bread and a fourth layer of cooked rice is added.

Sujuk meat

Sujuk meat is dry and spicy meat that looks like sausage and it is very delicious. The Turkish cuisine has been famous for sujuk for many years. The Turks were the first to make sujuk, and then it quickly spread throughout the Balkans, Central Asia, the Middle East, and the Mediterranean.

There were various ways to prepare the sujuk during the Middle Ages. It spread to Syria when the Armenians entered from Turkey to Syria and Lebanon.

Then sujuk fast becoming a core element of traditional Syrian food.

Tamari Ka’ak

Tamari Ka’ak is a sweet street snack sold on the back of bicycles, made to order in a matter of seconds, it is cheap and fulfilling. It can roughly be described as a crepe with a pancake filling drizzled with date syrup and tahini and wrapped into a roll. The large thin crepe-like dough is liberally doused with date molasses, placed on top with another thicker and smaller dough, pretty much like a pancake, smaller in diameter but thicker, and then drizzled with more date syrup and tahini, sprinkled with sesame seeds and powdered sugar; tightly wrapped into a roll, cut into slices to nibble easily with fingers and handed to the customer.

Some more modern versions have a sliced banana or different types of fruits as a filling, sometimes a drizzle of chocolate with nuts.

Ka-ak is mean cakes, biscuits, cookies and the like. It can be sweet or savory, stuffed or plain, or shaped into rings, rounds, and fingers or in ovals.


Batersh is a dish speciality of the city of Hama. It is Mutabal (a mix of eggplant, yogurt, garlic and tahini) topped with Syrian Bolognese sauce.

In Hama, Batersh is mostly served as a supper main dish but in Damascus it serves as a warm Mezze dish.



1- Two aubergines

2- Tahini 2-3 tbs

3- Yoghurt 2-3 tbs

4- Garlic 1 clove, crushed

5- Salt