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Though a part of Arab cuisine for centuries, the dish originated in pre-Islamic Persia where it was known as  (joshpara ) which  means "to boil". The Arabic name shishbarak is thought to be  derived directly from this name, then it was replaced by the modern Persian name (gosh e-barreh), meaning "lamb's ear", then the Finno-Ugric peoples in western Siberia exposed to the dish by Iranian merchants in the Middle Ages gave it the name (pelnan) meaning "ear bread". It was adopted from them by Russians in the 17th century, with its pronunciation changed to (pel'meni) and chicken broth used as a substitute for the yogurt broth.

There are several variations of the name in other languages including Azerbaijani (düşbərə), Uzbeki (chuchvara) and Uighur (chöchürä).

Rice and peas

Syria, Greece, Turkey, Jordan, and Egypt are the Original homeland of peas and the people of these country are considered the first who began to eat it.

 Rice and peas or peas and rice is a traditional Syrian recipe and famous for its wonderful taste and the pea is purely healthy, because everything is fresh. It’s clean, fresh, delicious.

 The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. Rice and peas are vegetarian and, together,they make up a complete protein

Kibbeh nayyeh

Kibbeh nayyeh is the definitive Syrian festive food, the Syrian name is Kibbeh nayyeh and it is a Levantine mezze. It consists of minced raw lamb mixed with fine bulgur and spices.

Kibbeh nayyeh was invented in Urfa (the city of Prophet Abraham, Located in the east of Turkey). When the king Nemrud (king of Urfa) collected all firewood in Urfa in order to build a monumental execution pyre, the wife of a hunter had to prepare venison raw. She mixed the meat with bulgur, herbs and spices and crushed the mixture with stone implements until it was palatable.

Hummus Bi-Tahini

Hummus comes from the Arabic word meaning "chickpeas", the full Syrian name is: hummus bi-tahini (chickpeas in tahini)

One of the most popular and best known of all Syrian dishes as an appetizer dip or spread and no mezze is complete without a bowl of creamy hummus and some flatbread.

Hummus is known all over the Middle East and in Mediterranean country too. It is a popular dip in Egypt where it is eaten with pita, and frequently flavored with cumin or other spices.

For Palestinians and Jordanians, hummus has long been a staple food, often served warm, with bread for breakfast, lunch or dinner and dish popular in Palestine and Jordan is laban ma' hummus ("yogurt and chickpeas"), which uses yogurt in the place of tahini and butter in the place of olive oil and is topped with pieces of toasted bread.

Baklava Layers


1- 1 pound of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)

2- 1 pound of phyllo dough

3- 1 cup of butter, melted

4- 1/3 cup of sugar

5- 1 teaspoon of ground cinnamon

6- 1/3 teaspoon of ground cloves

For the syrup:

1- 1 cup of water

2- 1 cup of sugar

3- 1/2 cup of honey

4- 2 tablespoons of lemon juice