Breaking News

Semsemeyah (sesame seeds bars)

Chewy sesame seeds bars are pretty and delicious crunchy treat for sesame lovers made with few ingredients.  They are common in many Mediterranean countries with a variety of names, Pasteli in Greece and Semsemeyah in Syria.

These sesame honey candy is a great gluten free snack that can be ready in less than 30 minutes.

It is so common in Syria during religious celebrations.

You can make it with almost any nut of your choice (pistachios, almonds, cashews, peanuts, hazelnuts or a combination of nuts), but sesame seeds is the original.

Sugar and honey are the main sweeteners here and make the glue to hold all the seeds together.

A little bit of water to help sugar dissolve in honey and the lime juice to help prevent crystallization.

Vanilla extract is optional.

Breakfast Egga

Egga is the Syrian version of the famous Italian frittata.

A breakfast Egga is an easy, fast and hearty egg dish that is loaded with herbs and perfect for any meal. Beat the eggs with some herbs, flour, onions and season with salt and pepper then bake in a pie tray, baking tray, or pyrex baking tray.

Breakfast Egga dish is very popular in Syria, it is full with protein and you can add mozzarella cheese or heavy cream.

Kawaj (Syrian Summer Vegetable Medley)

Kawaj is the Syrian twist of the famous Middle Eastern Kufta…it’s called Kawaj.

This dish is full of flavor, color and very healthy.

Kawaj combines all the best of summer bounty: sweet, succulent eggplant, bell peppers, fresh tomato sauce, and flavorful, tender meat pieces. They’re all roasted together until soft and juicy.

To take advantage of the flavor from in-season tomatoes, you can make a sauce to coat all of the veggies, as opposed to just adding chopped tomatoes.

Stuffed Grape Leaves (Yalanji)

The origin of stuffed grape leaves goes back to the time when Alexander the Great besieged Thebes. Food became so scarce because of embargos, so people begin to cut meat into little bits and roll it in grape leaves.

Stuffed grape leaves is a popular dish known in Arabic as “Warak Enab” and it is served cold as an appetizer, as part of the mezes that precedes the main course.  It is also there on every occasion and every celebration, in Ramadan, Christmas, wedding parties... in all versions of it).

The Syrian cuisine however has two ways for cooking grape leaves, as Wara' Enab, cooked with meat; whereas Yalangi which is stuffed with a vegetarian mix with olive oil and regarded as a main part of Syrian table appetizers and does not include any meat in the filling.

Some people call the stuffed grape leaves "Dolma"; which contains additional filling like: raisins, walnuts, pine nuts and tomatoes with rice and spices.

Grape leaves are both low in calories and high in fiber. They also have high amounts of vitamin A and vitamin K. They have a very high antioxidant content.

Malban … handicraft made from grape juice in Homs

Syrian towns and regions are often famous for the cultivation of a specific crop, therefore, making Malban in Homs is one of them, the specifically, in the village of Al Mutadarad in the western countryside of Homs, it is the most unique in Syria.

Malban traditionally comes from the grapevines of Al Mutadarad village that is famous for making this type of handicraft.

Thickened with starch and flavored with rosewater, it is mainly used to make traditional Arabic sweets that have been around for many centuries.