“When I was a child, rishta was a perfect solution for lunch on a blisteringly hot Shabbat afternoon at the end of summer. It was simply too hot to spend time in the kitchen, so my mother would whip up this simple dish”.
This Passover kibbeh recipe from Syrian Jewish cookbook author Sigi Mantel and her grandmother Aliza swaps bulgar wheat shells for ones made with ground rice and matzo meal.
A family recipe by the Jewish-Syrian cookbook author, Siggi Mantal, for a dish for Passover, typically served at the lunch on the day after the Seder.
The hareesa nabaqia cake originates from Nabq, an important Syrian city nestled in the Qalamoun Mountains, along the Syrian-Lebanese border.
Mamounia is a medieval sweet, believed to have been created for the Caliph al-Ma’mun, who ruled The Muslim Empire in the 8th century. Legend has it that the Caliph asked his chef to prepare something quick using only the ingredients available, resulting in either a rice or semolina porridge or pudding (versions of the story differ). This one is drenched in sugar syrup before it’s served.
Airy, fluffy, and crispy on the outside, these latke-like fritters are a staple in Syrian kitchens. Often chock full of herbs, sometimes made simply with onions and potatoes, and occasionally with ground meat, Sarina Roffé’s vegetarian version includes carrots, celery, and zucchini. Eggs and matzah meal help bind these tasty fritters together. Read more aboutContinue reading “Ejjeh (Syrian Vegetable Fritters)”
This kosher for Passover rendition of kibbeh (also known as kubbeh), replaces the common semolina exterior with ground meat and rice.
There are several versions of this dish, the most famous of which is made with zucchini, but this is with eggplants.
Fatteh, a dish that combines pieces of pita bread with tahini and yogurt, is usually eaten for breakfast.
