Let's start with the Hors D'Oeuvres/Appetizers. Syrian food has around 100 different types of appetizers, all equally delicous and easy to make. I will only include the 5 most popular appetizers here though. The most famous one, Hummus,Mouhamara, Kebbeh, Fatayer, and Baba Ghanoush. Many Syrian foods may sound familiar to you. Vine leaves for example, you may think are Geek, but they are originally Arabic as Greece was largely affected by the Ottoman empire's cuisine therefore we have similar ones. Hummus, despite whatever you may hear, was originated in Syria. It is usually what many people used to eat for breakfast, will some olive oil and pita bread. Kebbeh was originated in the second largest city in Syria, Aleppo. Mouhamara and Fatayer are also a popular breakfast amongst many Syrians. Now.. to the cooking!
1) HUMMUS Total Time: 10minutes
ingredients:
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preparation:Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate. |
2) MOUHAMARA Total Time: 25minutes
ingredients:
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preparation:Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning approximately every 4 minutes.
In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed. Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor. In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to a dip consistency. Add remaining ingredients and blend, adding olive oil as needed. Remove from processor and place in serving bowl. Serve with pita wedges, veggies, or use as a dipping sauce for kebabs. |
3) KIBBEH Total Time: 50minutes
ingredients:
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preparation:In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper.
Combine well and place small amount in food processor until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle, however it will take you over an hour to achieve desired consistency. Preparing Kibbeh Stuffing: In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes. Assemble Kibbeh and Fry: Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball. Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh. |
4) Fatayer Total Time: 30minutes
ingredients:
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preparation:In a medium bowl, combine flour and salt. Add oil and begin to knead dough. Once oil is absorbed, add warm water. Knead into an elastic dough.
Shape dough into 2 inch diameter balls. Cover and set aside. Preheat over to 425 degrees. Wash spinach and soak in salted water while you chop vegetables. Rinse spinach and dry thoroughly with paper towel. Combine and toss filling ingredients. Place 2 teaspoons of filling in the center of each ball of dough. Cover filling with dough and form into triangular shape. Bake for 10-15 minutes on greased baking sheet, until golden brown. Allow to cool 5 minutes and serve immediately |
5) Baba Ghanoush Total Time: 45minutes
ingredients:
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preparation:Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.
Allow to cool for 20 minutes. Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor. Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes. Place in serving bowl and top with lemon juice and olive oil. Add other garnishes according to taste. Serve with warm or toasted pita or flatbread. Enjoy! |