Cookbook 'My Syrian kitchen'
Taste the richness of the Syrian cuisine!
Mezza tables full of hummus, baba ganoush, falafel and tabouleh. Stews with fresh herbs, pomegranate seeds and lemon. Be enchanted by the wealth of colors, smells and tastes in the cooking traditions of the Middle East.
In 'My Syrian Kitchen' I take you to the kitchen of my mother and grandmother in Aleppo, where the fresh ingredients of the souk are transformed into the most special dishes. Traditional, but with its own twist.
All dishes are easy to make at home.
'My Syrian kitchen'
For 4 persons
2 lemons (pressed)
8 tbsp fine, white bulgur
(from the Turkish or Moroccan store, the one from the regular supermarket is too coarse)
2 large bunches of flat parsley
1 bunch of fresh mint
2 spring onions
1 large, ripe tomato
1/2 tsp paprika powder
1/2 tsp ground cumin
6 tbsp olive oil
That's how you make it
Fill half a soup bowl with lukewarm water and the juice of 1 lemon. Add the bulgur and soak it for 15 minutes. It is important that you do not cook the bulgur, but soak it, otherwise it becomes too soft.
Meanwhile, chop the parsley, mint and spring onions very finely, and cut the tomato into small cubes. Tabouleh is best when all ingredients are cut as finely as possible.
When the bulgur is then cooked (this usually takes about 10 to 15 minutes) you put everything in a bowl and add the juice of the other lemon, the paprika, cumin and olive oil. Mix the ingredients together so that you get a fresh, colorful salad.
Serve as a mezze or with flat bread.