The traditions of Syrian cooking go back hundreds of years, and is notable for its sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them. For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation, unrest, economic hardships, and political strife, the people of Greater Syria continued to cook their burghul, lentil, chickpeas, kishk, and yogurt dishes as if life around them never changed.
Syrian-born Habeeb Salloum and his daughters Leila Salloum Elias and Muna Salloum have researched and explored the far reaches of Syrian cuisine for many years (and in Habeeb’s case, decades). Their resulting cookbook, Pomegranate and Rose Water, provides a succinct window into the dining tables of eighteenth and nineteenth-century Syria, featuring many delectable, heart-healthy recipes that have never before been published in English. The book also provides a poignant window into Syrian culture and everyday life then and now—bound together by ageless and truly beautiful food traditions.
Partial proceeds from the sale of this book will benefit the Syrian Cultural Centre, a Montreal-based non-profit organization dedicated to help alleviate the plight of the displaced and those who have been impacted by the current situation in Syria.
Includes 144 recipes; full-color throughout.
Basic Recipes
‘Ajeenat al-Fataayir – Dough for Savoury Pies
Burghul Mufalfal – Basic Burghul
Kishk – Powdered Cheese
Laban – Yogurt
Labna – Syrian-Style Yogurt Creamy Cheese
Qatr – Sugar-based Syrup
Qawarma – Meat Preserved in Fat or Oil
Ruzz bi-Sha’eereeya – Rice with Vermicelli
Ruzz Mufalfal – Plain Cooked Rice
Sals al-Thoum – Fluffy Garlic Sauce
Taratour – Tahini Sauce
Appetizers
Baabaa Ghannouj – Eggplant Dip
Baleela – Chickpea Appetizer
Hummus bi-Tahina – Chickpea Puree
Hummus bi-Zayt – Chickpeas in Oil
Kabid Miqlee – Fried Liver
Kishka – Burghul and Yogurt Appetizer
Kishk Dip
Makdous – Preserved Eggplant
Muhammara – Red Pepper Dip
Sujuq Rolls – Sausage Rolls
Thoum – Damascus Garlic Appetizer
Soups
Labaneeya – Yogurt Soup
Shawrabat ‘Adas ma’a Ruzz – Lentil and Rice Soup
Shawrabat ‘Adas ma’a Silq – Lentil and Swiss Chard Soup
Shawrabat al-Kishk – Kishk Soup
Shawrabat al-Sha’eereeya – Vermicelli Soup
Shawrabat Fajoum ma’a Lahm – Lamb and Navy Bean Soup
Shawrabat Hamra – ‘Red’ Chicken Noodle Soup
Shawrabat Hummus wa Ruzz – Chickpea and Rice Soup
Shawrabat Tarbiya – Flour and Meat Soup
Shawrabat Yakhnat al-Dajaaj – Chicken and Chickpea Soup
Salads
Fattoush – Fried Bread and Fresh Vegetable Salad
Khiyaar bi-Laban – Cucumber in Yogurt
Safsouf – Chickpea and Burghul Salad
Salata Soureeya – Syrian Salad
Salatat ‘Adas – Lentil Salad
Salatat al-Rummaan – Pomegranate Salad
Salatat Burghul wa Jawz - Burghul and Walnut Salad
Salatat Hindba – Dandelion Salad
Salatat Shamandar - Beet and Tahini Salad
Salatat Shankleesh
Smeed - Burghul Fresh Vegetable Salad
Tabboula – Parsley and Burghul Salad
Tabboula ma’a Qawarma - Parsley Salad with Qawarma
Entrees (book will break Entrees down into chapters on Chicken, Meat, Fish, etc.)
Abou Bastee – ‘The Father of Happiness’
Abou Shalhoub – ‘Father of Shalhoub’ – Burghul with Vegetable Marrow
Al-Baasha wa ‘Asaakirhu – ‘The Pasha and his Soldiers’
Al-Baatrush al-Hamawee – Pureed Eggplant with Seasoned Meat
Al-Sabaanikh ma’a Lahm – Spinach with Meat Stew
‘Ayisha Khaanum – White Bean and Meat Stew
Baamiya bil Mawzaat – Okra with Lamb Shanks
Bouraanee – A Spinach and Yogurt Dish
Daawoud Baasha – Meatballs in Tomato Sauce
Dajaaj ma’a Ruzz – Chicken and Rice
Dajaaj Mihshee bi-Burghul – Chicken with Burghul Stuffing
Dajaaj Mihsee bi Lahm wa Mukassaraat – Rice and Nut Stuffed Chicken
Dul’a Mihshee – Stuffed Breast of Lamb
Fataayir al-Sabaanikh - Spinach Pies
Fataayir bi-Kishk – Kishk Pies
Fataayir bi-Labna ma’a Qawarma – Strained Yogurt Pies with Qawarma
Fattat Hummus – Chickpea and Yogurt Platter
Fattat Makdous – Eggplant and Ground Meat Fatteh
Freeka ma’a Fakhd Ghanam – Freekeh with Leg of Lamb
Freekat al-Dajaaj – Freekeh with Chicken
Haraqa Usba’u – Lentil Dumplings
Jidee bil Zayt – Lamb Shanks in Olive Oil
Kabaab bil Karaz – Barbecued Meatballs with Cherries
Kabaab Halabee – Aleppo Kebabs
Kabaab ma’a Karaz – Meatballs and Cherries
Kafta – Baked Ground Meat, Damascus-Style
Kafta – Grilled Ground Meat
Kafta Mabrouma – ‘Coiled’ Ground Meat Roll with Pine Nuts
Kirsh Mihshee – Stuffed Sheep Stomach
Kousa Mihshee bi-Laban – Stuffed Vegetable Marrow Cooked in Yogurt
Kubba bil Saneeya – Kibbeh Pie
Kubba Labaneeya – Kibbeh in Yogurt Sauce
Kubba Maseelouqaat Kubbaybaat – Boiled Kibbeh
Kubba Qaraas – Kibbeh
Kubba Stuffing
Kubbat Bataata – Burghul and Potato Pie
Kubbat Haamid – Kibbeh in a Tangy Sauce
Kubbat Laqteen – Pumpkin Vegetarian Pie
Kubbat Samak – Fish Kibbeh
Loubya bi-Zayt – Green Beans in Oil
Maariyaa – Spicy Meat and Vegetable Sandwich
Makmour al-Malfouf – ‘Wrapped in Cabbage’ – Meat, Cabbage, and Rice
Manaqeesh bi-Za’tar – Thyme and Sumac Pies
Manaqeesh bi-Za’tar, Banadoura wa Basal – Za’atar, Tomato and Onion Pies
Maqlouba – Upside Down Lamb and Rice
Mihshee Malfouf – Cabbage Rolls
Mufarrika – Potatoes, Meat and Eggs
Mujaddara – Lentil Pottage
Ouzi – Savoury Stuffed Pies
Qamih Maslouq (Qilba) – Boiled Whole Wheat
Salloum’s Syrian Fried Chicken
Samak Harra – Spicy Hot Fish
Samak Mishwee – Baked Fish
Sayyadeeya – Fish and Rice
Shaakreeya – Rice with Yogurt Sauce
Shalbaatou – Kohlarabi with Rice
Shaykh al-Mihshee – Meat and Eggplant Casserole
Shish Barak – Dumplings in Yogurt
Sittee Azbiqee
Tabbaakh Rouhu – Syrian Meat and Vegetable Ratatouille
Taqlaayat al-Foul – Stir-Fried Fresh Fava Beans
Yabraq – Stuffed Grape Leaves with Meat
Yahoudi Musaafir – Burghul and Eggplant
Yakhnat Bataata ma’a Qawarma – Potato Stew and Qawarma
Zunoud al-Banaat – Meat Roll Stuffed with Egg
Desserts
Almaaseeya – A shimmering Jellied Pudding
Al-Mushabbak al-Souree – Semolina Spiral Fritters
‘Awaymaat – Deep-Fried Sweet Balls
Balouza – Damascene Milk Pudding
Baqlawa – Baklawa
Baraazik – Sesame Cookies
Ghurayba – Syrian Shortbread
Hajee Baabaa
Isnaan al-‘Ajouz – ‘The Teeth of the Old Man’
Karabeej Halab – ‘Whips of Aleppo’
Ma’moul bi-Tamar – Stuffed Shortbread Cookies
Ma’mouneeya – Semolina Dessert
Mushabbak – Latice-Shaped Fritters
Qataayif ‘Asafeeree – ‘Bird-size’ Stuffed Pancakes
Ruzz bil Haleeb – Rice Pudding
Beverages
Jullaab – Julep Drink
Laymounaada – Lemon and Mint Drink
Mighlee – Boiled Spiced Drink
Qahwa ‘Arabeeya – Arab Coffee
Shaay bil Yansoun – Syrian Aniseed Tea
Shaay Souree - Syrian Black Tea
Shaneena – Yogurt Drink
Sharaab Dibs Rummaan – Pomegranate Drink
Sharaab Qamr al-Deen – Apricot Beverage