Fooll Mudamas is a Syrian weekly meal for Friday or Sunday mornings. It’s the equivalent of our Western style Sunday brunches or Sunday roast. It’s the meal that gets the whole family together. It’s something friends enjoy when they go our to have breakfast together. It’s not a meal people have everyday. It is reserved for the weekly Friday or Sunday breakfast or brunch. This meal is well know in the entire area. I will be sharing how we prepare it at home.
Many people in Aleppo used to go to Jdaydeh area in the old city where Abu Abdo Alfawal made the best fooll there is. I have some of the best memories with friends on a Saturday morning walking through the old city of Aleppo, walking around Aleppo Citadel (a historical site that dates back thousands of years) then stopping at Abu Abdo AlFawal for a yummy bean salad brunch. Everyone in Aleppo knows Abu Abdo AlFawal. And I mean everyone. Read More »
It looks Christmasy with its green background and red specks and whitish freckles. It’s my favorite kind of salad. I can have just a huge bowl for dinner and call it a night. Syrians in general love eating it as a side next to yalanji (vegan stuffed vine leaves) and pizza and manakeesh. My favorite is eating it with lettuce or cabbage. Read More »
I still remember when I first had this dish. My friends and I were invited over to one of our closest friends’ house. She lived on a ground floor apartment that had a small garden attached to it. There was enough space for us to have brunch and that’s where I tasted “salata za’tar” (Thyme salad) for the first time. It was soooo good I could still taste it and smell it, more than 10 years later. Syrian thyme looks similar to rosemary since its leaves are think and long , but tastes and smells like thyme. She sprinkled it with tons of thyme and sumac powder that made me crave for more. Think white onions slices decorated the salad and crumbled feta cheese made the finish. I wish I had a photo of it. What I have now if my version of the same salad with an extra ingredient, green olives from Nablus, Palestine.
I just LOVE lentils. As much as I love lentils, I also love variety and cooking them the exact same way kinda gets boring after a while. So, I decided to look for new recipes when I stumbled upon koshari. It’s an Egyptian variation of Mjadarah and I like this one a bit more because I love everything tomato. This recipe is inspired by countless recipes I checked out online to make this dish the very first time. This is my take on koshari, and I hope you enjoy this as much as Mjadarah.