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 »
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.
Whether you’re having yabrak (rolled vine leaves), mjadarah (bulgur or rice and lentil dish), or maqloobeh (upside down eggplant and rice dish), you will want to have njoomiyeh on the side. It’s a quick and easy Mediterranean recipe.
All my life, I asked my mom to make me the yogurt with cucumbers side dish. And that’s exactly what I used to call it. Yogurt and cucumber with garlic thingy. Until, one day, my niece, Salwa, said: “tete (Syrian for grandma) can you make us njoomiyeh?” I had never heard anyone call it like that before, but I’ve been calling it njoomiyeh ever since.