Syrian, Middle Eastern?

Question

Please provide any recipes you may have. My husband is Syrian and would love for me to cook him a meal that reminds him of home.

Answer 1

Dajaaj al Riz (Syrian roasted chicken & rice)

Ingredients:
2 large carrots, cut into chunks
2 stalks celery, coarsely chopped
2 medium onions, coarsely chopped
2 medium potatoes, cut into chunks
1 (4-to 7-pound) whole roasting chicken
2 Tbs vegetable oil


Instructions:
Preheat the oven to 425 degrees Farenheit. Combine the carrots, celery, onions, and potatoes in a shallow roasting pan. Wash the chicken inside and out. Pat dry. If desired, stuff. Tie the chicken legs together to hold their shape. Tuck the wings under the body. Sprinkle with salt and pepper. Rub the oil over the chicken. Place the chicken, breast-side up, on the vegetables in the roasting pan. Roast, uncovered, for 15 minutes.

Reduce the heat to 350 degrees Fahrenheit. Invert the chicken so that its back is up and roast, basting occasionally with the pan drippings, for 15 minutes. Turn to one side and roast, basting occasionally, for 15 minutes. Turn to the other side and roast, basting occasionally, another 15 minutes.

Return the chicken breast side up and roast until browned and the thigh juices run clear when poked deeply with a fork or the thigh meat registers 170 degrees Fahrenheit on a meat thermometer (15 to 40 minutes per pound unstuffed; 30 minutes to 1 hour per pound stuffed.

Total cooking time runs from 50 minutes to 1½ hours for unstuffed; 1¾ to 2 hours for stuffed). Cover loosely with foil and let stand about 15 minutes before carving. (The internal temperature will continue to rise.)
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Syrian Eggplant

Ingredients:
1 medium eggplant, peeled & diced
1 clove of garlic
1/4 cup olive oil
1 can tomatoes (drained) 16 oz.
1/2 tsp brown sugar
1/8 tsp pepper
1/2 cup chopped onion
1/2 cup sliced mushroom
1 Tbs all purpose flour
1/2 tsp salt
1/4 tsp dried whole basil


Instructions:
Cook eggplant in boiling water (salted) 8-10 min., drain well. Sauté onion, garlic, mushrooms in olive oil. Add flour, stir until smooth.

Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly greased 1 qt. casserole. Bake at 375 degree for 25 minutes.
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Syrian Red Lentil Soup

INGREDIENTS

2 1/2 cups dried split red lentils
10 cups cold water
2 1/2 teaspoons salt
1 to 2 teaspoons minced garlic, to taste
1 1/2 teaspoons ground cumin
1 tablespoon ground coriander
2 tablespoons olive oil
2 tablespoons unbleached all-purpose flour dissolved in 3 tablespoons cold water
Lemon wedges (1 to 2 per person)

1. Submerge the lentils in a medium-sized bowl filled with cold water. Pick out small rocks and skim off any dirt and old shells that float to the surface.

2. Put the drained lentils into a 5-quart saucepan or kettle, add the water, and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer for 45 minutes to 1 hour, stirring occasionally. Add the salt and mix well. Continue to simmer until the soup becomes fairly thick, like pea soup, an additional 10 to 15 minutes.

3. Meanwhile, in a small bowl, combine the garlic, cumin, and coriander.

4. Heat the oil in a small skillet over medium heat and add the garlic mixture. Brown the mixture until the garlic and oil turn into a yellow sauce, about 30 seconds (make sure not to cook the garlic over high heat; it burns easily.) Remove from the heat.

5. Add the dissolved flour and garlic sauce to the soup. Simmer, partially covered, for 10 minutes. (May be frozen up to 1 month at this point, or refrigerated for 2 to 3 days. When reheating, it may be necessary to add water, as the soup thickens upon cooling.)
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Syrian Meat Pies

Syrian Meat Pie

INGREDIENTS:
1/2 quantity of Khoubiz dough recipe*
use your own pie dough recipe, frozen pie dough, philo dough or bread dough rolled extra thin like pizza. You could also use pita bread

1 tablespoon vegetable oil

1 pound of fresh, coarsely ground lamb may substitute beef or veal if you don't like or have lamb

1 medium onion, chopped fine

1/3 cup pine nuts substitute chopped almonds, filberts or peanuts

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon black pepper

salt to taste

1/2 cup chopped tomatoes

2 Tablespoons fresh lemon juice

extra vegetable oil

DIRECTIONS:
Prepare the Khoubiz dough. Set aside to rise 1 1/2 hours (this should become double in size)

Heat the vegetable oil in a heavy large skillet over medium high heat. Add the ground lamb and stir and cook until the meat is crumbly and it is no longer pink. Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes. Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes. Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft. Remove from heat. Stir in the fresh lemon juice. The mixture should not be watery but it should be moist. Set aside to cool.

Punch down the dough and roll on a lightly floured pastry board till it is 1/4 inch thick. Cut 10 4 inch rounds. Continue to roll the trimmings into a ball, roll them out and cut into rounds also. Place the rounds on a cloth and cover with another cloth.

Take a round of dough and flute the edges with fingertips. Spread a heaping tablespoon of the meat/nut mixture and into the small pie shell you have formed. Place one inch apart on an oil baking sheet. Lightly brush the pies, including the meat and the crust with more oil.

Bake in a pre heated oven at 350 degrees 15 minutes or until the crust is golden.

Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt. Not a yogurt fan? Use Mayonnaise, mustard or sweet-n-sour.

Answer 2

Syria is part of the Fertile Crescent. This area has a lot of experience in cuisine.

Skewered and grilled meats are popular, olive oil is in everything and fresh vegetables are held in esteem. Most foods from the Arab world are simple, or peasant, dishes. Lots of small samplings on a spread is known as a mezze (mez-ay).

I would recommend kebabs of swordfish and bell peppers served with raisins soaked in simple syrup, as a garnish, and harissa as a condiment.

Harissa

Red chilies
Sundried toms 1/4 the amount of chilies
Garlic, crush with salt 3-4 cloves

Equal amount of each to season:

Tumeric
Coriander
Cumin
Caraway
Lemon juice

Olive oil for consistency and flavor

Seed and stem chilies
Add everything to blender, spices a little at a time to taste.
Adjust with olive oil and water until smooth like a condiment sauce.

Serve with pita bread, hummus, baba ganoush, and an assortment of olives.

There is so much culinary history in the Arab Levant that it would take days to explain. This is a fairly easy dish. Really play up the mezze setting with as many different items as you can. Use a little something from all your answers. This is the key to their cuisine!! Good luck!

Answer 3

center jap human beings in particular are viewed "White", a minimum of interior the u . s . a . they are once you fill out applications. i come across that type a touch absurd of direction. merely as there are packing packing containers to income for Whites, Blacks, Hispanics, close by human beings, Asians, etc., there could desire to be one for Arabs or a minimum of center Easterners in particular. There should not be any labeling ideally, of direction. At any fee, for Syrians, center jap could desire to do it. EDIT: Diana, i'm center jap too. I call myself a center Easterner. i'm merely asserting the best type, while filling out college or interest types, is White. that's right here interior the u . s . a ., it may desire to no longer be real everywhere. that's all I recommend. EDIT2: properly, lots of the middle East is (Egypt is the main important Arab united states of america and is commonly in Africa). i've got positioned down 'Asian' previously in specific circumstances, and individuals curiously quite do no longer think of that's precise. So i've got started now merely to place down "different" and write out center jap. back, i'm no longer asserting I consider it. i presumed the question being asked replaced into for the way plainly on documentation, on passports and such.

Answer 4

here is my middle eastern recipe link list

Middle Eastern Recipe Link List
http://www.arabicnews.com/recipes/recipes.html
http://www.ummah.net/family/recipes.html
http://www.cliffordawright.com/recipes/hummus.html
http://www.cooks.com/rec/view/0,1646,133179-250192,00.html
http://www.cooks.com/rec/search/0,1-0,cous_cous_salad,FF.html
http://www.fatfreevegan.com/includes/ethnicity.shtml
http://www.fooddownunder.com/cgi-bin/search.cgi?q=middle+eastern
http://fitdv.myrecipefriends.com/?nc=118&page=search&search=Middle+Eastern
http://about.com/food/rSrch.htm?cu=Middle+Eastern&zIsPG=bSrch
http://www.arabicslice.com/main.html
http://www.arab.net/cuisine/ (glossary of arab cuisine)
http://www.arabicnews.com/recipes/recipes.html#Main
http://www.arab.de/arab-recipes.html (link list)
http://www.al-bab.com/arab/food.htm (link list)
http://recipes.howstuffworks.com/more-ethnic-recipes.htm (some mixed in)
http://www.sudairy.com/mer/recipes.html
http://www.arabicnews.com/recipes/recipes.html (scroll down)