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    This document contains summaries of several traditional Middle Eastern foods: - Basbousa/Hereessa/Namoura is a sweet semolina cake soaked in syrup that can be found throughout the Middle East. - Muggeli is a hot spicy Syrian drink made with tea, allspice, cinnamon and sometimes walnuts, traditionally served to mothers after childbirth. - Maamoul are stuffed Middle Eastern cookies filled with nuts, cream or dates eaten during Ramadan and holidays. - Hummus is a chickpea dip or spread blended with tahini, olive oil and seasonings that is a staple appetizer in Syria.

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    This document contains summaries of several traditional Middle Eastern foods: - Basbousa/Hereessa/Namoura is a sweet semolina cake soaked in syrup that can be found throughout the Middle East. - Muggeli is a hot spicy Syrian drink made with tea, allspice, cinnamon and sometimes walnuts, traditionally served to mothers after childbirth. - Maamoul are stuffed Middle Eastern cookies filled with nuts, cream or dates eaten during Ramadan and holidays. - Hummus is a chickpea dip or spread blended with tahini, olive oil and seasonings that is a staple appetizer in Syria.

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    133 views4 pages

    Food The Right One-2

    Uploaded by

    api-392358753
    This document contains summaries of several traditional Middle Eastern foods: - Basbousa/Hereessa/Namoura is a sweet semolina cake soaked in syrup that can be found throughout the Middle East. - Muggeli is a hot spicy Syrian drink made with tea, allspice, cinnamon and sometimes walnuts, traditionally served to mothers after childbirth. - Maamoul are stuffed Middle Eastern cookies filled with nuts, cream or dates eaten during Ramadan and holidays. - Hummus is a chickpea dip or spread blended with tahini, olive oil and seasonings that is a staple appetizer in Syria.

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    of 4

    Namoura

    Basbousa in Egyptian (but Hereessa in Alexandria), Revani in Turkey or


    Namoura in Syrian, this delicious well known dish can be found all over the
    Middle East. A sweet cake made of semolina, same wheat used in pasta and
    couscous, soaked in simple sweet syrup; sometimes the syrup is flavoured
    with coconut or rose water. Basbousa can be eaten with nuts, heavy cream or
    plain.

    Muggeli
    Syrians drink both shay and kahwa with plenty of sugar. Another hot drink is
    muggeli – a spicy, tea with the taste of allspice and cinnamon, sometimes made
    with walnuts floating on top. This drink is traditionally served to mothers
    after giving birth.

    Maamoul
    Middle Eastern cookies are eaten in Ramadan, Easter and Eids. These and
    other cookies are filled with cream, custard or sweetened date pudding.
    Stuffed with date paste or chopped walnuts or pistachios, and dusted with
    powdered sugar, these buttery cookies are the perfect reward after a month of
    fasting during Ramadan or Lent. The dough is made with wheat flour or
    semolina (or a combination of the two), then pressed into special molds,
    traditionally carved in wood. And the fillings are fragrant with rosewater or
    orange blossom.
    Hummus
    Hummus is a dip or spread made from cooked, mashed chickpeas or other
    beans, blended with tahini, olive oil, lemon juice, salt and garlic."Hummus"
    comes from the Arabic word meaning "chickpeas", and the complete name of
    the prepared spread in Arabic is ḥummuṣ bi ṭ aḥīnawhich means "chickpeas
    with tahini. One author calls hummus, "One of the most popular and best-
    known of all Syrian dishes" and a "must on any mezzeh table. It is eaten as
    both an appetizer and a main course, usually served with hot baked pita bread
    and a bowl of olives.

    Dawood Basha
    As Syrians flee their homeland to neighboring countries they become part of
    other Middle Eastern cultures and thereby adopt their traditional dishes. If
    you’re wondering what the name means, Pasha or pascha was a high ranking
    officer in the Ottoman Empire’s political and military system. The title was
    typically granted to governors, generals and dignitaries. In Arabic there is no
    P so the title is written and pronounced as basha . This dish is named after a
    famous basha: Dawood basha who is said to have ruled over Lebanon and Iraq
    and one of his chefs created this recipe especially for him.
    Feta Fatayer
    Fatayer are little pies popular throughout the Middle East. They can have a
    variety of fillings, from meat to cheese or spinach. Spelling variations may
    include Fatayer bil Sabanegh, Fatayer be Sabanegh, or Fatayer Bes Sabanekh.
    Spinach is combined with onions and seasoned with sumac, paprika, salt,
    pepper, and cayenne. It is lightly coated in a lemon and olive oil dressing
    before sealing inside circles of dough and baking until golden and flaky. Its
    small size makes Fatayer a perfect appetizer or light snack.

    Baklava
    In Syria, baklava is prepared from phyllo dough sheets, butter, walnuts and
    sugar syrup. It is cut into lozenge pieces. Baklava from Aleppo is made with
    the local pistachios and “samna” from Hama. There are numerous other
    countries and ethnic groups who embrace baklava as dessert: Azerbaijan, Iran,
    Turkey, Armenia, and Afghanistan are included. While the layers of nuts are
    dough are similar, there are many variations on how baklava is made. There
    are ‘dry’ versions (with less sugar syrup). A variety of nuts may be used such
    as the glowing green pistachio, the bitter walnut, or the sweet almond. Even
    the accessory flavors may vary from cinnamon to cloves to cardamom to a
    drop of rosewater. Syrian Sweet Refuge baklava, is less intensely sweet than
    the sticky confection familiar to many Americans.

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