tag:blogger.com,1999:blog-26866567.post7110315501805089306..comments2008-11-16T12:59:38.036+02:00abufareshttp://www.blogger.com/profile/05528721595411746558abufares@abufares.netBlogger33125tag:blogger.com,1999:blog-26866567.post-18506097867556307022008-11-16T12:59:00.000+02:002008-11-16T12:59:00.000+02:00@Om Anastasio<BR/>Try it the Greek and the Tartoussi ways. They are both delicious.<BR/>Note that I have said Tartoussi and not Syrian. It really is a dish that varies from city to city. And whether the readers of this blog agree or not, ours, the Tartoussi Way, is the best.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-67625469313228513942008-11-14T23:56:00.000+02:002008-11-14T23:56:00.000+02:00You see, if I do a little archive reading, I learn even more things. I always wanted to make Dolmades (Greek style stuffed grape leaves) but the one time I tried I couldn't get the leaves to stay rolled up. Now I know...shokran jazillan Abu Fares!! Om AnastasioPiscean Rubblehttp://www.blogger.com/profile/11095207711727918196noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-77750398922139104992007-01-30T21:05:00.000+02:002007-01-30T21:05:00.000+02:00mmmm well i dunno why i thought that u could be a bit different ..anyways sa7tteenArabLadyhttp://www.blogger.com/profile/09589598305155436936noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-17844814752548277822007-01-26T10:07:00.000+02:002007-01-26T10:07:00.000+02:00Arab lady<br />In all honesty my only contribution was the eating and photgraphing bits. I didn't help Om Fares at all.<br />As for tagging, no problem at all.<br />Have a good time.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-55396747359169523602007-01-26T07:06:00.000+02:002007-01-26T07:06:00.000+02:00!!!<br />Sho wuts up man! hmmm niyala em Feras if u help her in kitchen... the dish looks yummmy esp its presentation..sa7teen w hana..sorry for the tagging thing..not into this business but thx anyway<br /><br />take care..keep up the good work <br /><br />CheersArabLadyhttp://www.blogger.com/profile/09589598305155436936noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-68475669196477516602007-01-26T05:49:00.000+02:002007-01-26T05:49:00.000+02:00Lujayn, Abu Fares,<br /><br />Thank you so much..I do have dried coriander....I'll try it!<br /><br />Allahu akbar!Ihsanhttp://www.blogger.com/profile/04654122542878557184noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-71993541819372634072007-01-25T23:51:00.000+02:002007-01-25T23:51:00.000+02:00Sorry Abu Fares for trespassing on your "zinar" :)) <br /><br />Marhaba Dubai Jazz, glad to see (read) other AleppinesLujaynnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-39108193981148311202007-01-25T18:54:00.000+02:002007-01-25T18:54:00.000+02:00Ihsan<br />Lujayn gave you the answer I had in mind. I hope you get your way around this final hurdle and eat your Mloukhieh.<br /><br />Anonymous<br />I have tried Yalangi Bi Burghul one time at a restaurant in Lattakia. It was the first and only time for me. Although I'm a Burghul lover, I think that God meant Yalangi with rice.<br /><br />Dubai Jazz<br />We should really work on a reunion in Syria this coming summer Inshallah.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-89191583982886776182007-01-25T13:46:00.000+02:002007-01-25T13:46:00.000+02:00And I thought I am the only 7alabi reader of this blog in Dubai, who on a Wednesday afternoon has end up missing the garlic in mom’s yabra’a, specially after reading the most delightful Wara’ Inab post. I guess it’s small world isn’t it Abu Fares?<br />BTW; sign me up for the get together, I will be there on September (Inshallah)..DUBAI JAZZhttp://www.blogger.com/profile/17951647402774044439noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-72010363318044594402007-01-25T12:08:00.000+02:002007-01-25T12:08:00.000+02:00isn't the greek version with burghul...when I was a kid I used to call this dish me7shi nunu = the small me7shiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-21255309759078118012007-01-25T09:34:00.000+02:002007-01-25T09:34:00.000+02:00Ihsan,<br />Dried coriander works just as well (according to my mom) when the fresh stuff isnt available. I'm sure they have dried coriander out in the netherlands of Canada.Lujaynnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-75339492305219752872007-01-25T03:16:00.000+02:002007-01-25T03:16:00.000+02:00Well, not in the part of Canada that I'm currently in...actually, there is nobody in the part of Canada that I'm in but me and some potato farmers/heads! <br /><br />Last month I was in Montreal and was so happy to find dried Mlokhieh leaves (my all-times favourite dish is mlokhieh)....so I'd been so excited until I was back and went to buy what I needed!I couldn't find coriander..kezbara khadra....and as far as I know...mlokhieh must have kizbara...<br /><br />Well...the point is....idi bzinarak Abu Fares...advise me on alternative ways to cook mlokhieh considering I'm in a very westren community that has no sort of contact with the outside word..i.e. the rest of Canada....thus, no fancy, spicy, and tasty food ingredients to be found.<br /><br />As for the get together...that would be a great idea, I have already met with many of the Syrian bloggers, of whom you know, Omar, yazan and greyfox. Unfortunately, I'm not going home this summer (this is why I desperatly need my dose of mlokhieh).Ihsanhttp://www.blogger.com/profile/04654122542878557184noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-65866045730087230282007-01-25T02:53:00.000+02:002007-01-25T02:53:00.000+02:00This is hilarious - it never occurred to me that you wrote burghul meaning to write rice. Knowing how seriously you take your food, I just assumed it was me who was ignorant!<br /><br />My aunt makes killer "koussa mehshi" - really to die for - and it is even better the next day. Now that's luxury leftovers if you ask me.<br /><br />Describing your shanklish plans is just cruel. I'm not even a great fan, I just like it normally, but now that's all I can think about! With the tea, the real tea. Allah yesamhak ya Abu Fares.Rimehttp://www.rimeallaf.com/mosaics/index.phpnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-20642627997145241342007-01-25T01:05:00.000+02:002007-01-25T01:05:00.000+02:00You lucky so-and-so!.. Eres Shanklish with some olive oil, Fa7el Bassal, and Shai Okrok 3ajam!.. This must be Heaven that the Almighty God has promised the true believers!..The Syrian Brithttp://www.blogger.com/profile/13918783557049896806noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-77593909293141772362007-01-24T22:51:00.000+02:002007-01-24T22:51:00.000+02:00Hi Robin<br />Sahha Wa Hana.<br />The fact that you've already tried this delicious meal is enough of a motive for you to do it on your own in the States this time.<br />Please let us all know when and how the Wara' Inab turns out:)abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-14997497337441629522007-01-24T21:03:00.000+02:002007-01-24T21:03:00.000+02:00Hi Abu Fares,<br />Well, here you go making my mouth water first thing in the morning. Stuffed grape leaves for breakfast anyone? Why not!! When I was in Beirut (back when the dinosaurs still wandered the earth) I was given a "lesson" in rolling grape leaves. They were for our own consumption and thank goodness my family wasn't too concerned with what they looked like. Haya's were small and compact, in other words, the were NORMAL. Mine came out looking like Cuban cigars, funny looking fat things that stood out like sore thumbs on the platter!! These things are NOT easy to roll the first time around, but cigar or no cigar, they are the yummiest things on the planet. I think I'll try your recipe and see if they come out looking the right way! Now to go searching in the across town Arabic markets for all the right ingredients, a pleasure in it's own right.Robinhttp://www.blogger.com/profile/05083797851421885147noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-83428889196179530792007-01-24T20:53:00.000+02:002007-01-24T20:53:00.000+02:00Hi Syrian Brit<br />You're right, just in the nick of time. From now on I'll make sure to give credit to the chef.<br />Leftovers are great. I just asked my daughter and she replied: "Wara' Inab". She doesn't have any idea about this post. Personally, I like stuff with olive oil as leftovers, take for instance Baba Ghannouj :)))<br />And finally, in order to avoid possible conflicts with Damascenes and Aleppines, I'm going to dig deep in the Tartoussi repertoir of good and delicious food. Take for instance "Shanklish" made in some very specific villages around the Tartous area, I hope I don't hear from a Homsi claiming that it is their own. Shanklish is one of the least talked about traditional Syrian (shall I say cheese), yet... yet... I know what, I'm going right now (8:45PM local), fix myself a sphere of (Eres) Shanklish with some olive oil and a stud of onion (Fa7el Bassal) with an Okrok 3ajam glass of tea... the rest is history!<br />For those unfamiliar with Shanklish... coming soon a whole post dedicated to the little smelly, yet deliciously tasty whatchamacallit.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-2328221164444706002007-01-24T20:00:00.000+02:002007-01-24T20:00:00.000+02:00Excellent recovery, Abu Fares.. You just get there in time to save your skin, and ensure that this feast is repeated in due course.. Our lovely wives often demand little more than recognition of their valliant efforts.. and, boy, don't they deserve that recognition!!..<br />As for leftovers being best, just ask my daughter!.. She loves fatet maqdous, but loves it even more next day!!.. and many other delights of our food, glorious food, are so much better a day or two afterwords!..<br />(I can't wait to hear about Fatayer Bil Keshek and Fatayer Bil Zawba3, whatever they are!!..)The Syrian Brithttp://www.blogger.com/profile/13918783557049896806noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-83494790939801931712007-01-24T18:17:00.000+02:002007-01-24T18:17:00.000+02:00You know what dear readers... I feel guilty about something. I gave credit for the pictures. I even gave credit to my heroic effort in eating the fresh and the leftover Grape Leaves. BUT, I didn't even mention that this pictured masterpiece was the creation of Om Fares (Allah Ykhalili Yaha).<br />I will add a few words at the end of the post.<br />I hope I made matters right now.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-28232760656998356012007-01-24T16:09:00.000+02:002007-01-24T16:09:00.000+02:00Lujayn<br />For some reason I assumed you were in Aleppo. Wara' Inab in Dubai... nah, you'd better wait till the bike ride.<br /><br />Rime<br />Alhamdillah 3al Salameh. You've been greatly missed you know.<br />My affinity for Burghul as opposed to rice made me write a crazy thing... Yalangi with Burghul!? I'll correct it right away. My theory is that most good home cooking of Syria is of Turkish origin (but we'll keep it between us as you've suggested). Who said the Ottomans didn't leave us with any good legacy.<br />As for leftovers, there's two particular "truly and honestly" Tartoussi inventions that are best comsumed on the second and third day. They are called Fatayer Bi Keshek and Fatayer Bi Zawba3. Thank you for reminding me of pure Tartoussi thoroughbred food. I'll post about them (with pictures) in due time.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-27451612650128633172007-01-24T15:17:00.000+02:002007-01-24T15:17:00.000+02:00LOL, I thought we were only arguing about food origins on my blog. This is fun! Actually, I hear it's originally Turkish but let's keep this between us. <br /><br />I really didn't know that there was a version with burghul! Since you mentioned it Abu Fares, I think it is your patriotic duty to prove it by demonstrating with the real stuff!<br /><br />As usual, yummy yummy yummy! Even if you didn't even leave us leftovers. (Do you agree that some foods are even better as leftovers?)Rimehttp://www.rimeallaf.com/mosaics/index.phpnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-15225259659153094192007-01-24T15:04:00.000+02:002007-01-24T15:04:00.000+02:00Actually, I've always tried to convince my mom to throw in the rice mixture and the grapeleaves into one pot without rolling them (why bother, when I love them soggy and mushy anyway?) but she wont listen. I guess its an affront to her cooking sensibilities. However, I may attempt my lazy version one day :)Lujaynnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-66451405246618529552007-01-24T15:01:00.000+02:002007-01-24T15:01:00.000+02:00Don't I wish! I'm here in Dubai and my mother is far away in Aleppo (on a visit - we dont live there). Last time I had a home-cooked meal was this summer. Eating to my heart's desire here in Dubai consists of whatever the restaurants near my house have on their menu! I'm only blessed with Aleppine roots, not their flair for cooking.Lujaynnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-33967847297599186212007-01-24T14:55:00.000+02:002007-01-24T14:55:00.000+02:00Hello Lujayn<br />Most of the spices we add are to make the meat and bones as clean and fresh tasting as they could ever be. The Aleppine version is very close to the Tartoussi. We like our Stuffed Grape Leaves juicy, that is we like to serve it with sauce in the platter.<br />A couple more hours at work I bet, then you can eat to your desire. And Aleppo is just about the perfect place to do that.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-78683883354725291672007-01-24T14:37:00.000+02:002007-01-24T14:37:00.000+02:00Hmmmm, never tasted Tartousi yabra'a but our Aleppine version is to die for. My mom makes a wicked yabra'a, very garlicky and lemony, but I dont think she uses those exact same spices you listed. Just what I need, stuck in the office slaving over a boring report - homesickness for my mom's cooking!Lujaynnoreply@blogger.com