Recipes Archives - International Cuisine

Qurutob (Bread Salad)

May 27, 2021 By Darlene at International Cuisine

Qurutob is a beloved bread salad but what makes it unique and special are the balls of dried salty cheese called qurut balls. These round hard balls are softened with hot water which then turns into a yogurt type substance. I was really happy to have found them on the internet so I could try the real thing, you can get them here.

I love trying new and unique ingredients. These little dried salted cheese balls were developed centuries ago in Central Asia as a means of preserving dairy products for long journey’s for their nomadic lifestyle. They go by many different names but kurt and qurut are common. Fresh qurut is soft and crumbly but dries hard with time. It can last a whopping 7 to 8 years while maintaining its nutritional value.

This Qurutob salad is made also with Tajik bread, you can of course use a ready made naan bread as a substitute but why not make the real thing. You likely won’t have a tandoor (clay oven ) that is used in Tajikistan but you can come pretty close with your oven at home.

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal. Tajik bread, Plov and cream cheese cookies.

Did you know that both Tajikistan and Uzbekistan were part of the Silk Road? In fact Uzbekistans Silk Road sites include four of the five UNESCO World Heritage Sites. The fifth is the Then-Shan mountains.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Qurutob (Bread Salad)

A delicious bread salad made with qurut, a dried salty cheese ball. This ball is mixed with water and it makes a yogurt like substance that acts as a dressing.

Course Salad or Side dish

Cuisine Tajikistan, Uzbekistan

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

Calories 400kcal

Author Darlene at International Cuisine

Ingredients

1 medium onion, white Sliced thinly
1 piece naan bread
1 large Tomato Sliced thinly
1 cucumber peeled and sliced thinly
1 bunch Coriander chopped finely
1/4 cup walnuts crushed
1 Tbsp oil sunflower
3 fresh chili peppers
salt and pepper to taste
300 grams qurut You should order this online or substitute Feta
1/4 cup Hot water +/- to pour over qurut balls add enough for desired consisitency.

Instructions

toast the naan bread until warm in oven, then tear up into pieces
Pour the hot water over the qurut balls until you get a yogurt like consistency
Put some oil in a frying pan fry 1/2 the white onion slices until caramelized.
In a large bowl or plate place the yogurt mixture on the bottom then add the torn pieces of bread and crushed walnuts
Add on top the cucumbers, tomatoes, remaining onion and coriander
Pour over the oil and onions
top with the chili peppers
Toss , making sure to get all the qurut mixture at the bottom and serve with extra bread

Nutrition

Tajik Bread

May 27, 2021 By Darlene at International Cuisine

Tajik Bread is also made in Uzbekistan and is called non or naan. Although, it is not the same naan bread that I am accustomed to. This round beautiful bread is typically made in a tandoor or clay oven. You can actually get pretty good results using your oven at home.

Bread in both Tajikistan and Uzbekistan is somewhat sacred. You would never cut it with a knife, it is always torn. You never set the loaf upside down as it is considered to be bad luck. If you were to drop it on the floor, it would be set up high for beggars and birds. If someone is leaving on a journey, a bite of non is taken and the loaf is then saved until they safely return. Lastly, if a Tajik has food but no non, he will say he is out of food.

This Tajik bread recipe takes some time to make but the result is well worth the effort. You can use a fork to make the decoration in the middle or I used a cookie cutter with a design but as you can see it didn’t come out perfect but that’s okay, it tasted yummy!

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Plov and cream cheese cookies.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Tajik Bread

A round loaf of bread that is extremely popular in both Tajikstan and Uzbekistan.

Course Bread

Cuisine Tajikistan, Uzbekistan

Prep Time 20 minutes

Cook Time 20 minutes

Resting or Rising times 3 hours

Servings

Calories 291kcal

Author Darlene at International Cuisine

Ingredients

1 cup hot water
1 cup plain yogurt
1 tsp sugar
2 tsp instant yeast
1/2 cup whole wheat flour
4 cups all-purpose flour
1 tsp salt
1 egg beaten with 1 Tbsp milk
1 Tbsp black sesame seeds for decoration

Instructions

Heat up some water until very hot. Then mix with the cold yogurt. Mixing the two should result in a warm mixture. Stir in the sugar, yeast, and whole wheat flour. Let it rest for about an hour.
Next stir in the flour and salt. Knead the dough together until a smooth ball forms. Add a tad bit more flour or water as needed. Cover with a damp cloth and let rise until doubled in size, about 2 hours.
Preheat the oven to 500F. Prepare the egg and milk wash. Then, divide the dough into 8 pieces and press flat. Make the indentation in the middle with the bottom of a glass or I used my cookie cutter with out cutting it all the way through. If you use a glass, you can make your design with a fork. Dust with flour as needed.
Brush the top with egg wash, then sprinkle a few black sesame seeds in the middle,
Bake for approx 20 minutes but watch them. Enjoy!

Nutrition

Plov (National Dish of Tajikistan and Uzbekistan)

May 27, 2021 By Darlene at International Cuisine

Plov or Osh is considered to be the national dish of both Tajikistan and Uzbekistan. This dish is made in giant pots called Kazan and served in markets all over. It is believed that only men are the masters of preparing plov. There is a saying that the one who has managed to cook a real plov, will be able to cook any other dish. In Uzbekistan a man should be able to make a plov to feed 1000 people.

I loved making this plov dish, it truly is a scrumptious meal. There are hundreds of variations and I am certain each family has their own beloved plov recipe. There is an old Turkish saying “There are as much kinds of Plov as there cities in the Muslim world are.”

This recipe has lamb, onions, carrots and a little dried berry called a barberry which I had never tried before. I found it here. It is called Zereshk and is wildly harvested and full of antioxidants. It tastes similar to a dried cranberry which would be a fine substitute if you want. I always love trying new things and try to be as authentic as possible.

Uzbek plov is unique, as the rice is simmered in a broth of meat and vegetables called zirvak. It simmers until all the liquid evaporates. Uzbeks believe this method keeps the rice tender and full of flavor without it being soggy.

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Tajik bread and cream cheese cookies.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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Plov (The National dish of Uzbekistan and Tajikistan

Plov goes by many names, in Tajikistan they call it Osh but it also known as pilaf, pilau, polu, pilav, or palaw to name a few. A delicious main dish you will love.

Course Main Course, Main Dish

Cuisine Tajikistan, Uzbekistan

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings

Calories 422kcal

Author Darlene at International Cuisine

Ingredients

1 lb leg of lamb boneless , cut into bite size pieces
1 cup basmati rice
1 head garlic whole
1 large onion thinly sliced
2 large carrots cut into thin matchsticks
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/2 teaspoon whole black peppercorns
½ cup barberry zereshk
1 cup vegetable broth
1 tablespoon salt
1 tablespoon oil

Instructions

Place the basmati rice in a large bowl and cover with hot water. Set aside.
Wash the garlic head. Cut about a quarter inch off the top to expose the cloves. Set aside.
Lightly toast cumin, coriander seeds and peppercorns in a pan for a few minutes. (Take care that they do not burn)
Grind using a mortar and pestle or a spice grinder. Set aside.
Heat oil in a large dutch oven over high heat. Add the lamb pieces, stir occasionally until the lamb is browned all around.
Remove the lamb pieces and set aside.
Stir in onions and cook, until onion is soft and golden, about 10 minutes.
Stir in carrots and cook, until carrots are tender, about 10 minutes.
Add the lamb and mix.
Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.
Add the whole garlic head, mix well. Reduce heat to medium. Cover and cook for 30 minutes.
Wash and drain the basmati rice. Pour the rice over the lamb mixture in an even layer.
Slowly pour the vegetable broth in. The rice should be covered in liquid by about ½ inch. Do not stir.
Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.
Mix the ingredients as you serve the dish on a platter. Garnish with the garlic head.

Nutrition

Tajik Cookies (Cream Cheese Cookies)

May 27, 2021 By Darlene at International Cuisine

Tajik Cookies are made with the cream cheese in the dough. They are stuffed with a little pocket of raisins and walnuts and dipped in sugar. They went perfectly with the green tea which is considered to be the national drink of Tajikistan.

Honestly these cookies were fun to make and everybody loved them! The cream cheese in the dough makes for a very light and delicate cookie. A true delight! These cookies can be found in Uzbekistan as well.

Fruit could also be used as a dessert for either country. Apples and pears came originally from this region and Uzbekistan is said to have the sweetest melons in the world.

Did you know that there is a strikingly beautiful mountain lake in Tajikistan called Iskanderkul? It gets its name from Alexander the Great and is believed to be where his horse, Bucephalus, drowned in a battle. The water appears to change color during the day from turquoise to milky white.

If you would like to learn more about Tajikistan an Uzbekistan, check out “Our Journey to Tajikistan and Uzbekistan” be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Tajik bread and plov.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Tajik Cookies (Cream Cheese Cookies)

These cookies from Tajikistan and Uzbekistan are light, delicate and absolutely delicious. Serve them with green tea for an authentic treat!

Course Dessert

Cuisine Tajikistan, Uzbekistan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings

Calories 177kcal

Author Darlene at International Cuisine

Ingredients

2 cubes butter
1 pkg Cream Cheese
2 cups flour
1 tsp baking powder
1 tsp vanilla
2 Tbsp raisins
2 Tbsp walnuts chopped
1/4 cup sugar for dusting

Instructions

Preheat oven to 350 degrees F
Leave butter and cream cheese at room temperature.
Soak the raisins and chop the walnuts
In a bowl, mix butter and cream cheese well.
Add in vanilla, flour and baking powder and mix together until a soft dough forms.
Put the sugar on a small plate
Take a spoonful of dough and make a ball about the size of a golf ball.
Flatten the dough and place one side on the sugar. Flip, then put a small bit of raisins and walnuts on sugar side.
Fold in half and place on sugar on one side.
Fold again and place on sugar.
Unfold a little of upper top side.
Bake for 20-25 minutes till the cookies golden brown.
Serve with green tea for an authentic experience.

Nutrition

Taiwanese popcorn Chicken (Yan Su Ji)

March 18, 2021 By Darlene at International Cuisine

Taiwanese popcorn chicken called Yan Su Ji goes by other names like salt and pepper chicken, and crispy chicken. It is a very popular snack in Taiwan. It is found in most of the night food markets as well as boba shops. Taiwanese popcorn chicken is a flavorful crispy bite, and it is pretty easy to make at home.

The secret to making these delicious little chicken bites is double frying. This is what keeps the chicken super succulent and tender on the inside and perfectly crispy on the outside. They are first put in a marinade for a minimum of 30 minutes (longer is better) and then simply dipped in a batter. They are always served with pieces of fried basil and a wonderful salt and pepper powder. We loved them!

Did you know that in Taiwan the trash truck alerts you by playing music Beethoven’s Fur Elise to bring your trash out to the truck. they don’t have trash cans, you just bring your trash out and put it in the truck. If you would like to learn more about this small island nation be sure to check out “Our Journey to Taiwan”. There you will get more authentic recipes like Beef Noodle Soup and Boba.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Taiwanese Popcorn Chicken

A wonderful Taiwanese street food you can make at home

Course Appetizer

Cuisine Taiwanese

Prep Time 20 minutes

Cook Time 15 minutes

marinade for at least 30 minutes to overnight 30 minutes

Total Time 1 hour 5 minutes

Servings

Calories 383kcal

Author Darlene at International Cuisine

Ingredients

For The Marinade

1 lb chicken thighs boneless skinless
1 tsp salt
1 tsp sugar
1 tsp five spice powder
1 tsp chicken bouillon powder
1 tsp onion powder
1 tsp pepper
1 tbsp corn starch
2 cloves garlic finely chopped
1 tsp ginger grated
1 tbsp Shaoxing rice wine
1 tsp light soy sauce
1 egg white

For The Batter

1 cup sweet potato starch
1 tsp baking powder
cooking oil for frying

For The Seasoning

1 tsp white peppercorn
1 tsp Sichuan peppercorn
2 tsp salt
1/4 tsp five spice powder
1 tsp hot paprika or to taste
2 cups Thai basil

Instructions

Cut the thighs into bite-sized pieces, roughly 3cm x 3cm (1" x 1").
Marinate them in the five spice powder, chicken bouillon powder, salt, sugar, grated ginger, finely chopped garlic, onion powder, corn starch, egg white, Shaoxing wine, light soy sauce, pepper and mashed fermented tofu for at least 20 minutes.
Toast the white and Sichuan peppercorns on low-medium heat until slightly brown.
Use a spice grinder to grind the peppercorns into a powder. Alternatively, use a mortar and pestle.
Combine the ground peppercorns with the five spice powder, paprika and salt.
Mix the potato starch and baking powder together, then coat the cut pieces in the batter. Use a colander to shake away any excess starch.
Heat up a wok of oil on medium heat and fry the coated pieces for 5 minutes or until golden.
Remove the pieces and let it drip dry in a sieve. Turn the heat up to high and double fry them for another 2 minutes.
Just before the chicken is ready, toss in the Thai basil leaves and let them fry for 2 minutes or until crispy. Scoop the chicken and leaves out into a large sieve or colander.
Put a serving of Taiwanese Popcorn Chicken into a platter along with some Thai basil. Add some of the spice mix in and toss all together until the pieces are evenly coated.

Nutrition

Taiwanese Beef Noodle Soup

March 18, 2021 By Darlene at International Cuisine

Taiwanese beef noodle soup is my favorite type of dish. A one pot meal that is slowly cooked to hit every note on the palate. In Taiwan, it is served in nearly every restaurant and many consider it to be the national dish. Every family has their own variation and secret recipe.

This recipe calls for a Chinese aromatic herb packet called lu bao, I found it in my local Asian market, you can pick some up here if you don’t have one near you. The spice packet is a combination of assorted spices like star anise, cinnamon, bay leaves, ginger, fennel seeds, cumin seeds, coriander seed, Sichuan peppercorns and five spice powder.

The other ingredient that I had never had before is spicy mustard tuber. These little crunchy bits add a wonderful texture and flavor to the soup. I fell in love with it and now use it all the time.

If you are short on time, you can easily make this Taiwanese beef noodle soup in your Instapot but the stove top works just fine too, it just takes a little longer to get the beef tender to fall off the bone.

Did you know that Karaoke is one of the most popular activities in Taiwan. Many families have it in their homes, but there are many karaoke clubs that offer private rooms where you can even make your own music videos. If you would like to learn more about Taiwan be sure to check out “Our Journey to Taiwan”. There you can get more authentic recipes like Taiwanese popcorn chicken and boba.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Taiwnanese Beef Noodle Soup

A delicious one pot meal that is hits every note on the palate.

Course Main Dish

Cuisine Taiwanese

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Servings

Calories 1190kcal

Author Darlene at International Cuisine

Ingredients

3 pounds beef shank 1.4 kg, cut into 2-inch chunks
2 tablespoons oil
2- inch piece of ginger smashed
6 cloves garlic smashed
3 scallions cut into 2-inch segments
1 onion cut into wedges
1 to mato cut into wedges
4 dried chilies cut in half
1 tablespoon tomato paste
2 tablespoons spicy bean paste douban jiang
2 teaspoons sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine
8 cups water to make the soup broth
1 Chinese aromatic herb packet lu bao
32 ounces fresh wheat white noodles
A small handful of bok choy for each serving
Cilantro finely chopped
Scallions finely chopped
Pickled mustard tubers

Instructions

Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly.
Next, in another pot, Add the oil, crushed ginger, garlic, scallions, and onions . Saute to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
Next, add the meat to the pot. Add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
Pour 8 cups of water into the pot. Add the spice packet. Bring to a low boil
Cover and cook the soup on a low simmer for 3-4 hours.
When the instant pot timer is up, carefully release Boil the noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.
Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard tubers.

Nutrition

Boba (Brown Sugar Milk Tea)

March 18, 2021 By Darlene at International Cuisine

Boba is claimed by Taiwan as their invention. This brown sugar milk tea is found all over the world and is a delicious drink that you can make at home. It is typically made with black tea but you can use any tea that you like, I made mine with a spiced black tea with notes of cinnamon and it was delicious.

Boba can be enjoyed just about any time of day, we had it for a sweet treat after our Taiwanese meal. It is easy to make you just need to pre-cook the tapioca pearls. I found that at my Asian store or, you can get them here. If you like your boba extra sweet you can add 1 more tablespoon of both the dark brown sugar and water in the syrup. You can also adjust the strength of your tea. I used a tea packet instead of loose tea to make life a little easier.

Although it is called milk tea, you should use a heavy cream instead of milk, it makes the boba much more luxurious.

In Taiwan white (instead of black) symbolizes death and is used at funerals. At weddings, red is a popular color because it symbolizes good luck. If you would like to learn more about Taiwan be sure to check out “Our Journey to Taiwan”. There you can also find more authentic Taiwanese recipes like Popcorn chicken and beef noodle soup.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Boba (Brown Sugar Milk Tea)

A sweet drink that Taiwan gets the credit for inventing

Course Dessert, Drinks

Cuisine Taiwanese

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings

Calories 387kcal

Author Darlene at International Cuisine

Ingredients

For the Syrup

4 Tablespoons Dark Brown Sugar Packed
3 Tablespoons water

For the Tea

1 Tablespoon Black Tea
1 Cup Hot Water
1/3 Cup Tapioca Pearls cooked
1/2 Cup Heavy Cream

Instructions

In a small saucepan, add dark brown sugar and the water. Stir to combine and heat over medium heat for about 2 minutes until the mixture starts to thicken. Remove from heat.
In another pot, boil water and add in the tea, steep until desired strength about 5 minutes.
In two glasses divide the tapioca pearls and the syrup. Add in the ice cubes and tea. Leave enough room to pour in the cream. Stir and serve.

Nutrition

Muhammara (Syrian Hot Pepper Dip)

February 18, 2021 By Darlene at International Cuisine

Muhammara is a hot pepper dip from Syria. It is absolutely delicious and my new favorite little spread. I served it with some Syrian pita bread for our appetizer, and it was a big hit. Honestly, I think I am in love with just about anything that calls for pomegranate molasses. This dip has such complex flavors and a wonderful texture that comes from the walnuts. This one is a keeper!

This recipe calls for a few unusual ingredients that you may not have in your panty, but you should get to know them. Syria is famous for Aleppo pepper, and it is what gives this dish its kick. I had already mentioned my fetish for pomegranate molasses, which I fell in love with when I cooked Iran. Lastly, sumac which is not a common spice, it is lovely, it has a hint of citrus to it and is often served on salads and this recipe calls for it as well.

This muhamarra is not a quick recipe to make, as you need to roast the peppers, but I really think you will love it, so I hope you do.

Did you know that the name Aleppo pepper comes from the area in Northern Syria where they are found? The name of the actual pepper is the Halaby pepper. It comes in at 10,000 on the Scoville scale which is about double a jalapeno. The ground version however is made after the pepper is de-seeded, so it really is just a nice hint of heat. Once you try Aleppo pepper you will want to put it on everything you normally would put red pepper flakes on. It is sort of like a combination of cayenne and sweet paprika but with a citrus note as well.

If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Muhammara (Syrian Hot Pepper Dip)

A wonderful hot pepper dip that goes great on Syrian Pita bread.

Course Appetizer

Cuisine Syrian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 468kcal

Author Darlene at International Cuisine

Ingredients

2 red bell Peppers Seeded and quartered
3 Slices whole wheat bread crusts removed
3/4 cup walnuts chopped
2 Tablespoons lemon juice fresh
2 Tablespoons Aleppo Pepper ground
2 teaspoons Pomegranate molasses
1 clove garlic minced
1 teaspoon cumin ground
pinch salt to taste
1/2 cup olive oil
1 pinch sumac

Instructions

Line a baking sheet with aluminum foil
Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.
In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt. Pulse a few times and then put on low and slowly add in the olive oil until combined. Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.
Enjoy with Syrian Pita Bread

Nutrition

Syrian Pita Bread

February 18, 2021 By Darlene at International Cuisine

Syrian Pita Bread is easy to make and there is simply nothing better than freshly baked bread. I served it with the absolutely delicious muhammara a Syrian hot pepper dip that we absolutely loved.

This recipe calls for both wheat and all-purpose flour. It puffs up beautifully and can be used for all sorts of things like stuffed sandwiches or simply just cut up into pieces and used to sop up any number of dips and sauces. We also enjoyed it alongside the baked lamb kibbeh as well. They are famously served with shawarma and also loved hot out of the oven with just butter.

I have a baking stone which this recipe calls from, you can use a baking sheet however you need to make sure it is a really sturdy one that can take the heat. If you don’t have a baking stone, this is the one that I use and love.

Did you know that the capital city of Syria, Damascus claims to be the oldest continuously occupied city in the world? The name Damascus was recorded first by the ancient Egyptians all the way back to the 15th century B.C. The name Damascus is derived from an old Arabic name “Darmeseq’ which means “a well watered place”. The Ancient city of Damascus is a UNESCO World Heritage Site.

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Syrian Pita Bread

Syrian Pita Bread is divine when you make it from scratch. It's surprisingly easy!

Course Bread

Cuisine Syrian

Prep Time 20 minutes

Cook Time 6 minutes

Rising time 1 hour 30 minutes

Total Time 1 hour 56 minutes

Servings

Calories 197kcal

Author Darlene at International Cuisine

Ingredients

1 cup lukewarm water
2 teaspoons active dry yeast
½ teaspoon sugar
1/4 cup whole-wheat flour
2 1/2 cups unbleached all-purposed flour
1 teaspoon kosher salt
2 tablespoons olive oil

Instructions

Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
Put bowl in a warm place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon, stir until mixture starts to come together in a mass.
Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any bits of dry dough.
Turn dough onto work surface.
Knead lightly for 2 minutes, until smooth.
Cover and let rest 10 minutes, then knead again for 2 minutes.
Try not to add too much reserved flour; the dough should be soft and a bit moist.
Clean the mixing bowl, oil it and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm place.
Leave until dough has doubled in size, about 1 hour.
Place a baking stone in the oven and heat oven to 475 degrees.
Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball.
Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball (keeping others covered) and with a rolling pin, roll into a flat disc about a 6" circle. Repeat for the remaining dough.
Carefully lift the dough circle and place quickly on hot stone. Put as many will fit on your stone.
After 2 minutes the dough should be nicely puffed.
Turn over with tongs or spatula and bake 1 minute more.
The pita should be pale, with only a few brown specks.
Transfer warm pita into a cloth and cover so bread stays soft.
Repeat with the rest of the dough balls.

Nutrition

Baked Lamb Kibbeh (Kibbeh Bil Sanieh)

February 18, 2021 By Darlene at International Cuisine

Baked lamb kibbeh called kibbeh bil sanieh in Syria is considered to be the national dish. It is beloved in many Middle Eastern countries, especially in Syria and Lebanon. This dish made typically made with lamb is similar to a pot roast, a true comfort food. It is made with fine bulgur which makes for a lovely consistency and texture whether this is eaten baked or raw.

Yes, this dish raw called Kibbeh Nayeh is also beloved. I didn’t try it raw as I don’t have a reliable source for fresh lamb meat. However, you could also use beef and I bet this dish raw is very similar to a steak tartare which is one of my favorites. At any rate, this baked lamb kibbeh is filled with flavor and is the type of dish that would be perfect for any family meal. It is typically served with a side of yogurt dip.

When you make this dish you should cut the kibbeh into a design or typically simple diamond shapes before you put it in the oven. You can make it round or in a 9 x13″ pan whichever you have on hand.

Did you know that in the Middle Ages, the capital city of Syria, Damascus was a major point on the Silk Road from Asia and gave the name to the woven fibers known as damask?

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread. and a semolina nut cake called h’risseh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Syrian Baked Lamb Kibbeh (Kibbeh Bil Sanieh)

A lovely lamb dish from Syria that is simply delicious!

Course Main Dish

Cuisine Main Dish

Prep Time 20 minutes

Cook Time 1 hour

resting time 20 minutes

Total Time 1 hour 40 minutes

Servings

Calories 565kcal

Author Darlene at International Cuisine

Ingredients

Kibbeh Nayeh or Raw Kibbeh

1 cup fine bulgur #1
8 ounces tomato sauce Small can
10-12 ounces room temperature water
2 pounds lean ground lamb
2 medium onions grated
2 teaspoons kosher or sea salt

Kibbeh stuffing

1 pound lean ground lamb
1 medium onion roughly chopped
1/4 cup pine nuts
3/4 teaspoon kosher or sea salt
2 teaspoons ground allspice

Topping

1/2 - 1 tablespoon butter

Instructions

Kibbeh Nayeh or Naked/Raw Kibbeh

In a large bowl, soak the bulgur in the tomato sauce and water for about 20 minutes until the liquid is absorbed. If a bit of water remains simply drain it out.
After the bulgur is done soaking, add the lamb, grated onions, and salt to the bowl. Knead the mixture with your hands for several minutes as if it were bread, until all of the ingredients are thoroughly combined. Refrigerate the mixture while you make the stuffing.

Kibbeh Stuffing

In a non-stick pan, sauté the ground lamb on low-medium heat, breaking it up so that it cooks in tiny pieces. After about 8-10 minutes, when the meat is completely browned, add the chopped onion, pine nuts, allspice and salt. Kibbeh stuffing before mixing.
Stir the ingredients together and cook the mixture another 8-10 minutes. Set the mixture aside to cool.

Putting it all together

Preheat the oven to 350 degrees
Retrieve the Kibbeh Nayeh from the refrigerator and divide it in half. Wet your hands and cover the bottom and sides of a round 9” pan with one half of the raw lamb mixture. Pat it down gently so that it becomes a thin layer that entirely covers the pan.
Once the entire pan is covered with the raw lamb mixture, add the cooked lamb mixture on top. Then add the remaining half of the raw lamb mixture on top of the cooked lamb, encasing it between the raw lamb layers.
When the cooked lamb is completely covered, wash your hands and smooth out the top gently. Then cut a design or diamond shapes all the way through the Kibbeh by making diagonal cuts with a large knife, then cutting diagonals in the other direction to make diamonds. Dot each piece with a dab of butter.
Bake for 35-40 minutes, until the top and sides are well browned. Check occasionally during baking and pour off any fat that comes to the surface and dispose of it.
At the end of baking, to make the top crispier, you can broil for 1-2 minutes.
Let the Kibbeh rest for a few minutes. Serve with Greek-style yogurt.

Nutrition