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Chunky salad with special dressing & topped with deep fried bread.
Preparation method:
STEP 1
Cut lettuce into small leaves.
STEP 2
Dice the cucumber, radishes and tomatoes.
STEP 3
Mix together.
STEP 4
Mix together the juice of one lemon, oil, seasoning, garlic and spices.
STEP 5
If not available, the contents of a mint tea bag will do.
STEP 6
Parsley can also be used dry.
STEP 7
Add the vinaigrette to the salad.
STEP 8
Mix well.
STEP 9
Dice bread slices and brown in butter.
STEP 10
Place hot croutons on salad.
STEP 11
Serve immediately.
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6 pcs of merguez.
Ingredients:
800 g of beef, preferably a tender piece without nerves or tendons
200 g of lamb
A few pieces of fat taken from the rib of beef (optional)
1 tablespoon of fine salt
1 tablespoon paprika
1 teaspoon of each spice: ground fennel seeds, cumin, ground coriander, ginger, dried garlic (or 3 crushed garlic cloves)
a little Harissa (according to taste), dried mint
two pinches of nutmeg
3 tablespoons of oil
3 meters of casings
Equipment: A chopper with a sausage pusher to stuff the meat (i.e. to introduce it into the casings) or a funnel as I did because the tip of the cone was wider than the casings, so a funnel and a pestle for the coriander and fennel seeds.
Preparation method:
Start by rinsing the casings with warm water (if you are using the dried version, let them soak for an hour or more). Chop the meats on the sausage grinder. Mix the spices with the oil in a bowl to make a derssa (a kind of ointment). Add the derssa to the meat and mix with your hands to make the spices penetrate the meat. Thread a casing on the cone of the meat grinder or on the end of the funnel and push into the casings with a pusher or with your fingers (only if you use the funnel, do not use your hands when handling a grinder). I had a hard time because my funnel was not really adapted and it made me make holes so I did not stuff my casings in one go but in several times. It is better to let the merguez rest overnight in the refrigerator.
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Ingredients:
Made with eggplant, chickpeas, garlic and tomatoes served with rice & salad.
Preparation method:
STEP 1
Wash and dry the eggplants. Cut them into slices, add salt and let them drain for 1 hour. During this time,
STEP 2
cut the tomatoes and potatoes into slices.
STEP 3
Brown the eggplant slices in olive oil on both sides. Drain carefully on paper towels.
STEP 4
In a frying pan, brown the meat, chopped onion and garlic in a little oil. Add the tomato purée, parsley, seasoning and stock. Stir constantly during this cooking (about 15 minutes).
STEP 5
In a deep ovenproof dish, place a layer of meat, a layer of tomatoes, a layer of eggplant, a layer of potatoes.
STEP 6
Prepare a béchamel sauce with the butter, flour and milk. Season, add the egg yolks off the heat and the grated cheese. Then add the egg whites (optional).
STEP 7
Pour the sauce into the dish and bake in a hot oven for 40 minutes.
STEP 8
Serve hot, in the baking dish.
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Muhammara is a creamy Aleppo pepper sauce, originating from Aleppo and now also widespread in Anatolia and the Near East.
The main ingredients are usually fresh or dried peppers, chopped nuts, breadcrumbs, olive oil, lemon juice and garlic. It may also contain pomegranate molasses and sometimes spices such as cumin. It is sometimes garnished with mint leaves.
Muhammara, which is to some extent what tarama is to Greece, or hummus to the Middle East, is eaten as a spread on bread or as a sauce. It is also used as a spicy sauce to flavour kebabs, grilled meat or fish, in the same way as harissa in Tunisian cuisine.
Ingredients:
Cashew nuts, red sweet pepper & olive oil.
2 red peppers
1 tablespoon of Aleppo pepper
125 g of walnuts
60 g breadcrumbs, toasted in a pan
2 tablespoons of pomegranate molasses
2 cloves of garlic
2 tablespoons of lemon juice
½ teaspoon cumin
1 teaspoon of salt
4 tablespoons of olive oil
Preparation method:
Cut peppers in half. Remove seeds.
Place on a baking sheet under the broiler until the skin is black.
Place peppers in a sealed bag. Remove peppers after a few minutes and peel.
Blend peppers and nuts in a food processor until smooth.
Add all other ingredients except olive oil and blend.
Add the olive oil and blend slowly until the oil is completely incorporated.
Serve muhammara in a small bowl, at room temperature or chilled, with pomegranate arils for garnish.
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The recipe for these kibbeh is Palestinian. Palestine has a diversified cuisine (although very close to the Syrian or Lebanese cuisine), with the authentic flavors of the Middle East. It remains one of the oriental cuisines that occupies a prominent place in the Levantine states with a beautiful palette of traditional specialties generally based on rice (as maklouba), meat or chicken and accompanied by a mixed salad.
Ingredients:
Deep fried cracked wheat balls stuffed with minced lamb & nuts.
100 g fine grain bulghur
250 to 270 ml of boiling water
salt, pepper, paprika
70 gr of minced meat
2- For the stuffing
300 gr of minced meat
1 minced onion
Salt
1/2 teaspoon of b'har (composed of black pepper, nutmeg, cloves, cinnamon, ginger and cardamon)
a mixture of fresh coriander and 2 or 3 chopped mint leaves a little chilli powder
Frying oil
Preparation method:
1. In a frying pan, sauté the ground meat and finely chopped onion with the coriander and mint for about 30 minutes with a drizzle of olive oil.
2. Add the spice mixture and salt. Set aside.
3. Boil the water and pour over the fine bulgur. Cover and let it swell for 5-10 minutes.
4. Put the bulgur in the food processor and blend with the uncooked ground meat.
5. Add salt, pepper and a little B'har spice. Blend for about 5 minutes. You should obtain a kind of paste.
6. If not, you can knead the mixture by hand until you obtain a paste. If the dough is too dry, you can gradually add water (spoonful by spoonful)
7. Garnish with a good teaspoon of cooked ground meat.
8. Close the end gently. Repeat shaping with remaining filling and bulgur paste<
9. Heat the frying oil in a deep skillet.
10. Dip the kebbas into the hot oil and should be completely submerged in the oil.
11. Cook and brown the dumplings, which should have a nice golden color.
12. Drain on paper towels.
13. Enjoy the kebbeh hot or at room temperature.
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Labneh is a typical fresh cheese of the Eastern Mediterranean cuisine. It can be found in Lebanese, Syrian, Palestinian, Greek and Turkish cuisine. In addition to labneh, it has many other names such as lebneh or lebni. It is a dish that is part of the Lebanese mezze, a meal composed of a multitude of small dishes.
Labne comes in many forms: from liquid yoghurt, to a grainy paste, to balls of cheese preserved in olive oil... These balls can even be coated with dried herbs, spices or seeds. This diversity of shapes comes from the way labne is made: it is a yoghurt that is drained for varying lengths of time... The longer it is left to drain, the more the yoghurt will become a dry cheese that can be rolled into a ball. This Lebanese recipe is traditionally made with ewe's milk yogurt but nowadays you can find versions with cow's milk.
Labne is really a very easy to make and delicious fresh cheese! It is so fresh that in summer it goes perfectly well! A few slices of cucumber, a little tomato. The principle of labne is simple: you have to get rid of the whey from the yogurt! You put the yogurt in a cheesecloth (or gauze) and let it drain until you have the desired texture. It will take you 5 minutes of preparation the night before, and you can eat it for breakfast the next morning!
The labne is generally consumed in salted, but nothing prevents you from diverting it in sweetened with honey and pistachios...
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Eggplant, minced lamb or mutton: these are the bases of the traditional recipe for Greek moussaka. This dish, which is similar to an eggplant gratin, originated in the Balkans. Moussaka is also very popular in Turkey. The recipe is easy and can be made with other meats, such as beef, and even a vegetarian version, which is less authentic but just as good. The Greek moussaka remains the most popular. To make it, remember to soak your eggplant slices in salt before frying them. This will help them absorb less fat and be more digestible. The white sauce that you cover the moussaka with before cooking it is enough to brown the top of the dish. For a more gourmet version, gratinate your moussaka with sheep's cheese!
Ingredients:
Made with eggplant, chickpeas, onions, garlic and tomatoes.
Preparation method:
STEP 1
Wash and dry the eggplants. Cut them into slices, add salt and let them drain for 1 hour. During this time,
STEP 2
cut the tomatoes and potatoes into slices.
STEP 3
Brown the eggplant slices in olive oil on both sides. Drain carefully on paper towels.
STEP 4
In a frying pan, brown the meat, chopped onion and garlic in a little oil. Add the tomato purée, parsley, seasoning and stock. Stir constantly during this cooking (about 15 minutes).
STEP 5
In a deep ovenproof dish, place a layer of meat, a layer of tomatoes, a layer of eggplant, a layer of potatoes.
STEP 6
Prepare a béchamel sauce with the butter, flour and milk. Season, add the egg yolks off the heat and the grated cheese. Then add the egg whites (optional).
STEP 7
Pour the sauce into the dish and bake in a hot oven for 40 minutes.
STEP 8
Serve hot, in the baking dish.
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Often served stuffed with rice, the vine leaf is a true emblem of Mediterranean cuisine! In addition to allowing the realization of original and exotic meals, its nutritional assets are numerous. Discover here the secrets of the vine leaf as well as our advice to preserve it and use it in cooking!
What is the vine leaf?
The vine leaf is used in cooking to make the famous Dolmas or stuffed vine leaves. This dish is very popular in the Mediterranean and Oriental regions and is also eaten in Asia and in some regions of India. This product from the vine is known for the meticulous and tedious preparation that it requires. Thus, preparing the vine leaf is a way to show its hospitality and friendliness. This is why grape leaves are very present to celebrate family meals throughout the world. In France, although less consumed, the vine leaf allows the realization of delicious recipes revisited!
The health and nutritional benefits of the vine leaf
Low in calories, the vine leaf is a fairly refined ingredient. From a nutritional point of view, we must emphasize its richness in carbohydrates, essential sources of energy. The vine leaf contains very little lipids, but a good quantity of proteins and dietary fibers. A real asset since it participates in the digestive balance and in the regulation of the intestinal transit. Depending on the vine variety and the season, the vine leaf contains several elements characteristic of grapes: polyphenols, vitamins, etc. These antioxidant molecules promote immunity and help fight against premature aging of cells.
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#damascusbite damascuslounge restaurant mediterranean syriancuisine royaldishes vineleaves london uk
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Grilled falafel & halloumi in a platter servered with hummus, bread, salad & tabuleh.
Ingredients:
400g of tinned chickpeas, drained and dried on kitchen paper
1/2 red onion, diced
3 tbsp of flour
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp baking powder
1/2 tsp salt
50g of halloumi, cut into 1cm cubes
oil, for deep frying
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North African spicy sausages
Damascus Bite is one of the popular restaurants in London offering Mediterrean and Syrian cuisine. You cannot believe how tasty the food is if Damascus bites. This is a fine dining restaurant offering Syrian traditional foods all over London. Even you can get classical royal dishes in Syria too. People who order online can get a 10% discount and also can get free delivery. Whether it is, lunch or dinner time Damascus bite will be there to serve you the best food of all. You might know that Damascus restaurant is located in the heart of London and it is the brick lane. You can also call at 020 7033 0400 for any type of query. Damascus will e open at 1 pm and will be close at 11 pm. During this time you can enjoy our food items at our place and also can order online.
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Falafel Platter
Ingredients:
Falafel in platter served with hummus, bread, salad & tabuleh.
Preparation method:
STEP 1
Drain all the liquid from the can of chickpeas.
STEP 2
Coarsely chop onions, shallot and garlic cloves.
STEP 3
Put the chickpeas, onions, shallot, garlic, parsley (be generous!) and coriander in a blender and blend.
STEP 4
Put everything in a large bowl, add the ground cumin, chili powder, salt, pepper and garlic powder and mix everything together.
STEP 5
Add 2 eggs to the mixture and mix.
STEP 6
Add 3 large tablespoons of flour (or slightly more depending on the texture) and mix well.
STEP 7
Set the mixture aside in the refrigerator for about 1 hour and a half (or more).
STEP 8
Heat the deep fryer. When the oil is hot, roll small balls by hand, then carefully roll them in the flour.
STEP 9
Make sure the dumplings do not split and are even and uniform.
STEP 10
Carefully place the dumplings in the hot oil of the deep fryer.
STEP 11
Fry until golden brown (5 minutes).
STEP 12
Enjoy your meal!
Visit at: https://damascuslounge.com
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Halloumi is a cheese from Cyprus that has been prepared for centuries. A certified trademark, which means that it can only be produced on this Mediterranean island, this cheese is traditionally made with a mixture of goat's and sheep's milk. It has a firm texture (very similar to the Indian paneer cheese), its color is white and it has a salty taste reminiscent of feta cheese. Its particular consistency makes it easy to cut. There are two types of halloumi: the traditional, or ripe, halloumi and the fresh halloumi. The first one respects the historical recipe to the letter, while the second one can be produced with cow's milk.
Ingredients:
Grilled halloumi cheese in a platter served with hummus, bread, salad & tabouleh.
Preparation method:
Cut the cheese into slices and place in a shallow dish. In a bowl, mix the lemon juice with the olive oil and a little salt and pepper.
Pour over the cheese slices and marinate for 30 minutes.
Drain and grill the halloumi on a hot grill for 2 to 3 minutes on each side. Sprinkle with basil and serve immediately.
Visit at: https://damascuslounge.com
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Traditional Middle Eastern deep-fried ball made from ground chicken peas.
Ingredients:
1 ½ (15 ounce) cans chickpeas, drained
1 ½ onions, chopped
¾ cup chopped fresh parsley
3 cloves garlic, chopped
2 eggs
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons salt
1 ½ teaspoons lemon juice
1 ½ teaspoons baking powder
1 pinch ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
1 ½ cups bread crumbs
1 tablespoon olive oil, or as needed
Preparation method:
STEP 1
Drain all the liquid from the can of chickpeas.
STEP 2
Coarsely chop onions, shallot and garlic cloves.
STEP 3
Put the chickpeas, onions, shallot, garlic, parsley (be generous!) and coriander in a blender and blend.
STEP 4
Put everything in a large bowl, add the ground cumin, chili powder, salt, pepper and garlic powder and mix everything together.
STEP 5
Add 2 eggs to the mixture and mix.
STEP 6
Add 3 large tablespoons of flour (or slightly more depending on the texture) and mix well.
STEP 7
Set the mixture aside in the refrigerator for about 1 hour and a half (or more).
STEP 8
Heat the deep fryer. When the oil is hot, roll small balls by hand, then carefully roll them in the flour.
STEP 9
Make sure the dumplings do not split and are even and uniform.
STEP 10
Carefully place the dumplings in the hot oil of the deep fryer.
STEP 11
Fry until golden brown (5 minutes).
STEP 12
Enjoy!
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Since my friend returned from a trip to Turkey 3 years ago, every time we eat some sort of kebab together, he reminds me how good the lamb kofta was-once he had his first bite of spicy ground meat sprinkled with bright sour yogurt and smoky hot sauce, it was all he wanted to eat for the rest of the trip. Every time he tells me about it, I get jealous and secretly start planning my own trip to that wonderful land of delicious meat and yogurt. Since his return, his mom has been trying to recreate the dish, but it has yet to live up to the kofta of his dreams. I think I'll send in the recipe I found for lamb kofta from the Martha Stewart Living: The New Classics cookbook and maybe try to satisfy my own kofta cravings. It may seem like an unlikely source, but I have faith in Martha Stewart's test kitchens. The recipe is listed as an appetizer, but I would also stuff them into a pita with all the extras, especially the yogurt and mint sauce. I'm hoping this will satisfy me until I can get to Turkey and eat all the kofta and doner skewers I can get my hands on.
Ingredients:
1 pound ground lamb
4 teaspoons of spice mix (recipe follows)
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1 large egg
1/2 onion, grated over large holes of a box grater (1/2 cup)
1 clove garlic, minced
1/3 cup pine nuts, toasted and chopped
1/3 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1 tablespoon olive oil
Yogurt and mint sauce, to serve (recipe follows)
Preparation method:
1.
1. In a large bowl, combine all ingredients except oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/2 inch balls, and flatten the balls into ovals or soccer shapes, about 1/4 inch thick.
2.
2. In a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add half the lamb patties. Cook until first side is golden brown, about 3 minutes; flip patties and cook 2 minutes more. Transfer to a paper towel-lined plate.
3.
3. Wipe pan with paper towel; heat remaining 1/2 tablespoon oil. Repeat process with remaining lamb patties. Serve hot or at room temperature with yogurt sauce on the side.
4.
Spice mixture
5.
- makes 1/4 cup -
6.
4 1/2 teaspoons ground coriander
7.
4 teaspoons ground cumin
8.
1 1/2 teaspoons ground nutmeg
9.
1 teaspoon ground cinnamon
10.
1/2 teaspoon ground cloves
11.
1/2 teaspoon cayenne pepper
12.
Mix spices in a small bowl or container. Store tightly closed at room temperature for up to 3 months.
13.
Yogurt and Mint Sauce
14.
- makes 1 cup -
15.
8 oz. plain whole milk yogurt, preferably Greek style
16.
3 tablespoons finely chopped fresh mint
17.
1 1/2 teaspoons fresh lemon juice
18.
1 small clove garlic, minced
19.
Combine all ingredients in a small bowl and mix well. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.
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Damascus Bite is one of the popular restaurants in London offering the Mediterranean and Syrian cuisine.
Kofta is a Middle Eastern and Asian dish similar in composition and texture to North American meatloaf. Made from ground meat and a combination of spices, it can come in a variety of flavors and presentations.
Ingredients:
1 lb (450 g) ground lamb
1 onion, chopped
2 cloves garlic, chopped
1 tbsp (15 mL) sumac
1/2 tsp (2.5 mL) dried oregano
1 egg
1/3 t. (80 mL) breadcrumbs
1/4 t. (60 mL) chopped fresh mint
1/3 t. (80 mL) chopped parsley
8 corn tortillas
Fattouche salad and plain yogurt, for garnish
Salt and pepper
Preparation method:
Mix ground lamb, onion, garlic, sumac and oregano until smooth.
Add egg, breadcrumbs and herbs, salt and pepper and mix well.
Roll the lamb mixture into 8 cigars of equal size and bake for 10 minutes, turning regularly so that they are golden brown on all sides.
Place a cigar in the center of a tortilla, garnish with the salad and a dollop of plain yogurt.
Visit at: https://damascuslounge.com
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Damascus Bite is one of the popular restaurants in London offering the Mediterranean and Syrian cuisine.
Ingredients:
2 lbs (900 grams) chicken breasts, cut into cubes
1/2 cup (125 mL) fresh lemon juice (2 lemons)
3 cloves garlic, minced
1/3 cup (85 mL) fat-free Greek yogurt
6 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon pepper
1/4 teaspoon ginger
1/2 teaspoon oregano
1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon tomato paste
Preparation method:
Mix all ingredients together in a large ziplock bag. Shake well.
Let marinate for at least 4 hours.
If you are going to make it into skewers, soak the skewer picks in water during this time.
Assemble the skewers.
Cook at BROIL for 15 to 18 minutes. Excellent on the BBQ as well.
Serve with rice, salad and garlic sauce.
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Damascus Lounge is a fine dining restaurant offering Mediterranean & Syrian Cuisine. We are specialized in classical Royal dishes from Syria.
Preparation method of Lamb Sish Rice:
1. Cook the basmati rice in water according to the instructions on the package for the absorption method.
2. Meanwhile, toss the lamb cubes in the spice mixture and olive oil. Thread the meat cubes onto the skewers.
3. Preheat barbecue to medium-high. Cook for 10 to 15 minutes, turning the brochettes often so that they grill evenly.
4. Stir almonds and cilantro into rice. Serve rice with lamb skewers and salad leaves on the side
Ingredients:
750g leg of lamb in large cubes
300g basmati rice
100g slivered almonds
1 teaspoon paprika
1 teaspoon of cumin
3 tablespoons of oil
1/2 cup fresh coriander, chopped
a few sprigs of rosemary
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