Okay, so I’ve been wanting to try making some Syrian food for ages. It always looks so vibrant and delicious, and I figured, why not give it a shot? Today was the day!
First, I needed to figure out what to make. I did some digging online, looked at some pictures, and decided to go with a few classics: kibbeh, fattoush, and maybe some hummus (because, who doesn’t love hummus?).
Getting Started: The Shopping Trip
The biggest hurdle was finding the ingredients. My usual grocery store had some of the basics, but I needed things like bulgur wheat (the fine kind, not the coarse stuff), and pomegranate molasses. So, I headed to a Middle Eastern grocery store I’d heard about. It was a bit of a drive, but totally worth it! That place was packed with all sorts of amazing spices, fresh herbs, and everything else I needed. I even grabbed some pre-made grape leaves, just in case I got ambitious later.
The Prep Work: Chopping and Soaking
Back home, it was time to get down to business. I soaked the bulgur wheat in some water – that’s key for kibbeh. Then came the chopping – onions, tomatoes, cucumbers, parsley, mint… so much chopping! My eyes were definitely watering from the onions, but I pushed through. I also whisked together the lemon juice, olive oil, and pomegranate molasses for the fattoush dressing. Smelled amazing already!
Making the Kibbeh: A Bit of a Challenge
Okay, the kibbeh was definitely the trickiest part. It’s basically a mixture of the soaked bulgur, ground meat (I used lamb), onions, and spices, all formed into little torpedo shapes. My first few attempts were… well, let’s just say they weren’t pretty. They were kind of lumpy and falling apart. But I kept at it, adjusting the mixture, adding a bit more bulgur, a bit more water, until I finally got the hang of it. My last few looked (almost) professional!
- Fine Bulgur Wheat,soak a cup of bulgur in water for about 30 minutes.
- Ground lamb, about a pound.
- Onions, a lot of onions,like 2 big ones.
- I mixed some spices that include allspice,cinnamon, and some others that I am not sure.
Fattoush and Hummus: Easy Peasy
Compared to the kibbeh, the fattoush and hummus were a breeze. For the fattoush, I just tossed together the chopped veggies, some toasted pita bread (I just ripped up some store-bought pita and baked it until crispy), and that delicious dressing I made earlier. The hummus was also super simple – I cheated a little and used canned chickpeas. I just blended them with tahini, lemon juice, garlic, and a bit of water until it was smooth and creamy.
The Final Result: A Feast!
Finally, it was time to eat! I fried the kibbeh until they were golden brown and crispy. I arranged everything on a big platter – the kibbeh, the fattoush, the hummus, some olives, and a bit of extra pita bread. Honestly, it looked pretty impressive, even if I do say so myself!
And the taste? It was so good! The kibbeh was flavorful and had a great texture, the fattoush was fresh and zesty, and the hummus was, well, hummus – always a winner. It was definitely a lot of work, but totally worth it. I’ll definitely be making Syrian food again, though maybe I’ll start with something a little less ambitious next time!
My recommendation:Go for it.
