Description: There is taken, upon the name of God the Most High, of honey scorched in naqrah (perhaps this word means ‘a silver vessel’), three ratls, pounded scorched oven bread, ten loaves; starch, half a ratl; roasted anise, fennel and nigelia, two uqiyahs of each; Byzantine saffron, an uqiya; celery seed, an uqiyah; Syrian Carob, half a ratl; […]

This is a fresh fish soup, which is improved by having as many different varieties of fish as possible. You can make it with salt or fresh water fish, but you will need at least 3 or 4 varieties for the best results. Ingredients: 1 cup scallions or leeks, sliced 1/2 cup olive oil 1/2 stalk fennel, […]

Ingredients: 1 lb. ground lamb (may be pounded if you like) 1 grated onion 2 cloves of chopped garlic 6 Tbs natural barley (crush it coarsely in the blender of food processor) 3 Tbs chopped parsley 2 Tbs mint or basil (fresh) 1 Tbs dried oregano or thyme salt 1 egg slightly beaten 5 cups […]

Ingredients: 3/4 cup of olive oil 1/2 onion, chopped 8 scallions, chopped fine 2 lg. cloves of garlic, chopped 1 cup natural barley chopped fresh dill to taste 1/2 cup parsley, chopped juice of 1/2 lemon salt to taste 1 cup hot water 1 one pound jar grapevine leaves 3-4 pound chicken, cut in quarters […]

Serves two. A baaridah was a cold meat or vegetable dish served before the hot dishes. Following pre-Islamic Iranian tradition, when a baaridah was made with fowl, it was usually a sort of chopped cucumber salad garnished with the roast meat. Some recipes call for only the seeds of cucumbers, which makes for a luxurious, slippery texture. […]

Serves four as an appetizer. This giant canapé was the traditional first course at a banquet in pre-Islamic Iran or Abbasid Baghdad. The name comes from the Persian bazm, “banquet,” and awurd, “bringing.” The recipe given here is from the collection of the Caliph al-Ma’mun. It calls for the flesh of citron, a fruit with very little flesh—we […]

Bazmaawurd Baaridah Mulahwajah Tabaahaja Judhaab Keftedes Dolmades Avgolemono Sauce Yuvarelakia Chicken in Lemon Sauce Lucanian Sausages (Apicius) Esicia Omentata (Pine-nut Stuffed Meatballs) Avem (Olive-stuffed Birds) In Pullo Elizo Ius Crudum (Uncooked Sauce for Birds) Assaturatam (Honey Roasted Meat) Mishmishya (Meat Stew With Fruit) Barmakiyya (Spiced Chicken Pies) Buran (Meatballs in a Yogurt and Eggplant Dip) Zirbaya (Chicken in […]

Servings: 7 Ingredients 1-2 handful of kefalotiri cheese (grated goat cheese) 2.20 lbs of lamb entrails 2 lamb intestines 1 lemon, squeezed 2-3 of olive oil 1-2 pinches of oregano 1-2 pinches of pepper 2-3 pinches of salt Directions Turn the intestines inside out and wash thoroughly. Cut the entrails into small pieces and wash them […]

Summary Tradition Greek style octopus in marinade. Ingredients 1/2 cup of lemon juice 2 medium octopus 1 cup of olive oil 1 large, yellow onion, chopped 1 tablespoon of oregano 1 teaspoon of pepper 2 teaspoons of rosemary 1 cup of white vinegar Directions Place octopus in a large pan with plenty of water and […]

Summary Pan fried Liver. Chicken, lamb or beef liver. For when you’re mad at the kids! Servings: 5 Ingredients 1 lb of beef’s liver 2 cloves (optional) a little flour for all purposes, for dredging 1 lemon, squeezed a little oil, for frying 1 pinch of oregano 1 pinch of pepper 1 pinch of salt […]