It is the middle of Ramadan and we desire to serve different dishes. We chose today to offer delicious you Syrian dishes shared from a special person, Syrian pharmacist, Amir Sankar.
Besides his work as a pharmacist, Sankar possesses a talent for cooking and poetry. He has written several poems about life, love, and patriotism.
Sankar is a Syrian descendant; however, he discovered, after reading in a book, that one of his ancestors had built a mosque in Egypt.
He left his current residence in the United States and visited Egypt to check out the mosque his ancestors built, which is named the “Blue Mosque “, for its breathtaking ornament paintings in blue.
It is located in Bab El-Wazir area; it is such a great, beautiful, historic mosque ..... it has blue porcelain tiles across its walls with gorgeous paintings of birds & plants ... the place is so peaceful..it contains some Memlouk shrines as well.
“SEE” managed to get close and personal with Sankar who shared with us delicious and easy Syrian recipes
**Birk
Ingredients
500g flour
250ml lukewarm water, depending on the flour type
1/4tsp Baking powder
A quarter cup of coffee oil
Teaspoon of salt
The filling
350g tender meat
1 middle onion
Salt
Pepper
Pine to taste
Butter or oil for frying the onion and meat
*Directions
Mix the flour with salt and slowly add water until the dough is formed, then add the oil, and leave the dough for 15 minutes to soften it, and then leave the dough for another 15 minutes to rest.
Spread the dough with a rolling pin to get a thin layer (2 mm thickness), and then cut it into circles with a round cutter or cup according to the desired size.
Add with a spoon the cold meat stuffing, and then fold the dough circles. We can use the fork on the front to press the ends to tighten it, and then fry it abundantly with hot oil.
*Prepare the filling
Meat filling
Chop the onion smoothly and fry it with a frying pan with oil or butter until the onions are wilted, and then add the meat over the onion and then salt is added to reach the degree of doneness.
Add the pepper and then put the frying pan diagonally to get rid of the excess oil and leave it to cool.
*Cheese filling
It is preferred to use sweetened akkawi cheese, or akkawi, and mozzarella mixture, which needs to be free from water.
With the mixer, chop the cheese, and after preparing the cheese brik, put it in the freezer for two hours or more.
**Fattet Al-Makdous
Ingredients
8 Small eggplants
400g tender meat
Pine for to taste
1 middle Onion, sliced into half-moon shapes.
Half a kilo of yogurt
1/4 cup Tahini
3 minced garlic cloves
Peeled almonds
Fried bread
1 lemon, juiced
A half tablespoon of tomato paste
A cup of tamarind or half a tablespoon of citric acid and a cup of water
1 tablespoon pomegranate molasses spoon
Frying oil
Butter or oil for frying meat and onion
Salt
Pepper
Recipe preparation
Instructions
For fried bread
Cut a slice of toast into four parts with scissors or a knife, and then fry in plentiful hot oil.
For filling
The pine is fried with a slice of butter, then add the tender meat before it turns red, add the salt, and continue frying to the degree of doneness, then add the pepper.
For eggplant
Cut the eggplant lengthwise and peeled the skin or without the peeling.
Remove the pulp, stuffed the eggplant with the meat, and fry in plentiful hot oil to the degree of doneness, then place it on a tissue to absorb the oil.
In a bowl, put a teaspoon of butter and add the onion until it becomes wilted, then add tomato paste, tamarind cup, and pomegranate molasses and boil it over medium heat until it becomes thick.
Add the fried eggplant and boil it for 20 minutes to the degree of doneness.
*Food presentation
Mix the yogurt, tahini, minced garlic, lemon juice, and a pinch of salt.
Put the toast in a serving platter, then layer the eggplant broth and add on top of it a mixture of milk mixture tahini, slowly in order for it not be fully covered by the eggplant.
We prepare a hot butter along with a handful of peeled almonds, and spread it over the eggplant, and garnish with a little parsley.
* Finally
These recipes are guaranteed to increase your appetite after cooking most of the Egyptian cuisines.
Egypt will always remain the home for all Arabs and celebrates their traditional dishes.
Contributed by Yara Sameh
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