Food

Syrian Jewish cooking is famous for its kibbeh, stuffed vegetables, and sweet and sour tamarind. Explore family recipes for Shabbat, holidays, and every day, and the stories behind them.

Recipes

Beef Stew

1 large onion, chopped1 tablespoon of vegetable oil1 pound of cubed beef chuckone 29 ounce can of stewed tomatoes

Sahlab

2 tablespoons cornstarch4 cups milk3 tablespoons sugar2 teaspoons rose water

Kaak

4 cups of unbleached all purpose flour2 teaspoons of dried yeast1 teaspoon mahlab1 teaspoon aniseed

Tabbouleh

1 cup bulgur3 tomatoes, seeded and chopped2 cucumbers, peeled and chopped3 green onions, chopped

Munahi Kousa (Stuffed eggplant with rice, meat, and chickpeas)

6 (6-inch long) eggplants1/2 cup long-grain or jasmine rice 1/4 cup olive oil 3 tablespoons pine nuts

Kibbeh

2 lbs finely ground beef or lamb, lean, divided1/2 lb. bulghur cracked wheat1.5 teaspoon salt1.5 teaspoon pepper