Damascus Bite

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 hand...

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. Order now!

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 bak...

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...

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...

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 a...