Damascus Bite

Often served stuffed with rice, the   vine leaf   is a true emblem of Mediterranean cuisine! In addition to allowing the realization of original and exotic meals, its nutritional assets are numerous. Discover here the secrets of the   vine leaf   as well as our advice to preserve it and use it in cooking! What is the  vine leaf ? The  vine leaf  is used in cooking to make the famous Dolmas or stuffed  vine leaves . This dish is very popular in the Mediterranean and Oriental regions and is also eaten in Asia and in some regions of India. This product from the vine is known for the meticulous and tedious preparation that it requires. Thus, preparing the  vine leaf  is a way to show its hospitality and friendliness. This is why grape leaves are very present to celebrate family meals throughout the world. In France, although less consumed, the  vine leaf  allows the realization of delicious recipes revisited! The health and nutriti...

Grilled falafel & halloumi in a platter servered with hummus, bread, salad & tabuleh. Ingredients: 400g of tinned chickpeas, drained and dried on kitchen paper 1/2 red onion, diced 3 tbsp of flour 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp baking powder 1/2 tsp salt 50g of halloumi, cut into 1cm cubes oil, for deep frying Order now!

North African spicy sausages Damascus Bite  is one of the popular restaurants in London offering Mediterrean and Syrian cuisine. You cannot believe how tasty the food is if  Damascus bites . This is a fine dining restaurant offering Syrian traditional foods all over London. Even you can get classical royal dishes in Syria too. People who order online can get a 10% discount and also can get free delivery. Whether it is, lunch or dinner time  Damascus bite  will be there to serve you the best food of all. You might know that Damascus restaurant is located in the heart of London and it is the brick lane. You can also call at 020 7033 0400 for any type of query.  Damascus  will e open at 1 pm and will be close at 11 pm. During this time you can enjoy our food items at our place and also can order online. Order now!

Falafel Platter Ingredients: Falafel in platter  served with hummus, bread, salad & tabuleh. Preparation method: STEP 1 Drain all the liquid from the can of chickpeas. STEP 2 Coarsely chop onions, shallot and garlic cloves. STEP 3 Put the chickpeas, onions, shallot, garlic, parsley (be generous!) and coriander in a blender and blend. STEP 4 Put everything in a large bowl, add the ground cumin, chili powder, salt, pepper and garlic powder and mix everything together. STEP 5 Add 2 eggs to the mixture and mix. STEP 6 Add 3 large tablespoons of flour (or slightly more depending on the texture) and mix well. STEP 7 Set the mixture aside in the refrigerator for about 1 hour and a half (or more). STEP 8 Heat the deep fryer. When the oil is hot, roll small balls by hand, then carefully roll them in the flour. STEP 9 Make sure the dumplings do not split and are even and uniform. STEP 10 Carefully place the dumplings in the hot oil of the deep fryer. STEP 11 Fry until golden brown (5 min...

Halloumi  is a cheese from Cyprus that has been prepared for centuries. A certified trademark, which means that it can only be produced on this Mediterranean island, this cheese is traditionally made with a mixture of goat's and sheep's milk. It has a firm texture (very similar to the Indian paneer cheese), its color is white and it has a salty taste reminiscent of feta cheese. Its particular consistency makes it easy to cut. There are two types of halloumi: the traditional, or ripe, halloumi and the fresh halloumi. The first one respects the historical recipe to the letter, while the second one can be produced with cow's milk. Ingredients: Grilled halloumi cheese in a platter served with hummus, bread, salad & tabouleh. Preparation method: Cut the cheese into slices and place in a shallow dish. In a bowl, mix the lemon juice with the olive oil and a little salt and pepper. Pour over the cheese slices and marinate for 30 minutes. Drain and grill the halloumi on a hot gr...

  Traditional Middle Eastern deep-fried ball made from ground chicken peas. Ingredients: 1 ½ (15 ounce) cans chickpeas, drained 1 ½ onions, chopped ¾ cup chopped fresh parsley 3 cloves garlic, chopped 2 eggs 1 tablespoon ground cumin 1 ½ teaspoons ground coriander 1 ½ teaspoons salt 1 ½ teaspoons lemon juice 1 ½ teaspoons baking powder 1 pinch ground black pepper, or to taste 1 pinch cayenne pepper, or to taste 1 ½ cups bread crumbs 1 tablespoon olive oil, or as needed Preparation method: STEP 1 Drain all the liquid from the can of chickpeas. STEP 2 Coarsely chop onions, shallot and garlic cloves. STEP 3 Put the chickpeas, onions, shallot, garlic, parsley (be generous!) and coriander in a blender and blend. STEP 4 Put everything in a large bowl, add the ground cumin, chili powder, salt, pepper and garlic powder and mix everything together. STEP 5 Add 2 eggs to the mixture and mix. STEP 6 Add 3 large tablespoons of flour (or slightly more depending on the texture) and mix well. STEP...

Since my friend returned from a trip to Turkey 3 years ago, every time we eat some sort of kebab together, he reminds me how good the lamb kofta was-once he had his first bite of spicy ground meat sprinkled with bright sour yogurt and smoky hot sauce, it was all he wanted to eat for the rest of the trip. Every time he tells me about it, I get jealous and secretly start planning my own trip to that wonderful land of delicious meat and yogurt. Since his return, his mom has been trying to recreate the dish, but it has yet to live up to the kofta of his dreams. I think I'll send in the recipe I found for lamb kofta from the Martha Stewart Living: The New Classics cookbook and maybe try to satisfy my own kofta cravings. It may seem like an unlikely source, but I have faith in Martha Stewart's test kitchens. The recipe is listed as an appetizer, but I would also stuff them into a pita with all the extras, especially the yogurt and mint sauce. I'm hoping this will satisfy me until...

  Damascus Bite   is one of the popular restaurants in London offering the Mediterranean and Syrian cuisine. Kofta is a Middle Eastern and Asian dish similar in composition and texture to North American meatloaf. Made from ground meat and a combination of spices, it can come in a variety of flavors and presentations. Ingredients: 1 lb (450 g) ground lamb 1 onion, chopped 2 cloves garlic, chopped 1 tbsp (15 mL) sumac 1/2 tsp (2.5 mL) dried oregano 1 egg 1/3 t. (80 mL) breadcrumbs 1/4 t. (60 mL) chopped fresh mint 1/3 t. (80 mL) chopped parsley 8 corn tortillas Fattouche salad and plain yogurt, for garnish Salt and pepper Preparation method: Mix ground lamb, onion, garlic, sumac and oregano until smooth. Add egg, breadcrumbs and herbs, salt and pepper and mix well. Roll the lamb mixture into 8 cigars of equal size and bake for 10 minutes, turning regularly so that they are golden brown on all sides. Place a cigar in the center of a tortilla, garnish with the salad and a dollop o...

Damascus Bite   is one of the popular restaurants in London offering the Mediterranean and Syrian cuisine. Ingredients: 2 lbs (900 grams) chicken breasts, cut into cubes 1/2 cup (125 mL) fresh lemon juice (2 lemons) 3 cloves garlic, minced 1/3 cup (85 mL) fat-free Greek yogurt 6 tablespoons olive oil 2 tablespoons apple cider vinegar 1 teaspoon pepper 1/4 teaspoon ginger 1/2 teaspoon oregano 1/2 teaspoon paprika 1 teaspoon salt 1 teaspoon tomato paste Preparation method: Mix all ingredients together in a large ziplock bag. Shake well. Let marinate for at least 4 hours. If you are going to make it into skewers, soak the skewer picks in water during this time. Assemble the skewers. Cook at BROIL for 15 to 18 minutes. Excellent on the BBQ as well. Serve with rice, salad and garlic sauce. Order now

Damascus Lounge   is a fine dining restaurant offering Mediterranean & Syrian Cuisine. We are specialized in classical Royal dishes from Syria. Preparation method of  Lamb Sish Rice : 1. Cook the basmati rice in water according to the instructions on the package for the absorption method. 2. Meanwhile, toss the lamb cubes in the spice mixture and olive oil. Thread the meat cubes onto the skewers. 3. Preheat barbecue to medium-high. Cook for 10 to 15 minutes, turning the brochettes often so that they grill evenly. 4. Stir almonds and cilantro into rice. Serve rice with lamb skewers and salad leaves on the side Ingredients: 750g leg of lamb in large cubes 300g basmati rice 100g slivered almonds 1 teaspoon paprika 1 teaspoon of cumin 3 tablespoons of oil 1/2 cup fresh coriander, chopped a few sprigs of rosemary Order now!

A delicious   chicken shawarma   is extremely tender and tasty, well marinated. Ingredients: 600g chicken thighs (skinless, boneless, flattened like a schnitzel, trimmed) 3 cloves of garlic (chopped) 1 onion, chopped and pureed juice of 1 lemon (freshly squeezed) 1 tablespoon of cider (or white) vinegar 3 tablespoons olive oil (3 to 4 tablespoons) 1 teaspoon of salt ½ teaspoon cumin ½ teaspoon caraway ½ teaspoon cardamom ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon cracked pepper ¼ teaspoon turmeric ¼ teaspoon clove ¼ teaspoon cayenne pepper (or sweet paprika) For the Tahini Sauce Ingredients: 2 teaspoons thina paste (sesame paste) lemon juice (freshly squeezed, a little water if needed) 2 cloves of garlic (2 to 3, crushed) a pinch of salt Preparation method: 1. Combine marinade ingredients in a large freezer bag (or bowl). Add the chicken and use your hands to make sure each piece is coated. If using a freezer bag, seal the bag and massage the marinade into each piece of ...