Damascus Bite

Chunky salad with special dressing & topped with deep fried bread. Preparation method: STEP 1 Cut lettuce into small leaves. STEP 2 Dice the cucumber, radishes and tomatoes. STEP 3 Mix together. STEP 4 Mix together the juice of one lemon, oil, seasoning, garlic and spices. STEP 5 If not available, the contents of a mint tea bag will do. STEP 6 Parsley can also be used dry. STEP 7 Add the vinaigrette to the salad. STEP 8 Mix well. STEP 9 Dice bread slices and brown in butter. STEP 10 Place hot croutons on salad. STEP 11 Serve immediately. Order now!

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...

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...