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...