My mother taught me how to bake and I have spent endless hours with her in the kitchen especially during the holidays. I am particularly fond of dessert but there is one dessert my grandmother taught me to make. Baklava, those sweet squares of filo pastry filled with chopped nuts and sweetened with syrup or honey.
Many of the Saydjari family carry Turkish blood in the lineage. In some of us, that blood runs thick and brown and sweet. We may… Read More »Turkish Coffee – A Cup to Nourish the Soul…
Stuffed grape leaves – the most treasured meal of all. Rolling them was a family activity involving competitions for the best rolling, fastest rolling, etc. We always laugh, tell jokes, and remind each other of stories from days gone by. The recipe can be found on the website at https://family.saydjari.net/food/
Known as sarma to some – it was always just plain mechshi in our house. Sometimes Mom would stuff grape leaves, sometimes eggplants, but my favorite was… Read More »Mechshi Malfoof (Cabbage Rolls)
Tabouli is an ideal salad at any time of year. It is about as simple to make most salads. You soak 2 cups of bulgur wheat… Read More »Tabouli (Tabbouleh) – The King of Salads
In the end, you might say hummus is just a bean paste. You would be right, but you would be oh so wrong. Hummus is a gourmet meal or a delicious side dish.
” I can hear my father’s voice echoing his disdain as I start preparing one of my favorite dishes.
Baba ghanoush. In Arabic, “baba” means father, and “ghanoush” means spoiled. This “spoiled dad” roasted eggplant dip is the creamier version of the better-known hummus
This dish has many names (laham b’ajeen, lahmajun, lahmajoun) and forms (flat or folded pockets). But it’s easily recognized by its unique flavors: tart and savory.