Okra Stew with Lamb (Bammeh بامه )

Okra or lady's fingers is very healthy veg, available at some supermarkets & very easy to cook.

Ingredients:
300-400g Okra
400g steak lamb (cubes)
3 medium sized onion (sliced)
Can of chopped tomatoes
1 tbs tomato puree
6  garlic gloves chopped or sliced (not crushed)     
1/2 tsp mixed spices
3 tbs veg oil + 2 tbs olive oil mixed 
2 pints of water
1 tsp salt
1/2 lemon juice
2 tbs fresh chopped coriander

Method
The crown of Okra is hard to eat & must be removed, wash then cut the the tip of each piece without exposing the holes (other wise the exposed holes will let in Juice during cooking which could result in okra turning slimy.
Mix lamb pieces with spices & 1/2 tsp salt, put 2 tbs oil in pot and fry the meat for 5 minutes, add water & simmer for one hour or until the lamb is tender.
In different pot fry the onion garlic in oil for 3 minutes add okra & stir for 4 minutes, add chopped tomato 1/2 tsp salt & lemon juice, cook on medium heat for 6 minutes add the cooked lamb & stock & tomato puree, simmer for 10 minutes or till the okra is tender, add chopped coriander & dash of salt if needed stir gently, cook for 2 more minutes.( The cooking time is depends on the type of okra, try not to over cook it by checking it few minutes early).
serve it with rice & warm bread.

Lentils & veg with Coriander Soup

   

 Ingredients

• 250g red split lentils
• 2 medium potatoes peeled and cut to small cubes
• 1 large onion finely chopped
• 2 large carrots , peeled and grated
• 1 vegetable cube  
• 1 lemon juice
• 3 tbsp coriander leaves chopped (optional).
• 2 tbsp olive oil for frying
• 1 tsp cumin powder
• Sprinkle of Sumaq (optional).
• ¼ tsp chilli powder
• 2 ½ - 3 pint water
• Salt to taste

Method

-Wash the lentils and put in a large pot, add the water and bring it to the boil (do not cover the pot) let it simmer on a low heat for 30 minutes stirring occasionally.

-Add  vegetable cube, potatoes and carrots, simmer for 25 minutes.

-In a frying pan add the oil, onion, cumin and chilli, fry for 3 minutes only, add them to the simmering pot, add the salt, lemon juice and fresh coriander, cook for 5 more minutes stirring occasionally, add some hot water if the soup is too thick.

-Serve the soup as it is or blend it in a liquidiser until smooth, then serve with sprinkle of cumin powder.

Main ingredients in the Syrian Cuisine

The Syrians rely on the seasonal produce for their cooking, and it can be divided into 3 types: winter, summer, and parties or celebrations food.

Winter cooking consist of hearty food and lots of stews served with cooked rice, bread or Burgul wheat.

Summer cooking has plenty of fresh vegetables, grilled meat (BBQ), greens & salads (most popular veg is Aubergine)  

As for parties weddings and big occasions, there is a must list of dishes every Syrian household try to cook & proudly serve, consists of traditional dishes, some are complicated and take a long time to make but the end result is wonderful..
Olives & olive oil are important ingredients in the Syrian diet.

Syrians eat a great deal of yogurt, they believe its good for the stomach.

Garlic used a lot and it is the main source of seasoning for the Syrian cuisine, its used in big quantity and they believe that garlic is good for health in general & for the digestive system in particular.    

Olive oil, garlic & lemon juice are three ingredients used together in so many dishes and as dressing for many different salads.

Syrian food is not spicy or hot but well seasoned in general, lots of fresh herbs (parsley, mint, spring onion) particularly in summer dishes & green salads.

Flat bread & cooked Bulgur wheat are used to accompany stews & dips.

The most common spices used are cumin, coriander, black pepper, mixed spices & Sumaq….

What is Sumaq?, a spice used in Middle Eastern cooking especially in the Syrian cuisine:

It’s the skin of rounded seeds the size of a lentil, the seeds are sun dried and skinned, the maroon coloured skin is collected and grinded to make Sumaq, it has a citric lemony taste and used  in some traditional Syrian dishes, can be sprinkled over green or other type of salad to enhance the taste or used with BBQ.
Its available in any Syrian market, sold as a dried spice in a small box or jar (not many people know that Sumaq can be toxic if consumed in high amount).

   

Tabouleh (Parsley Salad)

Syrian Tabouleh or  (Parsley Salad), is very healthy, refreshing & easy to make. it can be served as side dish or a snack:

• 4 tbsp bulgur wheat or cuscus mixed in 6 tbsp warm water and left for 30 minutes.

• 1 bunch flat-leaf parsley (one cup) finely chopped.  

• 2 spring onion chopped

• 3 tbsp chopped fresh mint

• 2 medium tomatoes chopped

• 4 tbsp fresh lemon juice

• 5 tbsp olive oil

• ½ tsp salt & ¼ tsp chilly powder (optional)

•  4-5 leafs of romaine lettuce for serving

-Mix the soft bulgur with all the chopped ingredients add the salt, chilly, lemon juice and olive oil.

-Mix well and scoop tabouleh over arranged lettuce in a bowl and serve.

Note: Bulgur Wheat can be bought from many well known supermarkets in Uk or health shops. 

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