Stuffed Acorn Squash

When I found out that this month’s link up was stuffing, I was super excited. Not that I’ve ever made  traditional Thanksgiving stuffing/dressing before, but because we’re Syrian, and we stuff everything. I racked my brain to think of something traditionally Syrian we can make for you so that you can have a Syrian Thanksgiving. Then I changed my mind and thought I’d tackle the unknown territory of Thanksgiving stuffing. I cut recipes from all my magazines and bookmarked recipes on blogs from years past. But nothing excited me enough, and I just couldn’t figure out what to share with you this month.  Continue reading

Easy Rice Pudding

This rice pudding recipe is a simple one. It doesn’t have many “extra” flavors, but it’s creamy, sweet while not being too sweet, and everyone loves it, from your oldest guests, to your one-year-old.

We’re no strangers to rice pudding. We’ve made this particular recipes a few times, only to think to ourselves that it’s way too easy to blog about…But who are we kidding? Everyone loves this recipe, why not share it with all of you? It’s our go-to dairy rice pudding. It’s always a hit (last time we made it there were no leftovers)!  Want to make some pareve rice pudding? Click hereContinue reading

Loubia, or Black-Eyed Peas with Meatballs

Shana Tova!

When Resident Magazine asked us to share some holiday recipes with them, we knew we wanted to share some traditional Sephardic Jewish food, as opposed to the better known matzah ball soups. Here’s a dish that we’ve been eating for Rosh Hashana forever.

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Kibbe Cherry

Now with an updated picture! Don’t hesitate to make this delicious meal for Shabbat.

Kibbe cherry is a traditional Friday night dish. Usually we serve it in a pretty bowl, but we couldn’t take the picture on Shabbat, so this is the picture you’re stuck with! Don’t worry, it tastes a lot better than it looks in this picture, we promise! Continue reading

Sweet Kaak

Sweet kaak is nothing like regular kaak, except that it’s also kinda like a bread stick. Actually, it’s really more like a cookie made with orange zest. I usually don’t love orange zest, but for some reason I absolutely love sweet kaak. It’s a traditional Syrian treat, one that if I have in my cookie jar (okay, fine, I don’t have a cookie jar, but I do have airtight containers that I can leave on the counter and store cookies in) I will finish in about a day. Basically, they are sugar cookies that are twisted. Yum! Continue reading

Mechshe Basal, or Stuffed Onions

There are a lot of things you can stuff with hashu to turn into a meal. This time, I used ground turkey and (half-cooked) brown rice to make a healthier mechshe.

Since our mom doesn’t like onions, this mechshe wasn’t something we ate much growing up, but it’s definitely still one of my favorites! I love the flavor of slow-cooked onions, which get sweet and caramelized in the oven, and the contrast with tart tamarind sauce is perfect.

Since stuffing these is quite a process, I like to make a double batch and freeze half, so that next time the cravings hits, I can cook up a batch right away; no need to defrost, just cook the frozen onions for a bit longer.

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Kanafeh

Please welcome our sister-in-law Adele, who learned to make this Syrian specialty from a Syrian cooking expert and is now sharing it with everyone!

This recipe was taught to me as part of my you’re-getting-married-time-to-learn-how-to-cook training by an amazing cook…. who does not use measurements.  I stood with her and watched closely,  taking notes diligently. After making this a few times on my own, a measurable recipe was born. Continue reading

Candied Apricots with Pistachio, aka Helou Michmosh

I made this a while ago, but was hesitant to share it because of its mixed reviews. Some people thought it was too sweet, others not sweet enough. I even got one “this is the most delicious thing ever!” So I guess it’s up to you to judge…I happened to like the slightly bitter chewiness of the candy, and snacked on it for weeks.

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Ejjeh Parsley

Remember back when we made ejjeh potato? Though we posted it as a Chanukah treat, it’s also really a great lunch box staple along with this, ejjeh parsley. We also love making leek ejjeh for Rosh HaShanah, by the way. Continue reading

Kaak, or Syrian Bread Sticks

I have a confession to make. We made kaak a really long time ago. Probably more than 6 months ago, actually. We just never got around to writing up the post because the pictures were stuck on Adele’s camera, and because we had so many other interesting things to share with you. Better sooner rather than later, right?

Now that Passover won’t be back for another year, maybe we’ll make a giant batch of kaak for our freezer.

Kaak are bread sticks, but instead of being actual stick shapes, they are formed into rings. They are flavored with kemun, kizabrah, mahlab, and yansoon. Or cumin, anise, and cherry pit. I wouldn’t say that they’re hard to make, just time consuming. You need to shape each ring, then bake at two different temperatures. If you have two ovens, then this might be a little easier than it was for us. Anyone want to buy me a double wall oven? I promise you a batch of kaak! We baked these in Adele’s not-so-giant Manhattan kitchen. And hey, if we could do it there, then it can be done anywhere. You just have to have some patience. Continue reading