Name: Taiwanese Shaved Ice Treat | Bào Bīng
Yield: 3 people
Ingredients: 1 mango; sweetened condensed milk (, to taste); ice (, blended into snow); 3 scoops vanilla ice cream

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Menu: Tajikistan

This week’s theme is community and reunion. We spent the last ten days visiting my family, some of whom I haven’t seen in nearly three years. Tajik food is often enjoyed from one giant platter, so the timing was perfect. I made three giant platters of plov, and all 18 of us came together around them (The bonus? Only three dishes to wash!)

Lamb Plov [Recipe]
Plov is popular throughout Western Asia, and for good reason. This is rice cooked with carrots, turnips, a half ton of onion, and bits of lamb. Bits of raisin and dried apricot add delightful sweetness. While it sounds ultra simple, plov is surprisingly flavorful and perfect for a large gathering.

Yogurt Non [Recipe]
Tajik folk love this highly ornate flat bread made with yogurt and some wheat flour… it makes a great dinnertime staple and would go with nearly any dish.

About the food of Tajikistan

Women in Tajikistan. Photo by Steve Evans.

In Tajikistan, if you don’t have bread, you don’t have food. It doesn’t matter if the table is piled to the ceiling with meat, vegetables, and sweets. Bread is the purest sustenance to the Tajik people, especially nan (a thick flatbread Tajiks love to decorate with ornate markings).

And why not. Bread makes all kinds of sense in this rugged, mountainous land bordered by China, Uzbekistan, and Afghanistan (the country actually sits in Asia). Nan stores well because, if it dries out, the hardened discs can be hydrated with stews or the like. The bread also goes with everything, and is extremely economical, such as yogurt Naan [Recipe].

Man in Tajikistan. Photo by Steve Evans.

Along with the nan, a Tajik table often includes communal meals enjoyed out of a single platter. Examples include plov (or rice with root vegetables and meat [Recipe]) or Qurotob (a mish-mash pile of flatbread topped with cheese, fried vegetables, and onion).

If the weather feels a bit nippy, locals might pull up to a steaming bowl of lagman soup (lagman are thick, homemade noodles, which we made back when we cooked Kazakhstan). Yummers.

Alai Mountains. Photo by Nihongarden.

Seeing these pictures makes me wish I were in the mountains… I’m curious – would you ever vacation somewhere like this?

Monday Meal Review: Taiwan

I got a really neat question in my email this week. I thought I’d take a brief departure from my normal meal review to answer it, in case you’re looking for similar ideas:

Hi Sasha,
I came across your website. I absolutely love it. I've worked in
international transportation for 30 years, teach yoga, and love food
too. Your website really speaks to me. I had a question: My daughter
graduated high school and I'd like to give her a simple yet unique
grad party with foods that her and her friends would find exciting. Do
you have any ideas for a menu? Theme? 
Thanks for your help! 
Angela

The irony? This week we’re in New Jersey celebrating the graduations of two nieces and one nephew… both from high school and college. My amazing sister, Elisa, made several Global Table recipes for the party, so I’ll skip to the list of what worked.

BIGGEST HIT: Cake on a rope, from the Netherlands. Food-wise, it’s fun to have interactive recipes… something to bring everyone together. Fondue works for small gatherings but, when there’s a crowd, there’s nothing quite as perfect as “Cake on a rope…” Eating a slice of cake dangling on a rope with no hands is so much fun, both for adults and little kids. It’s quite a bit harder than it looks because the rope jumps once everyone starts trying to gobble their slice up. Click through the link above to watch a video of people in the Netherlands doing it!

CONVERSATION STARTER: Dutch Hagelslag… everyone loved that this was made with just three ingredients (bread, chocolate sprinkles, and butter)… From a hostess perspective, it was also super easy to prepare (just cut the bread small, so each one is just a bite or two). Guests loved that this tastes a little like a donut… and thought it was fun that Dutch enjoy Hagelslag for breakfast. The best part was that no one really thought it was going to be good, but everyone, without fail, loved it.

DIY APPROACH: Taiwanese shaved ice bar (instead of an Ice Cream Sunday Bar)

TEA PARTY? We have a ton of drink recipes from all over the world. A fun theme could be a “Grown up” tea party, where people could sample a variety of cookies and teas from different cultures.

& MORE: We also made the Serbian Salad, which was easy to make and almost all disappeared. Just be sure to add plenty of oregano, vinegar, salt, and pepper… it really brings the flavors to life. My sister stretched the recipe by adding a bag of chopped romaine leaves, which was an easy, fun idea. For entrees, there’s really no limit; I think the Braised Pork in Milk and Herbs from San Marino would be fun (shred it up after cooking and put it over sternos). Any of our grilled items would also be grand.

Any big parties coming up in your future? I’d love to hear what you have in mind.

***

THIS WEEK’s FOOD:

Shaved Ice Treat | Bào Bīng [Recipe]

What I loved most about this dish:

This week’s recipe was wonderful. I loved everything about it, which was a real surprise considering I didn’t expect to like the crunchy ice (it seemed odd to have ice with ice cream). The contrast of smooth and crunchy was really fun and addictive. Ava and Keith agreed; Ava ate almost the entire thing!

What I loved least about this dish:

Nothing! If you’re tired of hot fudge sundaes, this is the way to mix things up a bit.

Taiwanese Shaved Ice Treat | Bào Bīng

I don’t use curtains in my bedroom; I don’t need them – someone would have to climb over our 8 foot fences and face our “attack cat,” Malky in order to see inside my bedroom… and we all know that would pretty much ruin any possibility for us to be friends. Instead, I use half shutters, which allow me to see the moon at night and the birds during the day.

It’s my favorite space in my house. So peaceful.

Anyway, the other morning I cracked open my eyes to discover the entire room was glowing orange; it felt like a giant hug.

An absurdly bright hug. Rather like this mango.

“It’s 8 am,” I thought, noticing the height of the sun in the sky, pleased that I had slept that long. I glanced over to the clock out of habit.

That’s when I read the shocking truth: it was only 6:30 a.m.

Friends, the dazzling array of sunlight is eager these days.

I’ll be honest. I temporarily reconsidered my position on curtains.

But then a bird flew onto a branch nearby and sang me a song. As I listened to her sweet chirping, I realized I could never go back to a dark bedroom and being shut in.

There’s nothing to be done but to embrace the early morning glow.

Since Taiwan is rumored to be mostly cloudy, most of the time, I thought I’d create a bowlful of sunshine for you.

The one constant is finely crushed ice. Toppings can range from simple syrup, evaporated milk, condensed milk, fresh fruit, red beans, or even ice cream. Popular fruits include mango, pineapple, strawberries, and watermelon.

According to Wikipedia, you can even get the works:

Various pre-set combinations also exist, including “Eight Treasure Ice” (Chinese: 八寶冰; pinyin: bābǎobīng) whose ingredients will vary from vendor to vendor, but usually include some of the following: taro, azuki beans, mung beans, yams, sweetened peanuts, almond junket, and grass jelly. These ingredients can also be ordered separately as the customer desires.

Serves 3

Ingredients:

1 mango
Sweetened condensed milk, to taste
ice, blended into snow
3 scoops ice cream

Method:

If you can buy crushed ice, great. Otherwise, just pop a couple of handfuls in the blender and let it crush up on low speed until it forms a fine snow (or as close as you can get).

Next, add the mango and the ice cream.

I used vanilla, which gave the treat a lovely creaminess, but pineapple or mango sherbet would be grand as well.

Next, pour on the sweetened condensed milk… which gives the treat a cooked, faintly caramel profile. Plus it’s fun to drizzle.

The ice cream and sweetened condensed milk melts into the ice and makes for a soft yet crunchy combination…Edible sunshine!

Perhaps you can enjoy it on the next cloudy day you encounter.

WuShihBi Cape seen behind the DongAo Bay, from the SuHua Highway, a scenic drive on the east coast of Taiwan. Photo by Fred Hsu.

Have you tried anything like this? Do you think you’d like it with beans or peanuts, or is that too much of a stretch for you? Do you see yourself making Bào Bīng?

Taiwanese Shaved Ice Treat | Bào Bīng

Bào Bīng is like an Asian snow cone, but better. You’ll find it sold by street vendors in Taiwan, but can easily be made at home in under ten minutes. It’s cold, sweet, and refreshing, especially when made with a bright, glowing mango. The one constant is finely crushed ice. Toppings can range from simple syrup, evaporated milk, condensed milk, fresh fruit, red beans, or even ice cream. Popular fruits include mango, pineapple, strawberries, and watermelon.

CourseSweets
Lifestyle5-ingredients or less, Gluten-Free, Vegetarian
Food TypeFruit, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

3 people

Servings

3 people

Taiwanese Shaved Ice Treat | Bào Bīng

CourseSweets
Lifestyle5-ingredients or less, Gluten-Free, Vegetarian
Food TypeFruit, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

3 people

Servings

3 people

Ingredients

1 mango
sweetened condensed milk , to taste
ice , blended into snow
3 scoops vanilla ice cream

Servings: people

Units:

Instructions

If you can buy crushed ice, great. Otherwise, just pop a couple of handfuls in the blender and let it crush up on low speed until it forms a fine snow (or as close as you can get).
Next, add the mango and the ice cream.
I used vanilla, which gave the treat a lovely creaminess, but pineapple or mango sherbet would be grand as well.
Next, pour on the sweetened condensed milk… which gives the treat a cooked, faintly caramel profile. Plus it’s fun to drizzle. Enjoy.

Menu: Taiwan

This week, while we’re visiting family in Boston and New Jersey, I’m sharing one simple celebration recipe with you… afterall, what is visiting family, if not a celebration! It’s been more than a year since I’ve seen any family on my side (where does the time go?!)… the last time was when we cooked Maldives.

Since one treat doesn’t feel like nearly enough to represent an entire country, I thought I’d flash back to an old favorite from an earlier Global Table. As I mentioned on Tuesday, the Taiwanese love Sushi, which we made when we cooked Japan. I thought we’d all benefit from a reminder on how to make the rice and the rolls. Especially with temperatures already hitting the nineties, there’s nothing better than cool meals.

All recipes and the meal review will be available throughout the week.

Veggie Sushi with Sushi Rice [Recipe]

Learn how to make a beautiful roll at home (perfect for a small, interactive dinner party) AND see pictures of Ava from a couple of years ago (awww) when we made these recipes for our Japanese Global Table.

Taiwanese Shaved Ice Treat | Bào Bīng [Recipe]

There’s nothing like cold ice cream on a hot afternoon… especially when it’s served up with shaved ice, mango, and more. I see Bào Bīng “Sunday Bars” in my future. How about you?

About the food of Taiwan

WuShihBi Cape seen behind the DongAo Bay, from the SuHua Highway, a scenic drive on the east coast of Taiwan. Photo by Fred Hsu,

Feeling overcast? You just might love Taiwan. This tropical island east of China is a mountainous land, where you’ll find clouds and the whipping rains common with monsoons. This week we explore the food that dots along the 13,902 square miles of this small nation.

But don’t get the wrong idea; just because she’s small (about the size of Massachusetts), doesn’t mean the people are few and far between. The opposite is true, in fact. There are 1,600 people per square mile which makes Taiwan one of the most densely populated countries in the world.

The night scene of Taipei Neihu Technology Park, adjacent to Keelung River. Photo by nicola520.

Personally, I’d love to climb to the top of Jade Mountain (the highest mountain in Asia), and look over the stunning (steaming?) beauty of Taiwan.

YuShan (Jade Mountain). Photo by Peellden.

Taiwanese food is a melting pot of various Chinese ethnicities, which is reflected in the food. There’s everything from hot pots (where meats and veggies are cooked at the table, then enjoyed with an array of sauces), to fried noodles and rice, and duck smoked over tea leaves.

If you’re feeling a bit more Japanese, you’ll be in good company; the Taiwanese love sushi [recipe], sashimi and tempura.

Maps and flag courtesy of the CIA World Factbook. Photo of the Siouguluan River in Taiwan, by prattflora.

The meal can end with any number of treats, especially fresh fruit (pineapple is one favorite), but no trip to Taiwan would be complete without the beloved Bào Bīng, a frozen slushie of sorts, made with crushed ice and any number of toppings, from fruit, to ice cream, to red beans [recipe].

Hello.

A treat like that will bring on the sunshine, no matter how cloudy the weather.

Monday Meal Review: Syria

“Want to help me make the kebabs?” I asked Ava, gesturing toward the pile of long, metal skewers, the bowl of sour cherries swimming in water, and the ground lamb meat, spiced with baharat.

I tried to imagine what this spread looked like in a three year-old’s mind.

Dangerous, slimy, raw.

I cringed a little internally, knowing she wouldn’t want to help. Knowing this would push every squeamish part of her mind.

But then she spoke.

“Sure!” she smiled and slipped her hand into the cold, wet bowl of cherries. A moment later she plucked one out. “Can I eat it?”

I thought about the sour flavor. How outrageous the slippery flesh would taste to her young taste buds (I once read that children have more taste buds than adults).

“No… let’s wait until we can eat the cherries with the meat.” I replied, thinking it would be her best shot at loving it.

“Okay!” she chirped, agreeably.

We took turns, me threading the small meatballs onto the skewer, she sliding on the cherries. Soon, this wasn’t enough.

“Mamma, can I make a meatball?”

I thought about the clammy, wet meat. About how she’d hate the feeling in her hands.

“Okay,” I said reluctantly.

Her little hands took a scoop of meat from my spoon and began rolling it around until it mashed into a “ball-ish” sort of shape. She was having fun and she didn’t back down.

The lesson? Children can be squeamish one day, brave the next. Just let them be, and never stop trying. Don’t think so much. We have more preconceived notions than a toddler and can end up ruining their sense of adventure if we decide too much for them.

THE FOOD

Syrian Lentils [Recipe]

What I loved most about this dish:

While I was nervous about the pungency of this dish, the garlic, lemon juice, and pomegranate syrup really melded into the chard and lentils in a beautiful way. I even found myself added extra pomegranate syrup and lemon juice, simply because I liked the brightness of flavor. Ava gobbled this one up, and Keith ate more than I expected since he is not a fan of cilantro.

What I loved least about this dish:

Not much at all; I adapted the recipe from Clifford A. Wright, and it’s hard to go wrong with his recipes; he’s a James Beard award-winning author for good reason. The main changes I made included more olive oil and lemon juice because, well, yum.

Syrian Lamb kebabs with Sour Cherries [Recipe]

What I loved most about this dish:

Everything. This is a fun, impressive grill item easy enough for a week night, but glamorous enough for the weekend. The only change I might add is to add a little cayenne pepper to half of them (this wouldn’t be traditional, although I think the added heat would be delicious).

What I loved least about this dish:

These skewers were gone fast. If you make the kebabs, be prepared to serve at least 2 kebabs per person (unless you have lots of other food). If you want to save money, use a blend of lamb and beef.

Baharat [Recipe]

What I loved most about this dish:

This spice blend is peppery, but also earthy and sweet from the cinnamon and nutmeg. This would go great in any meat dishes, or even in stews. A fun addition to any spice cabinet and the perfect hostess gift.

What I loved least about this dish:

Nothing… there’s no wrong answers with Baharat – play around with proportions and make what works for you. Have fun!

Baharat

I’m craving a little excitement. A little spice. In my younger years, I might have stayed out all night clubbing, I might have found a new crush, or I might have packed my bags and drove off into the sunset without checking a map.

Even worse, I might have done all three.

Today, I think, I’ll settle for something simpler. Something more manageable.

Baharat is a popular Middle Eastern spice blend which often makes its way into kebabs and other meat preparations. There are countless recipes from Turkey, all the way down to Iran, but one thing is for certain: in Syria, you can count on a hefty amount of black pepper to give your meat delicate heat.

All you need for this recipe is a coffee grinder or spice mill and a handful of spices.

I say double the recipe and give some to a friend. It’s the perfect “thinking of you” gift.

Who knows, they might be looking for the Spiced Life, too… or, at the very least, a little sparkle…

Mosque in Damascus. Photo by “strangerer.”

Ingredients:

1/4 cup black peppercorns
1/4 cup allspice berries
8 cloves
5 whole cardamom pods

1 tsp grated nutmeg
1 tsp ground cinnamon

Method:

Toast the whole spices in a clean, dry skillet. This should only take about a minute. Keep moving the spices so that they don’t burn.

Let cool a moment then grind in a spice grinder.

Stir together with the nutmeg and cinnamon.

Enjoy the peppery goodness.

Especially in our Sour Cherry Lamb kebabs.

Baharat

Food TypeSeasoning Blends & Pickles

Servings	Prep Time
1/2 cup	5 minutes

Cook Time	Passive Time
1 minute	1 minute

Servings	Prep Time
1/2 cup	5 minutes

Cook Time	Passive Time
1 minute	1 minute

Baharat

Food TypeSeasoning Blends & Pickles

Servings	Prep Time
1/2 cup	5 minutes

Cook Time	Passive Time
1 minute	1 minute

Servings	Prep Time
1/2 cup	5 minutes

Cook Time	Passive Time
1 minute	1 minute

Ingredients

1/4 cup black peppercorns
1/4 cup whole allspice
8 whole cloves
5 whole cardamom pods
1 tsp nutmeg , grated
1 tsp ground cinnamon

Servings: cup

Units:

Instructions

Toast the whole spices in a clean, dry skillet. This should only take about a minute. Keep moving the spices so that they don’t burn. Let cool a moment then grind in a spice grinder.
Stir together with the nutmeg and cinnamon.

Syrian Lentils

There’s a whole head of garlic up in these cyber pages. By now you should be able to smell it through the screen.

I know. You have boys to kiss. Important business meetings and no Altoids. You don’t have time to smell like garlic.

But indulge me for a moment, please.

We’ve eaten a whole head of garlic on this Adventure before, as with our Lebanese garlic sauce Toum, but this time our garlic is making friends with lentils and Swiss chard. They bubble and steam up together, considerably mellowing out the flavor.

To round out the flavor, there’s a squeeze of fresh lemon juice, a splash of pomegranate syrup, and a pile of cilantro.

(To my cilantro haters: don’t worry, the offending leaves get waaay cooked down. If you can eat Salsa, you can eat these lentils).

The result is a lovely warm lentil side dish or dip (best enjoyed with homemade pita bread). I even like it cold, with salad. And it’s definitely better the next day, although you might want to “refresh it” with another squeeze of lemon juice and another sprinkling of salt.

(Thank you for voting on this recipe on our Facebook Fan Page!)

Adapted from A Mediterranean Feast by Clifford A. Wright.

Serves 6 (as a side or a dip)

Ingredients:

2 cups lentils
1/3 cup olive oil, plus extra for drizzling
1 small head garlic, mashed or crushed
1 bunch swiss chard, stems removed and sliced very thinly (about 8 leaves)
1 bunch cilantro, minced
1 lemon, juiced
3-4 Tbsp pomegranate syrup (available at Whole Foods or a Middle Eastern market)
water, as needed
salt & pepper

Method:

Rinse the lentils, cover with a few inches of water, and cook 20-40 minutes, until just tender. (Cooking times really vary with lentils, so I suggest checking them after 20 minutes)

Heat olive oil in a large skillet. Add garlic and cook for a minute until fragrant.

[dropshadowbox align=”none” effect=”lifted-both” width=”575px” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]TIP: Clifford A. Wright, whose recipe I adapted, says that the flavor is not the same if you don’t pound the garlic in a mortar and pestle. I cut the work in half by crushing it into my mortar and pestle, then banging it out for the rest of the way.[/dropshadowbox]

Add in the thinly sliced chard and de-stemmed cilantro leaves (reserve a bit of cilantro for garnish, if desired) and cook another two minutes.

Add the cooked lentils, lemon juice, and pomegranate syrup and cook until the lentils are a bit mushy, about ten more minutes. Add water as needed to keep the mixture loose and to keep it from drying out.

Season really well with salt, to brighten up the flavors.

Serve warm with an extra drizzle of olive oil and wedges of pita bread.

Enjoy!

Perhaps with a kitty cat… perhaps with a view.

Panorama of Damascus. Photo by Wurzelgnohm.

P.S. Do you eat garlic whenever you like, or – is there safety in numbers, and you only do it when other people are indulging?

Syrian Lentils

a lovely warm lentil side dish or dip (best enjoyed with homemade pita bread). I even like it cold, with salad. And it’s definitely better the next day, although you might want to “refresh it” with another squeeze of lemon juice and another sprinkling of salt.

LifestyleGluten-Free, Vegan, Vegetarian
Food TypeDips, Legumes, Miss Ava's Favorite Recipes, Sasha's Favorite Recipes

Servings

6 people

Servings

6 people

Syrian Lentils

LifestyleGluten-Free, Vegan, Vegetarian
Food TypeDips, Legumes, Miss Ava's Favorite Recipes, Sasha's Favorite Recipes

Servings

6 people

Servings

6 people

Ingredients

2 cups dried lentils
1/3 cup olive oil , plus extra for drizzling
1 small garlic , (head of garlic) mashed or crushed
1 bunch swiss chard , stems removed and sliced very thinly (about 8 leaves)
1 bunch fresh cilantro , minced
1 lemon , juiced
3-4 Tbsp pomegranate syrup
water , as needed
salt
pepper

Servings: people

Units:

Instructions

Rinse the lentils, cover with a few inches of water, and cook 20-40 minutes, until just tender. (Cooking times really vary with lentils, so I suggest checking them after 20 minutes)
Heat olive oil in a large skillet. Add garlic and cook for a minute until fragrant. TIP: Clifford A. Wright, whose recipe I adapted, says that the flavor is not the same if you don’t pound the garlic in a mortar and pestle. I cut the work in half by crushing it into my mortar and pestle, then banging it out for the rest of the way.
Add in the thinly sliced chard and de-stemmed cilantro leaves (reserve a bit of cilantro for garnish, if desired) and cook another two minutes.
Add the cooked lentils, lemon juice, and pomegranate syrup and cook until the lentils are a bit mushy, about ten more minutes. Add water as needed to keep the mixture loose and to keep it from drying out.
Season really well with salt, to brighten up the flavors. Serve warm with an extra drizzle of olive oil and wedges of pita bread.

Syrian Lamb kebabs with Sour Cherries | Kebab Karaz

I can almost hear it; the hiss and sizzle of grills waking up from their long winter naps. It’s warm in Oklahoma and we’re ready to move our kitchen outside, into the sparkling sun.

Today’s inspiration comes from Syria and the pucker of sour cherries, which will be in season sometime in the next few weeks, depending where in the world you live.

Syrian Lamb Kebabs with Cherries can be made two different ways. The first is easy – you string up the meat along with the sour cherries. The second involves creating a gravy of sorts with the sour cherries and serving the whole shebang on a platter over pita bread. The latter is more of a winter dish, so we’re going all summer, all the way.

The distinctive seasoning in these kebabs is baharat (we’ll have that recipe posted very soon), but if you don’t have time to make any, add some pepper, allspice, and cinnamon, plus a pinch of clove and nutmeg to this recipe and you’ll be good to go.

Makes 6 skewers

Ingredients:

1 lb ground lamb
2 tsp homemade baharat
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
salt & pepper

1 jar sour cherries, fresh or jarred
skewers, for grilling

Method:

Let’s build some towers. Like this… but with meat:

Palmyra, Syria. Photo by Zelidar.

To get started, thoroughly mix the lamb with the spices. The best tool for the job is your hands. Really work it. Then cover and refrigerate at least an hour, but overnight is fine, too.

Shape into balls and thread onto skewers , alternating with the sour cherries.

“Look, mama, you made a pattern!” said Ava, at this moment.

Cook on an oiled, medium-hot grill, turning once, until the meat is cooked through. You can also make these inside on a grill pan, if your door happens to be blocked by a giant table. You know, if that’s where you happen to take your blog photos …. (ahem).

Enjoy with some crazy, curly hair.

Seriously. When did that happen?

Enjoy kebab bliss.

Are you ready to fire up the outdoor grill yet, or is it too cold where you are?

Also, do you see this kebab as a special occasion treat or something you’d make any ol’ day?

Syrian Lamb kebabs with Sour Cherries | Kebab Karaz

yrian Lamb Kebabs with Cherries can be made two different ways. The first is easy – you string up the meat along with the sour cherries. The second involves creating a gravy of sorts with the sour cherries and serving the whole shebang on a platter over pita bread. The latter is more of a winter dish, so we’re going all summer, all the way.

CourseMain Dish
LifestyleGrilling, Weekend Projects
Food TypeMeat, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
6 skewers	15 minutes

Cook Time	Passive Time
10 minutes	1-8 hours

Servings	Prep Time
6 skewers	15 minutes

Cook Time	Passive Time
10 minutes	1-8 hours

Syrian Lamb kebabs with Sour Cherries | Kebab Karaz

CourseMain Dish
LifestyleGrilling, Weekend Projects
Food TypeMeat, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
6 skewers	15 minutes

Cook Time	Passive Time
10 minutes	1-8 hours

Servings	Prep Time
6 skewers	15 minutes

Cook Time	Passive Time
10 minutes	1-8 hours

Ingredients

1 lb ground lamb
2 tsp baharat seasoning
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
salt
pepper
1 jar sour cherries fresh or dried

Materials:

skewers , for grilling

Servings: skewers

Units:

Instructions

To get started, thoroughly mix the lamb with the spices. The best tool for the job is your hands. Really work it. Then cover and refrigerate at least an hour, but overnight is fine, too.
Shape into balls and thread onto skewers , alternating with the sour cherries.
Cook on an oiled, medium-hot grill, turning once, until the meat is cooked through.

Menu: Syria

“If your friend is honey, don’t lick him all.”
Syrian Proverb

If I’m going to be honest, I’d have to say I’m not exactly sure what this proverb means (or, more to the point, I’m not sure I should be visualizing my friends as honey bears).

My theory: the proverb is not literal (so few are), but it does teach that good things should not be taken advantage of. Lest we lick them all up.

But what a vivid picture the Syrians paint to teach this message.

The food is just as vivid. There are bright punches of garlic (an entire head in our lentil recipe), an entire bunch of cilantro, and as many sour cherries as a girl can stand.

So let’s get vivid.

All recipes and the meal review will be posted throughout the week.

Syrian Lentils [Recipe]
An addicting (and vegan) blend of lentils, swiss chard, and entire head of garlic. Dont’ forget the lemon juice, pomegranate syrup and cilantro. A big punch of flavor for very little effort.

Lamb kebabs with Sour Cherries | Kebab Karaz [Recipe]
Lamb balls seasoned with Baharat and grilled with sour cherries. Easy and impressive.

Baharat Seasoning Blend [Recipe]
A blend of black peppercorns, allspice, cinnamon, nutmeg, and other spices.

(Photo by Bernard Gagnon)

So what do you think?

Did I get this proverb right… or is there some other meaning I’m missing?

About the food of Syria

Lattakia Beach. Photo by Taras Kalapun.

Oh, Syria.

This wedge-shaped land spreads from the west, where she dips delicately into the Mediterranean sea, back to the east, up, over the mountains, all the way to the Iraqi border. Along the way, her cliffs and canyons smooth out into hot desert and scrubby grasslands.

Lost, towards the south, is the ancient city of Damascus, quite possibly the world’s oldest city according to National Geographic. While Damascus has all the allure of a teeming city and world heritage site, the fun fact that stuck with me the most was that the buses don’t stick to their scheduled stops in Damascus. They just drop you where you want to get off, as long as it’s on their route.

Makes sense to me.

Panorama of Damascus. Photo by Wurzelgnohm.

Arches in the Church of Saint Simeon Stylites, Syria. Photo by Bernard Gagnon.

This week we explore Syria’s love for bold flavors, like garlic, pomegranate, sour cherry, and more.

Of course, traditional Middle Eastern favorites are everywhere, such as hummus, tabbouleh, stuffed grape leaves, and falafel… all enjoyed with a bite of homemade pita bread (and all, I might add, previously made for other Global Tables – simply follow the links to find the recipes!).

Mosque in Damascus. Photo by “strangerer.”

But if you really want to enjoy Syria, you need to explore the depths of her cuisine and, for this, you’ll need to try the kibbeh or perhaps the kebabs – meatballs [Recipe] spiced with baharat seasoning [Recipe] and skewered with sour cherries… or even one of her many salads tossed with lemon juice, mint, and cilantro. Finally, warm up with a bite of Syrian lentils [Recipe], a garlicky, lemony side dish filling enough for an entree.

Finish the day off with small sips of sweet, rich coffee.

And don’t forget to sip with love.

Everything tastes better with love.

Syrian maps and flag, courtesy of CIA World Factbook.

What’s the closest you’ve been to Syria in your travels?

What about with the food you’ve cooked?

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