Today’s Chef Hassan Ajoub … Ramadan dishes from Syria with an Aleppo flavor

The Syrian cuisine is distinguished by its antiquity and the diversity of its dishes, and its richness in cooking dishes, appetizers and drinks, and each Syrian city has its own recipes and famous dishes that are associated with it, especially the city of Aleppo, which is famous for its kebabs, Mahashi, freekeh and Arabic sweets.

With the advent of the blessed month of Ramadan, the Iftar table is decorated with many delicious dishes that include soup, salads and cold Ramadan drinks, in addition to the main dish that is the main meal for fasting people. Read also Today’s chef, Aisha Al-Tamimi … Qatari dishes in a modern style at your Ramadan table Today’s chef, Khadija bint Suleiman … Various dishes on the Malaysian Ramadan table Chef Today .. Sami Al-Jaziri presents the most important dishes of his country, Libya, on the Ramadan table Today’s Chef Suhaila Qizilbash … Ramadan dishes on the Iftar table with an Iranian flavor

Despite the conditions of war and displacement, the people maintained their adherence to the rituals of Ramadan and its various meals, it is customary to see appetizers, dates and juices, from licorice, tamarind and julep at the breakfast table, with the presence of rice, freekeh, pasta and kibbeh.

Today’s chef, Hassan Ajoub, took with him to his place of displacement his experience in cooking meals for the customers of the restaurant he works in in Idlib, and he has more than 10 years of experience in the Ramadan food, appetizers and drinks industry.

Ajoub said to Al-Jazeera Net that the most popular dishes that people order during Ramadan in Idlib countryside are all kinds of kibbeh, in addition to rice and freekeh with lamb or fried and boiled chicken.

Ajoub offers the fans of Al-Jazeera Net the methods of preparing grilled kibbeh and Syrian salad, in addition to lentil soup, cold carob drink and the famous Shaibi sweets.

Grilled kibbeh

Ingredients to prepare the filling: 1 kilogram of minced lamb meat, half a kilogram of lamb fat, one tablespoon of red pepper, one teaspoon of black pepper, one teaspoon of salt, a cup of chopped walnuts, 4 tablespoons of pomegranate molasses.

Ingredients for preparing bulgur dough: 1 kilogram of fine brown bulgur , half a kilo of habera meat, onions, one tablespoon of salt, one tablespoon of pepper.

Preparation method: Fry the meat with ghee on the fire and turn it over until it acquires a color, and add the fat and stir it with the meat until it turns into a liquid and the meat is cooked.

Add the red pepper, black pepper and salt and stir well, then add the walnuts, pomegranate and pomegranate molasses and stir it with the ingredients, after that we leave it at room temperature to cool down, and the filling is ready.

Put the bulgur in a bowl and add the water until it is completely submerged, then drain the bulgur from the water and chop it in an electric chopper. We add the onion, meat, salt and pepper. And re-chop the bulgur with adding a little water as needed.

Divide the dough into balls and spread each ball into a circular disk shape. We take a disc of bulgur and distribute the filling on it, and use another tablet as a cover and close the sides well and arrange the disc with the help of a little water, and so on until the amount of bulgur is finished.

Half the tablets are on a suitable position, and grill on charcoal, which gives them the distinct taste, and the tablets are ready to serve.

Cold carob

Ingredients: 2 cups of crushed carob, a cup of sugar, and you can reduce the amount as desired, 4 cups of water. Advertising

Preparation method: Put the carob and sugar in a deep bowl over a medium heat, stir the mixture with a wooden spoon until the sugar burns and becomes caramelized, then we add water to the mixture and let it boil for about 2-3 minutes, then remove the pot from the heat, leave it until it cools and then put it In the fridge for several hours.

We use the colander while pouring the carob into the jug, and you can add ice cubes as desired.

Onion soup

Ingredients: Two onions, cut in the form of wings (Hilalat-Tranchat) Two tablespoons of butter. Half a tablespoon of flour. Pieces of fried bread, two cups of chicken broth or meat broth. Pinch of black pepper. Half a spoonful of salt.

Preparation: Melt the butter in a saucepan over the stove, then add the onions and stir it until it wilts and becomes golden in color.

Add the flour to the onions and stir the mixture well, then add the chicken or meat broth, and a cube of chicken broth can be used.

Add salt and black pepper and stir the mixture, then let it boil for a quarter of an hour, then add the fried bread where it is ready to serve.

Syrian Authority

Ingredients: 3 medium tomatoes, 3 medium cucumbers, 10 green lettuce leaves, half an onion, 3 tablespoons olive oil, a tablespoon of lemon juice, a tablespoon of apple vinegar, half a tablespoon of dried crushed mint, half a tablespoon of salt and black pepper.

Preparation: Cut the onion into small cubes, then put it in a large bowl, add oil, lemon juice, vinegar, dried mint, salt and black pepper, and stir well.

We leave the bowl for 10 minutes, then bring the rest of the vegetables and cut the cucumbers and tomatoes into small cubes, and then cut the lettuce leaves into small and thin slices.

Add the cucumber, tomato and lettuce to the onion, saute it well, then put the salad in a serving dish next to the main and side dishes.

Shoaibiyat with cream

Ingredients: 4 cups zero durum wheat flour, 2.5 cups warm water, 3 cups melted vegetable or Arabic ghee, 4 tablespoons of melted syrup, a teaspoon of sodium carbonate, a teaspoon of salt, and grated pistachios for garnishing as desired.

Preparation method: We put the flour in a bowl and put water with salt and baking soda for it, and after kneading leave it for 5 to 10 minutes in order for it to ferment.

Then comes the stage of cutting the dough into small pieces and putting the ghee on top.

After this stage, comes the “securitization” stage, which is the most important stage where we stretch the dough and roll it into a roller and set it aside for 10 minutes.

After that comes the stage of placing the filling, where we open the roller that we have rolled (parchment-rolling it) and then put inside the filling from the cream and collect the ends to take the desired shape, circular or longitudinal.

After that, we bring a tray of the oven and spread its ground with ghee, put the tablets on it, and brush the face of the disc with ghee as well, and then put it in the oven for 25 minutes, and after removing it from the oven, we pour the syrup on it and it should be cold, and then it is ready to eat.