Syrian Sliha Recipes

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SYRIAN SLIHA



Syrian Sliha image

Provided by Bruce Weinstein

Categories     Salad     Nut     Side     Vegetarian     Tree Nut     Pine Nut     Walnut     Vegan     Pomegranate     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 10

1 cup wheat berries, preferably soft white wheat berries
2 tablespoons fennel seeds
1 cup shelled, unsalted pistachios
1 cup pine nuts
1 cup chopped walnuts (in about 1/2-inch bits to match the pistachios)
1/4 cup sugar
1/4 cup pomegranate seeds
1/4 cup unsweetened shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

  • 1. Soak the wheat berries in a big bowl of cool water for at least 8 hours and up to 16 hours.
  • 2. Drain the wheat berries in a fine-mesh sieve or a small-holed colander set in the sink. Dump the grains into a medium saucepan with the fennel seeds and fill the saucepan two-thirds of the way with water. Bring to a boil over high heat. Reduce the heat to low and simmer until the grains are tender, about 50 minutes. Drain again in that sieve or colander; if you're using a standard colander with larger holes, line it with cheesecloth or paper towels so you don't lose the fennel seeds.
  • 3. As the wheat berries cook, scatter the pistachios, pine nuts, and walnuts in a large dry skillet and set it over medium-low heat. Toast, stirring once in a while, until the nuts are lightly browned, maybe 5 or 6 minutes. Spread them out on a large cutting board and cool for a few minutes; then chop them into small pieces, about the size of the wheat berries themselves.
  • 4. Scrape the wheat berries and fennel seeds into a big bowl. Mix in everything else: the chopped nuts, sugar, pomegranate seeds, coconut, cinnamon, and salt. Cool to room temperature before serving, or store in a sealed container in the refrigerator for breakfasts (or snacks) in the week to come.

SAMAKA HARRA (SYRIAN SPICED FISH)



Samaka Harra (Syrian Spiced Fish) image

Provided by Food Network

Categories     main-dish

Time 1h15m

Number Of Ingredients 11

6 large garlic cloves, peeled
1 1/2 teaspoons salt
2 fresh red or green long chili peppers, seeded
1 small onion, cut into pieces
1 large ripe tomato (9 to 10 ounces), peeled and seeded
3 tablespoons tomato paste
1 teaspoon freshly ground cumin seeds
1 whole red snapper (about 6 pounds), scaled, gutted and cleaned but left whole with head and tail on
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro leaves

Steps:

  • In a mortar, pound the garlic and salt together until mushy. Put the chili peppers and onion in a food processor and chop finely. Add the tomato and process in bursts until it is chopped. Remove to a medium-size bowl and stir in the pounded garlic, tomato paste and cumin. Preheat the oven to 350 degrees. Rinse the fish and pat dry with paper towels. Score the fish in three places on each side. Lay the fish in a baking pan and coat with the olive oil on both sides. Sprinkle with salt and pepper, cover with the chili pepper sauce. Bake the fish until the dorsal fin feels as if it will come off with a tug, about 1 hour, basting with the accumulated olive oil in the baking pan. Sprinkle with the coriander and serve.

KOOSA MAHSHI (SYRIAN STUFFED SQUASH) RECIPE - (5/5)



Koosa Mahshi (Syrian Stuffed Squash) Recipe - (5/5) image

Provided by ltrodrigu

Number Of Ingredients 11

1 cup medium-grain rice
12 gray squash or small zucchini (about 7 pounds)
1/2 pound ground lamb
1/4 teaspoon allspice
Salt and freshly ground black pepper
2 lemons, cut into rounds
1 cup lemon juice
3 cloves garlic
3 teaspoons dried mint
1 cup yogurt
Fresh mint leaves, for garnish (optional)

Steps:

  • Soak rice in a bowl to extract some starch, at least 30 minutes, then rinse and drain until water runs clear of starch. Remove squash stems and discard. Use a corer to core inside of squash. Take care not to puncture sides or bottom. For a decorative touch, use a vegetable peeler to remove thin vertical stripes of skin. In a bowl, gently knead together drained rice, ground meat and allspice, plus generous amounts of salt and pepper. Gently fill each squash about three-quarters full with meat-rice mixture. Avoid compressing mixture too much, so rice has room to expand as it cooks. To cook, select a lidded deep pot in which squash will fit snugly, nestled in upright. Line bottom of pot with lemon slices. Arrange squash in pot, upright with opening on top. Add enough water to cover squash, a generous amount of salt and enough lemon juice so mix is distinctly sour as well as salty. If necessary, place a plate over squash to keep them submerged. Cover pot, bring to a boil over medium heat, then reduce heat to low and let simmer 30 minutes. Mash garlic to a paste with a pinch of salt. Add to pot along with dried mint. Simmer until rice is fully cooked and squash is tender, 30-45 minutes more. Carefully transfer squash to a serving platter, reserving ½ cup cooking liquid. To serve, stir a few tablespoons cooking liquid into yogurt to thin and warm it. Season with additional salt to taste. Serve yogurt sauce alongside squash. Garnish with mint leaves, if you like.

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