Hi Group From Syria With Love

Hi Group

jimrug1 15 years ago

I am happy mrsnenman started this group.

My family does a lot of what I call Syian/Lebanese fusion recipes. My grandmother was raised in Damascus and my grandfather in Zahle', Lebanon. My relatives on both sides are scattered thourghout the region and argue a lot over whether a certian recipe is Syrian or Lebanese. For me, its ALL good .... ;-) I am looking forward to exchanging Ideas/Recipes with everyone. Peace to all ........ Jim

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meileen 15 years ago said:

Hey Jim glad you joined the group. So out of curiosity, are there key ingredients that are always in Syrian dishes and vise versa for Lebanese? I was thinking that maybe if a certain dish is made, then you notice an ingredient you would automatically say, "oh that's the Syrian version or that's the Lebanese version. . . I hope that made sense?

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mrsneman 15 years ago said:

welcome jim syrian or lebanese its all the same as you know lebanese and syrian fusion is the best in the arab world
dear meileen thier is no deffrance between them because in the old times syria and lebanon was one country
dont worry you can call it l or s its the same

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meileen 15 years ago said:

Thanks Mrsneman. Darn I feel stupid, please forgive me. . . . . . .

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jimrug1 15 years ago said:

Thank you for your response.

Mrsneman, Thank you for answering Meileen's question for me. I have been out of town and have not checked in for a few days. You took the words right out of my mouth. While there may be certain recipes that originated in one region or another, the cooking methods and spicing are virtually the same. .

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jimrug1 15 years ago said:

Meileen,

Don't be silly Girl!! Your question was not stupid at all. If fact, it is a very natural and intelligent question because there are many regions in the world in which there can be quite distinctive differences in flavors and spicing within a very small geographical area.

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mrsneman 15 years ago said:

meileen
as jim said you can ask any thing about syria
dont forget that we are friends you can ask us what ever you want and vic versa

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meileen 15 years ago said:

Hi guys! Sorry it took so long to write in the groups. I just flew back to the States for summer vacation and with the time zone difference it's been kind a daze for me.=D

I was in Hong Kong dining at this North African restaurant. I imagine it's very much similar if not some shared dishes. Now, particulary, I loved this bread that was served. It's not a pita because it's much, much better. It's more fluffier or thicker and soft. Do you know what I'm talking about?

Another question, the tabboulli salad, is that also a lebonese or syrian dish? Sometimes its served in lebonese restaurants or a turkish restaurant or moroccan so I'm a bit confused of it's orgin. Can you shed some light in this?

By the way, thanks for making me feel comfortable about asking question Jim and Mrsneman it's really very interesting to me!

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jencathen 15 years ago said:

I don't know how I missed this group! I love Lebanese/Syrian style of cooking. It's wonderful.

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jimrug1 15 years ago said:

Meileen, Tabbûlé is considered on of Lebanon's national dishes. It is definitely Syrian/Lebanese in origin. In recent years it has become very popular and could be considered almost global. It is also one of the most misinterpreted dishes in the food world.

In our house, there was a difference between Tabbûlé and Tabbûlé salad. The classic Tabbûlé is simply parsely and tomatoes with a little green onion and mint and only a smattering of wheat. In a Tabbûlé salad, Greens are dominant and the Tabbûlé ingredients are used to more/less dress the salad.

There is a Turkish wheat salad called Kissir that uses basic Tabbûlé ingredients but the burghul is the dominant ingredient. More often than not, it is mis-named Tabbûlé. Hope I have answered your question Meileen.

Regards Jim

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jimrug1 15 years ago said:

Welcome to the group. Good to see you. Hope all is well with you and your family. If you have any questions regarding Syrian/Lebanese cooking, please don't hesitate to ask.... Jim

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trigger 15 years ago said:

Hello everyone I am so glad you started this wonderful group and would love to learn from all of you about those treasured secrets and culinary offerings.
Thank you Jim for the tabbule lesson.

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jimrug1 15 years ago said:

Welcom my good friend. We have not been very active as of late but hopefully that will change. If you have any questions at all about Syrian/Lebanese recipes, please feel free to ask. One of the nice things about most Syrian/Lebanse recipes is that they are very adaptable. Even Tabbule' has as many variations as there are Syrian/Lebanese cooks. As in this country, ingredients change depending on what is fresh and in season....

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mrsneman 15 years ago said:

Hey all
Sorry i Wasn't that active as Jim said cuz i was having a family problems
And I am out of words right now and out of food acutely
the only thing am thinking of is mash potato mash potato
i think am gonna do it right now
take care all
Bye Bye

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