SYRIAN SPECIALTIES 2: Full Menu (Fish and Vegetarian/Dairy)

Cuisine & Diet:  Dairy, Fish, Gluten-free, Lebanese, Mediterranean, Middle Eastern, Rosh Hashanah, Shabbat, Shavuot, Syrian, Thanksgiving, Vegetarian
Class Format:  

Message Me About this Class

MENU:

  • Fattush: Parsley Salad with Parsley, Cucumbers, Mint-Za’tar Dressing, and Pita Croutons (optional)
  • Samak m’Tahina: Syrian Baked Fish with Garlic and Tahini-Lemon Sauce
  • Kusa b’Jibbin: Squash Cheese Pie with Onions (served with a cucumber-mint-yogurt dressing)
  • Creamy Milk Pudding with Rose Water and Ground Pistachios

GENERAL INGREDIENTS:
Apple cider vinegar
Extra virgin olive oil
Garlic
Romaine lettuce
Scallions
Onions
Tomatoes
Cucumbers
Lemons
Flat leaf/Italian parsley leaves
Yellow/summer squash and/or zucchini
Eggs
Feta cheese
Grated Parmesan cheese
Whole milk (4% fat) cottage cheese (Friendship brand preferred), pot cheese, or farmer’s cheese
Plain yogurt (can be low fat)
Whole milk
Unsalted butter
Paprika or Aleppo pepper
Tabasco sauce or Sriracha chili sauce (optional)
Kosher salt
Black pepper
Dried mint
Za’tar spice mix
Sugar
Cornstarch
Rosewater
Plain/unflavored pita chips
Pine nuts
Vegetable, canola, sunflower, or safflower oil
Tahini (sesame paste)
Tilapia, sea bass or red snapper fillets

EQUIPMENT:
Measuring cups and spoons
Chef’s knife and cutting board
Small bowl or jar
Large serving bowl and spoons to toss and serve salad
9 x 13 x 2-inch baking pan
9-inch glass or metal baking dish
Large frying pan or skillet
Large mixing bowl with spoon
2-quart saucepan
Mixing spoon
Small bowl, for dissolving cornstarch
Toothpicks, for holding the rolled-up fish together

 

Jennifer Abadi | SYRIAN SPECIALTIES 2: Full Menu (Fish and Vegetarian/Dairy)