SYRIAN SPECIALTIES 3: Full Menu (Vegetarian/Dairy)

Cuisine & Diet:  Dairy, Hanukkah, Kid-Friendly, Lebanese, Mediterranean, Middle Eastern, Mimounah, Rice & Grains, Rosh Hashanah, Shabbat, Shavuot, Syrian, Thanksgiving, Vegetarian
Class Format:  ,

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MENU:

  • Fattush: Parsley Salad with Parsley, Cucumbers, Mint-Za’tar Dressing, and Pita Croutons (optional)
  • Kusa b’Jibbin: Syrian Squash/Zucchini Cheese Pie
    OR Spanech Jibbin: Spinach Cheese Pie
  • M’Jedrah: Rice and Lentils with Fried Onions (served with a cucumber-mint-yogurt dressing)
  • Ba’lawa: Layered Fila Dough Pie with Pistachios and Rose Water Syrup

GENERAL INGREDIENTS:
Kosher salt
Black pepper
Dried mint leaves
Za’tar spice mix
Paprika or Aleppo pepper
Ground cinnamon
Sugar
Romaine lettuce
Scallions or onions
Garlic
Tomatoes
Cucumbers
Flat-leaf/Italian parsley leaves
Yellow summer/squash and/or zucchini or frozen chopped spinach
Lemons
Eggs
Feta cheese or mix of Muenster cheese
American 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)
Unsalted butter or Earth Balance buttery spread
1 pound phyllo/fila dough
2 cups dried brown or green lentils (NOT red or yellow)
Long-grain white rice
Pistachios
Rose water
Unflavored pita chips
Vegetable, canola, sunflower, or safflower oil
Extra virgin olive oil
Apple cider vinegar

EQUIPMENT:
Measuring cups and spoons
Chef’s knife and cutting board
9-inch glass or metal baking dish
Large frying pan or skillet
Large mixing bowl with spoon
Small bowl or jar
Large serving bowl and spoons to toss and serve salad
Medium-size saucepan with lid
Medium skillet or frying pan
Mesh strainer
Medium sized mixing bowl
13 x 9 x 2-inch baking pan
Clean kitchen towel
Food processor for grinding nuts
Small saucepan, for making syrup
Pastry brush
Parchment paper

Jennifer Abadi | SYRIAN SPECIALTIES 3: Full Menu (Vegetarian/Dairy)