SYRIAN SPECIALTIES 4: Full Menu (Vegetarian/Parve/Non-dairy)

Cuisine & Diet:  Dairy-free, Gluten-free, Mediterranean, Middle Eastern, Rice & Grains, Rosh Hashanah, Shabbat, Sukkot, Syrian, Thanksgiving, Vegan, Vegetables, Vegetarian
Class Format:  

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MENU:

  • Addes: Red Lentil Soup with Garlic, Coriander, and Lemon
  • Fattush: Parsley Salad with Parsley, Cucumbers, Mint-Za’tar Dressing, and Pita Croutons (optional)
  • Sbanech b’Limoneh: Creamed lemon spinach with chickpeas
  • Beddah b’Bandoorah: Syrian Tomato Stew with Green Peppers, Olives, Cumin, and Whole Eggs (optional)
  • Riz: Long Grain Rice with Onions and Pine Nuts

GENERAL INGREDIENTS
Eggs
Lemon
Garlic
Scallions
Onions
Vine ripe tomatoes
Green bell peppers
Kirby, Israeli or Persian cucumbers
Romaine lettuce
Baby spinach leaves
Flat-leaf parsley leaves
Ground cumin
Ground coriander
Dried mint
Za’tar spice blend
Sweet and/or hot paprika
Kosher salt
Black pepper
Sugar
Dried red lentils
All-purpose flour
Unflavored pita chips
Apple cider vinegar
Vegetable, canola, sunflower, or safflower oil
Extra virgin olive oil
Hot sauce (such as Tabasco; optional)
One 28-ounce can (about 3 cups) crushed tomatoes
Canned chickpeas
Green olives (such as the Greek Naphlion or Sicilian style; preferably without pits and soaked in oil)
Pita, thick crusty peasant bread, or steamed rice (for serving)
Long grain white rice
Pine nuts

EQUIPMENT:
Measuring cups and spoons
Chef’s/large chopping knife and cutting board
Fine mesh strainer
2-quart saucepan
3-quart saucepan with lid
Small skillet
13-inch skillet (needs to be about 3 inches deep)
2 small bowls
Small bowl or jar (for salad dressing)
Large serving bowl and spoons to toss and serve salad

Jennifer Abadi | SYRIAN SPECIALTIES 4: Full Menu (Vegetarian/Parve/Non-dairy)