My friend Afaf loves to cook, and only recently started to share her authentic, Syrian recipes online. It’s a real treat for those of us who are looking for unusual and exciting (yet still comforting) dishes to cook at home.
Yesterday, her food and recipe post was rated #2 on Foodbuzz (out of 2,639 posts that day), and I was personally thrilled because the recipes were from a barbecue/dinner party that she hosted last week. Every dish she brought out was complex in flavor and simply heaven to the taste-buds.
I’m so lucky that I get to learn from Afaf, and just down right grateful that I get to eat her food!
Check out Afaf’s photos from the barbecue here.
Afaf’s Website
Cooking with Afaf (photo)
Afaf’s Arabic Kitchen (story
Afaf’s Baked Kebbeh (recipe)
Afaf’s Mouhamara Recipe here
1 Jar 12 oz roasted peppers, (Well drained)
1 π lightly toasted walnuts for mixing it in the food processor with the peppers
∏ cup walnut chunky chopped for mixing at the end to give it a crunch
≤ cup FRESH plain bread crumbs
2 cloves minced garlic
3 tea spoons pomegranate molasses
1 table spoon lemon juice
1 tea spoon cumin
1 tea spoon Cayenne peppers (more or less it depend how hot you want it)
1 table spoon Tahini sauce
About 1 cup extra-virgin olive oil
Salt to your taste.
In the food processor add all ingredients but NOT the olive oil and Not the ∏ cup of the chunky chopped walnuts
While the processor is running (not for long) start adding (kind of drizzling) the olive oil until it forms the perfect consistency.
In a bowl add the chunky walnuts and fold a few times to mix.
Serve in a room temp. It is great plain on crispy pita bread or a garnish for meat.
Afaf’s HOW TO photo on this page
