الاثنين، 6 نوفمبر 2017

قائمة مأكولات سورية المطبخ السوري بالانجليزي

تعبير تقرير برجراف فقرة برزنتيشن بحث موضوع ملخص جاهز باللغة الانجليزي
معلومات عبارات حكم اقوال تعبير بالانجليزي عن. تقرير جاهز عن. عندي بحث عن سورية   قائمة مأكولات سورية المطبخ السوري أشهر الأكلات السورية
طبخات سورية سهلة وسريعة اكلات شامية المأكولات الشعبية في تراث السورية

Cooking and Drinks Syria
Remember that it is currently not advisable to travel to Syria.
Cooked
In the first place, there are the famous mezze, a prodigious set of tasty appetizers, often served so copiously that you can do without a main course (especially in hot weather).
The dishes, meanwhile, are often reduced to kebabs and other grills; one of the characteristics of the Syrian gastronomy being not to be often found on the tables of the restaurants.
How to feed?
- On the run: in the morning and especially in winter, the Syrians feed on foul, oil and garlic beans, boiled in water and eaten whole, soaked in salt, pepper or spices . It is cheap. A restorative alternative is fateh, made from hot chickpea mash mixed with bread dough, yogurt and sesame oil. It can be eaten alone or with chicken or mutton.
- Classic restaurants or popular restaurants: menu reduced to its simplest expression: soups, stews, chicken, kebabs, grilled meats and traditional mezze often served in generous portions.
- The more chic restaurants: do not rely on the often formal side of the reception: the addition is rarely proportional to the apparently chic side of the establishment. Check the note.
- The restaurants of the big hotels: not so expensive that that either and, anyway, without any relation with the price of the rooms. An excellent buffet is often served at noon, with an incredible variety of mezze, meat dishes and desserts.
- Ramadan special: at noon, you will have a chance to have lunch in Christian or Druze restaurants. Although a number of them still close at this time of the day, their non-Muslim clientele is too small. Also, avoid in Islamic bastions, ostensibly eating a sandwich in the street.
The mezze
On the menus of the restaurants, they are divided into mezze cold and hot.
- Hommos: mashed chickpeas with lemon juice (and sometimes sesame cream, it is then specified hommos tahina) and topped with olive oil. There are several types: with or without laban (yogurt).
- Taboulé: a lot of greenery (parsley, mint, etc.), tomato, onions and only a few semolina seeds. Often very sprinkled with lemon juice.
- Baba ghanouge: mix of raw chopped vegetables (eggplant, tomatoes, etc.) often served with pomegranate seeds.
- Mouttabal: roasted aubergine caviar (hence its slightly smoky taste when well done) made from tomatoes, lemon juice and pomegranate vinegar. Garlic, tahina (sesame cream) and laban (yoghurt) are added.
- Mouhamara: mashed tomatoes and peppers (not too spicy, in general), scented with herbs and caraway.
- Fattouch: several varieties of very fresh salads served with tomatoes, herbs and pieces of bread fried, seasoned with vinegar and lemon juice.
Yogurt: labné. You will also be offered a kind of cottage cheese with herbs.
Mezze dishes are often accompanied by turnips, radishes and large pickles pickled (mainly in Damascene restaurants).
The dishes
- Skewers: called kebabs if they are ground meat. But there are many others, like the lamb skewer and the chich taouk (chicken skewer).
- Kefte (or kofte): not far from the Greek kefte we know. Meatballs, bread crumbs, onions, fried.
- All varieties of grill: mutton, steak, chicken, etc. More tournedos and cutlets.
- Do not hesitate to ask for the dish of the day. When there is, it is often family recipes, such as mloukhia of Egyptian origin, kind of bitter and sticky spinach, cooked and served with meat and rice. Also makloub (eggplant with rice), sayadie (fish served on Friday), mahshi (stuffed zucchini or aubergines from Aleppo), uzy (lamb and pistachio rice), etc.
- It is recommended to taste fish only on the coast.
- As an accompaniment: rice, of course, and potatoes. Do not miss the okras, which look like little green peppers but are not spicy.
The desserts
We do not boast the rich oriental pastry anymore. There is only to judge by the huge pyramids of cakes in the shops of the Martyrs Square in Damascus. Made from almond paste, pistachios, orange blossom water, sugar.
Try nut-stuffed baklava (hard to find but really delicious), ma'moul, kenafe, candied fruit, etc. And especially, mouhalabya, delicious milk cream with almonds and pistachios (to avoid in hot weather).
Drinks
- Mineral water: we will systematically put it on the table. Multitude of soft drinks too. American sodas have finally made their entry into the country, but you will also taste local facsimiles.
- Fruit juice: in the cities, many shops offer fresh fruit juice, and you can even order your custom-made mix. Do not hesitate to taste the sugar cane juice when you find some. It's better than it looks!
- Laban raïb (or ayran): very liquid yogurt, served as a drink to accompany the dishes of mezze.
- Coffee: it is the kawa Turkish (or Greek) called ahwa in Syria. Fragrant with cardamom, it is drunk in small gulps, accompanied by a glass of fresh water.
- "White coffee": it is orange blossom lengthened with hot water, sometimes also with lemon.
- Tea: the good old chaï in popular Arab bistrots, the traditional and very cheap drink, constant companion of hookah. Drink usually very sweet.
- Infusion of hibiscus flowers (karkadé): drink more prevalent in summer (it is drunk then ice cold), this infusion has, in addition to its extraordinary red color, a slight taste of red fruits.
Taste ksara (white, rosé or red) or kefraya found in some chic establishments.

- Arak: this is the aperitif flavored with anise, known as ouzo in Greece and raki in Turkey. Most often takes with water and ice.

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