Comments on: Cooking the Aleppo Code

By: “B” is for Berenjena

“B” is for Berenjena — Thu, 19 Mar 2015 23:40:17 +0000

[…] of course we’ve made babaganoush, which is nothing much to look at, but we’ve also made salatit banjan, a classic Syrian dish of mashed eggplant with peppers and tomatoes; and stuffed baby eggplants in […]

By: And Now, That Fish is Hammin’ it Up

And Now, That Fish is Hammin’ it Up — Tue, 09 Apr 2013 13:29:07 +0000

[…] back my versions of a couple of middle eastern style salads, but gussied up a bit – the salatit banjan and salata banadoura. The former, a charred […]

By: Eyes First

Eyes First — Tue, 02 Apr 2013 14:10:04 +0000

[…] of pairing it with cauliflower, a combo I’ve made different versions of in the past, from fried cauliflower to toasted ravioli to giardiniera. I’ve been playing around with vegetable […]

By: Summer and Smoke

Summer and Smoke — Tue, 05 Feb 2013 15:19:22 +0000

[…] a creamy textured lemon sauce from the Syrian (Aleppo Jewish community) repertoire that we’ve used before, just subbing in vegetable stock on the night of the vegetarian […]

By: SaltShaker » Blog Archive » From Islington to Buenos Aires

SaltShaker » Blog Archive » From Islington to Buenos Aires — Mon, 08 Mar 2010 18:23:13 +0000

[…] eastern salads, salatit banjan and salata banadoura, with fresh pita bread and right out of our Syrian Jewish dinner last year. Then on to our trio of chickpea soup, with minor modifications – I fried the […]

By: SaltShaker » Blog Archive » Rain & Dew

SaltShaker » Blog Archive » Rain & Dew — Wed, 09 Dec 2009 14:23:18 +0000

[…] more… umami to it. I think I’d go for repeating this and making something more like the Syrian roast chicken sauce, but substituting in some grapefruit for part of the lemon, as I think it has a flavor profile that […]