Cultural background

  • Population 18,389,000 people
  • Damascus is the capital of Syria. It is the oldest continuously lived-in city in the whole world.
  • Most people in Syria are Muslim. A few are Jewish or Christian.
  • People in Syria speak Arabic, Armenian, Kurdish, Circassian, Kurdish, French and English.
  • Syria is coastal lowlands, low hills and desert and the country consists 71,498 square miles of land. The western third of the country and the areas of the north and east consist of fertile farmland, part of the area that has been known as “the fertile old crescent”. The Euphrates River flows from Turkey into northeastern Syria and then on to Iraq. The river creates huge areas of fertile farmland, which in recent years have become smaller due to the Turkish dams and the sparse rainfall. The mountain ranges alongside Lebanon in the west and Turkey in the northwestern part of the country get snow in the winter. Southeastern Syria consists of desert, while the western coastline of the Mediterranean has both beaches and one industrial harbor.

Culinary information

Lebanese cuisine is a diverse, warm and very fragrant cuisine.

“The way to a man’s heart is through his stomach”, famous Lebanese proverb.

This kind of pizza you can get in any street in Lebanese cities at the Lebanese bakeries, aka “furen,” Arabic for “oven.”

Dough:

  • 6 g. Yeast
  • 1 tsp. sugar
  • 350 g. Wheat flour
  • A pinch of salt
  • ½ teaspoon. allspice
  • 2 dl. lukewarm water

Filling:

  • 450 g. Minced beef or lamb
  • 1 finely chopped onion
  • 1 small bunch of chopped parsley
  • 1 finely chopped green pepper
  • 1 clove of chopped garlic
  • 450 g. Tomatoes – peeled
  • 1 tbsp. tomato paste
  • A pinch of salt
  • A pinch of pepper
  • 1 tsp. cayenne pepper

Kitchen utensils

  • Knife
  • Stirring ladle
  • Chopping board
  • Bowls
  • Roasting pan

Preperation

Cooking time: 2 hours (mostly letting the dough rise)

  1. Stir yeast and sugar into 4-5 tablespoons of water.
  2. Sift flour and salt into a large bowl and add the yeast mixture, allspice and sufficiently with water that the dough becomes soft.
  3. Knead the dough for 10 min on a floured tabletop until it stops sticking to the table and fingers.
  4. Roll the dough into a ball, place it in a bowl with a cloth over and allow it to raise a thin place for double size (about 1 hour).

While the dough rises, combine the ingredients for the filling to a soft and even mixture.

  • When the dough is raised, beat the air is out and roll into balls the size of golf balls.
  • Let the balls rest for 10 min.
  • Then roll them into flat circles (about 12-15 cm in diameter)
  • Grease a nice layer of filling on each circle – all the way to the edge.
  • Bake them for 10-15 min at 200 degrees – The dough must be light brown, but still soft enough to fold

The pizzas are eaten with a little lemon juice and rolled like a durum and eaten with salad.

Other aspects

  • It is important to wash hands before and while cooking.
  • All vegetables must be rinsed thoroughly.
  • You must be especially careful with chopped meat and always make sure it is thoroughly cooked.
  • Always keep meat and vegetables apart.
  • Use a clean knife and chopping board for meat and another clean knife and another chopping board for the vegetables.