Another take on the fatteh is this one, with deep-fried eggplant.
I believe that cauliflower expresses itself best when fried! It is just a yummy taste, with a contrast between the crisp florets and the soft stalks.
Fried sweets are a staple of party days, when village squares are filled with cauldrons of boiling frying oil producing a variety of fried treats.
Foul means “fava beans” and is the name of the green fava (foul akhdar), the dried beans, and the dish itself. Foul medamass (seasoned fava) is somewhere between a salad and a stew.
Tarator is not a dish, but rather a very versatile sauce. It is the definite sauce for falafel and shawarma and also goes well with baked fish, deep-fried cauliflower, or simple boiled potatoes (with a bit of parsley on top).
There is always space to argue about variations on dishes, and so it is true with falafel too! Where is it from? Where is the best one? How should it be made? I’ll stop on this last issue!
Massaa’ means “cold,” and you might wonder if this dish has this name because it is eaten cold, or because the name and the dish resembles the Greek moussaka (minus the meat).
Moutabal, otherwise known as baba ghanouj, or France’s caviar d’aubergine (eggplant caviar), must definitely figure in the top 10 of the best foods in the world!
Damascus is known for its apricots, which are preserved as dried fruits or as ammaredin, thick apricot paste dried in sheets, which must be soaked and diluted in water to make the khoshaf.
Fatteh is typical souk food, mainly of the souks of Damascus. Already prepared ingredients are mixed at the last minute and served immediately—cooked chickpeas, yogurt, grilled bread, and traditionally browned butter or ghee drizzled on top. A fatteh must be served and eaten quickly, before the grilled bread gets soggy from the yogurt.