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Maher

@syrian_kitchen_harlow

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Mediterranean ingredients combined with ancient techniques and Arabic flavours

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03 November 2026 Syrian Cured Olives – Part 3 🫒
Green Olive Salad | سلطة الزيتون الأخضر

From curing our olives to bringing them to the table 🇸🇾💚

This Syrian olive salad is full of colour and flavour—tangy pomegranate molasses, crunchy walnuts, fresh herbs and those olives we patiently waited for. Scoop it up with Arabic bread or enjoy it on toast.

🫒 Ingredients
• 5 tbsp cured green olives
• 1 tbsp red pepper paste
• 2–3 tbsp olive oil
• 1 tbsp pomegranate molasses
• 1 tsp dried mint
• ½ tsp cumin
• ½ onion, finely diced
• ½ red pepper, finely chopped
• 4 cherry tomatoes, chopped
• 2 tbsp chopped walnuts
• ¼ bunch parsley, chopped
• 1 tbsp pomegranate seeds
• Fresh thyme to finish

Rinse the olives in water for 1 minute to reduce saltiness, then drain, remove the stones and chop.

Combine with the pepper paste, olive oil, pomegranate molasses, mint and cumin. Add the onion and red pepper, then mix. Gently stir in the tomatoes, parsley and walnuts, followed by the pomegranate seeds.

Finish with fresh thyme and serve with Arabic bread or toast.

Watch Parts 1 and 2 for the curing process and taste test 🫒

Save this recipe for your cured olives!

🎵 Music by @vibekingartist — thank you for the beautiful song!

#SyrianFood #OliveSalad #GreenOlives #SyrianKitchen #سلطة_الزيتون by @syrian_kitchen_harlow

10.October 2026. Cured Olives كبس الزيتون

A traditional homemade way of curing fresh olives with lemon, chilli and olive oil. After soaking and brining, the olives develop a deliciously salty, tangy flavour with a subtle citrus and chilli kick.

Ingredients

• Fresh olives
• 1 lemon, cut into small pieces
• A few circular lemon slices, reserved for the jars
• 1–2 green or red chilli peppers
• 2 tbsp olive oil, divided
• 1 tbsp lemon juice

For the Brine

• 1 litre water
• 3 tbsp rock salt

Preparing the Olives

1. Wash the fresh olives thoroughly and dry them well with a clean cloth.
2. Place a sheet of nylon or parchment paper over a sturdy surface.
3. Using a mallet, gently crack each olive without crushing it completely.
4. Immediately place the cracked olives into a large bowl of water.
5. Soak the olives for 3 days, changing the water once every day. This helps remove the olives’ natural bitterness.

Preparing the Jars

1. Prepare the brine by dissolving 3 tbsp rock salt in 1 litre of water.
2. Place the drained olives and the chopped lemon pieces into a large mixing bowl.
3. Add 1 tbsp olive oil and rock salt, and mix well.
4. Pack the olives and lemon pieces into a clean jar.
5. Using tongs, gently push a few reserved lemon slices down the side of the jar.
6. Add 1–2 green or red chilli peppers.
7. Pour in the prepared salt-water solution until the olives are completely covered.
8. Add 1 tbsp lemon juice.
9. Gently pour the remaining 1 tbsp olive oil over the surface.
10. Close the jar tightly with the lid.

Curing Time

Leave the olives to cure for approximately 20 days before eating.

Once cured, serve as part of a mezze spread, alongside fresh bread, cheese and other Syrian favourites.
#syrianfood #CuringOlives #homemadeolives #syrianolives #كبس_الزيتون by @syrian_kitchen_harlow

From sweet pumpkin jam to a warm, comforting bowl of soup—another lovely way to enjoy pumpkin this autumn. 🎃🍂

Pumpkin, carrots, potato and sweet potato, gently spiced and blended until silky smooth. Finished with a swirl of cream, pumpkin seeds and fresh thyme for a cosy homemade bowl. 🥣

If you enjoyed my pumpkin jam video, here is the next dish in my pumpkin series!

Which would you choose: pumpkin jam or pumpkin soup? 👇 Save this recipe for a cosy day.

🎃 Pumpkin Soup شوربة القرع

Ingredients:
• 2–3 cups chopped pumpkin
• 2 carrots, chopped
• 1 onion, chopped
• 1 potato, chopped
• 1 sweet potato, chopped
• 1 tbsp butter
• 4 tbsp olive oil
• ½ cup cream, reserving a little for garnish
• ¼ tsp each ground coriander, black pepper and red pepper
• ½ tsp salt
• Water to just cover the vegetables

Method:

1. Heat the butter and olive oil. Add the onion and fry until softened.
2. Add the vegetables, spices and salt. Stir well.
3. Add water to just cover. Bring to the boil, then simmer for 15 minutes, or until the vegetables are soft.
4. Blend until smooth.
5. Remove from the heat and stir in most of the cream.
6. Serve with a swirl of the reserved cold cream, pumpkin seeds and fresh thyme.

Enjoy with toasted bread or croutons. 🥣

#PumpkinSoup #PumpkinRecipes #AutumnCooking #SyrianKitchenHarlow #شوربة_القرع by @syrian_kitchen_harlow

Pumpkin like you’ve never tried it before 🎃✨

Pumpkin Series — Part 1: Syrian Pumpkin Jam | مربى القرع

Enjoy golden pumpkin pieces with a delicate crunch, suspended in sweet syrup infused with orange and cinnamon. Finish with a sprinkle of desiccated coconut and enjoy! 🧡

Have you tried pumpkin prepared this way?

🎃 Part 2: Pumpkin Soup — coming soon!

📝 Ingredients
• 1 kg prepared pumpkin, weighed after soaking and draining
• 1 kg sugar
• 1 litre water
• 1 cinnamon stick
• 1 strip orange peel
• Juice of ½ lemon OR ½ tsp citric acid
• Desiccated coconut, to serve

For soaking:
• 5 tbsp food-grade pickling lime mixed with 2 litres water

👨‍🍳 Method

1. Peel, deseed and cut the pumpkin into pieces.
2. Mix the lime with the soaking water. Leave the mixture for 30 minutes, then carefully pour off the clear liquid, leaving the sediment behind.
3. Place the pumpkin in the clear liquid, ensuring it remains submerged, and soak for 24 hours.
4. Drain and rinse the pumpkin thoroughly. Soak it in fresh water for 1 hour, then drain and rinse again. Repeat this process twice more.
5. Drain the pumpkin and weigh it. For each 1 kg of pumpkin, boil 1 kg sugar with 1 litre water. Add the lemon juice and orange peel. Boil for 10 minutes, then remove the peel.
6. Add the pumpkin and cinnamon stick. Simmer gently until the pumpkin is glossy and translucent—approximately 2½ hours.
7. Transfer the jam to clean jars, ensuring the pumpkin is covered with syrup. Cool promptly and refrigerate. Serve with desiccated coconut.

⚠️ Use food-grade pickling lime only. Avoid breathing in the dust, and follow the label’s handling and disposal instructions. Keep the lime sediment out of the sink. Store the finished jam in the fridge.

#PumpkinJam #SyrianFood #PumpkinRecipes #SyrianKitchenHarlow #مربى_القرع by @syrian_kitchen_harlow

Fish Kebab — كباب سمك

Minced fish mixed with fresh herbs and spices, baked with vegetables and served with tahina sauce.

Ingredients

* 1 kg fish fillets

Herb and vegetable mixture

* ½ bunch fresh parsley
* ¼ bunch fresh coriander
* 1 onion, quartered
* 3–4 garlic cloves
* 1 red capsicum, quartered

Seasoning

* 1 tbsp olive oil
* 1 tsp red pepper
* 1 tsp 7-spice
* 1 tsp salt

Roasted vegetables

* Onions, sliced into circles
* Red capsicum, sliced
* Other vegetables of your choice
* Oil spray and salt

Method

1. Preheat the oven to 200°C.
2. Cut the fish into smaller pieces. Blend until finely minced, then transfer to a large mixing bowl.
3. Blend the parsley, coriander, onion, garlic and red capsicum in the same blender. Place the chopped mixture in a strainer, squeeze out the excess liquid and discard it.
4. Add the strained mixture and seasoning to the fish. Mix by hand until combined.
5. Spray a baking tray with oil and spread the fish mixture evenly over it. Using a large stainless-steel pastry cutter, mark strips about 1½ inches wide along the length, then score across without cutting too deeply.
6. Place a wire rack over the tray and arrange the vegetables on it. Spray with oil and sprinkle with salt.
7. Bake for 40 minutes in the preheated oven.

To serve

Serve with flatbread and tahina sauce, alongside rice or chips

#syrianfood #fishkebab #fishrecipe #middleeasternfood #كباب_سمك by @syrian_kitchen_harlow

Soda Bil Khodra — سودا بالخضرة

Chicken Liver with Vegetables

A hearty Syrian dish of chicken liver cooked with sweet onions, colourful peppers and aromatic spices. A final drizzle of pomegranate molasses adds a rich, tangy sweetness. Serve with Arabic bread to scoop up every bite.

Ingredients

* 1 kg chicken liver, cleaned, cut and drained
* Bay leaves, cardamom, black peppercorns, cinnamon sticks and cloves, for boiling
* 5 carrot slices
* 4½ onions, coarsely chopped
* ½ red pepper, sliced
* ½ green pepper, sliced
* 3 tbsp vegetable oil
* 1 tsp 7-spice
* Salt, to taste
* 1 tbsp tomato purée, mixed with a little water
* 2 tbsp pomegranate molasses

Method

1. Bring a pot of water to the boil. Add the whole spices and carrot slices, then add the liver.
2. Skim off the froth and boil for 5 minutes, then remove and drain.
3. Heat the vegetable oil in a wok. Fry the onions and peppers with salt until softened.
4. Add the liver and 7-spice. Stir gently, cover and cook over low to medium heat for 15–20 minutes.
5. Add the diluted tomato purée. Cover again and cook for 10 minutes.
6. Remove the lid and let the juices reduce a little.
7. Add the pomegranate molasses, mix well and switch off the heat.

Serve warm with Arabic bread.

#chickenLiver #syrianfood #middleeasternfood #homecooking
#كبدة by @syrian_kitchen_harlow

Syrian Garlic Dip (Toomiyeh) — تومية 🧄

Ice in garlic dip? 🧊🧄 Watch it turn smooth and fluffy! Homemade Syrian Toomiyeh — perfect with grilled chicken or warm Arabic bread 😋

What would you dip in it?

Ingredients:
• 3 garlic cloves
• ½ tsp salt
• Juice of ½ lemon
• 1 egg white
• 2 crushed ice cubes
• 1 tbsp vegetable oil, plus 200 ml
• Mint leaves and red pepper powder to garnish

Method:

1. Crush the garlic with the salt. Add the lemon juice and blend.
2. Add the egg white and crushed ice, then blend again.
3. Add 1 tbsp oil and blend.
4. Slowly drizzle in the remaining 200 ml oil while blending.
5. Blend for another 3 minutes until smooth and fluffy.
6. Spoon onto a plate and garnish with mint and red pepper powder.

Serve with Arabic bread 😋
Save this recipe & follow for Syrian cooking!
#garlicdip #toum #syrianfood #easyrecipes
#تومية by @syrian_kitchen_harlow

06.October.26 Kebab Enteby كباب عنتابي

This traditional Aleppo Kebabs are Rich, smoky and juicy flavour, with a delicious sweetness from the onions and peppers as they caramelise over the heat. The finely chopped red and green peppers add a fresh, slightly sweet and mildly peppery taste, while the onions bring savoury depth and a touch of natural sweetness.

Kabab Enteby (Baked Lamb Kufta)

Ingredients

Kufta Mixture

• 1 kg minced lamb (or minced chicken)
• 1 red capsicum, finely chopped
• 1 green capsicum, finely chopped
• 1 large onion, finely chopped
• 5 cloves garlic, mashed
• ¾ bunch fresh parsley, finely chopped
• 1 tbsp tomato purée
• ¼ cup vegetable oil
• 1 tbsp 7-spice
• 1 tbsp salt
• 1 tsp red pepper

Topping

• 1 red capsicum, sliced into circles
• 3 onions, sliced into circles
• 2-3 Tomatoes, sliced into circles

Method

1. Prepare the kufta mixture:
Place the minced lamb or chicken in a large bowl. Add the finely chopped red and green capsicum, onion, garlic, parsley, tomato purée, vegetable oil, 7-spice, red pepper and salt.
2. Mix well:
Combine all the ingredients thoroughly until evenly incorporated.
3. Prepare the tray:
Drizzle some vegetable oil over a baking tray. This will help make spreading the meat mixture easier.
4. Spread the kufta:
Transfer the mixture to the tray and spread it evenly across the entire surface.
5. Add the vegetables:
Scatter the diced tomatoes, red capsicum and onions over the meat. Arrange the sliced onions, red capsicum on top.
6. Bake:
Place the tray on the middle shelf of a cold, non-preheated oven. Bake at 180°C for approximately 45 minutes to 1 hour, uncovered, or until the kufta is cooked through and the top is nicely browned.
7. Serve:
Allow to rest for a few minutes before slicing and serving.

Serving Suggestion

Serve hot with Arabic bread, rice, salad, or a side of creamy yoghurt.
#kebab #kufta #mince
#كباب #عنتابي by @syrian_kitchen_harlow

03.October.26 Azatma Chicken أزاتما دجاج
A simple Syrian-style chicken dish where tender chicken thighs are slowly cooked with onions, ghee and tomato purée, creating a rich, savoury sauce. Traditionally served with rice to soak up all the delicious juices.

Ingredients

● 7 chicken thighs
● 2 tbsp ghee
● 4 onions, sliced into rings
● 4 tbsp tomato purée
● 1 tsp salt
● 1 cup boiling water

Method

1. Melt the ghee in a large, heavy-based pot over high heat.
2. Add the onion rings, spreading them evenly across the bottom of the pot.
3. Immediately place the chicken thighs on top of the onions.
4. Add the tomato purée and sprinkle with salt.
5. Cover with the lid and cook over high heat for 45 minutes.
6. Every 5–10 minutes, stir the onions and turn the chicken thighs to prevent them from sticking to the bottom of the pot.
7. Add 1 cup of boiling water and stir gently.
8. Reduce the heat and simmer for a further 30 minutes, allowing the chicken to become tender and the flavours to develop.
9. Serve hot with steamed rice, spooning the rich onion and tomato juices over the top.

Serving Suggestion

Serve the chicken alongside fluffy steamed rice, with plenty of caramelised onions and rich tomato sauce spooned over the top.

#chicken #azatma #simplerecipe
#دجاج #ازاتما by @syrian_kitchen_harlow

30.September.26 Fig Salad سلطة تين

Fig Salad

Ingredients

● Fresh green or brown figs
● Rocket & Spinach leaves
● Walnuts
● Msannara or Halloumi cheese, cut into small cubes
● Pomegranate seeds, for garnish

Dressing

● Olive oil
● Honey
● Mustard
● Pomegranate molasses
● Lemon juice

Method

1. Arrange the rocket leaves on a serving plate.
2. Slice the figs. Cut one fig into a flower shape and place it in the centre of the plate.
3. Arrange the remaining sliced figs and walnuts over the rocket leaves.
4. Mix the olive oil, honey, mustard, pomegranate molasses and lemon juice to make the dressing.
5. Drizzle the dressing over the salad.
6. Garnish with fresh pomegranate seeds and serve.

#fig #fig_salad #figs
#تين #سلطة_تين by @syrian_kitchen_harlow

27.September.2026 Fried Fish Fillet شرايح سمك مقلية

Ingredients

Fish

● 3 white fish fillets, approximately 150–180 g each, cut into 3 pieces each

Marinade

● 1 tsp salt
● 1 tsp black pepper
● Juice of 1 lemon
● 3 tbsp olive oil

Breading

● 1/2 cup panko breadcrumbs
● 1/2 cup sesame seeds

Method

1. Marinate the fish:
Place the fish fillets in a bowl and add the salt, black pepper, lemon juice and olive oil. Mix well to coat all the pieces evenly. Cover and marinate for 30 minutes.

2. Prepare the breading:
Mix the panko breadcrumbs and sesame seeds together in a shallow dish.

3. Drain and coat the fish:
Remove each piece of fish from the marinade and allow the excess marinade to drip off. Pat the fish lightly with kitchen paper to remove excess moisture, but do not dry it completely. Press each piece firmly into the breading mixture, coating both sides evenly.

4. Fry:
Heat oil in a frying pan over medium heat. Fry the breaded fish pieces on both sides until golden, crispy and cooked through.

5. Drain:
Transfer the fried fish to a wire rack to keep it crisp, or place it briefly on kitchen paper to absorb excess oil.

To Serve

Serve hot with tahini sauce and your choice of:

● Chips
● Rice
● Fresh salad

#fish #fillet #fried_fish
#سمك #سمك_مقلي_مقرمش by @syrian_kitchen_harlow