Syria – Recipes for Olive Oil and Vinegar Lovers

Syria – Recipes for Olive Oil and Vinegar Lovers, is the newest cookbook in the Olive Oil and Vinegar Lovers series. It reveals the best ways to use specialty olive oils and vinegars in international cuisines! This new edition, featuring the succulent, flavourful dishes of Syria.

Eating together in Syrian culture is all about generosity and hospitality. A culture created from bustling community, and lively conversation over tables laden with fragrant dishes. The newest cookbook in the series offers you plenty of ideas for your next dinner party. Indulge in all fifty recipes using the following premium olive oils and quality vinegar:

Lime Fused Olive Oil
Harissa Infused Olive Oil
Pomegranate Dark Balsamic Vinegar
Mango White Balsamic Vinegar

Now’s the time to try recipes like Baharat, Falafel, Kibbeh, Muhammara (spicy red pepper walnut spread), Red Lentil and Rice Soup, Fatteh, Shakriyyeh (roasted chicken in yogurt sauce), Atayaef (sweet stuffed Syrian pancakes), Mango Cardamom Orange blossom Jam, and Mamools with Cardamom coffee. All are included in Syria – Recipes for Olive Oil and Vinegar Lovers, and more recipes for appetizers, salads, mains, and sweets, Syria will expand your culinary horizons, and introduce you to unforgettable flavors that you’ll return to again and again. Fe sahatek!

Recipe Sneak Peek!

Here are a few recipes, captured from Syria – Recipes for Olive Oil and Vinegar Lovers for you to enjoy! Have a delightful taste of this delicious cuisine and beautiful culture.

Falafels are a classic mezza in middle eastern cuisine, although Syrian Falafels are unique in that they look like mini doughnuts. By adding a small hole in the center allows the falafels to cook evenly all the way through, preventing a doughy falafel. Serve with a salad and fresh bread for a simple lunch or afternoon snack.

Olive Salad is simple and easy to toss together, a perfect salty snack that can be enjoyed on its own. This is best after a few hours in the fridge, allowing the flavours to develop.