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This page to discover Syria

SYRIA

One of the cradles of humanity...

This circuit was made in May 2010 and does not take into account the events that occurred from March 2011.

This year the big circuit will be done in May, because last November it was impossible for us and therefore direction Syria and Jordan to visit all the beauties of these countries like Petra, the Krak des Chevaliers or the castle of Saladin.

Circuit detail

We took over a tour operator: Jet Tours with which we had done Indonésia and which had fully satisfied us.

Moreover, it is a circuit with a small group, in fact we were seventeen people and it was perfect!!

Damascus

This is Mount Qasioun who welcomes us when we get off the plane in Damascus (Icone), capital of Syria.

It would take several days to really visit this city, but having only one day, we start with the national museum (in restoration) , superb synagogue of Deir el Zork, Islamic towers, the hall of Ugarit , jewels of Mari: site registered on the UNESCO heritage list, the mosaics of Hauran and the palmyrian tomb.

It is on foot that we cross the souk hamidiyeh at the entrance of which sits the statue of the great Salah ad-Din in which there is: fabrics, clothing, restaurants, jewelers, pastries, all that is necessary.

We then emerge in front of the Azem , built for the Ottoman governor, Azim Pasha and finally, the Great Umayyad Mosque muslim religious building built by the Umayyad Caliph Al Walid Iᵉʳ...

Maaloula

Visit Maaloula, a picturesque site populated by christians who sings the our father in arramean, the language of Christ in a small church.

The icons represent the Virgin dressed in Damascus brocades and the altar reminiscent of pagan altars, places of sacrifice.

The rather arduous climb to the tomb of Sainte Thècle honored by the orthodox and respected by muslims.

Krak des Chevaliers

One of the most incredible remains of a medieval fortified castle, the Krak des Chevaliers (Icone) , is the most famous defensive work of the East, marvel of architecture, drawn up with 650m could contain 4000 soldiers on several levels was taken by the sultan Baybars and the rooms transformed into mosques, rooms of dwellings or reserves.

There are still both architectural styles characteristic of the buildings built by the crusaders in the Holy Land, largely influenced by mediterranean religious art, and both oriental constructions, such as a hammam.

Ugarit

The next station along the coast is Ugarit, of which there is not much left and which is overgrown.

However, many tablets were discovered there with cuniform writing texts which reveal a brilliant civilization turned towards trade.

Ugarit was at the outlet of a fertile plain, vines, wheat and olive trees were cultivated there, which encouraged the export of wine and olive oil. Its port welcomed Egyptian and Cretan ships which unloaded alabaster, copper and precious Mycenaean craters.

Qal’at Salah El-Din

This will be the visit to the fortress of Salah ad-Din (Icone) whom he captured by trickery at the expense of the crusaders despite a 25m ditch.

He will later transform it into an impregnable citadel with the addition of towers, dungeons, mosque, cisterns and hammam.

After crossing a pass at 1200m from where we can admire the valley of the Orante, a river that allows irrigation and the cultivation of tobacco, cotton, wheat and market gardening products.

Sergilla

We arrive in Sergilla : christian ghost village, which experienced wealth between the 2nd and 7th centuries as evidenced by the sarcophagi, residences, thermal baths, churches, oil presses.

Saint Siméon

The next step on the road to Aleppo will be Saint-Siméon (Icone), a high place where this holy man wanted to isolate himself from the world by building a column 20m high. at the top of which he stood chained for thirty-five years, hence his nickname: the stylite...

After his death, buildings were erected, including a baptistery to receive visitors and it was the attack of the Mongols in the 12th century that interrupted the pilgrimages.

Aleppo

Aleppo (Icone) is dominated by a citadel located on a 50m hill, built by the Zinguides princes, then the Ayyoubids who made the whole a fortified city to protect themselves from the crusaders.

The fortress has a mosque, hammam, residential halls, defense towers and a superbly restored throne room.

In the city, there is also a magnificent museum featuring many pieces from the Mari and Ugarit hoards.

Ebla

It was in 1968 that Tell Mardikh was identified with the ancient city of Ebla

Indeed, on this date, archaeologists, during excavations in the sacred area dedicated to the goddess Ishtar on the Acropolis at Tell Mardikh, discovered an acephalous bust which was dated to the 20th century BC. JC, it bears a cuneiform votive inscription attesting that it is the bust of a statue representing the prince of the city of Ebla named Ibbit-Lim.

These 2nd century ruins contain several palaces for the king, dignitaries and important visitors, but only 15% of the site has been excavated.

Maarat Al Numan

The small town of Maarat Al Numan (Icone) quiet, religious with its houses adorned with the kasba, symbol of the pilgrimage to Mecca.

It is best known for its ancient caravanserai Khan Mourad Pasha , dating back to 1565 and transformed into a museum, which houses one of the finest collections of Byzantine mosaics.

Apamea

Apamea (Icone) is one of the great archaeological wonders of Syria.

Its ruins date back to the 2nd and 3rd millennia BC. In the 4th century, it was crossed by the largest avenue of the ancient world, the remains of which can still be seen today: a colonnade bred by Marc Aurèle.

C'était en effet une époque où elle jouait un rôle commercial et surtout militaire assez accentué comme base centrale de grande importance stratégique au centre de la Syrie.

Hama

What about Hama? (Icone) That it is the city of norias and their number gives a certain charm to this city which has on the banks of the Orante which crosses it, many small corners conducive to painting, relaxation or quite simply the family walk.

We leave this town, cross Homs Homs the industrial one, then the stony steppe to see crops, olive groves appear and finally the citadel of Palmyra (Icone) slightly hidden by a rising sandstorm.

Palmyra

It is an exciting discovery with the imposing temple of Baal , this cosmic god that everyone venerated, places with an original decorative style influenced by all the civilizations that met in this oasis.

Zenobie was the queen, stubbornly refusing to bow down to the Romans.

In the museum, the pensive and admirably sculpted faces of the funerary stelae stare at us intensely and outside, the large colonnade, the thermal baths, the temples, the theater evoke a great refined civilization...

After this, the visit of a tower-tomb and a hypogeum (tomb in the basement) concludes the end of our day.

Bosrah

It is the continuation towards Bosrah (Icone), city of the Syrian south, formerly at the time of the Romans, Nabatéenne city.

Theater which could contain nearly 10,000 people is perfectly preserved and here reigns the basalt, black volcanic rock, as in the cardo-maximus.

When there are several axes of the same type in a city, the most important is distinguished by the name cardo-maximus. of the old town, lined with columns with composite capitals and crossing several decamanus.

L'UNESCO should intervene in the near future to rehabilitate this site by releasing the old inhabited houses..

Weather report

DAMASCUS WEATHER

Video

Latest news

ATTENTIONNovember 27 2022
Appel à la vigilance maximale – risque d’attentat
It is particularly necessary to be held away from any gathering and to be careful on the occasion of displacements. It is also recommended to be held informed about situation and risks, by consulting recommendations of Councils to the passengers.
Tourist trips in Syria
Des agences de voyages proposent des séjours touristiques en Syrie.
Il est rappelé que tout déplacement en Syrie, y compris à Damas, Alep et Palmyre, est formellement déconseillé en raison des risques élevés auxquels s’exposent les voyageurs.

What there is to know

History

Archaeologists have demonstrated that Syria hosted one of the oldest civilizations and one of the oldest peoples of the ancient world.

In the excavated city of Ebla in northeastern Syria, archaeologists discovered in 1975 the remains of a great Semitic empire, which stretches from the Red Sea north to Turkey and east to 'in Mesopotamia.

This empire dating from 2500 to 2400 BC. AD makes the language of Ebla the oldest Semitic language in the world. Syria has other great archaeological sites like Mari, Ugarit and Doura Europos.

Syria was successively occupied by the Canaanites, Phoenicians, Hebrews, Arameans, Assyrians, Babylonians, Persians, Greeks, Armenians, Romans, Nabataeans, Byzantines, Arabs, and partly by the Crusaders, by the Ottoman Turks and finally by the French.

Syria is a significant country in the history of Christianity. Paul of Tarsus, the future Saint Paul, was converted to Christianity on the road to Damascus, and established a Church first in Antioch in ancient Syria (today in Turkey). It was from this port that he left for many of his mission trips.

Damascus was founded over 10,000 BC. AD; it is one of the oldest cities in the world and has been continuously inhabited the longest in the world (along with Varanasi and Jericho). After the entry of the Muslims into Syria, the city became the capital of the Umayyad Empire, thus achieving a prestige and a power still unequaled in Syrian history. This empire extended from Spain to Central Asia (661 to 750 AD). After the fall of the Umayyads, a new empire was created in Baghdad, the Abbasid Empire. In 1260 Damascus became the provincial capital of the Mamluk Empire. In 1400, the city was largely destroyed by Tamerlane: it was almost completely burnt down, and the Damascene craftsmen were kidnapped to go to work in Samarkand. Once rebuilt, the city served as the capital until 1516. In 1517, the city and the country fell under Ottoman occupation. The Ottomans ruled the country for more than 400 years until 1918, except when the Egyptian Ibrahim Pasha occupied the country from 1832 to 1840.

Policy

Officially, Syria is a parliamentary republic. Syrians are regularly called to the polls. The former Syrian president, Hafez el-Assad, head of state from 1970 until his death in 2000, was confirmed as head of state by five successive referendums. The current president is Bashar al-Assad, who succeeded his father on July 17, 2000. He too was officially elected by referendum in 2000.

Hafez el-Assad took power after a coup in 1970, after deposing Salah Jedid, he became Syria's strongman. Hafez el-Assad is, after King Hassan II of Morocco, the Arab head of state who has remained in power the longest. This longevity comes essentially from the fact that he was supported by religious minorities, including the Alawite religious minority. It is also supported by many farmers and Syrians living in rural areas. The expansion of the bureaucracy has created a middle class that remains loyal to the government. But most of its power came from the Syrian army and its security apparatus.

Another factor in his staying in power is nationalism, including the conflicts that opposed him and Syria to the United States, Israel and Saddam Hussein's Iraq.

With the coming to power of Bashar al-Assad in July 2000, the Syrians and in particular the activists for human rights hoped for a certain liberalization of the country; this is what has been called the spring of Damascus.

This first 'spring' did not last long, ending in February 2001, when the security services froze the activity of intellectual, cultural and political forums, and with the prosecution of human rights activists and their imprisonment . In this short period of 6 months, the Damascus spring will have seen intense political and social debates, on the one hand, and on the other hand it has retained an echo that rings in the political, cultural and intellectual debates until 2011.

It was in 2011, in the wake of the Arab Spring, that the Syrian civil war broke out, which confronted the Baathist system with its most serious challenge since its advent.

Geography

Most of the Syrian territory consists of a vast limestone plateau (hamada) surmounted by some ancient volcanic reliefs (djebel druze), and crossed to the northeast by the Euphrates river.

Syria is a predominantly arid country, particularly in the interior and in the east of the country. The average rainfall level is 318 mm per year but falls to less than 150 mm in the North-West, against more than 800 mm near the coast and nearly 1,400 in the mountains. The country is below the level of the shortage threshold since the resource per inhabitant stands at 947 m³ per year (the water stress threshold is generally set at 1,700 m³ per year and per inhabitant and the shortage threshold at 1,000 m³). Syria also receives its water from neighboring countries: 50% of the reserves come from Turkey, 20% from Lebanon. Another worrying factor, the exploitation of groundwater tables exceeds their capacity for renewal. Syria now exploits more than 50% of renewable resources, whereas the commonly accepted maximum threshold is 30%. The northeast of the country ("Jezireh") and the south ("Hawran") are important agricultural areas.

The country's major cities include Damascus in the southwest, Aleppo in the north, and Homs. The other important cities are mostly located on the coast. Syria has a temperate climate with four seasons. The average summer temperature reaches 32°C and the average winter temperature is 10°C. In spring and autumn the average temperature is 22°C. The winter timetable takes effect from November to March (+ 2 hours GMT). Summer time is applied from April to October (+ 3 hours GMT).

Economy

The official currency is the Syrian pound, symbol (£S), commonly known as the lira. It is equal to 100 Syrian piastres. Banknotes in circulation are worth: 50, 100, 200, 500 and 1000 £S, while coins are worth: 1, 2, 5, 10 and 25 £S. International trade is part of everyday life. The share of foreign trade is 70% of its GDP. Its main trading partners are Germany, Lebanon, Iraq, Italy, Egypt, Saudi Arabia and France. Syria exports different products such as fruits and vegetables, livestock, cotton and oil. Its main imports are chemicals, industrial machinery, petroleum, iron and steel

Source : Wikipedia

Additional Information

When to leave?

The coast has a typical Mediterranean climate, with great heat during the summer, humid winds coming from the sea, and a fairly cool and rainy winter. The mountainous regions experience a harsher climate, with temperatures sometimes below zero in January, and fairly frequent snowfalls. The best times to visit the country are spring and autumn, thanks to the mild temperatures but also to the very beautiful light which reigns in the shoulder seasons.

Transport

Despite the overall good quality of the road network, the risk of accident is high. It is therefore recommended to travel using public transport, which is plentiful, or, if necessary, to use a rental vehicle with driver. or a taxi at very interesting prices. If you are on a circuit, the rolling stock is of good quality.

Sleep / Eat

No particular problem with regard to "sleeping", a legacy of a common past, Syrian cuisine offers many similarities with that of Greece, Turkey and Lebanon. It has, on the other hand, not much to do with that of the Maghreb (mezze, tabbouleh, hummus, roast chicken, skewers of lamb).

Purchase

Ceramics, leather, djellabas, pottery, olive objects, etc. Your suitcase will say stop!!

Useful websites

The Art of Food

Adess b'hamod
Lentil soup Ingredients
400 g green lentils 2 liters of water 2 tsp fine salt 120 g egg noodles 1 tbsp flour 60 ml water 2 tbsp dried mint 60 ml olive oil 1 diced onion
Preparation
In a large saucepan, cook the lentils and salt in two liters over medium heat for 30 Minutes Add the noodles and cook over low heat for 10 to 12 minutes Dilute the flour in 60 Ml of water and pour into the pan Mix well and cook for 5 Minutes Turn off the heat, add the mint and cover In a very hot frying pan, sauté the onions over high heat in the olive oil until transparent Mix well with the soup and serve
PS: I prolonged the cooking of the lentils a little, I advise you to adapt it by tasting, this duration will depend on the quality of the lentils you have.

Wheat soup with chicken
Wheat soup with chicken Ingredients
3 pieces of chicken breast (or turkey) 1 large onion 200 g of wheat Oil 2 L of water or chicken broth Salt Ground pepper 2 tsp cumin (more to taste) 1 pinch of saffron ( optional) Parsley
Preparation
If you use durum wheat, the day before, put it to soak in cold water. The next day, heat the oil in a casserole dish, sauté the chopped onion. Cut the chicken breasts into cubes, incorporate them, add salt, pepper and 1 tsp of cumin. Brown for about 3 minutes. Add the wheat, sauté another 2 to 3 minutes. Sprinkle with chicken broth, and cook. Once the soup is cooked, sprinkle with 1 tsp of cumin and sprinkle with chopped flat-leaf parsley.
Salata
Syrian salad Ingredients
½ batavia. ½ cucumber. 4 tomatoes.
Sauce : olive oil, lemon juice, dry mint, crushed garlic, salt.
Preparation
Cut the batavia into thin strips, the cucumber and the tomatoes into large cubes, season with the sauce (adjust to your taste)

Hummos Tahina
Hummos Tahina Ingredients
For 200gr of cooked chickpeas: ½ clove of crushed garlic. The juice of 1 lemon (or more according to taste). Tahini (sesame paste).
Preparation
Process the chickpeas in a food processor with the lemon juice and a teaspoon of water until you obtain a very smooth puree. Add water if the puree is too compact. Continuing in a food processor, add the garlic, salt and tahini (the correct amount should make the mixture off-white) Arrange in a dish, spreading with a fork, drizzle with olive oil and sprinkle with paprika and cumin

Mutabal
Eggplant dips Ingredients
2 eggplants. 4 pots of plain yogurt. 2 tablespoons of tahini ½ clove of crushed garlic. Salt.
Preparation
Roast the aubergines in the oven, the skin must be very black (the best is on the barbecue). Let them cool. Open them and scrape out all the flesh which is then crushed with a fork, the aubergine must be coarsely mashed. Add the yogurts, tahini, garlic clove and salt. Arrange in a dish, spreading with a fork, drizzle with olive oil and sprinkle with paprika.

Tabouleh
Tabouleh Ingredients
A bunch of parsley. 2 sprigs of mint. a few lettuce leaves. 1 small glass of bulgur. an onion. 2 tomatoes. the juice of a lemon. 4 tablespoons of olive oil. salt.
Preparation
Chop then wash the parsley, Wash the mint and the onion Put the bulgur in a bowl, cover it with water and leave it for about fifteen minutes Cut the tomatoes into small pieces Cut the onion into small pieces Mix all the cut vegetables (Parsley, mint, onion, lettuce leaves) Add the bulgur, and the oil, the lemon, Salt the tabbouleh seoln as desired Decorate a dish or salad bowl with lettuce leaves, pour the tabbouleh into the dish You can eat immediately

Khiar biallaban
Cucumber with yogurt Ingredients
½ grated cucumber (with a cheese grater) 6 plain yogurts salt, garlic, dry mint (to taste)
Preparation
Mix everything together and chill in the fridge.

Mulukhié
Vegetable kurt ragout Ingredients
½ sachet of mulukhié**. 1 small chicken or 1kg of lamb meat. 1/2 head of garlic. 2 tablespoons of dry coriander. 125 g of butter. Salt and pepper.
Preparation
Soak the mulukhié overnight. In the morning drain it. Cook the meat in salted and peppered water. Bone it and put it back in the cooking juices. Fry the crushed garlic and the coriander in the butter, add the mulukhié and mix it with the garlic and the coriander for about 5 minutes. Pour everything into the pot, cover and simmer all morning over very low heat. Check as long as there is enough cooking juice, if not add water. The mulukhié must be sufficiently wet but not " drowned ". Adjust the salt and serve with the Oriental Rice.
** Mulukié (or m'loukhiyé) is a plant of the tiliáceas family, consumed in some Middle Eastern countries as a branch

Safarjaliyeh
Sheep and quince stew Ingredients
4 quinces. 500 g leg of lamb, boned and cut into pieces. 1 small can of tomato puree. 1 brick of tomato coulis. 1 sugar stone. 1 lemon juice. Dry mint, salt.
Preparation
Cut the quinces into 8 pieces, taking care to remove the center with the pips and put them in lemon water. Cook the meat in salted and peppered water. Add the quince pieces, the tomato brick and the concentrate, the sugar stone, the lemon juice, the dry mint and adjust the salt. Let simmer covered. Serve with Oriental Rice

Kefta
kofta skewers Ingredients
800 gr of minced meat. ¼ water glass chopped pine nuts. ¼ water glass of fine bulgur. 1 teaspoon of cumin. ¼ teaspoon ground cinnamon. 1 tablespoon chopped parsley. ½ onion, very finely chopped. Salt and pepper (according to your taste).
Preparation
Mix everything together, mix well and form sausages the size of a large merguez sausage. Grill on the barbecue or in the pan. This dish is accompanied by Mottabal and/or Homos bel tahiné.

kebbeh
Fried croquettes Ingredients
Enveloppe : 1 water glass of fine brown bulghoul. ¼ red bell pepper. 100 gr of fat-free minced red meat. 1 teaspoon of 4 spices. 1 onion. Salt.
Stuffing : 200 gr of minced meat. 1 onion. 1 handful of pine nuts. 1 teaspoon of 4 spices. salt.
Preparation
Enveloppe :Moisten the bulgur so that it is very moist, and let it rest a little. Grind it through a meat grinder along with all the other ingredients. Mix the resulting paste well. Adjust seasoning. Ajuster l’assaisonnement.
Stuffing : Cut the onion into very very fine dice. Fry it without browning it in sunflower oil with the pine nuts. Add the 4 spices and the minced meat and cook while crumbling. Salt according to your taste. Take the dish and butter it, Spread half of the envelope on the bottom, flattening it well and smoothing it. Pour the stuffing and spread it well on the surface of the envelope. Take the rest of the envelope and cover the stuffing (you have to take small balls and spread them in your hand, then place them on the stuffing). Thoroughly smooth the surface of the envelope by moistening your hands. finish by spreading butter on the surface. Bake in a medium oven, cooking is complete when the kébbé is golden brown.

Mujaddara
Oriental rice Ingredients
2 water glasses of parboiled rice or Thai rice. 4 same glasses of water. 1 handful of vermicelli. 1 good piece of butter. Salt and pepper.
Preparation
Brown the vermicelli in the butter without browning them. Add the rice, water, salt and pepper, cover and simmer over very low heat, the rice should have absorbed all the water. When there is no more water, check the cooking, if it is not enough add a little water and leave to simmer again. Arrange in a dish and sprinkle with 4 spices

Bameh
Okra stew Ingredients
800 g bone-in meat (veal/lamb) 500 g okra 5-7 cloves of garlic 3 tbsp clarified butter or oil 3 tbsp concentrated tomatoes, or better still fresh tomatoes cut into small cubes. a small handful of chopped fresh coriander B'har Halabi salt 3 tbsp lemon juice
Preparation
Wash and remove the head of the okra (but not completely). Don't cut them! In a skillet, sauté the okra with the minced garlic and the oil for about 30 minutes. Add to the okra, the meat, the coriander, the salt, the b'har and the concentrated tomato and enough water to cover everything. Cover and simmer for 45 minutes. Finally add the lemon juice. Remove from fire.

Yabraq
Stuffed vine leaves Ingredients
a hundred vine leaves chicken thighs (or chops/leg of lamb): the quantity of meat is your choice (a minimum to bring flavor to the sauce) 2 heads of garlic the juice of a lemon and half or even 2 salt
For the stuffing : 500 g of round rice 500 g of minced meat (mixture of veal and lamb for me) 2 tsp of salt 1/4 tsp of bhar 1 small glass of water
Preparation
Wash the leaves of freshly picked vine then put them in a pot, cover them with water and let boil (or boil water then plunge the leaves), and leave about 3 to 5 minutes after the first broth (do not leave too long otherwise the sheets may tear). As soon as you can remove the tail it's ready. Drain.
Stuffing : Wash the rice, drain it, add the salt, the b'har and the minced meat and a small glass of water. Then mix everything together. To book. Put the meat (2 chicken thighs for me) in a Dutch oven, cover with water and bring to a boil. Discard the cooking juices and wash the meat. Set aside. Cut the stem of each leaf well before garnishing.
1 - spread a sheet on a work surface (ribs on top). Put the filling at the base of the vein of the leaf, forming a sausage and leaving a margin for the edges.
2 - fold the sides (vertical) of the sheet over the filling
3 - then the base (horizontal)
4 - roll the sheet firmly.
Arrange the stuffed vine leaves in the casserole dish over the meat, packing them tightly. Arrange several layers, form a pyramid. Cover with water. Add the garlic cloves, peeled or not (you can add them directly), the lemon juice and salt. Place a soup plate upside down on the yabraq and a weight (quite heavy) on top. Cook (between 20 and 30 minutes after whistling, the cooking time depends on the meat used and the leaves, fresh or not) After cooking, remove the weight then carefully pour (holding the plate) the broth into a container. Then turn the casserole over on a large platter (with a snap) or remove the yabraq by hand (soak your hands in cold water). Serve hot (immediately) Place the vine leaves, meat and garlic cloves in a dish.
Kaekat alharisa
Harissa Cake Ingredients
1 measure of sugar (the measure is the tea glass). 2 measures of medium semolina. ½ measure of coconut. 1 ¾ glass of milk + ¼ glass of orange blossom water. 1 packet of baking powder. 1 knob of butter
Preparation
Mix all the ingredients and leave to stand until the semolina swells. Brush the dish with tahini and pour the mixture. Bake thermostat 5 Remove from the oven, drizzle with cold syrup (the ideal amount of syrup will be made with the same measure)

Kaekat malihat mae habat albaraka
Salty cake with nigella Ingredients
10 measures of flour. 1 measure of melted butter. 1 measure of oil. 1 measure of nigella seeds**. 1 tablespoon of salt. 2 teaspoons of dry baker's yeast.
Preparation
Mix all the ingredients, add water while kneading (the dough should not be too soft). Leave on for about ¼ hour. Roll out fairly thin, cut out circles and place on a buttered dish (or lined with parchment paper). Cook thermostat 5
** Nigella: nigella are annual herbaceous plants with finely cut foliage from the Ranunculaceae family

Moghli
Spicy rice pudding Ingredients
1.25 liters of water. 200g fine rice flour. a teaspoon of cinnamon powder. a teaspoon of caraway powder. 200g of sugar or according to your tastes. Dried fruits for garnish: grated coconut, pine nuts, unsalted and crushed almonds and pistachios
Preparation
Put half the water in a Dutch oven or pot, heat over medium heat and add the sugar and spices, stir well. Dilute the rice in the second half of water then add it to the pot, stirring continuously until air bubbles form on the surface of the cream. Take off the heat, leave to rest for two minutes then set out again in ramekins or verrines. Let cool then refrigerate for two or three hours. Garnish your moghli just before serving them with the dried fruits.

Ejjeh Helweh
Mini donuts Ingredients
2 eggs 25 cl water 250 g flour 1 tbsp orange blossom water 1/2 tsp baking powder
Preparation
Mix all the ingredients together. We obtain a fairly liquid paste. Heat the oil. Take a tablespoon of batter (these are mini donuts: the size of a bite) then pour into the hot oil, the batter will rise well. Cook on both sides (until golden brown). Drain. To finish, drizzle with sugar syrup and serve hot, it's better!
Laymun naenae
Lemon mint Ingredients
4 sweet lemons, 1 bunch of mint leaves, 2 tablespoons of agave syrup, and fresh water.
Preparation
Detach the leaves from the bunch of mint, and rinse them. Squeeze the lemons and measure volume of lemon juice. Add, in the bowl of a blender, to the lemon juice, two and a half times their volume of fresh water, the agave syrup and the mint leaves. Mix and taste.

Laban raïb
Liquid yogurt Ingredients
1 Bulgarian yoghurt 1 l whole milk
Preparation
Mix the yoghurt and milk in the saucepan. Heat over low heat, stirring regularly, until the milk is lukewarm and reaches a temperature of around 40°C. Make sure it doesn't boil. Remove the pan from the heat, cover it and wrap it with a thick kitchen towel so that the fermented milk stays warm. Leave to stand for 12 hours. Once the milk has been transformed into yogurt, mix it, lightly salt it and put it in the fridge for a whole day.

Karkadé
Hibiscus tea Ingredients
20 g organic dried hibiscus flowers 2 L water 50 g sugar
Preparation
In a saucepan, place the sugar and the dried hibiscus flowers. Cook for around 5 to 7 minutes. Turn off the heat, let cool and macerate for at least 1 hour. Filter the drink, place in the refrigerator. Serve the karkadé chilled.