Kabab be al-karaz is a traditional and beloved Syrian dish of lamb kebab and cherries, especially popular in the city of Aleppo. It is made from minced meat mixed with onions and sour cherries (St. Lucie cherries traditionally), cooked with sugar and either ghee or butter until tender.
The meat is shaped into balls or patties and then fried until browned. Cherry sauce is added to the kebab, and the mixture is cooked together until the flavors meld. The dish is garnished with toasted pine nuts and parsley and served with Syrian bread or rice, offering a unique taste that combines sour and sweet flavors.
Khashlama is a straightforward and traditional meat dish originating from the Caucasus region. Although time-consuming, the dish is made by simply boiling large chunks of meat, usually beef or lamb, in hot water. The traditional version of this famous dish does not include other ingredients, except a few spices, making the boiled pieces of meat the star of the dish.
Because of this, khashlama contains only the finest meat cuts available. The origins of the dish believe to be in the Georgian Kakheti region, where it is regarded as a regional signature dish. However, it is also widely popular in the neighboring Armenia, causing disputes over the true origin of the dish.
MOST ICONIC Khashlama
MAIN INGREDIENTS
Traditionally cooked in a tonir, a built-in underground clay oven, dzhash is a tomato-based stew that can be made with either meat or legumes, but always includes vegetables. The stew is often generously seasoned with a variety of spices.
There are numerous versions of this stew, some of them even popular in the neighboring Turkey, such as the signature dish from Gaziantep, made with meat, summer squash, mint, and lemon juice, or the wedding stew that's prepared in Marash, consisting of meat, pumpkin, and chickpeas as the main ingredients.
MOST ICONIC Dzhash
MAIN INGREDIENTS
Kchuch is a type of Armenian meat and vegetable stew prepared in a traditional Armenian clay pot known as kchuch, from which it gets its name. It typically consists of a combination of seasoned chunks of lamb meat, chopped vegetables such as onions, potatoes, tomatoes, peppers, and eggplants, along with garlic, spices, and herbs, all drizzled with some robust Armenian wine.
The ingredients are then added to a clay pot and slowly cooked in the oven. This one-pot dish is eaten hot with the traditional lavash flatbread, and it is usually served in the pot in which it has been prepared.
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