Photos: Boris Tassev
The hosts of the last Multi Kulti Kitchen event before the Summer break on 15 July 2012 are from Syria. The Mediterranean restaurant The Olive Garden in Sofia has a wonderful shady garden where we will listen to a short presentation about the history, culture, nature, cuisine and national psychology of Syria. Then we will try traditional dishes and drinks, will listen to some nice music and will get to know each other. There’ll be many surprises so please join us!
Tabbouleh (parsley salad)
100 g bulgur
1 cup lukewarm water
4 bunches of parsley
½ tsp mix of seven spices (sold in Arab shops)
½ tsp black pepper
4 tablespoons lime juice
100 ml olive oil
Put the bulgur in a bowl, pour the water and leave it to swell for 15-20 minutes. Meanwhile, cut the tomatoes, parsley, mint and onion into small pieces and put them in another bowl. Add all spices and mix. Drain the bulgur and mix it with the rest of the products. Finally add the lemon juice and olive oil and stir everything once more.
Lamb with Okra
½ kg very young and lean lamb, cut into cubes
2 tbsp butter or olive oil
½ kg okra not longer than 1-1,5 cm (fresh, frozen or canned)
3 large tomatoes, peeled and cut into very small cubes
The juice of 1 lemon
1/2 tsp allspice powder
1/2 tsp mix of seven spices (sold in Arab shops)
1 small head of garlic, cloves peeled and crushed with a little salt
Several sprigs of fresh coriander, chopped
Cooked rice for garnish
Stew the meat in oil, transfer it to another pot and boil it in salted water until ready. In the same fat that we stewed the meat, we stew the okra, tomatoes, meat and the water in which the meat, lemon juice and spices were boiled. Boil until the okra is ready. In the end add garlic and coriander. Serve with rice.