I grew up eating lahme b’ajeen (لحمة بعجين), meat pies, from my grandmother Muna’s kitchen. It was a painstaking work of love, care, and devotion. Sitto Muna always prepared the dough and meat mixture the night before. She would then wake up before anyone else to begin forming the pies one by one. I often woke up to the scent of meat pies sizzling on her griddle. The process took a long time, but my grandmother went to great lengths to make sure my brothers and I connected with our heritage.
Zaalouk (زعلوك) is an incredibly delicious Moroccan salad prepared with fresh eggplants cooked with ripe tomatoes, roasted peppers, and warm spices. It’s a celebration of spring and all the delicious vegetables that are right around the corner. I can already begin to feel the rays of the sun stretching further and the days getting warmer.
Growing up, weekend breakfasts meant frying aajeh in the kitchen. Aajeh is a delicious parsley-rich omelette popular across the Middle East. Unlike the classic French omelette, parsley is the star of the show; the eggs are there to hold everything together. Aajeh are fried, simple, and delicious. I love aajeh so much, I
stole convinced my mom to give me her traditional aajeh pan from Aleppo. The pan has small dimples/craters that allow you to make individual aajeh fritters. As far as I’m aware, no other city in Syria (or the Middle East for that matter) prepares aajeh this way. Most recipes call for frying the aajeh as a large disk in a non-stick skillet.
On October 26, 2011, a few months after I got back from my Fulbright in Syria, I noticed a new email in my inbox. From: Alan Janbay. Alan is Syrian American. He has extended family in Venezuela. And, like me, is also a food blogger. The coincidences seemed uncanny. I remember thinking, this guy is my digital doppelgänger!
I’m writing this blog post remotely, from my brother’s house in Vermont. If you follow me on Instagram, you’ll have seen the amazing snow conditions we’ve had this weekend. The night before I arrived, the ski gods delivered a snow storm that covered the mountains with about 15″ of fresh powder. It was perfect timing! All the evergreens were covered in snow. The views from the chairlifts were stunning. I spent all day Friday and Saturday skiing. My body is sore, but it’s the good kind of sore. The satisfying kind. And when your body is aching and you don’t want to move a muscle, you should have simple and delicious recipes in your back pocket. Because no amount of aching is reason not to eat well.