العادات والتقاليد الأجتماعية في حمص ٥_a .. كتاب حمص

(Al-Shakiria) and from there the name moved to the Levant.

The late Mustafa Zain al-Din mentioned it many times in his oppositions: He hearted us in Shakiriya and was fond of rice. Is there anyone who is honorable there? He prepared and struggled with kibbeh that was grilled in oil with the teeth of the sword of al-Zahiri, especially the lamb, take it with the palm of your hand from the Shakiry plates.
He mentioned it in this way by necessity of rhyme.

* Mahshi: All of them are pitted vegetables, such as black and regular eggplant, long squash, zucchini, yellow carrots, or green leaves such as chard, cabbage, and grape leaves. They are stuffed with rice mixed with minced meat, or their leaves are wrapped into rolls containing rice and minced meat. The late Mustafa Zain al-Din loved stuffed grape leaves or (al-Yabrak) very much, and he often mentioned it in his oppositions:

Our cook gave us a gift from Ibn Karmah, who is the bright, bright, grandfather or grandmother. We brought the stuffed animals and the cups after that and brought them to the sheikh who had been afflicted with oppression and captivity. We must conclude the discussion about the stuffed animals by mentioning (the sakhtoura), which is the lamb’s tripe, and its small and large intestines are emptied of what is in them, washed well with soap and water, and then stuffed with rice with minced meat. It is cooked and then fried with ghee and made into fattah or eaten on its own. The large intestine is called the gallbladder, while the small intestine is called the gallbladder.

* Sweets: Some of them are made at home for home consumption, and some are made by the sweets seller (the confectioner). The first type is: red sweets, harira, and fawasat.

* Harira: Toast the flour with ghee until it turns red, then water and sugar are added to it. If the amount of water is sufficient to make the mixture fluid, then it is the harira that is served with breakfast or it is breakfast, and if the amount of water is small, it is denser than the dough, which is the red sweetness, and it is formed from it, and we get a mixture. Cut into palm size and serve to eat.

Fawashaat: It makes the dough a little liquid, so small balls are taken from it with a small spoon and fried in oil, and after they are cooked, they are dipped in syrup.

* Marigolds: They are of two types: small marigolds or sparrows, and small disks with a diameter of (6) centimeters. Pieces of the curd are placed on it and of the second type: some of the syrup is taken on it and it is eaten. As for the large cutlets, they are the size of a tea cup saucer. A piece of sweet cheese is placed on each of them, then it is cut in half and its edges are glued together well. Then it is fried in ghee for the rich and with sorghum for others, until it is cooked, then it is removed from the frying pan and drowned in the pot of syrup. The elderly people of the past generation liked to call it (Mughraqat shapes and all kinds of qatayef are made from liquid dough.

* Fatayer: Also called (Shuaibiyat), they are sheets of dough stuffed either with cream or with walnuts and sugar. The pie is made in the shape of a triangle, then placed in a copper plate and baked in the oven over a low heat, then the syrup is poured over it if it is with cream.

* Kunafa: There are types: Basma: a Turkish word for rubbing the Kunafa thread with ghee and kneading it until it becomes like thick dough. Then the bottom of the chest is spread with ghee and a layer is placed on it. Of the rubbed kunafa, then a layer of sweet cheese, then another layer of rubbed kunafa, and when the lower layer is browned, the breast is turned over onto a wider breast, then the new breast is placed on the fire until the bottom kunafa layer is browned, then the syrup is poured over it and removed from the heat.

* Istambouliyya: Grease the bottom of the chest, place the kunafa threads in it, then put the cream on top. Another layer of kunafa threads is placed on top of the cream, and the breast is raised over the fire until the bottom layer of kunafa is browned. Then the chest is turned onto another, wider layer, and the new breast is placed on the fire until the bottom layer of kunafa is browned. The syrup is poured over it and then it is removed from the fire.

* Mabrouma: These are cylinders of kunafa threads stuffed with pistachios and baked in the oven over low heat, then a little syrup is added to them. Kunafa of all kinds was mentioned by Mustafa Zein al-Din in some of his oppositions.