The Kitchen

With all respect to Westerners, their food — as some of us put it — "does not prop up the heart."

As for our food, I think it props up the heart rather more than it should, considering how heavily we use fatty and oily substances in preparing it.

Our kitchen today bears the stamp of East and West at once. The result has been that the kinds of dishes in our kitchen have multiplied, and we have grown ever more inventive in preparing them.

The Woman's Voice is pleased to acquaint its readers with samples of the dishes prepared not only in the kitchens of Beirut, but in the kitchens of Damascus, Aleppo, Baghdad, and Cairo.

This time we shall content ourselves with mentioning some of the kinds of dishes known in the kitchens of Lebanon and Syria.

And if you do not know how to prepare one of these kinds, then all you need do, Madam, is send your inquiry to the office of The Woman's Voice, and we for our part stand ready to explain how to make the kind you do not know how to prepare.

Kinds of Kibbeh
Our country is famous for kibbeh; here are some of its kinds:
Kibbeh in the tray — arnabiyyeh kibbeh
Hamis — umm al-falafel
Labaniyyeh — kibbeh with kishk
Grilled — partridge
With tomatoes — fish
Fried — with rice
Safarjaliyyeh

Kinds of Rice and Burghul
Rice with vermicelli — abu shalhoub
Mufalfal rice — moghrabiyeh
Rice with fava beans — kiskisun
Shalbato — rice bi-tatbiqah
Judi msafir — maqlubeh
Rice with dfin — frikeh
Burghul with dfin

Kinds of Soups
Lentil soup
With rice
Mung bean
Vermicelli
Vegetable
Macaroni
With kishk
Saqi zabfi
Harraq isba'u
Tasqiyeh with samn
With oil
Fatteh with trotters
Kebab fatteh
Fatteh halibeh

Kinds of Pastries
Macaroni with cheese
With meat
Sfiha with meat
The pasha and his soldiers
Tabaq burak
Cheese pies
Meat pies
Sfiha
Awwameh
Spinach pies
Burak with meat
With cheese
Spanish bread
Qatayef asafiri
Qatayef mutabbaq
Qatayef mfattas

We content ourselves with this much today, intending to complete the list in the coming issues, one after the other.