Cafe Aladdin

Chef Abdullah Hamasli
631-A N. 9th Ave. Pensacola, FL (850) 478-0037

Tabouli Salad, Cous Cous,
Pumpkin Dip, Syrian Cheesecake


Tabouli Salad

  • 1 bunch of parsley, finely chopped
  • 2 Tbsp. bulgar or cracked wheat
  • 1 tomato, cubed
  • 1 green onion, chopped fine
  • 1 clove garlic, chopped fine
  • Juice of 1 lemon
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • Sumac
  • Fresh or dried mint leaves

Soak bulgur or cracked wheat in warm water for 3-4 minutes. Mix all of the above ingredients together. Serve on a leaf of romaine lettuce and top with slices of cucumber, calamata olives and Lebanese green olives. Serves 1.

Return to top.

Cous Cous

  • 2/3 lb. cous cous
  • 1/4 potato, cubed
  • 1/4 onion, cubed
  • 1 stalk celery, thinly sliced
  • 2 slices pumpkin, squash, or zucchini
  • 1 carrot, thinly sliced
  • 2-3 cabbage leaves, coarsely chopped
  • 1 lb. boiled beef, lamb, chicken, or grilled snapper
  • Salt and pepper to taste
  • Saffron
  • Cardoman
  • Cumin
  • Cayenne pepper

Boil vegetables and meat until nearly tender. Soak cous cous in 1/2 cup warm water. Use the stew or chicken broth to cover the vegetables and meat in a deep pot covered with strainer. Add spices to vegetable/meat mixture. In separate pan, saute 1 Tbsp. onion, 1 tsp. garlic, and 1-2 Tbsp. tomato paste in olive oil. When done, add to vegetable/meat mixture. Place cous cous in strainer, cover tightly with lid or aluminum foil and steam the cous cous for 10-12 minutes. Add 1 Tbsp. butter to cous cous before serving. Cook vegetables until done about 35-40 minutes.

Return to top.

Pumpkin Dip

  • 1/2 lb. peeled and seeded pumpkin
  • 1 Tbsp. lemon juice
  • 2 Tbsp. Tahini
  • Salt to taste
  • Minced garlic

Steam pumpkin until tender. In blender or by hand, combine remaining ingredients. Top with sprinkle of cumin, chopped parsley, sliced tomatoes, sliced cucumbers, Lebanese olives and olive oil. Serve with wedges of pita bread.

Return to top.

Syrian Cheesecake

  • 1 cup boiling water
  • 1 cup cream of wheat
  • 1 cup sugar
  • 3 oz. Rose Water
  • 1 cup shredded mozzarella or Syrian cheese
  • 2 Tbsp. butter
  • 1 can table cream
  • Almonds or pistachio nuts

Mix boiling water, sugar, and cream of wheat in saucepan. Stir constantly over medium heat until mixture is creamy. Add rose water and butter, mix well, and pour into pan. Top with table cream and nuts. Refrigerate.

Return to top.