Secrets of Preservation

On February 28, 2016 by admin

6061841459_acfa56ae4d_z

By Tètè (Grandmother) Amira, translated by Samer Khoury

Syrians are specialists in preservation. Vegetables used to be soaked in salty water, then dried and stockpiled in glass jars.

Take the Hamwian eggplant, a very small variety of aubergine. It used to be pierced, then tied up with string and left to dry in the air or under the skin. Then it was stuffed with rice and meat, and boiled in a broth when needed.

Even meat was preserved. We cooked the lamb in its fat, then let it cool and be preserved. It’s known as Kawarma.

When freezers started appearing in Syrian markets, people threw themselves at them. It was a chance to preserve their favourite food out of its season.

Drying and preserving methods were old news. Young women weren’t interested in learning. They became lazy.

Classic Syrian ice cream is made of milk, with lots of pistachios added. The most famous of all was Bakdash ice cream.

DSCF8853

At home, families made ice lollies in the freezer from chopsticks and fruit juice instead.

But recently, with all the power cuts, Syrian women have learned from their mothers and grandmothers the old school of preservation.

Featured images: Becky, Erich Ferdinand via Creative Commons

One Response to “Secrets of Preservation”

  • Andrew

    OK so there is some good coming out of all this misery! At least young women are learning from their mothers and grandmothers…again.
    Andrew

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>