The Ethnomusicologists' Cookbook
SHOPPING LIST FOR SYRIA RECIPES
Meat:
2 cups ground or minced meat, preferably lamb
Dairy:
32 oz (2 lbs.) yoghurt
2 tbsp. samni (or samn) (clarified butter or ghee; you can make your own or
buy it in Indian or Middle Eastern markets); [you can also use regular butter,
but be careful not to burn it while melting it]
Produce:
1 1/2 cups minced onions
3 cups diced fresh tomatoes
1 1/2 cups grated cucumbers (preferably Persian cucumbers, or hothouse)
1 large head romaine lettuce
1/3 c. lemon juice
1 head garlic
Grains:
3 cups coarse burghul (cracked wheat; sometimes called bulgur) #3
Bread:
2 packages (6 loaves each) of Arab flatbread (ideally 10”-12”
in diameter)
Miscellaneous:
cinnamon
Aleppo red pepper
dried mint
olive oil
salt
pepper
sugar (for tea)
Beverages:
Hot black tea (bags or loose)
