The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad, and I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.
A recipe from Syrian architect Aziz Hallaj which i found in ” Soup for Syria”. The full cover price of this book goes towards support for refugees so buy it if you can.
A version of this Syrian classic , adapted from Anissa Helou’s ” Feast”.
A Syrian recipe for meatballs from Claudia Roden. You can use veal if preferred.