A Mosaic of Flavor: Syrian Tabbouleh and Kanafe

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. This month, we will be preparing tabbouleh, a traditional Syrian salad that is typically eaten as an appetizer. It primarily consists of parsley, tomatoes, onions, some type of grain, and lemon juice. For dessert, we will be preparing and baking kanafe, a sweet and delicious dessert enjoyed by many in both Syria and Jordan. It's made using shredded filo dough, butter, ricotta and mozzarella cheese, with a syrup of sugar and orange blossom water drizzled on top. Maha Akkeh is currently a senior at the University of Vermont, studying Global Studies with a concentration on the Middle East. Spending countless summers in Syria, and a semester abroad in Amman have furthered her passion and interest in the culture of the region, especially in terms of food and cooking.