Syria
Following the breakup of the Ottoman Empire during World War I, Syria was administered by the French until independence in 1946. In the 1967 Arab-Israeli War, Syria lost the Golan Heights to Israel. Since 1976, Syrian troops have been stationed in Lebanon, ostensibly in a peacekeeping capacity. In recent years, Syria and Israel have held occasional peace talks over the return of the Golan Heights.

Syria is slightly larger than North Dakota. The climate is mostly desert with hot, dry, sunny summers (June to August) and mild, rainy winters (December to February) along the coast.

Recipes

Batlawa - Side Dish

Ingredients
1/2 pkg. fillo
3/4 lb. walnuts (ground)
1/2 lb. melted butter
1 1/2 cups sugar-honey syrup

Directions
Spread enough butter in bottom of 9" X 13" pan to coat. Place 1 sheet of fillo, folded in half, in pan. Coat with a layer of butter. Place 2 more fillo sheets. Continue until almost 2/3 of the sheets are used. Evenly spread layer of walnuts, to about 1/2" & from edge of pan. Finish fillo/butter layers until fillo is used up. Make sure to spread top layer with butter. With a sharp knife, cut batlawa into pieces - cut vertically in one direction, then diagonally in the other direction. Bake at 350 for 25 to 30 minutes until golden brown. Let cool completely. Pour sugar syrup over Batlawa. Let stand a few hours to overnight to absorb syrup.

Syrup (make a day ahead):

Ingredients
1 1/2 cup sugar
3/4 cup water
juice of a half of lemon
1 cinnamon stick (optional)

Directions
Let ingredients come to a boil. Lower heat to let boil, but do not over boil. Let cook for 15 minutes or until soft ball stage. Cool. If desired, 1/4 cup of honey can be added for flavour. After cooled, if too thick, add a little hot water then mix well. If too thin, reheat and boil longer.


Hummus - Side Dish

Ingredients
1/4 cup tahini
1/3 cup fresh lemon juice
1/3 - 1/2 cup warm water
1 or 2 cloves fresh garlic (chopped)
3/4 cup dried chickpeas (cooked)
1/2 tsp. salt
black pepper
olive oil for garnish
parsley for garnish

Directions
Put tahini, lemon juice, water and garlic in food processor. Blend until smooth. Gradually add cooked chickpeas until thick. Taste to correct seasoning. Refrigerate covered to chill. When serving, drizzle oil and garnish with fresh parsley.
Makes 2 cups. Stays fresh for 1 week refrigerated. 3 months frozen.