i think your blog is really wonderful. i just stumbled upon it bec i also make betursh and wanted to know how others make it. when i googled it, your name came up. i make it without the tomato paste, though. just moutabbal, lamb and pine nuts. your photos with a mobile phone are great, am sure if you got yourself a point and shoot they would be even better. i plan to start my blog soon (thespicespoon.com) in which i’ll post my betursh recipe, as well as kibbeh and another favourite- shakriyeh. have you seen anissa helou’s blog? i get inspiration from her and for photography,
thym-thym.blogspot.com/ , she doesnt use a fancy camera, just a simple point and shoot, she’s Algerian and fabulous. best wishes to you.
exromana: Thank you very much for stopping by, and many thanks for your kind words :)
I think Aleppo’s version of batersh is without tomato paste. here is a link l2ma.com, also here l2ma.com, she said that in Aleppo they make batersh without tomato paste.
Recently, I’m using my mobile camera and my new camera “sony cypershot”, the first post with the camera is “eid al fitr,sweets” I’m still learning about food photography. “I’ve to update “about me” and write about the camera :)”.
yes, i was aware of the addresses of their websites (Anissa and Warda) i just thought i would share them with you in case you had not seen them, as it is the same genre of cuisine. best for the Aleppo betursh with me- the version I make is indeed the Aleppo version.