Al Badawi Contemporary Syrian Cuisine

16/11/2023

24/10/2023

Sourdough

06/09/2023

Sour dough daddy

18/05/2023

Until the kitchen is up and running I’m Flippin some gadamn burgers 🍔
The vibes 🌊
Two of the greatest guys I know pulled up from Oslo as well ☺️🙏
This day couldn’t have been better.

Shots by 🙏🐾

30/04/2023

Breast with the skin, charcoal pappardelle, hazelnut brown butter emulsion, gochugaru & cardamom roasted grapes, leek oil.

16/04/2023

Buttermilk brined chicken, potato, okra w brown butter, chicken carrot sauce.

Mom would always say, when Theres good Okra at the market, that’s what you’re cooking.

24/09/2022

Half a Sun 🌞🍋 🌿
Lemon tart, basil glaze, oat crumble on the side & yoghurt sorbét with fig oil.
Since summer never really came to Trondheim, I ate it.

24/04/2022

Mango mint Hommous 🥭🪴
With zaatar lavasj chips.
Wooooould you like The recipe for this?

23/04/2022

Bruh, I couldn’t even imagine working a rigid desk job. I’ll take blisters on my feet, chopped fingertips and hotheaded sous chefs any day over a cubicle.

Song:
Schoolboy Q - Studio

23/04/2022

Manakeesh is Syrian Pizza 🤌
This is with Gorgonzola, mozzarella, jarlsberg and parmegianno, with dried figs 👌
The dough has baraka seeds in it for that aroma

18/04/2022

Spinach goatcheese ravioli with dehydrated tomatoes.
I meant what I said when I said im never going back to dry store bought pasta. Love the earthy look of these ravis 🌍🍀🌿

31/03/2022

So..my first attempt at a dish I created last night.
Beetroot tagliatelle hidden in onion husks, seared scallops, fish veloutte sauce, salt baked yellow and red beets, blanched and sautéd carrots and parsnip, cucumber skin in caramelized earl grey glaze, brunoise of candied orange, lemon balm oil & crispy fried leeks.

So what went wrong:

I NEED BIGGER PLATES!!! In order for this dish to work as a main course, I need bigger plates for more space on the dish. And also perhaps removing one onion husk (but I think not).

TOO MANY ELEMENTS.
This was so damn tasty, but I think I can remove the beets and perhaps the candied orange to focus more on the savory aspects of the dish.

Also my tagliatelle need to be way thinner, and perhaps use powdered beetroot instead of baked and blended to preserve more of the color after cooking the pasta.

LAST BUT NOT LEAST.
I need to plan my practice sessions so that I complete the dish while there is still natural lighting for better pictures, and remember my memory card for my DSLR camera..

All in all, a very tasty dish, and a great start ☺️
What do you think?

10/10/2021

Sour Beer yeast waffle with Seaweed and Jarlsberg 🤘
Topped with whipped sour cream with black pepper n seaweed, honey pickled rowan berries (rognebær på godt norsk). And crispy fried..u guessed it..SEAWEED! 🌱

Did This for a school project we had about plastic and ocean conservation, so a few students had gathered some seaweed and left It up to me to make something with It ☺️🙏 🌊

30/06/2021

Fatayer (Syrian mini pizzas) made with a blend of 4 cheeses) for this I used shredded mozzarella, whole mozzarella, Gorgonzola and Jarlsberg. Mixed in with whole dried Zaatar leaves, olive oil & topped off with a slice of dried fig.

16/09/2020

My bread skills are improving.
Just thinking of my aunt Hoda’s homemade shawarma waters my mouth and my eyes. May God rest her soul ❤️
You hands down made the best damn shawarma i have ever had.



Song:
- Anqa

12/09/2020

Homemade Khibiz (bread) with goat cheese labneh, miso egg & Zaatar 🤘
As of starting my new job at the kitchen at GRÅDI, there hasn’t been much catering going on, hence the lack of posts. But I’ve started developing some recipes that might show up on the menu here 😬🤘

11/08/2020

Anyone who says they could never give up friends chicken, probably haven’t tried my crispy fried tofu.
Served here with a tangy sort of Fattoush (whatever vegetables I had left in the kitchen that needed to be used)
The tofu marinated in soy sauce, garlic, ginger & chili, then coated in 50/50 panco/corn starch and a blend of spices (paprika, black pepper, cumin, turmeric, cinnamon & sumak)

This was actually dipped in the oil, baked & dried off with a paper towel to soak up all the excess oil. I believe most foods need not be deep fried, and that the overly fatty taste actually ruins most dishes covering their flavors, making them indistinguishable.

05/08/2020

Gooood morning 🌻

Start your Day right with a nice glass of Beet, ginger, rhubarb and apple juice, and a yummy heaping bowl of oatmeal!

I use gluten-free oats and mix a 70/30 ratio of oatmeal, & white rice to get that rice pudding vibe.

Loads of healthy good fats from the seeds, good slow digesting carbs from the oats, as well as proteins.
I cook it with plain old water.

Topped off with flax seeds, sunflower seeds, pumpkin seeds, almonds, fresh blueberries, banana and organic crunchy peanut butter 🥜

A staple when your short on time and happen to be an endurance athlete 💪

03/08/2020

Mana’iish Jibneh

The traditional is with Akawi or Kashkawan cheese, but being that it’s hella expensive, and can be unavailable, this one is with a mozarella/cottage cheese/string cheese blend!
I’m doing the cheese manakeeshes with different types! I mean how dope wouldn’t a Gorgonzola, Parmesan or Swiss 🧀 manakeesh be?!

02/08/2020

One name:
Um Dored.
The few who know what I’m talking about, know what I’m talking about.
On the mountainside of a village in Syria called Slunfeh, is an 80 year old woman at the time may God rest her soul, making the worlds best mana’iish Tannour.
Everything from the dough, to the filling, to sitting on a narrow mountain road watching old communist cars and pegeouts drive by in the fog, while the family would sit covered in blankets sipping on sweet black tea, and sink teeth into the dough which was like giving your mouth a warm hug..I miss those times..a lot. Now I don’t have a Tannour buried in the ground, or her recipe, but this still brings back memories.

@ صلنفةجنةالله في الأرض - Slunfeh coolest town in Syria

02/08/2020

Mana’iish Zaatar:

Good Morning 🌞🌱
Welcome to the world of Syrian pizzas! This Zaatar Man’ousheh is a staple in the Syrian breakfast/lunch menu.
Zaatar (thyme) is mixed with sumak, roasted sesame seeds, salt & pepper, then mixed with olive oil (I use Gaia’s virgin olive oil) & richly coated over this fresh dough. Still working on the perfect dough recipe. We’ll get there!
At some point I’m gonna do brunch pickup days from 10:00-14:00 where you can come by and get a freshly baked Man’ousheh, served with a cup of black tea ☕️

31/07/2020

Look at the Beeutees❤️❤️❤️
On the Juicy J beets from now up until my Ironman. The health benefits of these are staggering!!

This time i did beetroot, ginger and rhubarb!

Sjekk ut juiceren til 399kr hos !
Funker fint, begynn å lag dine favoritt juicer!

30/07/2020

Roasted Pepper & tomato Hommous 🌶🍅
A good one after a first creation. Many people liked this! Topped off with sumak and virgin olive oil. I’ve got 3 new flavors in store 😏

30/07/2020

If you can’t join’em,
Beet’em!

Got myself a juicer today, and here’s why:

Beets are extremely high in nitrates, and have a proven documented effect on delaying exhaustion times by up to 16%, and the ability to do the same amount of work with 19% less oxygen consumption!!! What the health?!
So go 16% longer, and feel 19% less tired!

When sufficient amounts of nitrates are consumed, the nitric oxide boost in your body results in vasodilation for up to 6 hours.
• Vasodilation is a relaxing and opening of blood vessels that allows forincreased oxygen and nutrient delivery to muscles and more efficient removal of catabolic waste products that cause fatigue like ammonia and lactic acid.

This is huge for athletes, and especially endurance athletes like myself. The numbers 16% and 19% matter a whole lot when your race might last for 16 hours.

This time I tried beets and green apples 🍏 loved it! Kinda tasted like carrot juice 🌞

***co

29/07/2020

Been working a lot with dough lately. Adding here subtracting there. Looking for the perfect texture between a tandoor pizza and an Italian pizza. A recipe that can work for shawarmas and kababs as well. Although I prefer a super thin bread for shawarmas, that’ll be hard without a machine that rolls it out. Still, the thick luscious homemade bread is amazing with the crispy tofu, shish kabab and tawook chicken☺️

28/07/2020

- Loubieh
A Lovely bean salad with black eye beans, coriander, yellow, red and green bell peppers, red onion, lemon, garlic, salt and olive oil.

My mother describes olive oil and fresh garlic as spices. I love that perspective, or rather wording and description of them.

28/07/2020

Er du interessert i å prøve mat fra Midtøsten, med ei litta vri her og der fra vesten? Sjekk ut Instagrammen min og Facebooksiden Al Badawi Contemporary Syrian Cuisine! Dette er catering selskapet jeg har startet. Takk for all støtten og positive tilbakemeldinger🙏❤️

Want to try authentic home cooked Syrian food with a twist?
Check out my Instagram where I’m more active with daily posts of foods, recipes and insights ☺️

Thank you for all your support and love 🙏❤️

25/07/2020

Working on perfecting a dough recipe!
I want it to be a cross between an Italian pizza dough, the kind you’d get at , and the classic manakish from a tannour, which is hard without a fern/stone oven, but we will get there!