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Syrian cuisine is aMediterranean andMiddle Eastern cuisine that traces back to ancient civilization in Syria and the region. Syrian specialties makes use ofeggplant,zucchini,garlic, meat (mostly fromlamb and sheep),sesame seeds,rice,chickpeas,fava beans,lentils,steak,cabbage,cauliflower,vine leaves, pickledturnips,cucumbers,tomatoes,olive oil,lemon juice,mint,pistachios,honey and fruits.
Selections of appetizers known asmezze are customarily served along withArabic bread before the Syrian meal's main course, which is followed by coffee, withsweet confections or fruits at will. Many recipes date from at least the 13th century.[1]
| Name | Description |
|---|---|
| Baba ghanoush/ mtabbal (بابا غنوج) | eggplant (aubergine) mashed and mixed with seasonings |
| Baterish (باطرش) | mashed roasted eggplant |
| Falafel (فلافل) | a deep-fried ball or patty made from ground chickpeas, fava beans, or both |
| Fasolia bizzeit (فاصوليا بزيت) | green beans with olive oil, lemon and garlic |
| Fatteh (فتّة) | pieces of Arabic bread covered with other ingredients |
| Fattetil-makdus (فتّة المكدوس) | Fatteh withmakdous and minced meat |
| Fatteh billahm (فتّة باللحم) | Fatteh with meat |
| Fatteh bissamn (فتّة بالسمن) | Fatteh made with beef or sheep tallow |
| Fatteh bizzayt (فتّة بالزيت) | Fatteh made with vegetable, corn, or olive oil |
| Fattet jaaj (فتّة دجاج) | Fatteh with chicken |
| Fattoush (فتوش) | salad made from several garden vegetables and toasted or fried pieces of pita bread |
| Halloumi cheese (جبنة حلومي) | usually sliced and grilled or fried |
| Harraa' esba'o [ar] (حراق اصبعو) | lentils with dough[2] |
| Hummus (حمص) | a dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic |
| Hummus billahm (حمص باللحم) | hummus with meat on top |
| Jez mez [ar] /jaz maz (جظ مظ) | eggs in tomato stew, Syrianshakshouka[3] |
| Kishik (كشك) | drained yogurt |
| Kibbeh (كبة) | in the Middle East, dishes made of bulghur, chopped meat, and spices |
| Labneh (لبنة) | strained yogurt which tastes similar to cream or sour cream only more tart |
| Lahme bil'ajeen (لحم بعجين) | a thin piece of dough topped with minced meat and vegetables. |
| Makdous (مكدوس) | Stuffed and pickled eggplants |
| Makmoor (مكمور) | chopped zucchini with rice |
| Msaqqa'a (مسقعة) | grilled eggplant (aubergine) mashed with olive oil, tomato, onion and garlic |
| Mhammarah (محمرة) | ahot pepperdip fromAleppo,[4] made fromAleppo pepper |
| Mtabbal (متبل) | mashed eggplant (aubergine) blended with tahini, olive oil, salt and garlic |
| Olives (زيتون) | |
| Shaakriyyeh [ar] (شاكرية) | cooked yoghurt |
| Shish kebab (شيش كباب) | skewered cubes of meat |
| Name | Description |
|---|---|
| Yabrak (يبرق) | Grape leaves stuffed with rice and minced meat cooked and served hot |
| Yalanji (يالانجي) | Grape leaves stuffed with rice and a variety of vegetables and served hot or cold |
| Name | Description |
|---|---|
| Kebab (كباب) | Grilled meat |
| Kebab halabi (كباب حلبي meaning "Aleppine kebab") | Kebab served with a spicy tomato sauce andAleppo pepper, with about 26 variants[5] including
|
A variety of Syrian dishes made from a fried, baked, grilled, cooked, or raw mixture ofbulghur and minced lamb are calledkibbe (كبّة).
| Name | Description |
|---|---|
| Kibbeh bisseniyyeh (كبّة بالصينيّة meaning "platekibbeh") | A plate of bakedkibbeh |
| Kibbeh Halabiyyeh (كبّة حلبيّة) | Kibbeh with a rice crust; though named after Aleppo |
| Kibbeh haamdah (كبّة حامضة) | Kibbeh with lemon juice |
| Kibbeh labaniyyeh (كبّة لبنيّة) | Cookedkibbeh with yogurt |
| Kibbeh 'qras (mishwiyyeh) ((كبّة أقراص (مشوية) | Grilledkibbeh |
| Kibbeh nayyeh (كبّة نيّة) | Rawkibbeh |
| Kibbeh safarjaliyyeh (كبّة سفرجليّة) | Kibbeh with quince |
| Kibbeh simmaa'iyyeh (كبّة سمّاقيّة) | Kibbeh with sumac |
A famous dish served in Syria is made from vegetables (usuallyzucchini—كوسا /kūsā, oreggplant—باذنجان /bādhinjān) which are stuffed (محشي /maḥshī) with ground beef or lamb or mutton, nuts, and rice.
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Syrian street food includes:
| Name | Description |
|---|---|
| Booza (بوظة) | Ice cream known for its elastic texture, which is caused by the presence ofmastic |
| Falafil (فلافل) | Fried balls or patties of spiced, mashed chickpeas, most often served inArabic bread, with pickles,tahina,hummus, sumac, cut-vegetable salad and often,shatteh, a hot sauce, the type used depending on thefalafil maker |
| Ka'ak (كعك) | Rings of bread, made fromfarina and other ingredients, commonly sprinkled with sesame seeds, occasionally served on the table to accompanySyrian cheese; a buttery and sweetened version, filled with crusheddates or walnuts, is eaten as a dessert, usually served to eat withstring cheese shaped into abraid (jibneh mashallaleh) |
| Manakish (مناقيش) | Dough topped withza'atar, cheese orground meat; it can be sliced or folded, and it can be served either for breakfast or lunch |
| Shawarma (شاورما) | Sliced and marinated meat shaved off a roasting skewer and stuffed into Arabic bread or sometimesbaguette, alone withhummus, or with additional trimmings such as fresh onion, French fries, salads and pickles |
| Maarouk (معروك) | A sweet bread stuffed with date paste and topped with sesame seeds, and served in a wide variety of shapes, popular duringRamadan.[6] |
| Name | Description |
|---|---|
| Ba'lawah (بقلاوة) | Layered pastry filled with nuts, steeped in a honey syrup calledatr (قطر), and usually cut in a triangular or diamond shape |
| Barazek (برازق) | A sort of sesame seed cookie, made from white sesame seeds, butter, sugar, milk and honey[7] |
| Basbousa (بسبوسة) | A sweet cake made of cooked semolina or farina soaked in simple syrup |
| Bashmina (البشمينا) | Syrian-style cotton candy. Made mainly from flour with a honey syrup calledatr (قطر).[8] |
| Bilatat jahanam (بلاطة جهنم meaning "Hell's tile") | Made mainly from sugar and flour with a red food coloring[9] |
| Crêpe (كريب) | A very thin French pastry with butter and sugar |
| Ghazal al-banat (غزل البنات) | Sugar cotton candy stuffed with pistachios or cashews |
| Halaweh homsiyyeh (حلاوة حمصيّة) | Also known asal Qurmashliya, made from flour, water and salt, fried with oil until they form little pieces, which would be colored afterwards[10] |
| Halawet al-jibn (حلاوة الجبن) | Pastry rolled and stuffed with cheese or thick milk cream, served with a honey syrup calledatr (قطر) |
| Halweh (حلوة) | A slab of sesame paste studded with fruit and candy/sweets |
| Haytaliya (هيطلية) | A sort of milk pudding |
| Kanafeh (كنافة) | Shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup |
| Ma'mul (معمول) | Biscuits filled with dates, pistachios or walnuts, and shaped in a wooden mould calledtabi (طابع), a popular sweet on Christian holidays (Easter), Muslim holidays ('Id al-Fitr), and Jewish holidays (Purim) |
| Mamuniyyeh (مامونيّة) | Mixture ofsemolina andghee simmered in water with sugar, usually served with salty cheese or milk cream calledqishteh (قشطة) |
| Muhallebi (مهلبية) | A sort of milk pudding |
| Nabulsiyyeh (نابلسيّة) | A layer of semi-saltyNabulsi cheese covered with a semolina dough and drizzled with a honey syrup calledatr (قطر) |
| Naem (Arabic:ناعم) | A fried flatbread covered in syrup[11] |
| Qada'ef (قطايف) | Semolina dough stuffed with a paste made from sweet walnuts or milk cream, with a honey syrup calledatr (قطر) |
| Qamar al-din (قمر الدين) | Dried apricot paste |
| Raha (راحة) | A confection based on a gel of starch and sugar |
| Rice pudding (رز بحليب) | Made from rice mixed with water or milk and other ingredients such as cinnamon |
| Simsimiyah (السمسمية) | A confection of sesame seeds and sugar or honey, with someSaponaria[9] |
| Suwar as-sitt (سوار الست meaning "lady's wristlet") | A disc-shaped pastry steeped in a honey syrup calledatr (قطر) while the centre is covered with smashed pistachios |
| Taj al-malik (تاج الملك meaning "king's crown") | Round dry pastry, the centre of which is filled with pistachios, cashews or other nuts |
| Zilabiyyeh (زلابيّة) | Thin sheets of semolina dough, boiled, rolled and stuffed with pistachios or milk cream calledqishteh (قشطة) |
| Znud as-sitt (زنود الست meaning "lady's arms") | Phyllo pastries with various fillings |
| Name | Description |
|---|---|
| Al-mateh (المته) | Acaffeine-infused drink produced from groundyerba mate leaves and served hot |
| 'Ara' (عرق) | A distilled alcoholic spirit, transparent in color, made from grapes and spiced withanise seeds |
| Ayran (عيران) | A yogurt-based beverage mixed with salt and water |
| Jallab (جلاب) | Afruit syrup which can be combined with liquid to form a hot or warm beverage |
| Polo (بولو) | Mint lemonade |
| Qahweh bayda' (قهوة بيضاء meaning "white coffee") | A caffeine-free drink made from water and orange blossom water, sweetened with sugar at will, usually served in lieu of coffee |
| Qamar al-din (قمر الدين) | A thick apricot juice, typically served forIftar duringRamadan |
| Salep (سحلب) | A traditional winter beverage, made with a flour from the tubers of the orchid genusOrchis;salep flour is consumed in beverages and desserts |
| Syrian beer (البيرة السوريّة) | A beverage prepared from yeast-fermented malt, flavored withhops |
| Syrian coffee (قهوة) | A beverage made from lightly roastedcoffee beans along with cardamom, and served in small cups (as withTurkish coffee) |
| Wine (نبيذ) | An alcoholic beverage made from fermented grapes |
| 'Ara' Al-suse (عرق السوس) | Liquorice drink is prepared from the roots ofliquorice, and it is a refreshing drink with many benefits, and it is often prepared cold and in the summer |
Media related toCuisine of Syria at Wikimedia Commons
