Authentic Syrian Cuisine: 20 Traditional Recipes from Every Region

Syrian cuisine is a cornerstone of Levantine gastronomy, celebrated for its regional diversity, deep-rooted traditions, and rich flavours that span centuries of cultural heritage. Each region in Syria contributes distinct ingredients, preparation methods and culinary nuances. This makes Syrian cuisine not just a single style of cooking but a vibrant collection of regional Syrian dishes shaped by geography, trade, and family tradition.

Unlike other cuisines that lean heavily on a single cooking style, Syrian food brings together grilled meats, spiced stews, fresh herbs, legumes, and a wide array of breads and dips. Popular Syrian meals such as Kibbeh, Shish Barak, Mujaddara, and Fatteh vary in preparation across households, often reflecting the tastes of the region and the heritage of the family preparing them.

This guide explores the depth and variety of Syrian recipes—from everyday comfort foods to festive dishes reserved for special occasions. If you’re new to food in Syria, or looking to reconnect with the traditional flavours of your heritage, this curated selection will walk you through the essentials of Syrian cuisine, offering both authenticity and practical tips for preparing these meals at home.

What Makes Syrian Cuisine Unique?

Syrian cuisine is a culinary expression of Syria’s rich history, diverse geography, and multicultural influences. Positioned at the heart of the Levant, Syrian food heritage reflects centuries of trade, migration, and regional adaptation. This makes Syrian cuisine distinct not only in flavour but also in the stories each recipe tells.

A Blend of Cultures and Influences

The uniqueness of Syrian cuisine lies in its ability to bring together flavours from across civilisations. Influenced by Arab, Ottoman, Persian, and Mediterranean kitchens, food in Syria is a true melting pot of techniques and ingredients.

Key influences include:

• Ottoman-era techniques in stewing and spice blending
• Levantine freshness, with a focus on herbs and raw salads like tabbouleh
• Arabian roots, visible in dishes like Mahshi (stuffed vegetables) and Fattah
• Mediterranean simplicity, using olive oil, legumes, and seasonal vegetables

This blend of traditions has resulted in a food culture that’s incredibly diverse, yet distinctly Syrian in identity.

Diversity Across Regions

What truly sets Syrian food apart is how much it varies across regions. Each city and province has developed its own ingredients and cooking styles based on local agriculture, climate, and historical trade routes.

Here’s a glimpse at how regional differences shape Syrian cuisine:

• Damascus is known for refined, balanced dishes like Shish Barak and Kibbeh Labanieh.
• Aleppo, a historical spice hub, features rich, bold meals with nuts, pomegranate molasses, and layered flavours.
• Latakia, on the Mediterranean coast, leans towards lighter meals with seafood, herbs, and olive oil.
• Homs and Hama favour hearty, simple stews and grain-based dishes like Mujaddara.

These variations preserve local identity and offer a wide range of Syrian meals to suit every taste preference.

Everyday Meals with Deep Traditions

Despite its rich history, Syrian food remains rooted in the home. Recipes are passed down through generations, often without precise measurements, and reflect the values of hospitality and family togetherness.

What makes traditional Syrian food truly special is its balance of:

• Flavour: A carefully balanced use of spices, not heat
• Texture: Crunchy appetisers, soft stews, and crisp desserts
• Presentation: Meals are often arranged for sharing, encouraging communal dining

Essential Ingredients in Syrian Cooking

At the heart of Syrian cuisine is a carefully selected palette of ingredients that balance flavour, nutrition, and tradition. These components not only define the taste of Syrian food but also reflect the country’s agricultural richness and centuries of culinary heritage. Here are the essential ingredients found across nearly every region and recipe.

Staple Grains and Legumes

Grains and legumes form the foundation of many traditional Syrian dishes, offering nourishment and versatility.

• Bulgur: A key base in dishes like Kibbeh and Mujaddara, this cracked wheat is available in fine or coarse textures.
• Rice: Common in stuffed vegetables (Mahshi) and served alongside stews and meats.
• Lentils: Brown lentils are used in Mujaddara and soups, providing protein and depth of flavour.
• Chickpeas: Found in Fatteh, hummus, and many appetisers; also used whole or ground.

These staples are often paired with seasonal vegetables, meat, and herbs to form complete meals.

Herbs and Vegetables

Fresh herbs and vegetables are a defining feature of Syrian recipes, contributing brightness, colour, and nutritional value.

• Parsley: Used generously in salads like tabbouleh and as a garnish for hot dishes.
• Mint: Both fresh and dried mint are used in sauces, yoghurts, and stews.
• Garlic and onions: Essential for depth and base flavour in most savoury dishes.
• Tomatoes and aubergines (eggplants): Roasted, stuffed, or pureed—these are central to many regional meals.
• Green peppers and cucumbers: Common in cold dishes and side salads.

These ingredients reflect the importance of freshness in food in Syria, especially in Levantine mezze.

Spices That Define Syrian Flavour

Unlike cuisines that rely on heat, Syrian food is known for its aromatic and balanced use of spices. These spice blends elevate dishes without overwhelming them.

Key spices include:

• Aleppo pepper: Mild and fruity, used in marinades, stews, and kebabs.
• Cinnamon: Common in meat fillings, desserts, and Fatteh variations.
• Cumin: Adds warmth to legumes, meats, and vegetable dishes.
• Sumac: A tangy, citrusy spice sprinkled on salads and grilled foods.
• Allspice and seven-spice blends: Traditional mixes used in meat and rice dishes for layered flavour.

Each household may have its own spice mix variation, often passed down through generations.

Dairy, Oils and Other Essentials

• Yoghurt: It’s integral in cooking and as a side, and it’s used in dishes like Shakriyeh and Shish Barak.
• Ghee and olive oil: Both are used for frying, sautéing, and finishing dishes. Olive oil is preferred in salads, while ghee adds richness to hot meals.
• Pomegranate molasses: It adds depth and a sweet-sour balance, especially in Aleppine cuisine.
• Tahini: It’s used in dips and sauces for its nutty richness.

These ingredients round out the flavour profile of many Syrian meals, balancing heartiness with elegance.

Regional Specialities of Syrian Cuisine

One of the most defining characteristics of Syrian cuisine is its regional diversity. Each city and province in Syria offers a unique take on traditional dishes shaped by local ingredients, cooking styles, and historical influences. This regional variety is what makes Syrian food so rich, complex, and endlessly fascinating.

Damascus: Balanced and Refined Flavours

The capital city of Damascus is known for its balanced and elegant approach to food. Dishes from this region often use fewer spices compared to other areas, focusing instead on clean flavours and traditional techniques.

Popular dishes from Damascus include:

• Shish Barak: Dumplings in yoghurt sauce, rich yet subtle in taste.
• Mahshi: Stuffed courgettes and aubergines filled with spiced rice and meat.
• Kibbeh Labanieh: Minced meat and bulgur dumplings cooked in yoghurt.

Meals in Damascus are often accompanied by fresh salads, flatbreads, and dips—a testament to the importance of harmony in flavour and presentation in this region’s culinary identity.

Aleppo: The Spice Capital of Syrian Cuisine

Aleppo is widely regarded as the culinary capital of Syria, and for good reason. The city’s historic trade routes exposed it to a wide range of spices and cooking techniques, resulting in some of the richest and most complex flavours in Syrian dishes.

Hallmarks of Aleppine cuisine:

• Heavy use of Aleppo pepper, cinnamon, and pomegranate molasses.
• Generous incorporation of nuts like pine nuts and almonds.
• Layered cooking processes to build deep flavour.

Signature dishes include:

• Kibbeh Halabiyeh: A local variation with walnuts and spices.
• Fatteh with meat and ghee: Enhanced with pomegranate molasses.
• Yalanji: Vegetarian stuffed grape leaves served cold with tangy flavours.

Aleppo’s food represents indulgence and culinary artistry, often reserved for special occasions or celebrations.

Latakia: Fresh Coastal Influences

Situated along the Mediterranean coast, Latakia brings a refreshing and lighter touch to Syrian meals. Its cuisine is influenced by access to fresh herbs, citrus fruits, seafood, and olive oil.

Key characteristics:

• Emphasis on fresh produce and seafood
• Widespread use of olive oil over ghee
• Meals often feature herb-forward appetisers and dips

Dishes from Latakia complement the coastal climate — light, aromatic, and ideal for sharing.

Homs and Hama: Hearty and Homestyle Cooking

Inland regions like Homs and Hama are known for their hearty, comforting dishes that make the most of local grains, pulses, and dairy. Meals here tend to be less ornate but deeply satisfying.

Typical dishes include:

• Mujaddara: A simple lentil and rice dish often topped with fried onions.
• Abu Shalhoub: A bulgur-based dish with veal and courgettes.
• Stuffed Zucchini (Kousa Mahshi): Common across Syria but rooted in homestyle cooking.

These meals often reflect the rural and agricultural life of the region, where food is both fuel and tradition.

Popular Syrian Main Dishes

Main dishes in Syrian cuisine are hearty, flavourful, and often built around meat, grains, or stuffed vegetables. These meals are typically shared among family, making them central to Syrian hospitality and daily life. What sets Syrian food apart is its ability to balance richness with freshness, often pairing robust mains with light salads or yoghurt-based sides.

Below are some of the most popular and iconic Syrian dishes that reflect the culinary heritage of different regions.

1. Kibbeh in Pan (Kibbeh bil Saniyeh)

Kibbeh is a national dish in Syria, and the pan-baked version is among the most beloved. It consists of two layers of finely ground bulgur and minced lamb, filled with a spiced meat and onion mixture. Kibbeh has many regional variations, but this version is a staple in Syrian households and a must-try for anyone exploring traditional Syrian food.

Ingredients

For the dough:

• 800g brown bulgur
• 800g lamb mince
• 2 red onions (quartered)
• ¼ tsp Aleppo spice
• Pinch of red Aleppo pepper
• Sprinkle of cumin
• Sprinkle of dried mint
• 150g melted butter or ghee

For the filling:

• 700g coarsely chopped lamb
• 500g finely chopped onions
• 50g toasted pine nuts
• 2 tbsp ghee
• ¼ tsp Aleppo spice
• ¼ tsp black pepper
• ¼ tsp ground cinnamon
• Salt, to taste
• 250g ground lamb
• 50g halved almonds (for garnish)

Instructions

1. Soak bulgur in 3 cups of water with onions and spices for 15–20 minutes.
2. Sauté onions in ghee, add the meat filling, cook until browned, then season and stir in pine nuts. Let it cool.
3. Mix bulgur with lamb mince. Run through a meat grinder (or food processor) for a smooth texture.
4. Knead well to form a cohesive dough. Divide into balls (~200g each).
5. Flatten half the dough into a tray. Spread the meat filling evenly. Top with remaining dough and seal edges.
6. Score the top into diamonds, drizzle ghee, and garnish with almonds.
7. Bake at 180°C until golden brown (approx. 40–50 minutes).

2. Meat in Pan (Lahmeh bi Saniyeh)

Simple yet deeply flavourful, this dish combines minced lamb, sliced onions, tomatoes, and potatoes baked in one tray. It’s ideal for family meals and is known for its comforting flavours. This is a classic Syrian meal that reflects everyday cooking traditions—easy to prepare, nourishing, and satisfying.

Ingredients

• 800g finely minced lamb
• 3 onions (sliced into strips)
• 3 tomatoes (sliced)
• 3 potatoes (sliced)
• 2 tbsp ghee or vegetable oil
• ½ cup water
• 2 tsp salt
• 2 tsp black pepper

Instructions

1. In a mixing bowl, combine lamb, salt, pepper, and half the onions.
2. Spread the mixture in a baking tray evenly.
3. Layer with remaining onions, tomato slices, and then potato slices.
4. Drizzle with oil and water.
5. Bake at 140°C for 90 minutes or until the top is slightly crispy and potatoes are tender.

3. Shakriyeh (Lamb in Yoghurt Sauce)

A comforting lamb stew made with yoghurt, Shakriyeh is especially popular in Damascus and surrounding regions. The lamb is cooked until tender, then simmered in a yoghurt-based sauce flavoured with garlic, cardamom, and bay leaf. Shakriyeh showcases how Syrian cuisine uses dairy not just as a side but as a core part of the dish.

Ingredients

• 200g lamb (cut into large cubes)
• 1 litre whole milk
• 1 bay leaf
• 1 cinnamon stick
• 1 tsp cardamom pods
• 1 egg
• 1 onion (halved)
• 2 tbsp cornstarch (dissolved in water)
• 1 tsp salt

Instructions

1. Boil the lamb with onion, cinnamon, bay leaf, and cardamom until tender. Reserve 1 cup of broth.
2. In a separate pot, whisk milk with egg and dissolved starch. Heat slowly, stirring constantly, until it starts to boil.
3. Reduce heat, add cooked lamb and broth. Simmer for 10 minutes.
4. Season with salt and serve hot with rice or bulgur.

4. Stuffed Zucchini (Kousa Mahshi)

A staple across the country, this dish features hollowed-out zucchinis filled with spiced rice and minced meat, then simmered in a tomato-garlic broth. Kousa Mahshi is often made in large batches, perfect for family gatherings or Friday meals.

Ingredients

• 2 kg zucchini (small to medium size)
• 3 cups short-grain rice
• 3 cups minced meat (lamb or beef)
• ¼ tsp each: cumin, turmeric, black pepper, salt
• 1 tbsp ghee
• 6 cloves garlic (mashed)
• Juice of ¼ lemon

For the broth:

• 2 tomatoes (blended)
• 2 tbsp tomato paste
• 8 garlic cloves
• ½ cup lemon juice
• ¼ tsp salt
• 1 cup water

Instructions

1. Mix rice, meat, spices, ghee, garlic, and lemon juice. Stuff zucchini ¾ full with mixture.
2. Prepare the broth by blending tomatoes, garlic, paste, lemon juice, salt, and water.
3. Place zucchini in a deep pot, pour broth over and simmer on low for 1 hour or until tender.
4. Serve hot with extra broth on the side.

5. Abu Shalhoub (Bulgur with Meat and Zucchini)

A lesser-known but highly traditional dish, Abu Shalhoub blends coarse bulgur, veal, and courgettes in a one-pot preparation. It’s typical of central Syria and reflects rural cooking traditions. This dish represents the homestyle Syrian food that prioritises practicality without sacrificing flavour.

Ingredients

• 250g veal (cubed)
• 500g zucchini (cubed)
• 1 onion (finely chopped)
• 2 cups coarse bulgur
• 2 tbsp ghee
• 1 tsp salt
• ½ tsp black pepper
• 3 cups water

Instructions

1. Sauté onions in ghee until soft. Add veal and brown lightly.
2. Add zucchini, stir for 2 minutes, then season with salt and pepper.
3. Add water, bring to a boil, then reduce to a simmer.
4. Rinse and soak bulgur for 15 mins, then drain and add to pot.
5. Simmer for 15–20 minutes until the bulgur is fully cooked. Serve with yoghurt.

6. Fatteh Variations (Tassquia, Ghee Fatteh)

Fatteh refers to a layered dish made from toasted bread, chickpeas, yoghurt, and toppings like ghee or minced meat. There are many regional and household variants.

Fatteh Tassquia (Layered Chickpea Bread Dish) Recipe

Ingredients

Base:

• 2 loaves of dry Arabic bread (cut into small cubes)
• ½ cup vegetable oil (for frying)
• 1 cup boiled chickpeas
• 250g ground chickpeas
• 5 garlic cloves (crushed)
• Juice of ½ lemon
• 2 tbsp yoghurt
• ½ cup water
• ½ tsp each: cumin, white pepper, salt

Topping:

• 250g minced meat
• 2 tbsp pine nuts
• 1 pomegranate (seeds only)
• Chopped parsley
• Pinch of cumin and paprika
• 2 tbsp Arabic ghee

Instructions

1. Fry bread until golden. Set aside.
2. Blend ground chickpeas, yoghurt, lemon, garlic, and spices into a smooth sauce.
3. Heat whole chickpeas in a little water.
4. Fry minced meat and pine nuts until golden.
5. On a deep plate, layer fried bread, chickpeas, chickpea sauce, and meat.
6. Top with parsley, pomegranate, and spices, and pour hot ghee over before serving.

Fatteh Ghee (With Minced Veal and Pomegranate) Recipe

Ingredients

First layer:

• 2 loaves of Arabic bread (cubed and fried)
• 1 cup boiled chickpeas
• 1 cup mashed chickpeas
• 5 cloves garlic (crushed)
• Juice of ½ lemon
• 2 tbsp yoghurt
• ½ cup water
• ½ cup vegetable oil
• ½ tsp each: cumin, white pepper, salt

Second layer:

• 500g finely chopped veal
• 2 tbsp ghee
• 2 tbsp pine nuts
• ¼ cup parsley (chopped)
• 1 pomegranate (seeds)
• Pinch of sweet paprika and cumin

Instructions

1. Fry the bread cubes until crispy.
2. Blend mashed chickpeas, lemon juice, yoghurt, spices, and water into a sauce.
3. Heat chickpeas in water; fry meat with pine nuts until browned.
4. Layer bread on a plate, moisten with chickpea water, then top with chickpeas and sauce.
5. Add meat mixture, sprinkle parsley, pomegranate, and spices, and pour hot ghee on top.

7. Freekeh bil Dajaj (Green Roasted Wheat with Chicken)

Freekeh bil Dajaj is a classic Syrian main dish made from roasted green wheat (freekeh) cooked with spiced chicken. Nutty, smoky, and aromatic, this nutritious dish is especially popular in Hama and Aleppo and is often served at family gatherings or special occasions.

Ingredients

• 1 whole chicken (cut into 4 or 6 pieces)
• 2 cups freekeh (washed and soaked for 30 mins)
• 1 large onion (chopped)
• 1 cinnamon stick
• 4–5 cardamom pods
• 2 bay leaves
• ½ tsp ground cinnamon
• ½ tsp black pepper
• Salt to taste
• 2 tbsp ghee or clarified butter
• 1 tbsp vegetable oil
• 4 cups chicken broth or water
• Toasted almonds or pine nuts (for garnish)

Instructions

1. In a pot, add chicken, onion, cardamom, bay leaves, cinnamon stick, salt, and enough water to cover. Boil for 30–40 mins until tender. Skim off any foam. Remove and set aside. Strain and reserve the broth.
2. In a separate pot, heat ghee and oil. Add drained freekeh and sauté for 3–5 minutes. Season with ground cinnamon, salt, and pepper.
3. Add 3–4 cups of reserved broth to the freekeh. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes until grains are tender.
4. Plate freekeh, place the chicken pieces on top, and garnish with toasted nuts.

8. Kibbeh Labanieh (Kibbeh in Yoghurt Sauce)

Kibbeh Labanieh is a comforting dish where fried or boiled kibbeh balls are simmered in a tangy yoghurt sauce infused with garlic and mint. It’s a beloved dish in Syrian cuisine, especially in Damascus, and is usually served with rice.

Ingredients

For the kibbeh balls:

• 500g fine bulgur (soaked and drained)
• 500g lean minced lamb or beef
• 1 small onion (grated)
• ½ tsp salt
• ¼ tsp cinnamon
• ¼ tsp allspice

For the filling:

• 200g minced lamb
• 1 small onion (finely chopped)
• ¼ tsp cinnamon
• ¼ tsp black pepper
• ¼ tsp salt
• 2 tbsp pine nuts (optional)

For the yoghurt sauce:

• 1 litre plain yoghurt
• 1 egg
• 1 tbsp cornstarch (dissolved in water)
• 3 cloves garlic (crushed)
• 1 tbsp dried mint
• Salt to taste

Instructions

1. Mix bulgur, minced meat, grated onion, and spices. Knead well until cohesive. Set aside.
2. Cook minced meat with onion and spices until browned. Stir in pine nuts if using.
3. Take small portions of dough, shape into balls, and hollow the centre. Add filling and seal well. Set aside.
4. In a pot, whisk yoghurt, egg, and cornstarch. Place over medium heat and continuously stir until it starts to boil. Reduce to a gentle simmer.
5. Gently drop the kibbeh balls into the simmering yoghurt. Cook for 15–20 minutes, stirring occasionally.
6. Sauté garlic in a bit of ghee or oil. Add dried mint and stir briefly. Pour into the yoghurt sauce before serving.

Appetisers and Side Dishes in Syrian Cuisine

Appetisers and side dishes are an essential part of Syrian cuisine, often served as part of a mezze—a shared spread of small plates that highlights the flavours, textures, and aromas of Syrian food. These dishes not only complement main meals but also stand on their own as cultural staples, deeply rooted in tradition and daily life.

1. Tabbouleh

A classic Levantine salad that has become a global favourite, tabbouleh is made with finely chopped parsley, tomatoes, bulgur, and a citrusy dressing.

Ingredients

• 4 bunches parsley (finely chopped)
• 4 tomatoes (diced)
• 4 cucumbers (diced)
• 1 cup fine bulgur (soaked and drained)
• Juice of 1 large lemon
• 1 tbsp olive oil
• 1 tsp dry mint
• Salt to taste

Instructions

1. Soak the bulgur in warm water for 10–15 minutes, then drain well.
2. Finely chop parsley, tomatoes, and cucumbers.
3. Mix all vegetables with the bulgur in a large bowl.
4. Season with dry mint and salt, then add lemon juice and olive oil.
5. Toss well and chill before serving.

2. Baba Ghanouj (Shami Style)

This smoky aubergine dip is a staple in Damascus and across Syria, known for its creamy texture and bold garlic flavour.

Ingredients

• 2 large aubergines
• 1 large tomato (finely chopped)
• 3 cloves garlic (crushed)
• 2 tbsp chopped parsley
• 1 tsp salt
• ½ tsp black pepper
• 1½ tbsp lemon juice
• 1½ tsp pomegranate molasses
• 1 green pepper (chopped)
• A few mint leaves (chopped)
• 1 cup olive oil

Instructions

1. Roast the aubergines over an open flame or in the oven until the skin is charred and soft.
2. Peel and mash the aubergine pulp in a bowl.
3. Add garlic, tomato, green pepper, parsley, mint, salt, and pepper.
4. Mix in lemon juice and pomegranate molasses.
5. Drizzle with olive oil and refrigerate before serving.

3. Homs Sham

A lesser-known but beloved side dish, Homs Sham (chickpea soup with tomato and spices) is both hearty and tangy, often enjoyed in winter or as street food. It’s a perfect vegan option with a comforting feel.

Ingredients

• 250g boiled chickpeas
• 2 tomatoes
• 1 green pepper
• 5 cloves garlic
• 2 tbsp tomato paste
• 2 cups water
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp cumin
• ½ tbsp onion powder
• A pinch of sugar

Instructions

1. Blend tomatoes, green pepper, and garlic with 1 cup water.
2. Strain the mixture and pour into a pot with the boiled chickpeas.
3. Add tomato paste and all spices. Stir well.
4. Simmer on medium heat for 15–20 minutes.
5. Serve hot as a soup or dip with bread.

4. Yalanji (Vegetarian Stuffed Grape Leaves)

Yalanji is one of the most iconic vegetarian dishes in Syrian cuisine, commonly served as part of a mezze. Unlike its meat-stuffed counterpart (warak enab bi lahmeh), Yalanji uses a zesty filling of rice, herbs, and vegetables, and is served cold, drizzled with olive oil and often garnished with lemon slices.

Ingredients

For the filling:

• 1 cup Egyptian (short-grain) rice
• 2 medium tomatoes (finely chopped)
• 1 large onion (finely chopped)
• 4 garlic cloves (minced)
• ½ bunch parsley (finely chopped)
• ½ bunch fresh mint or 1 tbsp dried mint
• 2 tbsp pomegranate molasses
• 1 tbsp tomato paste
• Juice of 1 lemon
• 5 tbsp olive oil
• Salt and black pepper to taste

Other:

• 1 jar of preserved grape leaves (about 50–60 leaves), rinsed and drained
• 2–3 sliced potatoes (to line the bottom of the pot)
• Juice of 1 lemon (for cooking)
• 2 tbsp olive oil (for drizzling)
• 1½–2 cups water (for simmering)

Instructions

1. In a large bowl, mix the rice, tomatoes, onion, garlic, parsley, mint, tomato paste, pomegranate molasses, lemon juice, olive oil, salt, and pepper. Let it sit for 10–15 minutes so the flavours combine.
2. Stuff the grape leaves: Lay each leaf vein-side up, place a teaspoon of filling near the base, fold in the sides, and roll tightly into a cigar shape. Repeat with remaining leaves.
3. Place the sliced potatoes at the bottom of a large pot to prevent sticking.
4. Arrange the stuffed grape leaves in tight layers.
5. Pour lemon juice, olive oil, and enough water to just cover the top layer. Place a plate or small lid on top to keep the rolls in place while cooking.
6. Cover the pot, bring to a boil, then reduce to low and simmer for 45–60 minutes.
7. Allow the Yalanji to cool completely. Serve chilled, garnished with lemon slices and a drizzle of olive oil.

5. Baba Ghanoush (Aleppo Style)

This variation of Baba Ghanouj from Aleppo includes tomatoes, parsley, pomegranate seeds, and chopped peppers for a chunkier, more textured dish. It’s often used as a dip or as a topping for flatbreads.

Ingredients

• 500g grilled aubergine (mashed)
• 1 tomato (chopped)
• 1 green pepper (chopped)
• 5 tbsp chopped parsley
• 1 garlic clove (crushed)
• ½ cup pomegranate seeds
• 3 tbsp pomegranate molasses
• 3 tbsp olive oil
• 1 tsp salt
• 2 tbsp lemon juice

Instructions

1. Mash grilled aubergine in a large bowl.
2. Add garlic, lemon juice, pomegranate molasses, salt, and 1 tbsp parsley. Mix well.
3. Pour mixture into serving dish.
4. Top with remaining parsley, tomato, pepper, and pomegranate seeds.
5. Drizzle olive oil on top and serve.

6. Fattoush (Crispy Bread Salad)

Fattoush is a vibrant and refreshing Syrian salad made with seasonal vegetables, fresh herbs, and crispy pieces of fried or toasted Arabic bread. The hallmark of this dish is its zesty sumac dressing, which gives it a tangy flavour that pairs beautifully with heavier main dishes.

Ingredients

Vegetables & Greens:

• 2 medium tomatoes (diced)
• 1 cucumber (diced)
• 1 romaine lettuce heart (chopped)
• 1 small red onion or 3 spring onions (thinly sliced)
• 1 green bell pepper (diced)
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh mint (or 1 tsp dried mint)
• 1 radish (thinly sliced, optional)
• 1 large pita or Arabic flatbread (cut into small squares or torn)
• Olive oil for frying or baking
• Pinch of salt

Dressing:

• 4 tbsp olive oil
• Juice of 1 large lemon
• 1 tbsp pomegranate molasses (optional but traditional)
• 1 tsp sumac
• Salt and pepper to taste
• 1 small garlic clove (crushed)

Instructions

1. Lightly fry the bread pieces in olive oil until golden and crispy, or bake at 180°C for 10–12 minutes. Drain on paper towels if fried.
2. Combine the chopped tomatoes, cucumber, lettuce, onion, green pepper, parsley, and mint in a large salad bowl.
3. In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, sumac, garlic, salt, and pepper.
4. Add the dressing to the chopped vegetables and toss gently to coat. Just before serving, fold in the crispy bread pieces so they stay crunchy.

Traditional Syrian Desserts

No exploration of Syrian cuisine is complete without a taste of its desserts. Syrian desserts are a reflection of the country’s rich cultural heritage—often elaborate, fragrant, and steeped in tradition. These desserts are usually served during celebrations, religious holidays, or as a generous gesture to guests.

From semolina-based cakes soaked in syrup to crispy fried pastries, Syrian desserts combine the warmth of spices with the sweetness of syrups, nuts, and floral waters to create memorable flavours that linger long after the meal is over.

1. Nammoura (Semolina Cake with Syrup)

Nammoura, also known as Basbousa in other parts of the Middle East, is a moist, syrup-soaked semolina cake topped with almonds or coconut.

Ingredients

• 5 cups coarse semolina
• 2 cups sugar
• 1 cup yoghurt
• 1 cup desiccated coconut
• 1 cup ghee (or a mix of ghee and melted butter)
• 1 tsp baking powder
• ½ tsp baking soda
• 4 tbsp rose water or blossom water
• A pinch of salt
• Almonds (for garnish)

Syrup:

• 4 cups water
• 4 cups sugar
• 1 tsp lemon juice
• 1 tsp rose water

Instructions

1. Mix semolina with ghee, sugar, yoghurt, coconut, baking powder/soda, salt, and rose water. Let it rest for 30 minutes.
2. Pour into a greased tray, score into squares, and top each piece with an almond.
3. Bake at 180°C for 30–35 minutes until golden.
4. Meanwhile, boil the syrup ingredients for 10 minutes.
5. Pour hot syrup over the cake while it’s still warm. Let it soak and cool before serving.

2. Tamryia (Fried Dough Swirls)

Tamryia is a festive fried dessert popular during Ramadan, known for its crisp texture and syrup coating.

Ingredients

• 3 cups flour
• ½ tsp salt
• 1 tsp baking powder
• 2 cups water
• 1 cup melted ghee
• Vegetable oil for frying

Instructions

1. Mix flour, salt, and baking powder. Gradually add water to form a sticky dough.
2. Let rest for 15 minutes, then divide into balls and let rest again.
3. Roll out each piece into thin sheets using ghee to prevent sticking.
4. Fold and roll into spiral shapes (like a coil).
5. Fry in hot oil until golden, dip in syrup, and serve cold.

3. Lady’s Fingers (Asabe’ Zainab)

Lady’s Fingers is a traditional sweet made from semolina and flour, deep-fried and soaked in syrup.

Ingredients

• 1 cup semolina
• 1 cup flour
• 1 cup vegetable oil
• 1 tbsp instant yeast
• 2 tbsp anise seeds
• Pinch of salt and sugar
• Syrup for soaking
• Oil for frying

Instructions

1. Mix dry ingredients, and add oil and dissolved yeast. Knead until a smooth dough forms.
2. Let rise for 1 hour. Shape into short, thick fingers with ridges.
3. Fry until golden, then dip briefly in syrup. Serve warm or at room temperature.

4. Aleppo Mushabik

Mushabik is a delicacy from Aleppo made with a fermented semolina batter piped into hot oil.

Ingredients

• 1½ cups semolina
• ¼ cup flour
• 1 cup warm water
• 1 tbsp oil
• 1 tbsp sugar
• 1 tsp instant yeast
• Pinch of salt
• Syrup for soaking
• Oil for frying

Instructions

1. Mix ingredients into a thick, pourable batter. Let ferment for 15 minutes.
2. Pour batter into a piping bag or bottle with a small nozzle.
3. Pipe spiral or lattice shapes into hot oil and fry until golden.
4. Soak in syrup for a few seconds before serving.

5. Crunchy Balah Al Sham

These fried dough sticks are similar to churros but soaked in syrup, known for their crispy exterior and soft interior.

Ingredients

• 1 cup water
• 1 cup corn oil
• 1 cup flour
• Pinch of salt and sugar
• ¼ tsp baking powder
• 2 eggs
• ½ tsp vanilla
• Syrup for dipping

Instructions

1. Boil water and oil, then add flour and mix vigorously until smooth.
2. Let cool slightly, then beat in eggs one at a time with vanilla and baking powder.
3. Pipe into hot oil in finger-length shapes.
4. Fry until golden and crispy. Dip in cold syrup immediately and serve.

6. Barazek (Syrian Sesame and Pistachio Cookies)

Barazek are thin, crisp cookies coated in golden sesame seeds on one side and crushed pistachios on the other. They are a staple in Syrian cuisine, especially in Damascus, and are often enjoyed with Arabic coffee.

Ingredients

• 2 cups all-purpose flour
• ¾ cup unsalted butter (softened)
• ½ cup powdered sugar
• 1 tbsp honey
• 1 tsp vanilla extract
• ½ tsp baking powder
• 1 egg
• ¼ tsp salt

Toppings:

• ½ cup sesame seeds (lightly toasted)
• ½ cup sugar syrup or honey (for sesame dipping)
• ½ cup pistachios (finely chopped)

Instructions

1. In a bowl, cream the butter and powdered sugar until light and fluffy. Add the egg, vanilla, and honey. Mix well.
2. Sift in the flour, baking powder, and salt. Mix until a soft, non-sticky dough forms. Wrap in cling film and chill for 30 minutes.
3. Place sesame seeds in a shallow bowl and mix with a small amount of syrup or honey to help them adhere. Place chopped pistachios in another shallow bowl.
4. Roll dough into walnut-sized balls. Flatten slightly into discs.
5. Press one side of each disc into the sesame seeds, then flip and press the other side into the pistachios.
6. Place cookies on a lined baking tray, sesame side down. Bake in a preheated oven at 180°C (350°F) for 12–15 minutes or until golden on the edges.
7. Allow to cool on a wire rack. Store in an airtight container for up to one week.

Syrian cuisine is a reflection of a rich cultural identity shaped by centuries of tradition, regional diversity, and heartfelt hospitality. From the vibrant mezze platters of Damascus to the bold, spice-laden dishes of Aleppo, every meal tells a story of community, celebration, and home. Syrian food invites you not just to eat but to experience. Start with one recipe, and you’ll quickly find yourself on a journey across the kitchens of Damascus, Aleppo, Homs, and beyond!

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