Syrian cuisine is a treasure trove of flavors, with its rich history dating back centuries. The country’s unique geography, having been home to various civilizations, has contributed to its culinary diversity.
Damascus, the oldest continuously inhabited city, serves as a melting pot of cultures and cuisines. The influence of the Ottoman Empire and French Mandate is evident in the cuisine, which has been shaped by regional and global flavors.
Shawarma
In the Middle East, shawarma is a street dish that’s hard to miss. But its rich history begins in the Levant and Ottoman Empire, where Sadeeq Khabaz founded the first shawarma restaurant in Damascus in 1906 after leaving his role as a manager at Bursa. Inspired by this legacy, Khabaz innovatively adapted the recipe, infusing it with the distinctive flavors of Syrian shawarma.
The unique taste and texture of shawarma come from its blend of special seasonings and chicken breast.
To prepare it, thinly sliced meat is mounted on a metal skewer and cooked vertically on a grill that rotates as it cooks. As the meat sizzles, tiny slices are carefully carved off using a long, curved knife.
Once the shawarma is ready, it’s served in homemade bread with an array of flavors: pickled cucumber, a creamy garlic sauce, and tender chicken slices.
Manakish
In many Syrian households, mothers would typically prepare the manakish dough early in the morning, as it was an essential component for their family’s daily sustenance. The round bread, often compared to a pizza, is cooked with various toppings such as melted cheese, savory meats, zaatar, and tangy tomato sauce. When paired with a warm beverage, manakish has become a beloved Syrian dish renowned globally.
Stuffed Vine Leaves (Yabrak)
For centuries, the Syrian dish of yabrak has been delighting palates since its inception during the Ottoman era. The name ‘yabrak’ is Turkish for ‘leaves of the vine’, referring to the plant itself. The Levant region developed a fondness for yabrak, often serving it as either a starter or main course. When served as a main course, the tender leaves are typically steamed and filled with a flavorful mixture of meat and rice.
On the other hand, yalanji is a different story altogether – here, leaves are filled with a medley of vegetables and grains cooked in a rich sauce infused with olive oil, then enjoyed cold as an entrée. Whether you’re in the mood for something hearty or light, yabrak and its variations have got you covered.
Sheikh Al-Mahshi
Sheikh Al-Mahshi, a dish consisting of ground beef, poultry, yogurt, and zucchini, boasts a unique flavor profile that’s worth the time-consuming preparation process. The key to this recipe lies in scraping out the zucchini before mixing it with the meats and pine nuts. While the effort may be labor-intensive, the end result is well worth the wait. As a popular choice during Ramadan and beyond, Sheikh Al-Mahshi is often paired with an array of sides, including eggplant dip and sour pickles.
Kabab
Syrian kebab reigns supreme when it comes to the tastiest grilled meat. A lamb kebab infused with the pungency of garlic and a medley of herbs is a quintessential summer delight. While there are over 20 distinct kabab recipes out there, this unpretentious yet tantalizing variation with its unmistakable smokiness has earned a reputation as the most beloved. Typically, it’s savored alongside a refreshing salad, an array of grilled vegetables, and the creamy richness of hummus.
Mansaf Al-Melehi
In the culinary traditions of southern Syria’s Horan region, al-Melehi stands out as a revered and mouthwatering variety of mansaf. This beloved dish is typically pressure-cooked to perfection and presented on grand platters at joyous occasions such as weddings and festivals. The combination of bulgur wheat smothered in ghee, tender lamb, and creamy yogurt, accompanied by fresh vegetables and crispy fried kibbeh, makes for a truly unforgettable culinary experience.
Al-Maglouba
Maqlouba, a beloved culinary staple in Syria, Palestine, Lebanon, and Jordan, has earned its nickname Albathengania due to the prominent role of eggplant in the dish. This delectable meal can be prepared in various ways, with chicken or lamb cooked at the bottom of a large saucepan accompanied by potatoes or eggplant. Once all ingredients are tender, the Maqlouba is skillfully flipped onto a platter, topped with a layer of fluffy rice and surrounded by an array of colorful vegetables.
When served alongside refreshing Arabic salads, cool cucumber yogurt side dishes, or Ayran yogurt, this flavorful dish truly comes alive.
Shish Barak
This delectable meal, Shish Barak, has a rich cultural heritage that spans borders. Its roots can be traced back to Uzbekistan, where it was given a unique twist with the incorporation of Syrian ingredients. In Saudi Arabia, Levant, and Hijaz regions, Shish Barak is a beloved staple. The dish is characterized by its crispy, yogurt-infused dough filled with savory lamb mince and crunchy almonds.
Its distinctive appearance and hue have earned it the nickname Athan Alshaeb, or ‘the ear of the old man.’
Al-Mujadara
In the Levant region, where cultures blend and traditions thrive, a beloved dish has emerged as a staple in Syrian, Palestinian, Jordanian, Lebanese, and Iraqi cuisine – Mujadara. This hearty meal is comprised of tender brown lentils cooked with bulgur wheat or rice and sweet caramelized onions. As a light lunch option, it’s an integral part of Arabic culture, providing sustenance and satisfaction to those who savor its rich flavors.
Despite its widespread popularity, the name Al-Mujadara remains shrouded in mystery, with some etymologists tracing its origins back to the Arabic term ‘mqdara,’ meaning a genuine or authentic meal. The Bedouin dialect’s adaptation of Mqdara into Mujadara further adds to the dish’s mystique. As you explore this flavorful culinary gem, you’ll discover why it remains an enduring symbol of community and comfort in these vibrant cultures.
Common Syrian Appetizers
Tabouli
Tabouli, a refreshing Arabic salad, originated in Lebanon and Syria before gaining worldwide popularity. It’s no surprise that this Levantine appetizer holds a special place in the hearts of many. In fact, it’s not uncommon to find tabouli at every gathering or meal in Syrian and Lebanese households, particularly during Ramadan when food plays a significant role in breaking fasts.
Interestingly, tabouli has also become a staple in Latin America, where it’s known as Tipili, thanks to the migration of Syrians and Lebanese. This flavorful salad is made with a simple combination of finely chopped tomatoes, parsley, onions, and bulgur wheat that’s been soaked in water. The ingredients are then brought together by a squeeze of lemon juice, a drizzle of olive oil, and a sprinkle of salt. Occasionally, cucumber is added to the mix for an extra burst of freshness.
Al-Jaz Maz
In the coastal regions of Syria, El-Jaz Maz is a beloved dish that shines with its tangy flavor profile. The preparation involves finely chopping tomatoes and onions, which are then sautéed in ghee or oil until golden brown. A burst of magic unfolds when eggs are cracked into the cooked vegetables and seasoned with salt and pepper. This vibrant vegetarian platter makes for an excellent choice to recharge your batteries.
Typically served with crusty bread for dipping and a sprinkle of green onion garnish, El-Jaz Maz is a delightful culinary experience that has spread its popularity from its Turkish roots in Iskenderun to nearly all corners of Syria.
Kibbeh Kzabah
In the realm of Middle Eastern cuisine, Kibbeh Kezabah is an enigmatic dish that has earned its nickname ‘lying Kibbeh’ due to its surprising lack of meat. Despite this peculiarity, it remains a crowd favorite in the region, adapted from Turkish culinary traditions. This flavorful treat can be wrapped in tender steamed vine leaves or served with a refreshing accompaniment of salad, lemon, and sometimes both – each option adding to the delight of this beloved dish.
Harak Osbao
Harak Osbao, a flavorful and nutritious Levantine dish, stands out for its impressive protein content, making it an excellent addition to any vegetarian diet. As a comforting winter staple, this hearty meal warms the body when served hot. Its simplicity and speed of preparation also make it a convenient dinner option. Notably, Harak Osbao is one of the oldest and most esteemed Syrian dishes, with its rich history and cultural significance.
Mutabal Hamwi Or Baterish (Three-layer Eggplant Dip)
In Hama’s culinary landscape, one dish stands out as a clear favorite: Baterish Hamawi. This delectable treat is built upon a foundation of citrusy lemon juice, savory salt, and smoky grilled eggplant. The real showstopper, however, lies in its toppings – a harmonious blend of tangy tomato sauce-covered beef mince, crunchy walnuts, and fresh parsley that come together to create a truly unforgettable gastronomic experience.
Tasty Syrian Sweets And Desserts
Halawat Al-Jeben
The sweet and storied history of Halawat El-Jeben, a beloved Syrian dessert, is deeply rooted in the city of Hama, where it originated. From there, its popularity spread to other cities, including Homs. While both places enjoy this tasty treat, Hama remains the epicenter of its production. The dessert’s ingredients – cheese, sugar, semolina, and blossom water – come together to create tender slices that can be enjoyed on their own or elevated with a generous helping of melted cheese.
When paired with a scoop of ice cream and a sprinkle of pistachio nuts, Halawat El-Jeben becomes an unforgettable dessert experience.
Balah Al-Sham
Balah al-Sham, a traditional Syrian treat, has an intriguing origin story. While some believe its name stems from the plant’s resemblance to dates in Arabic, others claim it was inspired by a hardworking individual who searched for dates to satisfy his hunger and fatigue after a long winter. When he couldn’t find any, he created a snack that mimicked dates but required more sugar, thus giving birth to Balah al-Sham.
This sweet delight boasts a silky texture and delectable flavor, often enhanced by the addition of honey, almonds, or powdered sugar. Its popularity endures throughout the year. To prepare this treat at home, combine water, butter, sugar, and oil in a pot, then add flour to create a smooth dough. Allow it to cool before incorporating eggs and frying it in oil. When ready, feel free to drizzle as much sugar syrup as you desire.
Final Thoughts
When exploring the world of cuisine, names like fattoush or hummus often evoke Lebanese flavors. However, it’s essential to note that these delicacies are also an integral part of Syrian culinary heritage. This cultural overlap is largely due to Syria’s rich history and its position at the crossroads of various cuisines.
Barbara is an enthusiastic food-exploring person that goes through different culinary experiences. She got inspired by creating a pizza blog post after she tasted one of the best-selling pizzas in Toledo.