Syrian cuisine

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Syrian Cuisine

Syrian cuisine, a subcategory of Levantine cuisine, is a rich and diverse array of dishes that have been shared and perfected over centuries. It is characterized by a variety of ingredients and dishes such as meze, kebab, and kibbeh, and is influenced by the cuisines of the many civilizations that have inhabited the region, including the Ottoman Empire, Persia, and France.

History[edit | edit source]

The history of Syrian cuisine dates back thousands of years, influenced by the various civilizations that have inhabited the region. The cuisine has evolved over time, incorporating elements from the Assyrians, Greeks, Romans, Byzantines, Arabs, and Ottomans.

Ingredients[edit | edit source]

Syrian cuisine is known for its diverse use of ingredients. Common staples include lamb, chicken, beef, goat, fish, rice, bulgur, lentils, chickpeas, cucumbers, tomatoes, zucchini, eggplant, garlic, onions, olive oil, lemons, parsley, mint, cinnamon, allspice, and sumac.

Dishes[edit | edit source]

Meze[edit | edit source]

Meze is a selection of small dishes served as appetizers. Typical Syrian meze includes hummus, baba ghanoush, tabbouleh, fattoush, labneh, and kibbeh.

Main Courses[edit | edit source]

Main courses in Syrian cuisine often involve grilled meats such as kebab, shawarma, and kibbeh. Other popular dishes include stuffed vegetables, falafel, and mujaddara.

Desserts[edit | edit source]

Syrian desserts are often sweet and rich, featuring ingredients like honey, dates, pistachios, and rose water. Popular desserts include baklava, maamoul, and halva.

Beverages[edit | edit source]

Traditional Syrian beverages include Arabic coffee, tea, arak, and tamarind juice.

See Also[edit | edit source]

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  • Syrian cuisine

  • Kebab khashkhash

  • Kebbeh

  • Kousa Mahshi

  • Baking bread in Syria

  • Syrian style breakfast

  • Shawarma Sandwich

  • Bakdash Icecream

  • Syrian apricot paste

  • حلاوة الجبن

  • Pastry counter - Syrian restaurant

  • Arak Al Hayat from Syria

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Contributors: Prab R. Tumpati, MD