World Flavors Cookbook

Syria Recipes

Syrian cuisine is one of the great culinary traditions of the ancient world — Damascus is one of the oldest continuously inhabited cities on earth. Known for fragrant rice dishes (pilaf), kibbeh nayyeh, fattet (layered bread and yogurt dishes), and the extraordinary Aleppo pepper, Syrian cooking carries the memory of the Silk Road.

Recipes from Syria

• Syrian Mujadara

  A comforting, ancient vegetarian staple of lentils and bulgur (or rice), topped with a mountain of deeply caramelized, crispy onions.

• Aleppo-Style Falafel

  Crispy, herb-flecked chickpea fritters from Aleppo, known for their golden exterior and airy, bright green interior.

• Kibbeh Nayyeh (Raw Kibbeh)

  A festive Syrian mezze staple consisting of finely minced raw lamb or beef mixed with bulgur and aromatic spices.

• Syrian Shawarma

  Slow-roasted, marinated meat shavings served in a warm wrap with garlic sauce and pickles.

• Fattoush Salad

  A vibrant Levantine bread salad featuring toasted pita, fresh vegetables, and tangy sumac.

• Maqluba (Upside-Down Rice)

  A spectacular layered dish of rice, meat, and vegetables that is flipped upside-down before serving.

• Kibbeh Bil Siniyeh (Baked Kibbeh)

  Layered kibbeh dough and spiced ground meat baked in a tray to golden perfection.

• Yalanji (Stuffed Grape Leaves)

  Syrian-style vegetarian stuffed grape leaves, known for their rich, tangy, and sweet profile.

• Mujaddara (Lentils and Rice)

  The ultimate Syrian comfort food: a simple but flavorful dish of lentils and rice topped with caramelized onions.

• Fatayer (Spinach Pies)

  Triangular pastry pockets filled with a tangy and savory spinach mixture.

• Halawet El Jibn

  Elegant rolls of sweet cheese dough filled with clotted cream and topped with pistachios.

• Shish Barak

  Tender meat-filled dumplings simmered in a warm, garlic-infused yogurt sauce.

• Syrian Falafel

  Crispy fried balls of ground chickpeas and herbs, a staple street food of Aleppo.

• Hummus (Syrian Style)

  Creamy chickpea and tahini dip, known for its smooth texture and rich olive oil finish.

• Mutabbal (Baba Ganoush)

  Smoky roasted eggplant dip mixed with creamy tahini and lemon.

• Muhammara

  A rich and spicy Aleppo red pepper and walnut dip, balancing sweet and savory notes.

• Syrian Mansaf

  A grand platter of rice and tender lamb cooked in a rich, tangy yogurt sauce.

• Kusa Mahshi

  Hollowed zucchini stuffed with a savory mixture of meat and rice, simmered in a tomato-garlic broth.

• Sheikh El Mahshi

  The "King of Stuffed Dishes": baby eggplants stuffed with meat and pine nuts, served in a yogurt sauce.

• Fatteh (Chickpeas with Yogurt)

  A layered dish of crispy bread, warm chickpeas, and a cool garlic-yogurt sauce.

• Shish Tawook

  Skewers of tender, lemon-and-garlic marinated chicken grilled to smoky perfection.

• Kebab Halabi

  Aleppo-style ground meat kebabs served in a spicy tomato and onion sauce.

• Toshka

  Grilled pita sandwiches stuffed with spiced meat and melted cheese.

• Harra Bi Isbaou

  A unique lentil and handmade pasta stew flavored with tamarind and pomegranate molasses.

• Barazek

  Crispy honey-dipped cookies coated with sesame seeds on one side and pistachios on the other.

• Ghraybeh

  Meltingly tender Syrian shortbread cookies flavored with orange blossom water.

• Baklava (Syrian Style)

  Layers of paper-thin pastry filled with premium pistachios and drenched in a light rose-water syrup.

• Mamoul

  Shortbread cookies stuffed with dates, walnuts, or pistachios, formed in decorative wooden molds.

• Qatayef

  Mini pancakes filled with cream or nuts, served either fried or fresh with clotted cream.

• Booza (Damascene Ice Cream)

  Traditional elastic ice cream made with mastic and salep, pounded by hand in Damascus.

• Sahlab

  A warm, thick winter drink made from orchid root flour and topped with cinnamon and nuts.

• Syrian Ayran

  A refreshing and salty yogurt drink, the perfect companion to grilled meats.

• Syrian Mint Tea

  Strong black tea brewed with fresh spearmint leaves and plenty of sugar.

• Labneh

  Thick, creamy strained yogurt balls preserved in olive oil or served as a spread with za'atar.

• Makdous

  Cured baby eggplants stuffed with walnuts and chili, preserved in high-quality olive oil.

• Zaatar Manakish

  The "Syrian Pizza": flatbread topped with a mixture of wild thyme, sesame, and olive oil.

• Sambousek

  Small crispy pastry pies filled with spiced meat or melted cheese.

• Couscous Royale

  Morocco's Friday feast — fluffy steamed semolina couscous piled with a rich lamb and vegetable stew of seven vegetables.

• Harees (Wheat and Meat Porridge)

  An ancient Arabian slow-cooked porridge of cracked wheat and lamb, simmered for hours until the grains dissolve into a silky, savory pudding.

• Kabsa

  The Arabian Peninsula's beloved spiced rice and meat dish — basmati rice cooked with a fragrant blend of cardamom, cinnamon, cloves, and tomatoes, topped with roasted chicken or lamb.

• Mansaf

  Jordan's national dish — tender lamb cooked in fermented dried yogurt (jameed), served over a bed of aromatic rice with toasted almonds and pine nuts.

• Mujaddara

  A humble masterpiece — lentils and rice cooked together and topped with a mountain of deeply caramelized onions.