Syrian cooking is known for careful, hands-on dishes like kibbeh, stuffed zucchini and grape leaves, and slow stews. Meals often include rice, bread, dips and salads such as fattoush. Many recipes are made to feed a crowd.

Pomegranate molasses, sumac, allspice, tahini, yogurt and tart fruit give many dishes a tangy edge. Compared with Lebanese food, Syrian dishes are often richer and a bit more tangy, and they share much with Palestinian and Turkish kitchens. Dishes with fruit and meat together are a special touch.

Questions folks ask

What is fattoush?

It is a salad of fresh vegetables and herbs with crisp pieces of pita, tossed in a lemony dressing, often with sumac.

What is pomegranate molasses?

It is a thick, tangy syrup made from pomegranate juice. A small spoonful adds sour-sweet flavor.

What are stuffed vegetables called?

They are often called mahshi. Zucchini, eggplant and peppers are common choices.

Kitchen tips

Hollow vegetables gently and do not overfill them.
Use a little pomegranate molasses for tang.
Toast pita for fattoush until crisp.
Simmer stews low and slow until tender.
Cook stuffed dishes in a snug pot so they hold their shape.