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Syrian Recipes
Rich flavors, stuffed vegetables and patient cooking. Syrian food is generous home cooking with plenty of love in it.
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About Syrian
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.