Discover the Flavors of Syria: 20 Delicious Recipes to Try!
Syrian cuisine is a culinary treasure trove, blending Mediterranean flavors with Middle Eastern spices and aromas. From hearty meat dishes to vibrant salads and sweet pastries, each recipe tells a story of love, family, and community. In this article, we’ll take you on a journey through the streets of Damascus, Aleppo, and Homs, where flavors come together in harmony. With 20 mouth-watering recipes, you’ll get to experience the authentic taste of Syria, from classic dishes like Shawarma with Garlic Sauce and Maqluba (Upside-Down Rice Dish) to sweet treats like Baklava with Rosewater Syrup and Knafeh (Cheese Pastry with Syrup). Whether you’re a foodie looking to explore new flavors or a Syrian expat seeking comfort in familiar recipes, this article has something for everyone. So, let’s dive into the world of delicious Syrian cuisine!
Kibbeh Bil Sanieh (Baked Kibbeh)
This classic Middle Eastern dish is a flavorful and nutritious twist on traditional kibbeh, with crispy exterior giving way to a savory beef and bulgur filling. Perfect for a satisfying snack or meal.
Ingredients:
– 1 pound ground beef
– 1 cup cooked bulgur
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon allspice
– Salt and black pepper to taste
– 1 egg, beaten
– 1/4 cup breadcrumbs
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, cooked bulgur, chopped onion, minced garlic, allspice, salt, and black pepper.
3. Mix well until just combined; do not overmix.
4. Shape into small patties or balls.
5. Dip each patty/ball in beaten egg and then coat with breadcrumbs.
6. Place on a baking sheet lined with parchment paper, leaving space between each kibbeh.
7. Drizzle with olive oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Shawarma with Garlic Sauce
Savor the flavors of the Middle East with this classic shawarma recipe, served with a tangy and aromatic garlic sauce.
Ingredients:
– 1 pound thinly sliced lamb or beef, cut into strips
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Pita bread, lettuce, tomato, onion, pickles (optional)
– Garlic sauce ingredients: 3 cloves garlic, 1/4 cup yogurt, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, lemon juice, and cumin. Add lamb or beef strips and marinate for at least 30 minutes.
3. Grill shawarma mixture for 5-7 minutes per side, or until cooked through.
4. Meanwhile, prepare garlic sauce by blending all ingredients in a bowl until smooth.
5. Warm pita bread and assemble with grilled shawarma, lettuce, tomato, onion, pickles (if using), and a dollop of garlic sauce.
Cooking Time: 20-25 minutes
Fattoush Salad with Pomegranate Dressing
Experience the quintessential flavors of Lebanon with this vibrant Fattoush salad, elevated by a tangy pomegranate dressing.
Ingredients:
– 4 cups mixed greens (arugula, spinach, parsley)
– 2 cups toasted pita bread, broken into pieces
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese (optional)
– Pomegranate Dressing (recipe below)
Pomegranate Dressing:
– 1/2 cup pomegranate juice
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, toasted pita bread, cherry tomatoes, cucumber, red onion, and feta cheese (if using).
2. In a small bowl, whisk together Pomegranate Dressing ingredients.
3. Pour dressing over salad and toss to combine.
4. Serve immediately.
Cooking Time: 15 minutes
Maqluba (Upside-Down Rice Dish)
Maqluba, a traditional Middle Eastern dish, is a flavorful and aromatic rice meal cooked with meat or vegetables in a pot that’s flipped upside down when served. This recipe yields a deliciously moist and savory main course.
Ingredients:
– 1 cup of uncooked white rice
– 2 cups of water
– 1 pound of lamb or beef, cut into small pieces
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– Salt and black pepper to taste
– Vegetable oil for greasing
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat oil in a large pot over medium heat. Add the lamb or beef and cook until browned, about 5 minutes.
3. Add the onion, garlic, cumin, salt, and pepper. Cook until the onion is translucent.
4. Drain the rice and add it to the pot. Stir well to combine with the meat mixture.
5. Add 2 cups of water to the pot and bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
7. Turn off the heat and let it rest for 10 minutes before flipping the Maqluba upside down onto a serving platter.
Cooking Time: 45-50 minutes
Stuffed Grape Leaves (Warak Enab)
A traditional Middle Eastern dish, Stuffed Grape Leaves are a flavorful and aromatic appetizer or main course. This recipe uses a blend of rice, herbs, and spices to fill tender grape leaves.
Ingredients:
– 20-25 grape leaves
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup chopped scallions (green onions)
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Prepare grape leaves by blanching them in boiling water for 30 seconds to remove bitterness.
2. In a bowl, mix cooked rice with chopped herbs, scallions, and feta cheese (if using).
3. Lay a grape leaf flat on a work surface, with the stem end facing you.
4. Place about 1 tablespoon of rice mixture in the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package.
6. Repeat with remaining grape leaves and filling.
7. Cook stuffed grape leaves in a large pot of boiling salted water for 20-25 minutes, or until they float to the surface.
Cooking Time: 20-25 minutes
Hummus with Pine Nuts
Elevate your dip game with this flavorful and nutritious hummus recipe, boosted by the nutty goodness of pine nuts.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup pine nuts
– 2 cloves garlic, minced
– 1/4 cup lemon juice
– 1/4 cup tahini
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, pine nuts, garlic, lemon juice, tahini, and salt. Blend until smooth.
3. With the blender or food processor running, slowly pour in the olive oil through the top.
4. Continue blending for an additional 30 seconds to ensure everything is well combined.
5. Taste and adjust seasoning if needed.
Cooking Time: None! Simply blend all the ingredients together.
Mutabbal (Smoky Eggplant Dip)
A classic Middle Eastern dip that’s both smoky and savory, perfect for serving with pita bread or vegetables. This recipe brings together the flavors of roasted eggplant, garlic, lemon, and spices to create a deliciously addictive snack.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper, to taste
– 2 tablespoons tahini (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until they’re soft and charred.
4. Remove from the oven and let cool slightly.
5. Peel the skin off the eggplants and place the flesh in a blender or food processor.
6. Add the olive oil, garlic, lemon juice, paprika, cumin, salt, and pepper to the blender.
7. Blend until smooth, then taste and adjust seasoning as needed.
8. Transfer to a serving bowl and garnish with a sprinkle of sumac, if desired.
9. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Yalanji (Vegetarian Stuffed Cabbage Rolls)
A traditional Australian dish, Yalanji is a flavorful and nutritious vegetarian option that’s perfect for any occasion. This recipe combines the sweetness of cabbage with the savory flavors of rice, herbs, and spices to create a delicious and satisfying meal.
Ingredients:
– 4-6 cabbage leaves
– 1 cup cooked rice
– 1/2 cup chopped mushrooms
– 1/2 cup grated carrot
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (vegetarian)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the tough stem from each cabbage leaf and blanch in boiling water for 30 seconds.
3. In a large mixing bowl, combine cooked rice, mushrooms, carrot, parsley, garlic, olive oil, salt, and pepper. Mix well.
4. Lay a cabbage leaf flat on a work surface. Place about 1/2 cup of the rice mixture in the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
6. Place the rolls seam-side down in a baking dish and cover with foil.
7. Bake for 25-30 minutes or until cabbage is tender.
Cooking Time: 25-30 minutes
Lentil Soup with Lemon
This recipe combines the comfort of lentils with a burst of citrusy freshness from lemon, making for a perfect soup to warm up on a chilly day.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Optional: 1 tablespoon olive oil for serving
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, broth, diced tomatoes, lemon juice, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, drizzled with olive oil if desired.
Cooking Time: 40-50 minutes
Baklava with Rosewater Syrup
Elevate your dessert game with this classic Middle Eastern pastry, infused with the delicate flavor of rosewater syrup. This sweet treat is perfect for special occasions or as a delightful surprise for friends and family.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1 cup chopped walnuts
– 1 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/4 cup rosewater syrup (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Layer phyllo dough, brushing each sheet with melted butter.
3. Mix sugar, cinnamon, cardamom, and salt; sprinkle over layers.
4. Top with walnuts and repeat layering process.
5. Cut into diamond shapes or squares.
6. Bake for 45-50 minutes, or until golden brown.
7. Drizzle rosewater syrup over warm baklava.
Cooking Time: 45-50 minutes
Kebab Halabi (Aleppo-Style Kebabs)
Kebab Halabi, also known as Aleppo-style kebabs, is a popular Syrian dish that combines tender meat with crispy onions and a hint of spice. This recipe is a simplified version of the traditional dish, perfect for those looking to try new flavors.
Ingredients:
– 500g lamb or beef mince
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and black pepper, to taste
– 2 tbsp olive oil
– 4-6 wooden skewers
Instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a large bowl, combine mince, chopped onion, garlic, cumin, paprika, salt, and black pepper. Mix well with your hands until just combined.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Thread the meat mixture onto skewers, leaving a small space between each piece.
5. Brush the kebabs with olive oil and season with salt and black pepper.
6. Grill the kebabs for 8-10 minutes on each side, or until cooked through.
Cooking Time: 16-20 minutes
Freekeh Pilaf with Chicken
A flavorful and nutritious dish that combines the nutty taste of freekeh with the richness of chicken, perfect for a quick weeknight dinner.
Ingredients:
– 1 cup freekeh
– 2 boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups water
Instructions:
1. Rinse freekeh and soak in cold water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from pan and set aside.
3. Reduce heat to medium and add onion and garlic to the pan. Cook until onion is translucent, about 3-4 minutes.
4. Add cumin, salt, and pepper to the pan and stir to combine. Cook for an additional minute.
5. Add freekeh and water to the pan, stirring to combine. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until freekeh is tender.
6. Return chicken to the pan and stir to combine. Simmer for an additional 2-3 minutes, until heated through.
Cooking Time: 30-40 minutes
Basbousa (Semolina Cake)
Basbousa is a classic Middle Eastern dessert that’s perfect for special occasions or everyday treats. This semolina cake is moist, flavorful, and topped with a sweet orange syrup.
Ingredients:
– 1 cup semolina flour
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon rose water (optional)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together semolina flour, all-purpose flour, baking powder, and salt.
3. Add sugar, melted butter, egg, and rose water (if using); mix until smooth.
4. Pour batter into prepared baking dish; smooth top.
5. Bake for 35-40 minutes or until a toothpick comes out clean.
6. Let cool completely before topping with orange syrup (recipe not included).
7. Dust with confectioners’ sugar before serving.
Cooking Time: 35-40 minutes
Labneh with Za’atar and Olive Oil
This creamy labneh is infused with the earthy flavor of za’atar, a blend of herbs commonly used in Mediterranean cuisine. Serve it as a dip for pita bread or vegetables, or use it as a topping for grilled meats or flatbreads.
Ingredients:
– 1 cup labneh (or Greek yogurt)
– 2 tablespoons olive oil
– 2 teaspoons za’atar
– Salt to taste
– Optional: chopped parsley or sumac for garnish
Instructions:
1. In a small bowl, mix together the labneh and olive oil until smooth.
2. Add the za’atar and salt to taste. Mix well to combine.
3. Taste and adjust seasoning as needed.
4. Transfer the mixture to a serving dish or airtight container.
5. Garnish with chopped parsley or sumac, if desired.
6. Refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: None! This spread is ready in just a few minutes of mixing.
Enjoy your delicious Labneh with Za’atar and Olive Oil!
Shish Barak (Meat Dumplings in Yogurt Sauce)
A classic Afghan dish, Shish Barak is a flavorful combination of tender meat dumplings served in a creamy yogurt sauce. This comforting recipe is perfect for a special occasion or everyday meal.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon coriander
– 1/2 teaspoon turmeric
– Salt and black pepper to taste
– 2 tablespoons all-purpose flour
– Vegetable oil for frying
– Yogurt sauce (see below)
Yogurt Sauce:
– 1 cup plain yogurt
– 1 tablespoon chopped fresh mint
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a large mixing bowl, combine ground beef, onion, garlic, cumin, coriander, turmeric, salt, and black pepper. Mix well.
2. Divide the mixture into small portions (about the size of a walnut). Shape each portion into a ball and then flatten slightly into a disk shape.
3. Heat about 1 inch of oil in a deep frying pan over medium heat. Fry the dumplings until they’re golden brown, flipping halfway through.
4. Serve the Shish Barak hot with the yogurt sauce spooned over the top.
Cooking Time: About 20-25 minutes for frying the dumplings and preparing the yogurt sauce.
Samak Harra (Spicy Fish with Tahini Sauce)
This classic Moroccan dish combines the bold flavors of spicy fish with a rich and creamy tahini sauce, making for a truly satisfying meal. Samak Harra is a staple in many North African households, and its popularity stems from the harmonious balance of spices and textures.
Ingredients:
– 4 fish fillets (any white fish works well)
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1/4 cup tahini sauce (see below for recipe)
– Chopped parsley or cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, ginger, cumin, smoked paprika, salt, and pepper.
3. Coat the fish fillets with the spice mixture, then drizzle with olive oil and lemon juice.
4. Bake for 12-15 minutes or until cooked through.
5. Serve with tahini sauce spooned over the top, garnished with parsley or cilantro.
Tahini Sauce:
– 1/2 cup tahini
– 3 tablespoons lemon juice
– 1 tablespoon garlic, minced
– Salt and pepper to taste
Mix all ingredients together until smooth and creamy. Refrigerate for up to 5 days.
Za’atar Manakish (Flatbread with Za’atar)
Za’atar Manakish is a classic Lebanese flatbread flavored with the aromatic herb blend known as za’atar. This simple recipe yields crispy, golden-brown breads perfect for dipping in olive oil or topping with cheese and herbs.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup za’atar blend (thyme, oregano, marjoram, toasted sesame seeds)
– 2 tablespoons olive oil
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add flour, salt, and za’atar to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10-12 minutes, until smooth and elastic.
4. Divide the dough into 6-8 equal pieces. Roll each piece into a ball and flatten slightly into disks.
5. Heat a non-stick skillet or griddle over medium-high heat. Cook flatbreads for 2-3 minutes on each side, until golden brown.
6. Brush with olive oil while still warm.
Cooking Time: 12-15 minutes
Falafel with Tahini Sauce
This simple yet flavorful recipe combines crispy falafel patties with a rich and creamy tahini sauce, perfect for wrapping in a pita or serving as an appetizer.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup all-purpose flour
– Vegetable oil for frying
– For the tahini sauce:
+ 1/2 cup tahini paste
+ 1/4 cup lemon juice
+ 1/4 cup water
+ Garlic, to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mash the chickpeas using a fork or a potato masher.
3. Add parsley, garlic, lemon juice, cumin, paprika, salt, and pepper; mix well.
4. Gradually add flour and knead until a dough forms.
5. Shape into patties and fry in hot oil until golden brown (about 5 minutes).
6. For the tahini sauce, combine all ingredients in a bowl and whisk until smooth.
7. Serve falafel with warm pita bread and drizzle with tahini sauce.
Cooking Time: 20-25 minutes
Knafeh (Cheese Pastry with Syrup)
A classic Middle Eastern dessert, Knafeh is a sweet and indulgent treat that combines crispy shredded phyllo pastry with gooey cheese and a drizzle of sticky syrup.
Ingredients:
– 1 package of shredded phyllo pastry
– 1 cup of Akkawi or similar cheese, crumbled
– 1/2 cup of granulated sugar
– 1/4 cup of rose water (optional)
– 1 tablespoon of orange blossom water (optional)
– Confectioner’s sugar for dusting
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Unroll the phyllo pastry and cut it into 3-inch (7.5 cm) squares.
3. In a large bowl, combine the crumbled cheese and granulated sugar.
4. Place a spoonful of the cheese mixture onto each phyllo square, leaving a small border around the edges.
5. Roll up each square tightly to form cylinders.
6. Bake for 20-25 minutes or until golden brown.
7. In a small saucepan, combine the rose water and orange blossom water (if using) with an equal amount of sugar. Heat over low heat, stirring constantly, until the syrup thickens slightly.
8. Serve the Knafeh warm, drizzled with the sweet syrup and dusted with confectioner’s sugar.
Cooking Time: 20-25 minutes
Tabbouleh with Fresh Herbs
This classic Middle Eastern salad is a perfect representation of the flavors and aromas of the region. With its crunchy texture, tangy lemon juice, and burst of fresh herbs, Tabbouleh is a refreshing side dish that complements any meal.
Ingredients:
– 1 cup bulgur
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1/2 cup lemon juice
– 1/4 cup olive oil
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine bulgur, parsley, mint, and scallions.
2. Squeeze the lemon juice over the mixture and toss to coat.
3. Drizzle with olive oil and season with salt and pepper.
4. Serve immediately or refrigerate for up to 2 hours.
Cooking Time: None! This salad is ready in just a few minutes of preparation.
Summary
Get ready to explore the delicious world of Syrian cuisine! This article features 20 authentic recipes that showcase the best of Syrian cooking. From savory dishes like Shawarma with Garlic Sauce and Maqluba (Upside-Down Rice Dish) to sweet treats like Baklava with Rosewater Syrup, there’s something for everyone. Discover classic flavors like hummus, tabbouleh, and kebabs, as well as innovative twists on traditional recipes. Whether you’re looking to cook up a quick meal or impress your friends with a special occasion dish, these Syrian food recipes are sure to delight.
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