Syrian foods can be more exceptional than others as they consist of signature flavors and preferences of the citizens here. Their taste is influenced by various cuisines such as the Middle East, the Levant, and more.
A tip for tourists, you should look for a restaurant where the locals love to enjoy the authentic flavor of unique Syrian specialties. I will not waste your time anymore; let’s discover what the Syrians eat on regular meals and special occasions.
Hello A New Day With Signature Breakfast Like The Syrians
Breakfast is the most important meal in a day since it gives your body energy to start the day. If you are a fan of worldwide cuisines, you should try these delicious Syrian breakfast meals. I am sure you won’t be able to forget them.
If you know the appearance time of Pita, you will surely be shocked. The first Pita appeared in the Middle East and Mediterranean cuisines, including Syria, 4000 years ago. When you dig into the dish’s history, you will find it originated from the West of the Mediterranean Sea.
The round-shaped Pita is made from wheat flour and water; its interior is hollow and looks like a pocket because it takes a certain time to rise. The traders carried it across the Sahara and Arabian desert, turning it into a staple dish in Syria.
- 30+ Authentic Japanese Foods To Enrich Your Asian Menu 2022
- 13 Authentic Yet Special Sudanese Foods To Discover 2022
- 25 Most Popular Ivory Coast Foods For Your Travel Book 2022
- 28 Most Popular Cambodian Street Food You Will Love 2022
- 18+ Most Exciting Chinese Drinks To Enjoy In 2022
- 27 Most Popular Osaka Street Foods For All Ages 2022
- 24 Most Popular Ukrainian Foods That You Should Know 2022
- 25+ Most Popular Jamaican Foods That Deserve A Try 2022
Once upon a time, the dough was left out to react with natural yeast in the environment to rise. However, time flies, and people’s thoughts also change. They have started adding beers to reduce the rising process.
Pita was cooked on a fire traditionally, while the modern version is cooked in an oven. You can eat it alone or stuff some toppings, such as meat and vegetables, to have a nutritious, quick meal.
Fatteh is a Syrian casserole with some layers, including crunchy pita bread as a base, creamy warm sauce, chickpeas, toasted pine nuts, chopped parsley, and more for toppings. The classic version requires a deep-fried pita; however, you can roast it instead.
Do you know where the name comes from? The origin is from “futt Khobez” – an Arabic term meaning smaller pieces of broken bread. Like Labneh, you can find various variants of nations you land in.
The root of this food is still a conversational topic. Some say that the birthplace is in Egypt’s south and Levant area, while others assume it comes from the Northern Levantine region.
Some proofs show that this dish appeared in the 13th century during the Abbasid Caliphate. Nevertheless, it is just a story of the past. Fatteh is still a worthwhile dish you should try to understand about Syrian food culture.
Overall, Fatteh is a worthwhile dish you should try to understand about Syrian food culture.
If you find “Ful Medames” too difficult to remember, you can call it “Ful”. I can confidently say that the ancient Egyptian dishes have been a culinary hit and are loved until now. Historians found the remnant of this food in Pharaonic tombs in the 12th Dynasty (1991-1786 B.C.)
Ful is a common breakfast food in Syria, especially in Aleppo. Its name can reflect its cooking methods. “Medames” means “buried” since people cook the fava beans by burying the pot in hot coals overnight, so they can become tender and melt right in your mouth.
Many people consider it a “gift from God” thanks to its heavenly flavor when mixed with lemon juice, garlic, and more. For more fulfilling meals, you can dip pita bread into it.
Dry beans are the best ingredient, yet it takes time to soak; thus, you can replace them with canned beans to save time.
Eggplants are a favorite vegetable of many Syrians, and it is not strange why their fame spread worldwide. In addition to Syria, you enjoy Makdous in the Levant regions, consisting of Jordan and Lebanon.
You can prepare some jars of pickled eggplants stuffed with crushed nuts, chili pepper, and garlic and marinated in olive oil. It needs time to ferment, so you can make it in advance and add it to your breakfast.
The Levant nations are also Makdous’s birthplace. It appeared for the first time in Syria, while the other opinions assume that Damascus or Homs. No one can give you the exact time it was born, but it must have existed for a few centuries.
The best time to ferment this dish is early autumn, when the eggplant season is almost to end.
Boost Your Mood With Scrumptious Syrian Dishes For Lunch And Dinner
If you travel to Syria, let’s find a local restaurant and order the following foods for lunch and dinner. Your experience will be more accomplished with them.
Why not warm up your stomach with some Muhammara dip? The moderate sweetness and spiciness will be a potential candidate for boosting your taste buds. This dip is derived from a city in Syria-Aleppo. As you know, many delicious recipes are from the same place.
This food is also popular in the Middle East and Anatolia. Besides eating with bread, you can spread it on grilled fish or meats to enhance the overall flavor.
Aleppo peppers are an indispensable ingredient in this recipe. Their Scoville scale is 10000 with an intense and fruity scent. For the most experience, you should ground the peppers with your hands after sun-drying them.
Falafel is one of the mysterious dishes in Syrian cuisine, its origin is still a secret that I think experts need to spend more time determining the exact answer. However, it is not as important as the dish’s taste.
There are numerous theories about the birth of falafel. Many agree that it came from Egypt 1000 years ago, and the Egyptian Copts brought it to the Middle East. Meanwhile, a few believed these delicious cakes were born in India in the 1500s.
Others thought it appeared in the late 19th century since it showed up in Egyptian literature. The initial version was served in restaurants in Alexandria, a port in Egypt, made from fava beans.
Fava beans mean “Ful” in Egyptian, and they saw their connection. The present-day falafel uses chickpeas and commonly goes with pita bread. Thanks to its flavor and nutrients, it has become a well-known dish in many states.
Falafel is a street food icon you have to try whenever traveling to Syria.
For those who love veggies, this Mahshi is a must-try recipe. The first place consumed Mahshi is Ottoman, yet its aroma and flavor spread to Egypt and the Levant through the Balkans. You cannot count how many people love it.
If you have tried stuffed vine leaves (dolma), you will find the cooking technique quite similar. However, the chefs use eggplants, gourds, tomatoes, peppers, and other sizable vegetables in place of the leaves.
It is such a versatile dish as you can serve it as an appetizer or an ideal Syrian dish for lunch. The Syrians usually stuff meat, various chopped veggies, or spiced rice to make Mahshi. My favorite kind of Mahshi is Koosa Mahshi, which means stuffed squash.
Kibbeh Bil Sanieh has won the hearts of many people. People in Syria consider it a national dish; you can also find different variants in the Middle East, Egypt, Iran, and more. The Levant immigrants brought this food to Latin America during the 19th-20th century.
The Syrian version uses lamb meat for the filling. In others, chefs can use any ground meat, and the most regular is beef. Nonetheless, I recommend using ground lamb to create a special experience.
. In Syria, people consider it as a national dish; you can also find different variants in the Middle East, Egypt, Iran, and more. The Levant immigrants brought this food to Latin America during the 19th-20th centuries.
Can you guess how many types of Kibbeh are found? The answer is 15 types. This recipe requires you to knead meat and bulgur like you play dough; after that, you will spread it below and above the cooked lamb.
The most impressive feature of this food is it doesn’t use complicated spices but salt and ground allspice. They are easy to find in the Caribbean and the Middle Eastern and have a subtly spicy taste. You cannot enjoy a perfect Syrian tour without trying this mouthwatering dish.
Another stuffed dish I’m sure you will be surprised to hear its translated name is Yalanji. Yalanji is a cold appetizer that captivates tourists’ hearts. The filling is made from rice and different kinds of chopped vegetables.
Indeed, Yalanji is a Turkish word meaning “liar” because there is no meat in the filling, making it an excellent vegetarian choice. This food’s origin is unclear, but its fame has reached other countries besides Syria: the Middle East, Turkey, Greece, and even Middle Asia.
In Syria, a “meaty version” of Yalanji is Yabarq. The filling has meat and rice, then cooked in lemon juice. This is the main dish. Don’t skip this delightful food if you want to make a twist for your meal.
You’ll regret not trying Yalanji when visiting Syria.
It has been a traditional dish in Arabia since the 14th century. The origin is hard to determine, but many historians think it was derived from pre-Islamic Persia and spread its popularity to other Middle Eastern and Asian nations.
That’s why you can find a ton of variants in the countries you visit. You should plan spacious time to prepare this recipe as it requires pretty many steps. But all things are worth it after you taste the flavor.
The filling includes ground lamb or beef, coriander, garlic, and other fresh herbs. It is stuffed in dough and stewed with goat and yogurt mixture. The food is more popular in the spring when the dairy products are straightforward to access. If you have tried making Italian ravioli, you can find this is quite similar.
As its name implies, Mujadara is a fulfilling dish. Simple ingredients can create a savory taste; can you believe that? I changed my mind when I enjoyed it in Syria.
It is cooked lentils (brown or green is acceptable) mixed with rice or bulgur/groats and tasted with caramelized onions fried in olive oil. It is one of the no-meat dishes that vegetarians can try; therefore, its nickname is “the dish of the poor”.
This food is also popular in the culinary scene of Lebanon, Syria, Israel, Egypt, and many more. The Iraq writer – Mohammed bin Hassan al-Baghdadi wrote this recipe in his cookbooks published in 1226. This is the first recorded recipe.
It was the most common food the poor could reach during the Middle Ages because it didn’t need meat or expensive ingredients. Its flavor is so surprisingly delicious that the Eastern Arab says, “A hungry man would sell his soul for a dish of “Mujaddara”. This quote also relates to a biblical episode.
Shakshuka is a simple dish but attracts a lot of foodies. If you want to have a quick meal in one skillet, you should not miss this food.
The residents in North Africa firstly created the dish, but people in many other places, namely Syria, Palestine, Egypt, and more, have enjoyed it. The ingredients cannot be easier with eggs, green peppers, simmering tomatoes, garlic, and onions.
You can enjoy it any time of the day, yet I prefer lunch or dinner as I have plenty of time to dip flatbread or baguette to taste all the sauce. Don’t forget to add olive oil and spice to elevate the flavor.
If you are vegetarian and want to immerse yourself in Syrian cuisine, let’s try Harak Osbao. It is a nutritious and budget-friendly dish you can find on your travels, but don’t underestimate its traditional value.
This pasta is one of the oldest foods. It will provide you with many nutrients, including a rich source of protein. In the winter, you can eat this Syrian nutritious evening meal to warm your body in the freezing weather.
What’s better than experiencing the winter in Syria and enjoying the steaming food? You will have a more “real” local feeling when spreading some fried pita bread and pomegranate seeds to add more texture to your mouth.
The previous dish is perfect for the winter, while Batersh is an excellent choice to relieve the heat of summer. The upcoming summer cannot be great if this cold food is absent.
This food hailed from the city of Hama. Besides being a specialty of this region, it is also popular in other central areas. The 3 layers include chopped or mashed grilled eggplant for a base, minced beef cooked in tomato sauce for the middle layer, and freshly chopped parsley with some walnuts for the topping.
Don’t forget to add some salt and squeeze lemon to the eggplants unless you want the dip to be tasteless.
Signature Syrian Foods For Wedding And Festivals
Special foods are indispensable on all occasions, especially weddings and festivals. You can find some places selling these dishes on normal days; however, soaking in the festival atmosphere and tasting them will bring you a different experience.
If you usually watch the news, you probably know about a 2009 event relating to Tabouli. During this time, 350 workers worked continuously for more than 10 hours to produce the largest bowl of Tabouli salad.
It was recorded in the Guinness World Record as the biggest salad globally, with 9,532 lb 12 oz in weight. This salad was born in the mountains of Syria and Lebanon, dating back to the Middle Ages.
It has quickly become an indispensable dish in Lebanese and Syrian meals. The ingredients, including tomato, mint, onion, and more, make it perfect and nutritious to serve as an appetizer. You cannot skip this food if you have an upcoming Syria tour. If not, you will regret it for the rest of your life.
Tabouli is simple to make at home. Let’s give it a try.
16. Mansaf – Syrian Lamb Cooked In Sauce
Mansaf is one of the well-known traditional Jordanian foods; you can catch it in almost all gatherings, from funerals to weddings. I say that to help you imagine the popularity of Mansaf.
It appeared a long time ago and was consumed by Bedouin tribes. The first Mansaf didn’t have sauce. It was just lamb or camel meat with flatbread, broth, and butter. Time flies, and people create sauce made from rice, yogurt, and jameed to enhance the whole flavor.
Though its birthplace is Jordan, it has various variants. Among them, the Syrian Mansaf is the most delicious. This food was changed by citizens in the Horan region in the South of Syria to adapt to the local’s taste.
This variant includes bulgur wheat soaked into ghee and basic ingredients of the original Mansaf. Locals often serve it warm along with fried vegetables and Kibbeh.
As you know, Syrian meals cannot be complete without eggplants. Thus, I will introduce a staple dish called Maqluba. This food is a savory dish with meat, eggplants, and rice. Easy to cook and store, this food usually appears in Muslime families during Ramadan.
You only need to add all ingredients to a flat round pot and cook in slow heat for a certain time. The result is an eye-catching cake, and you will turn it over to place it on a plate. The interesting fact is that “Maqluba” means “flipped over”.
I cannot provide you with the exact birthday of this dish. However, it was printed in Baghdad Cookery Book written by Muhammad bin Hasan al-Baghdadi in the 18th century. It is an old dish served commonly in Jordan and has many famous versions, including Syria one.
No one can tell you the correct answer to the question about Ma’amoul’s hometown. Yet, many people know that it has been an all-important dessert of Syria for hundreds of years.
You can find these cookies in regions belonging to the Levantine. Ma’amoul also plays an essential role in Islam and Christain holidays. These religions have enjoyed this dessert to celebrate the end of the Lent and Ramadan periods for centuries.
In the traditional version, chefs stuffed date paste into the dough. The date with natural sweetness could captivate anyone’s heart. The pistachio and walnuts are used to fill more modern cookies.
Why don’t you bring the Syrian atmosphere to your home by making Ma’amoul?
Try Syrian Foods Right After Landing In Syria
After a long time sitting on a plane to Syria, your stomach starts to growl. Why don’t you find a local restaurant and other unique Syrian foods? In case you don’t know what you should order, you can remember my post.
This article has introduced to you a few must-try and impressive dishes. Besides enjoying these suggestions, you can explore Syrian cuisine on your own by walking on crowded streets in this nation.
Don’t forget to let me know via the comment box if you find other fantastic foods. You can inspire the love of worldwide cuisines by liking and sharing this post with others. Sharing is caring, right?