Mlihi is a beloved and traditional dish from the southern regions of Syria prevalent in areas like As-Suwayda, Daraa, and Quneitra Governorate, which are famous for their rich cultural heritage and distinctive cuisine. Generations have passed down this dish, and it holds a special place in the hearts of the Syrian people, symbolizing hospitality and heritage in southern Syrian homes.

Discover Mlihi

Mlihi features hearty and flavorful ingredients, typically consisting of tender pieces of lamb, beef, or chicken that slow-cook in a rich, salty, and tangy yogurt-based sauce. The name “Mlihi” comes from the Arabic word for “salty,” reflecting the dish’s savory flavor profile.
The people in the south of Syria rely heavily on agriculture, especially wheat. They cook with the produce from their land as well as, the products of their livestock what makes Mlihi truly unique is the use of locally sourced ingredients like meat (either chicken or lamb), Bulgur derived from cracked wheat, dried yogurt called Jameed or (Haqat) made from Grass-fed cow’s milk, and sheep’s gee from farm-raised animals. All these ingredients are available within the same environment.
Most importantly, the Jameed gives the dish a special flavor and creates a thick creamy sauce.

The diverse culinary traditions of southern Syria

Each region imparts its unique twist to this classic dish. In As-Suwayda for instance, chickpeas are added to the mix, while in Daraa, the dish is typically prepared without chickpeas.
In addition, residents of Quneitra often incorporate nuts on the top of their Mlihi for an extra crunch.

Ingredients and Preparation of Mlihi

The preparation of Mlihi involves a few key ingredients, including:
Meat: Traditionally, lamb is preferred, but beef is also commonly used. Also, a lot of people like it with chicken.
The meat is cut into chunks and cooked with spices like cardamom, cinnamon, bay leaves, and onion until tender.
Jameed: is a hard, dried yogurt that is softened in water and blended into a smooth paste. Jameed gives Mlihi its signature sour flavor and creamy texture.
Bulgur: or cracked wheat that is soaked in jameed and cooked.
Spices: Mlihi is flavored with just a touch of black pepper and salt to emphasize the flavor of the meat with the jameed.
Preparation of Mlihi: after the meat has been cooked until tender, the jameed is dissolved and mixed into the broth, where it thickens into a rich sauce that envelops the meat. The dish is then slow-cooked to allow the flavors to meld together, creating a comforting and satisfying meal.

Serving Mlihi

The tradition is to serve Mlihi in large platters, reflecting the generosity and hospitality of the hosts, where family and friends gather around to share the meal.
Pieces of flatbread, such as Saj or Markook, are also often used to scoop up the sauce and tender meat, making the experience more communal and interactive.
The cooked bulgur, called tabikh, is layered above the bread, followed by the meat, and then drenched in the jameed. Kibbeh is almost always a part of Mlihi. (It’s made by soaking bulgur in cold water, then grinding it finely, then adding minced meat and mixing until a soft dough forms and, finally, fried). Finally, melted ghee is poured on the top of the dish.
There are old customs such as, many people in Daraa adhere to, such as eating Malihi with their right hand.

Cultural Significance

Mlihi is not just a dish; it is a culinary tradition that reflects the cultural heritage of southern Syria. People often prepare during special occasions, such as weddings, family gatherings, and religious celebrations. For many, the process of making Mlihi is as meaningful as enjoying the final dish, as it involves time, care, and the passing down of family recipes from one generation to the next, and a must-try for anyone exploring Syrian cuisine

With simple ingredients, the Syrian people prepare the most delicious dishes, using the bounty of their fertile land. Also, the generosity of the people has transformed these simple ingredients into extraordinary dishes, making them famous for their unique cuisine.
This dish utilizes jameed (a preserved dairy product that was historically essential for pastoral communities), allowing them to enjoy dairy during times when fresh milk was not available. Mlihi’s rich, comforting flavors embody the spirit of the region, combining the simplicity of traditional ingredients with the complexity of time-honored cooking techniques.

Mansaf Vs Malihi

Mansaf: A signature dish of Jordan, Mansaf is the country’s national dish. It consists of lamb cooked in a jameed-based s with rice and topped with toasted nuts like pine nuts or almonds.
Mansaf and Mlihi are both traditional Middle Eastern dishes that share some similarities, yet they have distinct differences that reflect the unique culinary traditions of Jordan and southern Syria. Both dishes use jameed as a key ingredient in their sauces but they differ in preparation, presentation, and flavor profiles.
In fact, Malihi is served with bulgur while Mansaf is served with rice.
Also, Mansaf is prepared with turmeric and bay leaves, which give the dish a distinct flavor and golden color. In addition, Mansaf is cooked with lamb only, while Malihi can be cooked with lamb or chicken.
Finally, both dishes are typically enjoyed during special celebrations and gatherings.

From Jameed to Flavorful Delights | How Is Jameed Made?

Jameed is a key ingredient in both Mansaf and Mlihi, giving a rich, tangy flavor to these dishes. Here is a brief explanation of how jameed is made:
Straining Yogurt: the process begins with fresh yogurt made from sheep or goat’s milk, then the yogurt is strained to remove excess water, resulting in a thick yogurt (labneh).
Salting: The thick yogurt is then heavily salted to help preserve it, which also contributes to Jameed’s distinctive taste.
Drying: The salted yogurt is shaped into small balls and left to dry in the sun over several days, forming hard, dense, and dehydrated balls.
Aging: The dried balls are stored in a cool, dry place for several months.
This aging process gives Jameed its characteristic tangy and savory flavor.
Preparation for Cooking: To use jameed in dishes like Mlihi or Mansaf, the dried balls are soaked in warm water and then blended into a smooth paste, which is added to the cooking broth to create the creamy sauce.

Lazagiyat

In addition to their shared cuisine, the people of South Syria also love sweets, particularly Lazagiyat. This simple yet delicious dessert is made from a soft dough that is poured onto a hot griddle and cooked. Once cooked, the layers are stacked and interspersed with sugar, olive oil, or ghee, along with additional ingredients like coconut and nuts.
Lazagiyat is one of the most famous traditional sweets in Quneitra and Daraa. Deeply rooted in the region’s cultural heritage, this sweet treat dates back nearly two centuries.
Typically served during special occasions such as weddings and holidays, Lazagiyat is traditionally cooked on a saj (a flat, round griddle). Preparing Lazagiyat is quite simple. It’s made from a dough of flour, water, salt, and yeast, and mix until it becomes stick hence the name. The dough is then spread onto a hot saj or pan. Once cooked, the layers of Lazagiyat are stacked and generously topped with local butter or ghee, grape molasses, and sprinkled with nuts like walnuts or pine nuts before serving.

The people of Syria in general prepare the most delicious dishes using simple ingredients, using the ingredients from their fertile land. The art is to transform simple ingredients into extraordinary dishes, that lived for centuries making them famous around the world.

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