Syrians serve food entrees as the main course of a meal, often embodying the pinnacle of culinary creativity and flavor. In the realm of cuisine, Syrian entrees stand out as a testament to centuries of cultural exchange and culinary innovation. What sets Syrian entrees apart is their unique blend of flavors, the region's diverse history and geographical location at the crossroads of civilizations influences them.
A creamy and smooth popular food in Syria made from mashed chickpeas, tahini, lemon juice, and garlic, often enjoyed with flatbread or as part of a mezze spread.
A refreshing salad made with finely chopped parsley, bulgur wheat, tomatoes, onions, mint, lemon juice, and olive oil, bursting with vibrant flavors.
Muhammara is a red pepper and walnut dip originating from the Middle East. The dip is from roasted bell peppers and walnuts and it goes perfectly well with Arab flatbread. Finely ground red bell peppers, walnut, garlic, lemon juice, bread crumbs, pomegranate molasses, smoked paprika, red pepper flakes, cumin, and olive oil contribute to this special dip. While the peppers add the spice, the pomegranate molasses gives the dip a tangy taste. This flavor-filled dip is a part of every meal in Syria and a must try!
Its origins are from Azerbaijan where the word means “filled or filled up”. Syrains make Yalanji with a rice filling, greens and a little salt and pepper. Then, they roll the mix tightly in pickled swiss chard before adding chicken stock and lemon juice over top to enhance their juiciness. Variations include stuffing which they make of vegetables, seafood, or even fruit.
Fattoush is a type of Lebanese-derived Syrian salad made of tomatoes, bell peppers, radish, celery, parsley, mint leaves, and flatbread. In fact, the name fattoush actually comes from the Arabic fattat meaning “flatbread”. Syrians top it with a dressing made of lemon juice, olive oil, salt, pepper, and sumac. The secret behind the salad’s authentic and alternating sweet and sour taste.
Harak Osbao is a Levantine meal that is characterized by its delicious taste and nutritional value. It is the perfect high protein dish to supplement any vegetarian diet. It is mostly served in the winter because it is consumed hot and warms up the body.
Baterish Hamawi is one of the most popular appetizers in Hama and the central area in general. It is made of grilled eggplant with a squeeze of lemon and a pinch of salt. It is covered with a layer of minced beef with tomato sauce and garnished with crunchy walnuts and parsley.
If you love eggplant, then you can bet that you’ll love this Syrian baba ganoush.Fire-roasted eggplant, pomegranate molasses, tomatoes, and walnuts mix together to create a super flavorful salad. It is common to add cucumbers, onion, or other vegetables as well. This works as a great appetizer or side dish.
Mutabal is the Syrian version of what is known in some Middle Eastern regions as baba ganoush, but they’re not the same.Syrian mutabal is like the simpler cousin of baba ganoush.It contains fewer “main” ingredients: only tahini and roasted eggplant.The other ingredients are seasonings or aromatics, like garlic and lemon. This really allows the eggplant and tahini to shine through. This is a dip and all of the ingredients are blended together. Serve it with pita bread and fresh vegetables.
Syrian Fatteh is one of the most delicious Syrian foods. It is particularly common on the Syrian table in the holy month of Ramadan and is often found at extended family gatherings after Friday prayers.There is more than one type of Fatteh, so people can choose from the many tasty and filling recipes. It is traditionally prepared with yogurt, garlic, tahini, and chickpeas, which also makes it very rich in nutrients.
Sujuk is a delicious dry, spiced sausage consumed in countries throughout the Middle East. It is typically made of either beef, lamb or horse meat.
