Syrian cuisine is a rich tapestry of flavors, aromas, and textures that will transport your taste buds to the ancient streets of Damascus. With its Mediterranean roots and Middle Eastern flair, Syrian cooking is all about bold spices, fresh herbs, and hearty portions. From comforting stews to vibrant salads and crispy pastries, there’s something for everyone in this diverse culinary landscape.
In this article, we’ll take you on a gastronomic journey through 20 mouth-watering Syrian recipes that showcase the country’s unique flavors and cooking techniques. Whether you’re a seasoned cook or a curious foodie, these authentic Syrian dishes are sure to inspire your next meal and leave you craving more.
**Recipe Highlights:**
* Classic Syrian lentil soup with garlic and lemon
* Refreshing fattoush salad with pomegranate dressing
* Crispy kibbeh with spiced lamb and bulgur
And many more!
Syrian Lentil Soup with Garlic and Lemon
This hearty soup is a staple of Middle Eastern cuisine, packed with nutritious lentils, aromatic spices, and a burst of citrus flavor. A comforting and flavorful meal perfect for any time of the year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups water
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 small onion, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons freshly squeezed lemon juice
– Chopped fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the lentils, cumin, paprika, salt, and pepper. Stir to combine.
5. Pour in the water and bring to a boil.
6. Reduce heat and simmer for 30-40 minutes or until the lentils are tender.
7. Stir in the lemon juice and adjust seasoning as needed.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-50 minutes
Fattoush Salad with Pomegranate Dressing
This classic Middle Eastern salad gets a sweet and tangy twist with the addition of pomegranate dressing, making it a perfect side dish or light lunch.
Ingredients:
– 4-6 cups mixed greens (lettuce, parsley, arugula)
– 1 cup chopped toasted bread (preferably stale pita)
– 1/2 cup diced cucumber
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 2 tablespoons pomegranate juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, toasted bread, cucumber, bell pepper, and feta cheese.
2. In a small bowl, whisk together olive oil and pomegranate juice.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle with fresh mint and season with salt and pepper to taste.
Cooking Time: None! This salad is ready in just 10-15 minutes.
Kibbeh with Spiced Lamb and Bulgur
A classic Middle Eastern dish, Kibbeh is a flavorful and nutritious recipe that combines spiced lamb with bulgur. This hearty meal is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound ground lamb
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon coriander
– 1/4 teaspoon cinnamon
– 1/4 teaspoon allspice
– Salt and pepper, to taste
– 1 cup bulgur
– 2 tablespoons water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine lamb, olive oil, onion, garlic, cumin, coriander, cinnamon, allspice, salt, and pepper.
3. Mix well with your hands or a wooden spoon until just combined.
4. Cook bulgur according to package instructions. Drain excess water.
5. Shape the lamb mixture into small patties.
6. Place patties on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through.
7. Serve Kibbeh hot with cooked bulgur and your choice of accompaniments.
Cooking Time: 30-40 minutes
Shakshouka with Syrian Spices
A flavorful and spicy North African-inspired dish, Shakshouka is a staple of Middle Eastern cuisine. This recipe adds a boost of flavor with the addition of Syrian spices.
Ingredients:
– 1 large onion, chopped
– 2 large bell peppers (any color), chopped
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt and black pepper to taste
– 2 tablespoons olive oil
– 1 can (14 oz) crushed tomatoes
– 6 eggs
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium heat.
2. Add the chopped onion, bell peppers, garlic, cumin, smoked paprika, cinnamon, cardamom, salt, and black pepper. Cook, stirring occasionally, until the vegetables are tender (about 10 minutes).
3. Add the crushed tomatoes and stir to combine. Bring the mixture to a simmer.
4. Create 6 wells in the tomato mixture and crack an egg into each well.
5. Cover the skillet with a lid or foil and cook for 8-10 minutes, or until the whites are set and yolks are still runny.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking time: 25-30 minutes
Stuffed Grape Leaves with Rice and Herbs
Stuffing grape leaves with a savory mixture of rice, herbs, and spices is a traditional delight in many Middle Eastern cuisines. This recipe yields tender, flavorful leaves that are perfect for snacking or serving as an appetizer.
Ingredients:
– 20-25 grape leaves
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine cooked rice, parsley, mint, scallions, cumin, salt, and pepper. Mix well.
2. Lay a grape leaf flat with the stem end facing you. Place about 1 tablespoon of the rice mixture in the center of the leaf.
3. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
4. Heat olive oil in a large skillet over medium heat. Arrange stuffed grape leaves seam-side down in a single layer.
5. Cook for 20-25 minutes or until the leaves are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Syrian Chicken Shawarma with Garlic Sauce
Experience the authentic flavors of the Middle East with this mouthwatering Syrian chicken shawarma recipe, served with a rich and creamy garlic sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into thin strips
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 pita breads
– Garlic sauce (see below for recipe)
– Lettuce, tomatoes, onions, and pickles (optional)
Instructions:
1. In a large bowl, whisk together olive oil, garlic, cumin, paprika, salt, and pepper.
2. Add the chicken strips to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, until cooked through.
4. Warm the pita breads by wrapping them in foil and heating in the oven at 350°F (180°C) for 5 minutes.
5. Assemble the shawarma by slicing the chicken into thin strips and serving on the warmed pita bread with garlic sauce, lettuce, tomatoes, onions, and pickles (if using).
Garlic Sauce:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes (including marinating time)
Hummus with Tahini and Olive Oil
This classic Middle Eastern dip gets a rich and creamy twist with the addition of tahini and olive oil. Perfect for veggie sticks, pita chips, or as a sandwich spread.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon lemon juice
– 1/4 teaspoon salt
– 3 tablespoons olive oil
– 2 tablespoons water
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, tahini, garlic, lemon juice, and salt. Blend until smooth.
3. With the blender running, slowly pour in the olive oil and water.
4. Continue blending until the mixture is creamy and well combined.
5. Taste and adjust seasoning as needed.
6. Serve at room temperature or chilled.
Cooking Time: 10 minutes
Baba Ganoush with Smoky Eggplant
Elevate your hummus game with this smoky take on the popular Middle Eastern dip. By roasting eggplant over an open flame, you’ll add a depth of flavor and a velvety texture that will leave you craving more.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 tablespoon smoked paprika (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the eggplants directly over an open flame or under the broiler, turning occasionally until the skin is charred and blistered.
3. Remove the eggplants from the heat and let them cool.
4. Scoop the flesh into a blender or food processor with the remaining ingredients.
5. Blend until smooth, adding more lemon juice if needed to achieve your desired consistency.
6. Taste and adjust seasoning as needed.
Cooking Time: 30 minutes
Falafel with Fresh Herbs and Sesame
Elevate your falafel game with this flavorful recipe that combines crispy chickpeas with a blend of fresh herbs and nutty sesame. Perfect for snacking, sandwiches, or as a vegetarian main course.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons sesame oil
– Sesame seeds, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, combine chickpeas, garlic, parsley, cilantro, lemon juice, cumin, paprika, salt, and pepper. Process until coarsely chopped.
3. Using your hands, shape the mixture into small patties.
4. Place falafel on a baking sheet lined with parchment paper and drizzle with sesame oil.
5. Bake for 20-25 minutes or until golden brown.
6. Garnish with sesame seeds and serve.
Cooking Time: 20-25 minutes
Makloubeh with Spiced Rice and Vegetables
A classic Middle Eastern dish, Makloubeh is a flavorful casserole made with layers of spiced rice, vegetables, and lamb or beef. This recipe serves 4-6 people.
Ingredients:
– 1 cup long-grain rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, zucchini, bell peppers)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper to taste
– 1 pound lamb or beef, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the rice according to package instructions.
3. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the mixed vegetables, cumin, coriander, salt, and pepper. Cook for an additional 5 minutes.
5. Assemble the Makloubeh by layering the cooked rice, vegetable mixture, and lamb or beef in a large casserole dish.
6. Bake for 30-40 minutes or until the meat is cooked through and the flavors are well combined.
Cooking Time: 45-50 minutes
Syrian Lamb Kofta with Yogurt Sauce
A classic Middle Eastern dish that combines the flavors of lamb, spices, and yogurt. These koftas are perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup all-purpose flour
– Vegetable oil for frying
– Yogurt Sauce (see below)
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, onion, garlic, cumin, paprika, salt, and pepper. Mix well.
3. Gradually add flour and mix until just combined.
4. Wet hands with water and shape mixture into small koftas, about 1 inch in diameter.
5. Place koftas on a baking sheet lined with parchment paper. Drizzle with vegetable oil.
6. Bake for 15-20 minutes or until cooked through.
Yogurt Sauce:
– 1 cup plain yogurt
– 2 tablespoons lemon juice
– 1/4 teaspoon salt
– Chopped fresh parsley or cilantro leaves to taste
Mix all ingredients together in a bowl. Serve koftas with Yogurt Sauce and garnish with parsley or cilantro.
Cooking Time: 15-20 minutes for koftas, additional 10 minutes for yogurt sauce preparation.
Yalanji (Stuffed Swiss Chard Rolls)
A classic Mediterranean dish, Yalanji is a flavorful and visually appealing recipe that combines the earthy taste of Swiss chard with aromatic spices and tender filling. This hearty snack or light meal is perfect for any occasion.
Ingredients:
– 1 bunch Swiss chard, chopped
– 1/2 cup cooked rice
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chopped Swiss chard, cooked rice, crumbled feta cheese, parsley, garlic, salt, and pepper.
3. Mix well to combine.
4. Divide the mixture into 6-8 equal portions.
5. Roll each portion into a tight cylinder and place seam-side down on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Freekeh Pilaf with Toasted Green Wheat
This recipe brings together the nutty flavor of freekeh (toasted green wheat) and the aromatic spices to create a flavorful and nutritious pilaf. Perfect as a side dish or main course, this pilaf is sure to delight.
Ingredients:
– 1 cup freekeh
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Rinse the freekeh under cold water and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper. Cook for an additional minute, stirring constantly.
4. Add the freekeh to the saucepan and stir to combine with the spice mixture. Add 2 cups of water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the freekeh is tender and fluffy.
Cooking Time: 45-50 minutes
Syrian Cheese Fatayer (Savory Pastries)
These flaky, cheesy pastries are a staple in Syrian cuisine, perfect for snacks or light meals. With this easy recipe, you can make delicious fatayer at home.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup lukewarm water
– 1/2 cup crumbled Akkawi or Bulgarian feta cheese (or substitute with goat cheese)
– 1 tablespoon chopped fresh parsley
– 1 egg, beaten (for brushing pastry)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add oil and lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 4 equal pieces. Roll each piece into a ball and flatten slightly into disks.
4. Place a tablespoon of cheese in the center of each disk. Fold the dough over, forming a triangle or square shape, and press edges to seal.
5. Brush tops with beaten egg for golden brown color.
6. Preheat oven to 375°F (190°C). Bake fatayer for 15-20 minutes, or until golden.
Cooking Time: 15-20 minutes
Harak Osbao (Lentils and Pasta Stew)
Harak Osbao is a hearty and comforting Ethiopian stew that combines the flavors of lentils, pasta, and aromatic spices. This recipe is a twist on the traditional dish, with a blend of Eastern African and Mediterranean flavors.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 8 oz. pasta (such as pappardelle or fettuccine)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric
– Salt and black pepper, to taste
– 4 cups vegetable broth
– 1 can (14.5 oz.) diced tomatoes
Instructions:
1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, turmeric, salt, and black pepper. Cook for 1 minute.
4. Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
5. Stir in the cooked pasta and serve hot.
Cooking Time: 45-50 minutes
Muhammara with Roasted Red Peppers
This classic Middle Eastern dip gets a boost of flavor with the addition of roasted red peppers, creating a sweet and spicy treat that’s perfect for snacking or serving as an appetizer.
Ingredients:
– 4-6 red bell peppers
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup breadcrumbs
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon pomegranate molasses
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast red peppers for 30-40 minutes, or until charred and blistered.
3. Peel off skin, remove seeds, and chop into small pieces.
4. In a pan, heat olive oil over medium heat. Add onion and cook until translucent.
5. Add garlic, roasted red peppers, breadcrumbs, feta cheese (if using), and pomegranate molasses. Stir well.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Syrian Stuffed Eggplant with Ground Meat
A flavorful and aromatic dish that combines the rich flavors of ground meat, spices, and eggplant. This classic Syrian recipe is a staple in many Middle Eastern households.
Ingredients:
– 2 large eggplants
– 1 pound ground lamb or beef
– 1 onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon allspice
– 1/2 teaspoon cumin
– Salt and black pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, allspice, cumin, salt, and pepper to the skillet. Cook until the onion is translucent.
5. Stuff each eggplant half with the meat mixture, mounding it slightly in the center.
6. Place the stuffed eggplants on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 30-40 minutes or until the eggplants are tender.
Cooking Time: 30-40 minutes
Basbousa with Coconut and Rose Water Syrup
A sweet and fragrant twist on the classic Lebanese semolina cake, this Coconut Rosewater Basbousa combines the richness of coconut with the delicate flavor of rose water.
Ingredients:
– 1 cup semolina flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/2 cup whole milk, at room temperature
– 2 large eggs, beaten
– 1 teaspoon rose water syrup (see below for recipe)
– Confectioners’ sugar, for dusting
Rose Water Syrup:
– 1 cup granulated sugar
– 1 cup water
– 1 tablespoon rose water extract
– Food coloring (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together semolina flour, sugar, and salt.
3. In a large bowl, whisk together coconut, milk, eggs, and rose water syrup until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 35-40 minutes
Atayef (Syrian Pancakes with Sweet Filling)
Atayef is a traditional Syrian dessert consisting of thin pancakes filled with sweet ingredients, typically dates and nuts. This recipe brings together the simplicity of pancake-making with the warmth of a comforting treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 cup lukewarm water
– Filling ingredients (e.g., dates, chopped nuts, and/or maple syrup)
– Vegetable oil or butter for greasing
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add lukewarm water to form a smooth batter.
3. Heat a non-stick skillet or griddle over medium heat.
4. Brush the skillet with vegetable oil or butter.
5. Pour 1/4 cup of batter onto the skillet and spread evenly.
6. Cook for 1-2 minutes, until bubbles appear on the surface.
7. Flip the pancake and cook for an additional 30 seconds to 1 minute.
8. Repeat with remaining batter.
9. Stuff each pancake with your desired filling ingredients.
Cooking Time: Approximately 15-20 minutes for all pancakes.
Qatayef Asafiri (Mini Stuffed Pancakes)
A traditional Middle Eastern dessert, Qatayef Asafiri are mini pancakes filled with sweet or savory fillings. This recipe yields a batch of crispy and fluffy stuffed treats that are perfect for snacking or serving at special occasions.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup sugar
– 1/2 cup lukewarm water
– Vegetable oil for frying
– Filling of your choice (e.g. sweetened cream cheese, chopped nuts, or dates)
Instructions:
1. In a large mixing bowl, combine flour, salt, and sugar.
2. Gradually add the lukewarm water to form a smooth batter.
3. Heat a non-stick skillet or deep fryer with about 1-2 inches of vegetable oil.
4. Pour small amounts of the batter into the hot oil to form mini pancakes.
5. Fry for 2-3 minutes on each side, until golden brown.
6. Remove from oil and fill with your desired filling.
7. Serve warm or at room temperature.
Cooking Time: About 15-20 minutes
Summary
Experience the flavors of Syria with these 20 authentic recipes that showcase the country’s rich culinary heritage. From hearty lentil soups to savory pastries, and from classic shawarma to flavorful falafel, this collection has something for every palate. Discover how to make popular dishes like Shakshouka with Syrian spices, Stuffed Grape Leaves with Rice and Herbs, and Makloubeh with Spiced Rice and Vegetables. Whether you’re a seasoned cook or just looking to try new flavors, these recipes are sure to transport your taste buds to the bustling streets of Damascus and Aleppo.
