Syria
36 dishes.
Erk sousfoaming liquorice-root infusion, bitter-sweet, served ice cold
Fattehchickpeas, torn pita and warm yogurt topped with fried nutsmainFreekehsmoky green wheat pilaf with meat and toasted nutsdessertGhraybehPale melting shortbread of ghee and sugar, often marked with a pistachio.dessertHalawet el-jibnsweet cheese rolls filled with clotted cream, rosewater syrup; Hama originmainHarak osbaolentils and pasta with tamarind, pomegranate and fried onions; Damascene classicdessertJazariyehcarrot paste cooked with sugar and pistachio, cut into squarescheese & dairyJibneh mshallalehWhite cheese pulled into fine salty threads, often studded with nigella seed.fermented & pickledKabees el liftTurnips brined bright pink with beetroot, eaten with falafel and grills.dessertKarabij HalabNut-stuffed semolina domes served under a cloud of white soapwort cream.mainKebab karazAleppo meatballs simmered with sour cherries, served on flatbread
Kibbehnational dish of pounded bulgur and lamb, fried, baked or rawsoup & stewKibbeh labaniyehBulgur and meat torpedoes simmered in hot yoghurt sauce with dried mint.fermented & pickledKishksour powder of bulgur fermented with milk, cooked into breakfast soupcheese & dairyLabnehstrained yoghurt eaten with olive oil, za'atar and cucumber at breakfastbread & pastryLahm bi ajinthin Aleppo flatbread baked with minced lamb, pomegranate molasses and pepperfermented & pickledMakdoussmall aubergines stuffed with walnut and red pepper, preserved in olive oilbreakfastMamouniaWarm semolina cooked in butter and syrup, topped with cheese and cinnamon.
MateBitter yerba infusion sipped through a bombilla, endlessly shared
MuhammaraAleppan dip of red pepper, walnuts and pomegranate molassessauce & condimentNatefGlossy white cream whipped from soapwort root and sugar syrup, used as dip.
Qamar al-dinApricot leather dissolved into a thick sweet juice, drunk to break the fast.
Sahlabwarm thickened milk drink topped with cinnamon, coconut and nutssoup & stewShakriyehlamb simmered in warm cooked yogurt, ladled over ricecheese & dairyShanklishpungent aged cheese balls rolled in za'atar, eaten with tomato and onion
ShawarmaStacked marinated meat shaved from a vertical spit into thin bread with garlic sauce.mainSheikh al-mahshizucchini stuffed with lamb and pine nuts, baked in yogurt saucecharcuterie & curedSujukflat spiced cured sausage of beef and lamb, grilled or fried with eggs
Tamr hindichilled tamarind sharbat, dark and tart, a Ramadan coolerstreet foodTamriyehFried pastry pockets of sweet semolina cream, dusted heavily with icing sugar.salad & sideYalanjivine leaves stuffed with rice, tomato and pomegranate, served cold-
Aish el-saraya
Syrup-soaked bread base under thick ashta cream and crushed pistachios. Ready in 30 min prep and 25 min cooking. 8…
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Aleppo pepper
Sun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse paste. 20 min to prepare. About 200 g.…
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Arak
Aniseed grape spirit poured with water and ice until it turns cloudy. A wine & spirit recipe from Jordan.
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Barazek
Thin crisp Damascene cookies pressed with sesame and pistachio. Ready in 30 min prep and 15 min cooking. About 40…
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Booza
Stretchy pounded mastic ice cream rolled in pistachios. Ready in 30 min prep and 15 min cooking. 8 servings. A…
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Erk sous
Foaming liquorice-root infusion, bitter-sweet, served ice cold. Ready in 20 min prep and none cooking. 2 litres. A drink recipe…
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Fatteh
Chickpeas, torn pita and warm yogurt topped with fried nuts. Ready in 20 min prep and 1 hr 30 min…
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Freekeh
Smoky green wheat pilaf with meat and toasted nuts. Ready in 20 min prep and 2 hr 15 min cooking.…
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Ghraybeh
Pale melting shortbread of ghee and sugar, often marked with a pistachio. Ready in 30 min prep and 20 min…
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Halawet el-jibn
Sweet cheese rolls filled with clotted cream, rosewater syrup; Hama origin. Ready in 45 min prep and 20 min cooking.…