Baku Kitchen! An independent reference of traditional food

Syria

Refined Levantine cooking of Aleppo and Damascus: pomegranate, walnuts, cherry kebabs and celebrated sweets. That is the short version of what Syria cooks. Look for Kibbeh (bulgur-meat shells stuffed with spiced lamb and pine nuts; Aleppo counts dozens), Shawarma (marinated meat shaved from rotating spit into flatbread with garlic sauce) and Muhammara (aleppan dip of red pepper, walnuts and pomegranate molasses). Bulgur and lamb pounded in a stone mortar; Syrian cooks count dozens of shapes, from torpedoes to trays and soups. This atlas has 36 Syria dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

36 dishes.

Aish el-sarayaAish el-sarayaSyrup-soaked bread base under thick ashta cream and crushed pistachios.Aleppo pepperAleppo peppersun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse pasteArakArakAniseed grape spirit poured with water and ice until it turns cloudy.BarazekBarazekthin crisp Damascene cookies pressed with sesame and pistachioBoozaBoozastretchy pounded mastic ice cream rolled in pistachiosErk sousErk sousfoaming liquorice-root infusion, bitter-sweet, served ice coldFattehFattehchickpeas, torn pita and warm yoghurt topped with fried nutsFreekehFreekehsmoky green wheat pilaf with meat and toasted nutsGhraybehGhraybehPale melting shortbread of ghee and sugar, often marked with a pistachio.Halawet el-jibnHalawet el-jibnsweet cheese rolls filled with clotted cream, rosewater syrup; Hama originHarak osbaoHarak osbaolentils and pasta with tamarind, pomegranate and fried onions; Damascene classicJazariyehJazariyehcarrot paste cooked with sugar and pistachio, cut into squaresJibneh mshallalehJibneh mshallalehWhite cheese pulled into fine salty threads, often studded with nigella seed.Kabees el liftKabees el liftTurnips brined bright pink with beetroot, eaten with falafel and grills.Karabij HalabKarabij HalabNut-stuffed semolina domes served under a cloud of white soapwort cream.Kebab karazKebab karazAleppo meatballs simmered with sour cherries, served on flatbreadKibbehKibbehnational dish of pounded bulgur and lamb, fried, baked or rawKibbeh labaniyehKibbeh labaniyehBulgur and meat torpedoes simmered in hot yoghurt sauce with dried mint.KishkKishksour powder of bulgur fermented with milk, cooked into breakfast soupLabnehLabnehstrained yoghurt eaten with olive oil, za'atar and cucumber at breakfastLahm bi ajinLahm bi ajinthin Aleppo flatbread baked with minced lamb, pomegranate molasses and pepperMakdousMakdoussmall aubergines stuffed with walnut and red pepper, preserved in olive oilMamouniaMamouniaWarm semolina cooked in butter and syrup, topped with cheese and cinnamon.MateMateBitter yerba infusion sipped through a bombilla, endlessly sharedMuhammaraMuhammaraAleppan dip of red pepper, walnuts and pomegranate molassesNatefNatefGlossy white cream whipped from soapwort root and sugar syrup, used as dip.Qamar al-dinQamar al-dinApricot leather dissolved into a thick sweet juice, drunk to break the fast.SahlabSahlabwarm thickened milk drink topped with cinnamon, coconut and nutsShakriyehShakriyehlamb simmered in warm cooked yoghurt, ladled over riceShanklishShanklishpungent aged cheese balls rolled in za'atar, eaten with tomato and onionShawarmaShawarmaStacked marinated meat shaved from a vertical spit into thin bread with garlic sauce.Sheikh al-mahshiSheikh al-mahshicourgette stuffed with lamb and pine nuts, baked in yoghurt sauceSujukSujukflat spiced cured sausage of beef and lamb, grilled or fried with eggsTamr hindiTamr hindichilled tamarind sharbat, dark and tart, a Ramadan coolerTamriyehTamriyehFried pastry pockets of sweet semolina cream, dusted heavily with icing sugar.YalanjiYalanjivine 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…

  • Aleppo pepper

    Sun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse paste. 20 min to prepare. About 200 g.…

  • Arak

    Aniseed grape spirit poured with water and ice until it turns cloudy. A wine & spirit recipe from Jordan.

  • Barazek

    Thin crisp Damascene cookies pressed with sesame and pistachio. Ready in 30 min prep and 15 min cooking. About 40…

  • Booza

    Stretchy pounded mastic ice cream rolled in pistachios. Ready in 30 min prep and 15 min cooking. 8 servings. A…

  • Erk sous

    Foaming liquorice-root infusion, bitter-sweet, served ice cold. Ready in 20 min prep and none cooking. 2 litres. A drink recipe…

  • Fatteh

    Chickpeas, torn pita and warm yoghurt topped with fried nuts. Ready in 20 min prep and 1 hr 30 min…

  • Freekeh

    Smoky green wheat pilaf with meat and toasted nuts. Ready in 20 min prep and 2 hr 15 min cooking.…

  • Ghraybeh

    Pale melting shortbread of ghee and sugar, often marked with a pistachio. Ready in 30 min prep and 20 min…

  • Halawet el-jibn

    Sweet cheese rolls filled with clotted cream, rosewater syrup; Hama origin. Ready in 45 min prep and 20 min cooking.…