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.
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Makdous
Small aubergines stuffed with walnut and red pepper, preserved in olive oil. Ready in 45 min prep and 3 days…
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Mamounia
Warm semolina cooked in butter and syrup, topped with cheese and cinnamon. Ready in 10 min prep and 25 min…
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Natef
Glossy white cream whipped from soapwort root and sugar syrup, used as dip. Ready in 30 minutes prep and 1…
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Qamar al-din
Apricot leather dissolved into a thick sweet juice, drunk to break the fast. Ready in 10 min prep and 10…
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Sahlab
Warm thickened milk drink topped with cinnamon, coconut and nuts. Ready in 5 min prep and 15 min cooking. 4…
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Shanklish
Pungent aged cheese balls rolled in za’atar, eaten with tomato and onion. A cheese & dairy recipe from Lebanon.
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Shakriyeh
Lamb simmered in warm cooked yoghurt, ladled over rice. Ready in 20 min prep and 1 hr 30 min cooking.…
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Sheikh al-mahshi
Courgette stuffed with lamb and pine nuts, baked in yoghurt sauce. Ready in 45 min prep and 1 hr cooking.…
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Tamriyeh
Fried pastry pockets of sweet semolina cream, dusted heavily with icing sugar. Ready in 1 hr prep and 25 min…
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Tamr hindi
Chilled tamarind sharbat, dark and tart, a Ramadan cooler. 20 min to prepare. 2 litres. A drink recipe from Egypt.