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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Yalanji
Vine leaves stuffed with rice, tomato and pomegranate, served cold. Ready in 1 hr 30 min prep and 1 hr…
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Shawarma
Stacked marinated meat shaved from a vertical spit into thin bread with garlic sauce. Ready in 30 min plus 12…
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Sujuk
Flat spiced cured sausage of beef and lamb, grilled or fried with eggs. Ready in 1 hr plus overnight curing…