A FOOD TRADITION
Syrian Cuisine
A Levantine cooking tradition centered on grains, legumes, vegetables, olive oil, yogurt, meat, and abundant herbs and spices.
Dishes linked to this cuisine
1–12 of 44
Awameh
Awameh are crisp, deep-fried Levantine dough balls made from yeasted wheat dough and coated or served with sweet syrup.
Baba Ghanoush
A smoky Levantine eggplant dip made with roasted eggplant, lemon, garlic, olive oil, and frequently tahini.
Bamia Bil Lahme
A Syrian okra and lamb stew cooked in a tomato-based sauce with onion and garlic.
Barazek
A crisp baked Syrian cookie made from sweet wheat dough coated with sesame seeds and commonly finished with pistachios.
Falafel
Deep-fried or baked seasoned patties made from ground chickpeas with onion, garlic, herbs, spices, and a frying medium.
Fasolia bi Lahme
A Lebanese stew of green beans and beef simmered with tomatoes, onion, garlic, and oil until tender.
Fatteh
A Lebanese layered dish of chickpeas and toasted pita covered with seasoned yogurt and tahini, often finished with pine nuts.
Fatteh Makdous
A Syrian layered dish of stuffed eggplant, yogurt-tahini sauce, chickpeas, toasted bread, garlic, pomegranate molasses, and nuts.
Fattoush
A Levantine chopped salad combining fresh vegetables and herbs with toasted or fried pieces of pita and a tangy dressing.
Freekeh with Chicken
A Jordanian pilaf-style dish of freekeh simmered with chicken, onion, olive oil, and aromatic seasonings until tender.
Ful Medames
Ful medames is a warm dish of slowly cooked fava beans seasoned with oil, lemon, garlic, cumin, and salt.
Halawet El Jibn
Halawet el jibn is a sweet roll of semolina and soft Akkawi cheese filled with cream, finished with sugar syrup and pistachios.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.