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
13–24 of 44
Harraq Esbao
A Syrian lentil stew combining tamarind and pomegranate molasses with handmade wheat-dough pieces, fried onions, garlic, and cilantro.
Hummus
A smooth savory dip made primarily from chickpeas blended with tahini, lemon, garlic, olive oil, and salt.
Kibbeh Bil Sanieh
A baked tray of layered bulgur and seasoned minced lamb or beef with a central filling of meat and pine nuts.
Kibbeh Hamda
A Syrian preparation of bulgur-and-meat kibbeh cooked in a tangy lemon-based broth with aromatic seasonings.
Kibbeh Labaniyeh
A preparation of bulgur-based kibbeh pieces containing seasoned minced meat and served simmered in a yogurt sauce, often with garlic and mint.
kibbeh mashwiyya
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Kibbeh Nayyeh
A Lebanese raw preparation of finely minced lamb blended with soaked bulgur, onion, olive oil, and aromatic spices.
kibbeh safarjaliyeh
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Kousa Bi Laban
Stuffed zucchini filled with seasoned meat and rice and simmered or served in a garlicky yogurt sauce.
Kousa Mahshi
Zucchini is hollowed and stuffed with rice, minced meat, and aromatic seasonings before being simmered until tender.
Lahm Bi Ajin
A Syrian savory flatbread topped with seasoned ground meat, onion, tomato, and peppers before being baked.
Ma'amoul
Ma'amoul is a molded filled pastry made from wheat or semolina dough and typically filled with dates, nuts, or both before baking.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.