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
37–44 of 44
Sheikh al-Mahshi
Palestinian stuffed eggplant filled with seasoned minced meat and often finished with a yogurt-based sauce and pine nuts.
Shish Barak
Shish Barak is a Levantine dish of lamb-filled wheat dumplings simmered in a garlicky yogurt sauce, often finished with herbs.
Shorbat Adas
A savory Iraqi lentil soup typically simmered with onion, cumin, and lemon until tender and warming.
Tabbouleh
A finely chopped herb salad centered on parsley with bulgur, tomato, mint, onion, lemon, and olive oil.
Taboon Bread
A Palestinian flatbread made from wheat flour, water, yeast, and salt, shaped and baked at high heat.
Wara Enab
Grape leaves are rolled around a seasoned rice filling, sometimes including minced meat, and simmered until tender.
Yalanji
A Syrian stuffed-grape-leaf dish filled with seasoned rice, vegetables, herbs, lemon, and olive oil, then gently simmered.
zalabiyeh
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.