A very tasty dip/vinegrette that is indispensable with chicken and fish dishes, especially grilled one. Syrian like it with lots of garlic, but you can control the amount of garlic added.
The most important dressing for Syrian sandwiches. Simple to make and keeps well. Add it to grilled meat, fried veggies, falafel and shawerma.
Lentil soup is the most traditional soup in the Syrian Kitchen. A staple food in Ramadan where many restaurants and street stands sell it hot in bowls embellished with lemon slices. This soup can be made with brown or red lentil.
A cool easy salad fit for summer days and hot dishes. You can control its thickness by slowly adding some cold water. It tastes best when cool, so take it outside the refrigerator and set aside for 5-10 minutes before serving.
An easy yet delicious dish full of flavor, perfect for those days when you have little time but big appetite! Zucchini is cooked with tomato and some ground beef and served with peppered rice.
Ater is a sweet syrup that is scooped over many Syrian desserts such as Baklawa (Baklava), Harisi (Semolina cake), and atayef. It is often flavored with mazahr (orange blossom water) or maward (rose water).
A fail-proof recipe to prepare the famous semolina (smeed) cake. It has a much denser flavor that those made with all-purpose flour. Semolina is mixed with butter, yogurt. Syrup sweetens the cake and is added after it is done. Tahini adds a surprising yet great final touch to Harisi.
Mashed garlic is a very recurrent ingredient in Syrian dishes. To prepare it, Syrians usually use a special gadget called ‘daqaqat altoom.
A hearty stew perfect for those chilly days. Typically served with rice and pickles on the side. My favorite are eggplant pickles. You can use either small okra or chopped long okra.
Who has not heard of hummus? One of the most traditional dips in Syria. Its unique texture and taste will make any sandwich a great meal. You can’t have kabab or any grilled meat without it.