Top 17 Traditional Foods In Syria - Updated 2024

1. Sujuk (cured sausage)

This Syrian dish is prepared by blending finely ground meat, typically beef or lamb, with a harmonious blend of aromatic spices such as garlic, paprika, and cumin. This mixture is then meticulously stuffed into natural casings and left to air-dry for a few weeks. Once dried, the sausages are ready to be enjoyed. Its enduring popularity is attributed to the careful curing process and the perfect balance of spices.

Sujuk holds a special place in Syrian culture as it’s a staple on breakfast tables and is often eaten with eggs.

2. Camel burger

In Syria, camel burgers are not only a unique culinary experience but also a healthier alternative. With significantly less cholesterol compared to beef, these burgers offer a guilt-free indulgence. Rich in protein, they are a nutritious choice for those seeking a hearty meal. Interestingly, the camel’s hump is often considered the most flavorful part of the burger due to its higher fat content, which imparts a succulent, juicy quality to the meat.

Savoring a camel burger in Syria is not only a gastronomic adventure but also an opportunity to explore the region’s distinctive culinary traditions and a healthy, protein-packed choice for food enthusiasts.

3. Dolma (stuffed vine leaves)

Dolma is a popular food in Syria that originated in a place called Azerbaijan. According to the Azerbaijani language, Dolma means filled or filled up. The traditional method of making a Dolma involves a simple process of mixing preferably finely chopped and marinated or minced meat with rice and chopped greens wilt salt and pepper in a large bowl. This mixture is rolled and tightly wrapped in salt-water pickled vine leaves (the stock is removed) and cooked. Some people also add chicken stock and lemon juice to the Dolma before cooking them to enhance the juiciness. A Dolma can also be prepared using stuffed vegetables, seafood, or even fruits. Dolma in the ancient days was made mainly by a bride to her groom before the wedding. Dolma is traditionally seen as a food of celebration of familial bond and togetherness. Hence, it is prepared on various special occasions. The rice-only version of the Dolma is called Yalanci Dolma meaning “liars dolma” as it doesn’t contain any meat.

4. Baklava

Baklava is a popular dessert in Syria made using nuts and sugar syrup wrapped in Filo. A ‘filo’ is nothing but thin sheets of un-raised dough that is used in various desserts. The original Syrian recipe of Baklava is said to have been derived from the Ottoman Turkish period. A classic Syrian Baklava involves making sugar syrup with a dash of lime juice. After cooling, the syrup is added to finely cut walnuts and mixed well. A Baklava tray takes about 35-40 minutes of cooking. Once the filo layers turn golden brown sugar syrup is added again on top of the Baklava and then it is decorated with pistachios and other nuts. Although this popular Syrian food is tempting enough to be finished in a few hours, Baklava can stay intact for up to one week when stored in an airtight container at room temperature.

5. Kibbeh Bil Sanieh (baked Kibbeh)

Kibbeh Bil Sanieh is the national dish of the country and it is one of the most important traditional Syrian dishes cooked in every household. The Kibbeh Bil Sanieh consists of three layers of meat and onions. The top and the bottom layer Kibbeh is made using minced meat, bhurgal or bulghar (a type of par-boiled wheat cereal that looks like couscous), mixed spices, salt, pepper and onion paste. The middle layer is made of finely chopped meat sauteed with onions, roasted pine nuts, salt, and pepper. This sauteed meat is added between the layers Kibbeh and baked for 40-50 minutes. The Kibbeh Bil Sanieh is served with natural yogurt like cake pieces.

6. Yabraq (stuffed grape leaves)

Traditional Syrian foods involve lots of stuffing and vine leaves. Yabraq belongs to the family of stuffed vine leaves that is similar to a Dolma, with distinct changes in the method of cooking. Yabraq is made using frozen vine leaves which are added to boiled water to get them ready for rolling. The stuffing is made using minced lamb meat, ‘liyeh’ (sheep or lamb tail fat), salt, pepper and Egyptian rice cooked in boiled water. Only medium and small grape leaves are chosen for preparing Yabraq and so the final dish looks like cigar rolls. The meat stuffing is tightly rolled into the grape leaves and then it is cooked in lemon juice, garlic cloves, water, and salt for two hours in low heat. The stuffed leaves are tightly packed in the cooking pot and a heavy object is placed over the lid during the entire cooking time. This helps the lemon juice and the garlic flavor to infuse well into the grape leave and the meat-rice stuffing. The finished Yabraq is served with the strained cooking water, yogurt, meat and hummus (Arabic flatbread).

7. Kebab Halabi (grilled meat/kebab)

Kebab Halabi is a popular Syrian grilled meat dish. It is prepared by preparing grilled kebabs on skewers and serving them with Syrian tomato sauce and Laban (strained yogurt). Kebabs are made by mixing cold minced meat (beef or lamb) with nuts, seven spice mix, onions, and other vegetables and salt. This mxture is then added to long skewers and grilled in open fire. The Syrian tomato sauce is made by cooking garlic, peeled and boiled tomatoes and finely chopped onion in corn oil until it turns saucy. The grilled meat is served with this sauce and minted Laban made of strained yogurt, mint leaves, and cumin powder. This grilled saucy dish is much loved by the Syrians and people from across the globe and it is served with vermicelli or flavored rice.

8. Basbousa (semolina cake)

In Syrian culture, food is an important part of tradition and hospitality. And basbousa is a favorite dessert. It is traditional Syrian dessert which is moist, sticky, sweet and absolutely delicious. The traditional Basbousa is a semolina cake made with nuts, unsweetened coconut, self-rising flour, plain yogurt and of course caster sugar. All these ingredients are mixed together with melted butter and baked in the oven for 35-40 minutes. Sugar syrup made using caster sugar, lemon, rose/orange blossom water is added over the cake when hot and served after cooling at room temperature. The sugar syrup not only sweetens the cake but also adds moisture and sticky texture to it.

9. Fattoush (Lebanese peasant bread salad)

A Fattoush basically is a Syrian bread salad made using pita bread, vegetables, greens and garnish. This dish is from the Lebanese cuisine and Fattoush is derived from ‘fattat’ meaning flatbread. The salad is made by mixing pita bread and chopped vegetables like tomatoes, bell peppers, radish, celery, parsley, and mint leaves. This mixture of bread and vegetables is topped with a garnish made using lemon juice, olive oil, salt, pepper, and sumac. Fattoush carries both sweet and sour tastes and the secret behind the dish’s authentic taste is the sumac.

10. Samaka Harra (Syrian spiced fish)

Samaka Harra originated from Lebanese cuisine and is a very simple dish. The dish is made by baking cleaned fish with a garnish of spicy tomato sauce. The sauce is made using garlic, onions, pepper, salt, and tomatoes. Add a generous layer of the sauce over the fish and its cuts, add olive oil and bake for an hour or more until the fish is fully cooked in the sauce and the oil oozes out to the pan. The cooked fish is absolutely delicious and melting soft that it will leave your taste buds wanting more.

11. Ful Medames (Egyptian fava beans)

Ful Medames is a common breakfast dish in Syria which is taken along with warm pita bread and it is originally from the Arabian cuisine. The dish is made using fava beans, freshly chopped tomatoes, and parsley, with a generous garnish of lemon juice, olive oil, and Tahini. Tahini is a sauce made from roasted sesame seeds, olive oil and salt finely ground to a paste. Tahini adds creaminess to the Ful Madames.

12. Muhammara (walnut and red capsicum dip)

Muhammara commonly called the walnut and red capsicum dip originated from the Middle East. The dip is made using roasted bell peppers and walnuts and it goes perfectly well with the hummus. The dip is made by finely grinding red bell peppers, walnut, garlic, lemon juice, bread crumbs, pomegranate molasses, smoked paprika, red pepper flakes, cumin, and olive oil. While the peppers add the spice, the pomegranate molasses gives the dip a tangy taste. This flavor-filled dip is a part of every meal in Syria and a must try!

13. Qamar al-Din (dried apricot beverage)

A unique drink served across Syria, Qamar al-Din, is a staple during the holy month of Ramadan when devout Muslims fast from dawn to dusk. This beverage is typically served in the evening when the fast is broken. It is made from dried apricot paste that has been soaked in water overnight. The resulting juice is then strained and served as is or with the addition of orange blossom water. This delicious beverage is a treat and perfect when served chilled on a hot summer day.

14. Ballourieh (pistachio-filled Baklava)

Ballourieh is a Baklava that has a pistachio filling and is wrapped in a shredded dough instead of filo dough. The shredded dough is called ‘katafi’ and distinguishes Ballourieh from Baklava. Ballourieh is white in color, which is achieved by baking it for only a short while. Besides the pistachio filling, it is sweetened with a flavored syrup and left to set for some time. It is then cut into a square shape for individual serving.

15. Awameh (fried sweet dough balls)

Another favorite dessert in Syria is Awameh. It consists of deep-fried dough balls that are sweetened with sugar syrup, honey or cinnamon. Awameh is a popular dish in the Arabic world and is referred by various names like luqaimat, lukmades and more. Sometimes, sesame seeds are also sprinkled on Awameh. This delectable dessert can be enjoyed at any time or on special occasions.

16. Makdous (oil-cured eggplants)

Preserved vegetables are very commonly used in Syria and the Levantine region. And oil-cured eggplants, Makdous, are one of the most frequently found preserved vegetables in the country. To make Makdous, baby eggplants are boiled and filled with a delicious mixture of flavored peppers, garlic, walnuts and salt. These eggplants are then cured for some time in olive oil. Makdous is enjoyed as a starter dish or a breakfast item, and served with traditional bread and labneh (Arabic yogurt dish).

17. Mahshi (vegetables stuffed with rice or meat)

Similar to the stuffed vine leaves (dolma) dish, Mahshi refers to a range of stuffed vegetable dishes. Served as an appetizer or main course, depending on the dietary preference, Mahshi is a delicious dish that is both flavorful and filling. It typically consists of vegetables like gourds, eggplant, peppers, tomatoes and other such sizable vegetables that are stuffed with spiced rice, meat or a chopped vegetable mixture. This is another staple dish in Syrian cuisine.

Relish the culture and authentic taste of Syria

We live in a world of multiculturalism and finding products from any part of the world has never been so easier than it is today. However, every place on this planet has its own traditions and cultural values strongly imbibed within, like the roots of an age-old tree. One such thing is the traditional cuisine of a country. The Syrian traditional cuisine is not only a blend of its locally grown ingredients but the epitome of its historic values. Do try some of these recipes at home or in the nearby Syrian restaurant to experience the country’s rich culture in your taste buds.