Syrian cuisine



Syrian cuisine is a Middle Eastern cuisine that includes the cooking traditions and practices of Syria and the culinary culture of its inhabitants. Syrian specialties makes use of eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, steak, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, mint, pistachios, honey and fruits.

Selections of appetizers known as mezze are customarily served along with Arabic bread before the Syrian meal's main course, which is followed by coffee, with sweet confections or fruits at will. Many recipes date from at least the 13th century.

Shawarma, which consists of sliced meat (usually mutton or chicken) arranged on an inverted cone and cooked using a spit or a grill, is a popular dish in Syria.

Kibbe


A variety of Syrian dishes made from a fried, baked, grilled, cooked, or raw mixture of bulghur and minced lamb are called kibbe (كبّة).

Mahshi (stuffed squash)
A famous dish served in Syria is made from vegetables (usually zucchini—كوسا / kūsā, or eggplant—باذنجان / bādhinjān) which are stuffed (محشي / maḥshī) with ground beef or lamb or mutton, nuts, and rice.

Street food
Syrian street food includes:

Cheeses

 * Halloumi—a semi-hard, unripened, brined cheese
 * Jibne baida—a white hard cheese with a pronounced salty taste
 * Jibne khadra—a form of string cheese, originated in Syria, also known as jibneh mshallaleh
 * Shanklish—a type of blue cheese made from cow's or sheep's milk and often served topped with dried thyme and olive oil