Talk:Syrian cuisine/Archive 1

A question
What makes this food distinctly Syrian? How does it differ from food in other parts of the Arab world? —Preceding unsigned comment added by 140.247.41.201 (talk) 20:49, 19 January 2009 (UTC)

french fries is not a typical item in Syrian breakfast. — Preceding unsigned comment added by 72.207.75.47 (talk) 05:56, April 12, 2010 (UTC)

French fries for breakfast?!
Please remove that. This is in no way 'typical' Syrian breakfast. Just remove it from the image describtion.HD86 (talk) 05:55, 31 August 2010 (UTC)

Genuine Syrian popular dishes
Dear, you are still left with many genuine Syrian dishes. I believe the following dishes are regarded as the most desired Syrian/ Damascene food among the Syrians: 1- Makdous 2- Sheik Al Meshshi 3- Shakriyeh 4- Shish Berak 5- Tabbakh Roho 6- Kishkeh Yabseh/ Khadra 7- Mnazzalet Ahmar/ Aswad 8- Kawaj 9- Harra'a Esba'ou 10- Basmashkat 11- Ma'adem 12- Basha O' Asakro 13- Makmour 14- Lahm Ba'ajeen 15- Yabra'a 16- Yakhanah 17- Barassia 18- Ful blaban 19- Mtabbal 20- Shengleesh

hey could you please add this also

Dishes and ingredients

Atayef Asafeeri

Msabaha Kibbeh nayyeh

Sheikh Mahshi

Tabbouleh Ackawi – white cheese salty or not depending on choice. Usually used in Manaeesh Baba ghanouj – char-grilled eggplant, tahina, olive oil, lemon juice, and garlic puree—served as a dip. Baklawa – a dessert of layered filo pastry filled with nuts and steeped in Attar syrup (orange or rose water and sugar) or honey, usually cut in a triangular or diamond shape. Roasted nuts – a mix of more than 20 kinds and flavors of kernels, mostly dry roasted. Balila – known as cumin chickpeas. Daoud Bacha – meatballs with tomato sauce Fattoush – 'peasant' salad of toasted pita bread, cucumbers, tomatoes, chickweed, and mint. Falafel – small deep-fried patties made of highly spiced ground chickpeas. Fried cauliflower Fried eggplant Ftayer - a turnover pastry, often made with sbanegh (spinach) Fuul (vicia faba) slow cooked mash of brown beans and red lentils dressed with lemon, olive oil and cumin. Halwa – sesame paste sweet, usually made in a slab and studded with fruit and nuts. Hummus – dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic, and typically eaten with pita bread. Kunafe – either shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup, or more commonly the version with semolina pastry served on a sesame seed bun with sweet sugar syrup (very popular for breakfast) made with " angel hair" butter and pistachios or nuts. Generally these can be found in sweet shops, as well as bigger bakeries. Kibbeh – mainly stuffed,"aleppo so famous by kibbeh" can be made in different forms including fried, uncooked, and cooked with yogurt. Kibbeh nayyeh – raw kibbeh eaten like steak tartar. Kousa Mahshi – stuffed zucchini, many varieties are used. Labneh – strained yogurt, spreadable and garnished with good olive oil and sea salt. Znood Es-sett – filo pastry cigars with various fillings. Lahm bil ajeen – a pastry covered with minced meat, onions, and nuts. Ma'amoul – cake made from semolina with date, pistachio or walnut filled cookies shaped in a wooden mould called a"aaleb" made specially for Christian and Muslim holidays. Mfaraket Koussa – spicy zucchini Makdous – stuffed eggplant in olive oil. Manaeesh – Mini pizzas (usually folded) that are made in any number of local bakeries or Furns, traditionally garnished with cheese, Za'atar, spicy diced tomatoes,or minced meat and onions. Some bakeries allow you to bring your own toppings and build your own or buy the ones they sell there. Breakfast, lunch and dinner. Mujaddara (imjaddarra) – cooked lentils together with wheat or rice, garnished with onions that have been sauteed in vegetable oil. Mulukhiyah – A stew with mallow leaves, chicken, beef, and in could be, topped with raw chopped onions, and vinegar over rice. It sometimes has toasted pita chips under the rice. Mutabbel – a mix of slow cooked eggplant and tahini. Pastirma – Tender cooked meat, usually served with vegetables. Qatayef – a sort of sweet dumpling filled with cream or nuts. Samkeh Harra – grilled fish that has been marinated with chili, citrus, and cilantro Shanklish – aged cheese balls Shawarma – marinated meat (either chicken or lamb) that is skewered on big rods and cooked slowly, then shaved and placed in a 10 inch pita roll with pickles, tomatoes, and other tangy condiments. Shish taouk – grilled chicken skewers that utilize only white meat, marinated in olive oil, lemon, parsley, and sumac. Siyyadiyeh – delicately spiced fish served on a bed of rice. Fish cooked in saffron and served on rice with onions, sumac, and a tahini sauce (the most important part of the dish) Tabbouleh – diced parsley salad with burghul, tomato and mint. Tahini – sesame paste Toum – garlic sauce Wara' Enab – stuffed grape leaves Za'atar – dried thyme, sesame seeds and sumac that can differ from region to region aleppo and damascus are so famous specially bzzorieh market in old damascus. — Preceding unsigned comment added by Xoxtalal (talk • contribs) 03:05, 31 January 2015 (UTC)

Dishes and ingredients Atayef Asafeeri

Msabaha Kibbeh nayyeh

Sheikh Mahshi

Tabbouleh Ackawi – white cheese salty or not depending on choice. Usually used in Manaeesh

Baba ghanouj – char-grilled eggplant, tahina, olive oil, lemon juice, and garlic puree—served as a dip.

Baklawa – a dessert of layered filo pastry filled with nuts and steeped in Attar syrup (orange or rose water and sugar) or honey, usually cut in a triangular or diamond shape. Roasted nuts – a mix of more than 20 kinds and flavors of kernels, mostly dry roasted. Balila – known as cumin chickpeas. Daoud Bacha – meatballs with tomato sauce and chickpeas. Fattoush – 'peasant' salad of toasted pita bread, cucumbers, tomatoes, chickweed, and mint. Falafel – small deep-fried patties made of highly spiced ground chickpeas. Fried cauliflower. Fried eggplant. Ftayer - a turnover pastry, often made with sbanegh (spinach). Fuul (vicia faba) slow cooked mash of brown beans and red lentils dressed with lemon, olive oil and cumin. Halwa – sesame paste sweet, usually made in a slab and studded with fruit and nuts. Hummus – dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic, and typically eaten with pita bread. Kunafe – either shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup, or more commonly the version with semolina pastry served on a sesame seed bun with sweet sugar syrup (very popular for breakfast) made with " angel hair" butter and pistachios or nuts. Generally these can be found in sweet shops, as well as bigger bakeries. Kibbeh – mainly stuffed,"aleppo so famous by kibbeh" can be made in different forms including fried, uncooked, and cooked with yogurt. Kibbeh nayyeh – raw kibbeh eaten like steak tartar. Kousa Mahshi – stuffed zucchini, many varieties are used. Labneh – strained yogurt, spreadable and garnished with good olive oil and sea salt. Znood Es-sett – filo pastry cigars with various fillings. Lahm bil ajeen – a pastry covered with minced meat, onions, and nuts. Ma'amoul – cake made from semolina with date, pistachio or walnut filled cookies shaped in a wooden mould called a"aaleb" made specially for Christian and Muslim holidays. Mfaraket Koussa – spicy zucchini Makdous – stuffed eggplant in olive oil. Manaeesh – Mini pizzas (usually folded) that are made in any number of local bakeries or Furns, traditionally garnished with cheese, Za'atar, spicy diced tomatoes,or minced meat and onions. Some bakeries allow you to bring your own toppings and build your own or buy the ones they sell there. Breakfast, lunch and dinner. Mujaddara (imjaddarra) – cooked lentils together with wheat or rice, garnished with onions that have been sauteed in vegetable oil. Mulukhiyah – A stew with mallow leaves, chicken, beef, and in could be, topped with raw chopped onions, and vinegar over rice. It sometimes has toasted pita chips under the rice. Mutabbel – a mix of slow cooked eggplant and tahini. Pastirma – Tender cooked meat, usually served with vegetables. Qatayef – a sort of sweet dumpling filled with cream or nuts. Samkeh Harra – grilled fish that has been marinated with chili, citrus, and cilantro Shanklish – aged cheese balls Shawarma – marinated meat (either chicken or lamb) that is skewered on big rods and cooked slowly, then shaved and placed in a 10 inch pita roll with pickles, tomatoes, and other tangy condiments. Shish taouk – grilled chicken skewers that utilize only white meat, marinated in olive oil, lemon, parsley, and sumac. Siyyadiyeh – delicately spiced fish served on a bed of rice. Fish cooked in saffron and served on rice with onions, sumac, and a tahini sauce (the most important part of the dish) Tabbouleh – diced parsley salad with burghul, tomato and mint. Tahini – sesame paste Toum – garlic sauce Wara' Enab – stuffed grape leaves Za'atar – dried thyme, sesame seeds and sumac that can differ from region to region aleppo and damascus are so famous specially bzzorieh market in old damascus. — Preceding unsigned comment added by Xoxtalal (talk • contribs) 03:07, 31 January 2015 (UTC)

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