18 Flavorful Syrian Food Recipes Authentic

Kickstart your culinary adventure with the vibrant and aromatic world of Syrian cuisine! Perfect for home cooks eager to explore new flavors, our roundup of 18 authentic recipes brings the heart of Syria to your kitchen. From hearty stews to zesty salads, each dish is a celebration of tradition and taste. Ready to spice up your cooking routine? Dive in and discover your next favorite meal!

Shawarma-spiced chicken with garlic sauce

Glistening under the golden hues of carefully selected spices, this shawarma-spiced chicken with garlic sauce is a testament to the beauty of Middle Eastern flavors, reimagined with a touch of home cooking finesse.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs juicier than breasts for this recipe)
• 2 tbsp shawarma spice blend (homemade or store-bought, but ensure it’s fragrant)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup plain Greek yogurt (full-fat for creaminess)
• 4 garlic cloves, minced (freshly minced makes all the difference)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 cup water (to adjust sauce consistency)

Instructions

1. In a large bowl, combine the chicken thighs with shawarma spice blend and 2 tbsp olive oil, ensuring each piece is evenly coated. Let marinate for at least 30 minutes, or overnight for deeper flavor.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, cooking for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
3. While the chicken cooks, whisk together Greek yogurt, minced garlic, lemon juice, and salt in a medium bowl. Gradually add water until the sauce reaches your desired consistency.
4. Once cooked, let the chicken rest for 5 minutes before slicing. This ensures the juices redistribute, keeping the meat moist.
5. Serve the sliced chicken drizzled with garlic sauce, accompanied by warm pita or over a bed of fluffy rice.

Kaleidoscopic in flavor, the tender, spice-rubbed chicken paired with the creamy, tangy garlic sauce offers a symphony of textures and tastes. For an extra touch, garnish with fresh parsley and a sprinkle of sumac to elevate the dish visually and flavor-wise.

Lamb and eggplant fatteh with yogurt

Revered in Middle Eastern cuisine, this lamb and eggplant fatteh with yogurt is a symphony of textures and flavors, combining tender spiced lamb, silky roasted eggplant, and creamy yogurt atop crisp pita chips. It’s a dish that promises comfort and sophistication in every bite, perfect for a leisurely weekend brunch or a dinner party centerpiece.

Ingredients

• 1 lb ground lamb (I find the fat content here adds wonderful richness)
• 2 medium eggplants, cubed (about 4 cups—go for firm, shiny skins)
• 4 pita breads, torn into chips (stale pita works wonders for extra crunch)
• 2 cups whole milk yogurt (full-fat is non-negotiable for creaminess)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp ground cumin (toast it lightly for an aromatic boost)
• 1 tsp smoked paprika (adds a subtle depth)
• 1/2 tsp ground cinnamon (a whisper for warmth)
• Salt, to taste (I like a flaky sea salt for finishing)
• 1/4 cup pine nuts, toasted (for that essential crunch)
• Fresh mint leaves, for garnish (a bright contrast to the rich flavors)

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the cubed eggplant with 2 tbsp olive oil and a pinch of salt, then spread on the baking sheet. Roast for 25 minutes, flipping halfway, until golden and tender.
3. While the eggplant roasts, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the ground lamb, breaking it apart, and cook until no pink remains, about 5 minutes.
4. Stir in the cumin, smoked paprika, and cinnamon, cooking for another 2 minutes until fragrant. Remove from heat.
5. Spread the pita chips on another baking sheet and toast in the oven for 5 minutes, until crisp.
6. In a bowl, whisk the yogurt until smooth. Season lightly with salt.
7. To assemble, layer the crisp pita chips at the bottom of a serving dish. Top with the roasted eggplant, followed by the spiced lamb. Drizzle with the yogurt sauce.
8. Garnish with toasted pine nuts and fresh mint leaves.

Lamb and eggplant fatteh with yogurt is a dish where every layer tells a story—the crunch of pita, the melt-in-your-mouth eggplant, and the spiced lamb, all brought together by the cool, creamy yogurt. Serve it immediately to enjoy the contrast of temperatures and textures, or let the flavors meld for a more cohesive bite.

Syrian lentil soup with lemon and cumin

Perfect for those chilly evenings when you crave something hearty yet refreshing, this Syrian lentil soup with lemon and cumin is a symphony of flavors that promises to warm your soul. Its vibrant aroma and tangy zest make it a standout dish that’s both nourishing and deeply satisfying.

Ingredients

• 1 cup dried brown lentils, rinsed (I find that soaking them for an hour cuts down cooking time)
• 1 large onion, finely diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (fresh is always better for that punch of flavor)
• 1 tsp ground cumin (toasting it lightly before use unlocks its earthy notes)
• 1/4 cup fresh lemon juice (adjust to taste, but I love it extra tangy)
• 4 cups vegetable broth (homemade gives the best depth, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity undertones)
• Salt to taste (start with 1/2 tsp and adjust as needed)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and toasted cumin, cooking until fragrant, about 30 seconds.
4. Add the rinsed lentils and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer until the lentils are tender, about 25 minutes. Tip: Skim off any foam that forms on the surface for a clearer soup.
6. Once the lentils are cooked, blend half the soup for a creamier texture, or leave it chunky if you prefer. Tip: Use an immersion blender for ease and less mess.
7. Stir in the lemon juice and adjust the salt to taste. Tip: The lemon brightens the soup, so add it off the heat to preserve its vibrant flavor.
8. Serve hot, garnished with a drizzle of olive oil and a sprinkle of cumin if desired.

The soup boasts a velvety texture with a bright, lemony kick that complements the earthy lentils beautifully. For an extra touch of elegance, serve it with a side of warm, crusty bread to soak up every last drop.

Kibbeh bil sanieh (baked kibbeh with spiced meat)

Originating from the heart of Middle Eastern cuisine, Kibbeh bil sanieh is a harmonious blend of finely ground meat and bulgur, layered with a spiced meat filling and baked to golden perfection. This dish is a celebration of textures and flavors, offering a crispy exterior that gives way to a tender, aromatic interior.

Ingredients

• 1 1/2 cups fine bulgur wheat – the foundation of our kibbeh, providing a nutty base.
• 1 lb lean ground lamb – for a traditional touch, though beef works beautifully too.
• 1 large onion, finely grated – I love the sweetness it brings when cooked down.
• 1 tsp ground allspice – my secret weapon for depth of flavor.
• 1/2 tsp ground cinnamon – just a whisper to warm the spices.
• 1/4 cup extra virgin olive oil – my go-to for richness and a fruity note.
• 1 lb ground beef – for the filling, ensuring a juicy contrast.
• 1/2 cup pine nuts – toasted to golden perfection for crunch.
• 1 tsp sumac – for a tangy kick that brightens the dish.
• Salt and freshly ground black pepper – to season every layer generously.

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
2. Rinse the bulgur under cold water, then drain and squeeze out excess moisture. Tip: Letting it sit for 10 minutes softens it perfectly for mixing.
3. In a large bowl, combine the bulgur, ground lamb, grated onion, allspice, cinnamon, and a generous pinch of salt and pepper. Knead for 5 minutes until the mixture is smooth and holds together.
4. For the filling, heat 2 tbsp olive oil in a skillet over medium heat. Add the ground beef, breaking it apart, and cook until no longer pink. Stir in the pine nuts and sumac, cooking for another 2 minutes. Season well.
5. Press half of the kibbeh mixture into a greased 9×13 inch baking dish, creating an even layer. Spread the beef filling over, then top with the remaining kibbeh mixture, smoothing the surface.
6. Score the top layer into diamond shapes with a knife, then drizzle with the remaining olive oil. Tip: This not only adds flavor but helps achieve that coveted crispy top.
7. Bake for 30-35 minutes, until the top is golden and the edges are slightly crispy. Tip: Let it rest for 10 minutes before serving to allow the layers to set.

Finished with a golden crust and a fragrant aroma, this Kibbeh bil sanieh offers a delightful contrast between its crispy top and tender, spiced layers. Serve it with a side of creamy yogurt or a crisp salad to complement its rich flavors.

Falafel with tahini and pickled vegetables

Unveiling the perfect harmony of crispy falafel paired with creamy tahini and tangy pickled vegetables, this dish is a celebration of textures and flavors that will transport your senses straight to the bustling streets of the Middle East.

Ingredients

• 1 cup dried chickpeas, soaked overnight (trust me, canned ones won’t give you that perfect crunch)
• 1 small onion, roughly chopped (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 1/4 cup fresh parsley, finely chopped (for that vibrant green fleck)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling fancy)
• 1/2 tsp baking soda (the secret to fluffy insides)
• Salt to taste (I like a generous pinch)
• Vegetable oil for frying (about 2 cups, or enough to submerge the falafel)
• 1/2 cup tahini (go for the good stuff, with a drizzle of olive oil on top)
• 1 cup pickled vegetables (carrots, turnips, and beets make a colorful mix)

Instructions

1. Drain the soaked chickpeas and pat them dry with a clean towel to ensure maximum crispiness.
2. In a food processor, combine the chickpeas, onion, garlic, parsley, cumin, baking soda, and salt. Pulse until the mixture is finely ground but not pureed.
3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. A cube of bread should sizzle upon contact.
4. With wet hands, form the chickpea mixture into small balls or patties, about 1.5 inches in diameter.
5. Fry the falafel in batches, avoiding overcrowding, for about 3-4 minutes or until golden brown and crispy. Tip: Keep the oil temperature steady for even cooking.
6. Remove the falafel with a slotted spoon and drain on paper towels. Tip: A sprinkle of salt right after frying enhances flavor.
7. Whisk the tahini with a little water until it reaches a drizzable consistency. Tip: Add a squeeze of lemon for extra brightness.
8. Serve the falafel warm with a generous drizzle of tahini and a side of pickled vegetables.

Rich in flavor and contrasting textures, this falafel dish offers a crispy exterior giving way to a tender, herb-filled center. Elevate it by serving on a warm pita with a sprinkle of sumac for a citrusy punch.

Stuffed grape leaves with rice and herbs

Kaleidoscopic in flavor and texture, stuffed grape leaves with rice and herbs are a testament to the beauty of Mediterranean cuisine, offering a delicate balance of earthy, tangy, and fresh notes in every bite.

Ingredients

• 1 jar grape leaves (about 50 leaves), rinsed and patted dry—I find the ones packed in brine have the best flavor.
• 1 cup long-grain white rice, rinsed until the water runs clear for the fluffiest texture.
• 1/4 cup extra virgin olive oil, my go-to for its fruity depth.
• 1/2 cup fresh dill, finely chopped—don’t skimp, it’s the star herb here.
• 1/2 cup fresh mint, finely chopped for a bright, aromatic lift.
• 1/4 cup fresh parsley, finely chopped to add a subtle, earthy backbone.
• 1 small yellow onion, finely diced—about 1/2 cup for sweetness without overpowering.
• 2 tbsp lemon juice, freshly squeezed for that essential zing.
• 1 tsp salt, to season the filling perfectly.
• 1/2 tsp black pepper, freshly ground for a gentle warmth.
• 2 cups water, for steaming the rolls to tender perfection.

Instructions

1. In a large bowl, combine the rinsed rice, olive oil, dill, mint, parsley, onion, lemon juice, salt, and pepper, mixing thoroughly to ensure every grain is coated with the herbs and seasoning.
2. Lay a grape leaf flat on a clean surface, vein side up, and place a teaspoon of the rice mixture near the stem end. Fold the sides over the filling, then roll tightly from the stem end to the tip, forming a neat cylinder.
3. Repeat with the remaining leaves and filling, arranging the rolls seam side down in a large pot to prevent unraveling—pack them snugly but not too tight.
4. Pour the water over the rolls, then place a heavy plate on top to keep them submerged during cooking, ensuring even tenderness.
5. Cover the pot and simmer over low heat for 45 minutes, until the rice is fully cooked and the leaves are tender—check at the 30-minute mark to ensure the water hasn’t evaporated, adding a splash more if needed.
6. Once done, remove from heat and let stand covered for 10 minutes, allowing the flavors to meld beautifully.

The stuffed grape leaves emerge tender yet resilient, with the rice filling fragrant and light, punctuated by the herbs’ freshness. Serve them slightly warm or at room temperature, perhaps with a dollop of Greek yogurt and a sprinkle of sumac for an extra layer of tangy complexity.

Fattoush salad with pomegranate dressing

This vibrant Fattoush salad with pomegranate dressing is a refreshing twist on the classic Middle Eastern dish, perfect for those warm summer evenings when you crave something light yet satisfying.

Ingredients

• 2 cups of chopped romaine lettuce – crisp and fresh, it’s the backbone of our salad.
• 1 cup of diced cucumber – I love the English variety for its thin skin and minimal seeds.
• 1/2 cup of cherry tomatoes, halved – their sweetness balances the tangy dressing beautifully.
• 1/4 cup of thinly sliced radishes – for a peppery crunch.
• 1/4 cup of chopped fresh parsley – it’s not just a garnish, it adds a burst of flavor.
• 1/4 cup of chopped fresh mint – this elevates the salad to another level.
• 1/2 cup of toasted pita bread pieces – I like mine extra crispy for that perfect crunch.
• 1/4 cup of pomegranate seeds – they’re like little jewels that pop with sweetness.
• 1/4 cup of extra virgin olive oil – my go-to for dressings, it’s fruity and rich.
• 2 tbsp of pomegranate molasses – this is the secret to our dressing’s depth of flavor.
• 1 tbsp of lemon juice – freshly squeezed, please, for that bright acidity.
• 1/2 tsp of sumac – it adds a tangy, lemony note that’s irreplaceable.
• Salt to taste – I prefer sea salt for its clean, mineral flavor.

Instructions

1. In a large salad bowl, combine the romaine lettuce, cucumber, cherry tomatoes, radishes, parsley, and mint.
2. Add the toasted pita bread pieces and pomegranate seeds to the bowl, gently tossing to distribute evenly.
3. In a small bowl, whisk together the extra virgin olive oil, pomegranate molasses, lemon juice, sumac, and salt until well combined.
4. Drizzle the dressing over the salad just before serving, tossing lightly to ensure every leaf is coated.
5. Tip: Toast the pita bread in a 350°F oven for about 10 minutes until golden and crisp for the best texture.
6. Tip: Let the salad sit for a few minutes after dressing to allow the flavors to meld together beautifully.
7. Tip: For an extra touch of elegance, serve the salad on a platter garnished with additional pomegranate seeds and mint leaves.

Vibrant and bursting with flavors, this Fattoush salad is a delightful play of textures, from the crisp lettuce to the juicy pomegranate seeds. Serve it alongside grilled meats or enjoy it as a standalone dish for a light, nutritious meal that doesn’t skimp on taste.

Maqluba (upside-down spiced rice with vegetables)

Elegant in its presentation and rich in flavor, Maqluba is a stunning dish that turns the concept of a rice meal on its head—literally. This upside-down spiced rice with vegetables is a celebration of textures and aromas, perfect for those who appreciate a dish that’s as visually appealing as it is delicious.

Ingredients

• 2 cups basmati rice – I always rinse mine until the water runs clear to ensure fluffy grains.
• 1 large eggplant, sliced into 1/2-inch rounds – Salting them beforehand removes any bitterness.
• 1 large potato, peeled and sliced into 1/2-inch rounds – Yukon Golds are my favorite for their buttery texture.
• 1 large onion, thinly sliced – Caramelizing these adds a sweet depth to the dish.
• 2 cups chicken or vegetable broth – Homemade broth elevates the flavor, but store-bought works in a pinch.
• 1 tsp ground cumin – Toasting the cumin before adding it really wakes up its aroma.
• 1/2 tsp ground turmeric – This gives the rice its beautiful golden hue.
• 1/4 cup extra virgin olive oil – My go-to for its fruity notes.
• Salt to taste – I prefer sea salt for its clean taste.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the Maqluba.
2. Heat the olive oil in a large, oven-proof skillet over medium heat. Add the sliced onions and cook until golden and caramelized, about 10 minutes, stirring occasionally.
3. Layer the eggplant and potato slices over the onions, seasoning each layer lightly with salt. Cook for 5 minutes to slightly soften the vegetables.
4. Sprinkle the toasted cumin and turmeric over the vegetables, then carefully spread the rinsed basmati rice on top.
5. Pour the broth over the rice, ensuring it’s fully submerged. Bring to a simmer, then cover the skillet with a tight-fitting lid or aluminum foil.
6. Transfer the skillet to the preheated oven and bake for 30 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from the oven and let it sit, covered, for 10 minutes. This resting period allows the flavors to meld and the rice to set.
8. Place a large serving plate over the skillet and, with confidence, flip the skillet upside down to reveal the beautifully layered Maqluba.

When served, the Maqluba should present a majestic tower of spiced rice and vegetables, with the caramelized onions adding a sweet contrast to the earthy spices. For an extra touch of elegance, garnish with toasted pine nuts or fresh herbs before bringing it to the table.

Yalanji (vegetarian stuffed Swiss chard rolls)

Zesty and vibrant, Yalanji brings a refreshing twist to the table with its delicate Swiss chard leaves enveloping a hearty, spiced filling. This vegetarian delight is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 1 bunch Swiss chard (look for large, unblemished leaves for easier rolling)
• 1 cup short-grain rice (I find it gives the perfect chewiness)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely diced (yellow onions work best for sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup pine nuts (lightly toasted for a nutty depth)
• 1/4 cup dried currants (for a pop of sweetness)
• 1 tsp ground allspice (the secret to its warm aroma)
• 1 tsp salt (adjust to your palate)
• 1/2 tsp black pepper (freshly ground, please)
• 2 cups vegetable broth (homemade adds a layer of flavor)
• 1 lemon, juiced (about 2 tbsp, for that essential brightness)

Instructions

1. Prepare the Swiss chard by carefully removing the stems, keeping the leaves intact. Blanch the leaves in boiling water for 30 seconds, then plunge into ice water to stop the cooking. Pat dry.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the rice, pine nuts, currants, allspice, salt, and pepper, cooking for another 2 minutes to toast the rice slightly.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is just tender.
5. Preheat your oven to 350°F. Lay out a Swiss chard leaf, place a spoonful of the rice mixture near the stem end, fold in the sides, and roll tightly. Repeat with remaining leaves and filling.
6. Arrange the rolls seam-side down in a baking dish. Drizzle with lemon juice and a bit more olive oil. Cover with foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.

Just out of the oven, these Yalanji rolls are a symphony of textures—tender chard giving way to the fluffy, spiced rice within. Serve them with a dollop of yogurt or a sprinkle of sumac for an extra layer of flavor that dances on the palate.

Harak osbao (lentils with caramelized onions and pasta)

Savory and comforting, Harak Osbao is a dish that marries the earthy richness of lentils with the sweet depth of caramelized onions, all tossed with pasta for a satisfying meal. This recipe is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1 cup green lentils (I find they hold their shape better than red lentils)
• 2 large onions, thinly sliced (the thinner, the better for caramelizing)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 8 oz pasta (small shapes like ditalini work wonderfully)
• 4 cups water (for cooking the lentils)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Rinse the lentils under cold water until the water runs clear, then drain.
2. In a medium pot, combine the lentils and 4 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 20 minutes or until the lentils are tender but not mushy.
3. While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 25 minutes or until deeply golden and caramelized. Tip: Lower the heat if the onions start to burn.
4. Cook the pasta according to package instructions until al dente, then drain.
5. Once the lentils are cooked, drain any excess water and return them to the pot. Add the caramelized onions, cooked pasta, salt, and pepper. Gently toss to combine. Tip: A splash of pasta water can help bring everything together if it seems dry.
6. Serve warm. Tip: A drizzle of olive oil and a sprinkle of fresh herbs can elevate the dish before serving.

Best enjoyed fresh, Harak Osbao offers a delightful contrast of textures—from the tender lentils and pasta to the crispy caramelized onions. Its flavors deepen over time, making it even more delicious the next day, if you can resist eating it all at once.

Syrian-style hummus with olive oil and paprika

Our culinary journey today takes us to the heart of the Middle East with a dish that’s as rich in history as it is in flavor. Syrian-style hummus, with its velvety texture and harmonious blend of olive oil and paprika, is a testament to the simplicity and elegance of traditional cooking.

Ingredients

• 1 cup dried chickpeas, soaked overnight (trust me, the texture is worth the wait)
• 1/4 cup tahini, well-stirred (I always reach for the jar with the least separation)
• 3 tbsp extra virgin olive oil, plus more for drizzling (the fruitier, the better)
• 2 cloves garlic, minced (fresh is non-negotiable here)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling ambitious)
• 1/2 tsp paprika, plus more for garnish
• Juice of 1 large lemon (about 3 tbsp, but taste as you go)
• 1/2 tsp salt (I prefer fine sea salt for its clean flavor)
• Ice water, as needed (this little trick makes all the difference)

Instructions

1. Drain the soaked chickpeas and transfer them to a large pot. Cover with water by at least 2 inches and bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer, skimming any foam that rises to the surface, until the chickpeas are tender, about 90 minutes. Tip: A pinch of baking soda can help soften them further.
3. Reserve 1/4 cup of the cooking liquid, then drain the chickpeas. Let them cool slightly.
4. In a food processor, combine the warm chickpeas, tahini, olive oil, garlic, cumin, paprika, lemon juice, and salt. Process until smooth, about 3 minutes.
5. With the processor running, slowly add the reserved cooking liquid and ice water, one tablespoon at a time, until the hummus reaches your desired consistency. Tip: The hummus will thicken as it chills, so err on the side of looser.
6. Transfer the hummus to a serving bowl and drizzle generously with olive oil. Sprinkle with paprika for a pop of color and flavor.

Mouthwateringly smooth with a subtle smokiness from the paprika, this hummus is a versatile delight. Serve it with warm pita, as a dip for crisp vegetables, or as a luxurious spread on your next sandwich.

Baklava with pistachios and orange blossom syrup

Fragrant layers of crisp phyllo dough, rich pistachios, and a sweet orange blossom syrup come together in this exquisite baklava, a dessert that’s as delightful to make as it is to devour.

Ingredients

• 1 package (16 oz) phyllo dough, thawed overnight in the fridge for best handling
• 2 cups shelled pistachios, finely chopped (I love the vibrant green color and slight crunch they add)
• 1 cup unsalted butter, melted (extra virgin olive oil can be a lighter alternative, but butter gives that classic richness)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 1 cup water
• 1/2 cup honey (local honey adds a lovely depth)
• 1 tbsp orange blossom water (this is the secret to the floral aroma)
• 1 tsp ground cinnamon (just a hint to warm up the flavors)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. Brush a 9×13 inch baking dish with melted butter, covering the bottom and sides to prevent sticking.
3. Layer 10 sheets of phyllo dough in the dish, brushing each with melted butter before adding the next. Tip: Keep unused phyllo covered with a damp towel to prevent drying.
4. Sprinkle half of the chopped pistachios evenly over the phyllo layers, then add a light dusting of cinnamon.
5. Repeat the layering process with another 10 sheets of phyllo, buttering each sheet, followed by the remaining pistachios and cinnamon.
6. Top with the final 10 sheets of phyllo, buttering each layer, including the top. Tip: Gently press down the layers to remove any air pockets.
7. Using a sharp knife, cut the baklava into diamonds or squares before baking. This prevents crumbling later.
8. Bake for 45-50 minutes, or until golden and crisp. Tip: Rotate the dish halfway through for even browning.
9. While baking, combine sugar, water, honey, and orange blossom water in a saucepan. Simmer for 10 minutes until slightly thickened, then cool.
10. Once the baklava is out of the oven, immediately pour the cooled syrup over the hot pastry, ensuring it seeps into the cuts.
11. Let the baklava cool completely at room temperature, allowing the syrup to be fully absorbed.

Out of the oven, this baklava boasts a golden, flaky exterior with a nutty, fragrant interior. The orange blossom syrup adds a floral note that elevates the entire dessert. Serve it with a dollop of clotted cream or alongside a cup of strong Turkish coffee for an unforgettable treat.

Kebab karaz (cherry meatballs in pomegranate sauce)

Gracefully blending the tangy sweetness of cherries with the rich depth of pomegranate, this dish is a symphony of flavors that dances on the palate, offering a unique twist on traditional meatballs.

Ingredients

• 1 lb ground lamb (for a richer flavor, though beef works beautifully too)
• 1/2 cup dried cherries, finely chopped (soak them in warm water for 10 minutes to plump up)
• 1/4 cup pomegranate molasses (my secret for that perfect balance of sweet and tart)
• 1 tbsp olive oil (extra virgin, always, for its fruity notes)
• 1 small onion, grated (this keeps the meatballs tender)
• 1 tsp ground allspice (for that warm, aromatic touch)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, to awaken the spices)
• 1 cup pomegranate seeds (for garnish, adding a burst of color and crunch)

Instructions

1. In a large bowl, combine the ground lamb, soaked cherries, grated onion, allspice, salt, and black pepper. Mix gently with your hands to avoid compacting the meat.
2. Shape the mixture into small, bite-sized meatballs, about 1 inch in diameter, placing them on a tray as you go.
3. Heat the olive oil in a large skillet over medium heat. Once shimmering, add the meatballs in batches, ensuring they’re not crowded, to brown evenly on all sides, about 5 minutes per batch.
4. Reduce the heat to low and stir in the pomegranate molasses, coating the meatballs gently. Cover and simmer for 15 minutes, allowing the flavors to meld beautifully.
5. Transfer the meatballs to a serving platter, drizzle with any remaining sauce from the skillet, and sprinkle generously with pomegranate seeds.

Wonderfully tender with a glossy, jewel-toned sauce, these meatballs are a feast for the senses. Serve them atop a bed of fluffy couscous or with warm flatbread to soak up every last drop of the pomegranate sauce.

Freekeh pilaf with roasted chicken and almonds

Zesty and wholesome, this Freekeh pilaf with roasted chicken and almonds is a celebration of textures and flavors, perfect for a cozy dinner that feels both nourishing and indulgent.

Ingredients

• 1 cup freekeh (I love its nutty flavor and chewy texture)
• 2 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 1 lb chicken thighs (bone-in, skin-on for maximum flavor)
• 1/2 cup sliced almonds (toasted for an extra crunch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely diced (yellow for sweetness)
• 2 garlic cloves, minced (freshly minced makes all the difference)
• 1 tsp ground cumin (toasted and ground at home if possible)
• Salt and freshly ground black pepper (to season the chicken and pilaf)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the chicken.
2. Season the chicken thighs generously with salt, pepper, and half of the cumin. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the chicken, skin-side down, until golden brown, about 5 minutes. Flip and sear the other side for another 3 minutes. Remove and set aside.
3. In the same skillet, add the remaining olive oil, onion, and garlic. Sauté until translucent, about 3 minutes, scraping up any browned bits for extra flavor.
4. Add the freekeh and remaining cumin to the skillet, stirring to coat the grains in the oil and spices. Toast for 2 minutes to enhance the nutty flavor.
5. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the freekeh is tender and the liquid is absorbed.
6. While the pilaf cooks, place the seared chicken thighs on a baking sheet and roast in the preheated oven for 20 minutes, or until the internal temperature reaches 165°F (74°C).
7. Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, about 3 minutes, stirring frequently to prevent burning.
8. Fluff the cooked freekeh with a fork, then top with the roasted chicken thighs and toasted almonds before serving.

Best enjoyed fresh, the pilaf’s chewy texture contrasts beautifully with the crispy chicken skin and crunchy almonds, while the cumin adds a warm depth. Serve with a side of yogurt sauce for a creamy contrast.

Muhammara (roasted red pepper and walnut dip)

Zesty and vibrant, Muhammara is a sumptuous roasted red pepper and walnut dip that brings a symphony of flavors to your table, perfect for elevating any gathering or a quiet night in with its rich, smoky undertones and a hint of sweetness.

Ingredients

• 2 large red bell peppers (roasted and peeled, their smoky sweetness is the soul of this dish)
• 1 cup walnuts (toasted to deepen their nutty essence)
• 1/2 cup breadcrumbs (I opt for panko for their light, crisp texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp pomegranate molasses (for that irreplaceable tangy sweetness)
• 1 tsp ground cumin (toasted and freshly ground, if possible)
• 1/2 tsp smoked paprika (for a whisper of smokiness)
• 1 garlic clove (minced, because fresh is best)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp red pepper flakes (adjust to taste, but they’re essential for a gentle heat)

Instructions

1. Preheat your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 30 minutes, turning once halfway, until their skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling them a breeze.
3. While the peppers cool, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Let them cool slightly.
4. In a food processor, combine the peeled peppers, toasted walnuts, breadcrumbs, olive oil, pomegranate molasses, cumin, smoked paprika, garlic, salt, and red pepper flakes.
5. Pulse the mixture until it reaches a coarse yet spreadable consistency. Taste and adjust seasoning if necessary.
6. Transfer the Muhammara to a serving bowl and drizzle with a little extra olive oil for gloss and flavor.

Oozing with complexity, this Muhammara boasts a velvety texture with a delightful crunch from the walnuts. Serve it with warm pita bread or as a bold accompaniment to grilled meats, letting its rich flavors shine.

Basbousa (semolina cake with coconut and syrup)

Lusciously moist and fragrant, Basbousa is a dessert that effortlessly bridges the gap between simplicity and decadence. This semolina cake, soaked in a sweet syrup and speckled with coconut, is a testament to the beauty of Middle Eastern sweets, offering a texture that’s both tender and satisfyingly dense.

Ingredients

• 1 cup fine semolina – the cornerstone of this cake, providing its signature grainy texture.
• 1/2 cup unsweetened shredded coconut – for that tropical hint and slight chewiness.
• 1/2 cup granulated sugar – to sweeten the cake just right.
• 1/2 cup unsalted butter, melted – I find that using melted butter ensures a richer flavor and moist crumb.
• 1/2 cup plain yogurt – room temperature works best to blend smoothly into the batter.
• 1 tsp baking powder – the lift that gives Basbousa its perfect height.
• 1/4 cup whole milk – just enough to bring the batter together without making it too wet.
• For the syrup: 1 cup sugar, 1/2 cup water, 1 tbsp lemon juice, and 1 tsp rose water – the rose water is my personal touch for a floral aroma.

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan. This ensures your Basbousa doesn’t stick and bakes evenly.
2. In a large bowl, whisk together the semolina, shredded coconut, sugar, and baking powder. Combining these dry ingredients first guarantees an even distribution.
3. Add the melted butter and yogurt to the dry ingredients, mixing until well incorporated. The mixture should resemble wet sand.
4. Gradually add the milk, stirring until the batter is smooth and pourable. Tip: The batter should coat the back of a spoon but not be too runny.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted comes out clean.
6. While the cake bakes, prepare the syrup by combining sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Stir in the rose water off the heat.
7. Once the cake is out of the oven, immediately pour the warm syrup over the hot cake, allowing it to soak in. Tip: This step is crucial for that signature moist texture.
8. Let the cake cool completely in the pan before cutting into squares. Tip: Patience here ensures clean cuts and perfect syrup absorption.

Rich with the flavors of coconut and semolina, this Basbousa is a delightful treat that’s as pleasing to the eye as it is to the palate. Serve it with a dollop of clotted cream or a sprinkle of pistachios for an extra touch of elegance.

Syrian-style stuffed zucchini with lamb

Fragrant and deeply satisfying, Syrian-style stuffed zucchini with lamb is a dish that marries the earthy richness of ground lamb with the delicate, tender embrace of young zucchini, creating a meal that’s as nourishing as it is flavorful.

Ingredients

• 4 medium zucchini (look for ones that are firm and bright green)
• 1 lb ground lamb (I find that a slightly fatty blend adds incredible flavor)
• 1/2 cup uncooked white rice (basmati works wonderfully here for its fragrance)
• 1 small onion, finely diced (yellow onions are my go-to for their sweetness)
• 2 tbsp extra virgin olive oil (the fruitier, the better)
• 1 tsp ground allspice (this is the secret spice that makes the dish)
• 1/2 tsp ground cinnamon (just a hint to warm the flavors)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if possible)
• 2 cups chicken stock (homemade stock elevates the dish, but store-bought works in a pinch)
• 2 tbsp lemon juice (freshly squeezed for that bright acidity)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the zucchini in half lengthwise and carefully scoop out the centers to create boats, leaving about a 1/4-inch shell. Tip: A melon baller works wonders for this task.
3. In a mixing bowl, combine the ground lamb, uncooked rice, diced onion, olive oil, allspice, cinnamon, salt, and black pepper. Mix until just combined; overmixing can make the lamb tough.
4. Generously stuff each zucchini boat with the lamb mixture, pressing down lightly to ensure they’re well packed.
5. Arrange the stuffed zucchini in a baking dish just large enough to hold them snugly. Pour the chicken stock and lemon juice around the zucchini, not over, to keep the tops crispy.
6. Cover the dish tightly with aluminum foil and bake for 45 minutes. Tip: Check halfway through to ensure the stock hasn’t evaporated; add a splash more if needed.
7. Remove the foil and bake for an additional 15 minutes, or until the tops are golden and the rice is tender.

Mouthwatering and aromatic, these stuffed zucchini boast a delightful contrast between the tender, spiced lamb filling and the soft, yielding zucchini. Serve them with a dollop of yogurt and a sprinkle of fresh mint for a refreshing contrast.

Atayef (stuffed pancakes with nuts and syrup)

Perfectly balancing sweetness and texture, Atayef is a delightful Middle Eastern dessert that transforms simple pancakes into a luxurious treat, stuffed with a crunchy nut filling and drizzled with fragrant syrup.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp granulated sugar (just a hint to sweeten the batter)
• 1 1/4 cups warm water (around 110°F, perfect for activating the yeast)
• 1/2 tsp active dry yeast (the magic behind the bubbles)
• A pinch of salt (to balance the flavors)
• 1 cup mixed nuts, finely chopped (walnuts and pistachios are my favorites for their crunch)
• 2 tbsp granulated sugar (for the nut filling, adjust according to your sweetness preference)
• 1 tsp ground cinnamon (adds a warm, spicy note)
• 1 cup sugar syrup (prepared ahead, I like mine infused with a bit of orange blossom water for aroma)
• Vegetable oil for frying (a neutral oil works best here)

Instructions

1. In a large bowl, whisk together the flour, sugar, yeast, and salt. Gradually add the warm water, stirring until the batter is smooth. Let it rest for 30 minutes in a warm place, covered, until bubbles form on the surface.
2. While the batter rests, mix the chopped nuts with 2 tbsp sugar and cinnamon in a small bowl. Set aside.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface and the edges look set, about 2 minutes. Do not flip; these pancakes are only cooked on one side.
4. Remove the pancakes to a plate, cooked side down. Place a tablespoon of the nut mixture in the center of each, then fold in half and pinch the edges to seal.
5. Heat vegetable oil in a deep skillet to 350°F. Fry the stuffed pancakes in batches until golden brown, about 2 minutes per side. Drain on paper towels.
6. Drizzle the warm Atayef with sugar syrup before serving.

The contrast between the crispy exterior and the soft, nutty interior is simply irresistible. For an extra touch of elegance, serve them on a platter garnished with crushed pistachios and a drizzle of extra syrup on the side.

Summary

Kitchens across North America can now brim with the vibrant tastes of Syria, thanks to these 18 authentic recipes. Whether you’re craving the comfort of stuffed grape leaves or the zest of shawarma, there’s something to delight every palate. We’d love to hear which dishes become your favorites—drop a comment below! And if you enjoyed this culinary journey, don’t forget to share the love on Pinterest. Happy cooking!