The Syrian cuisine is varied and rich, in
view of the fertility of Syrian lands and
the abundance of their crops which enable
the cook to be a master and to diversify in
his choice and talent in the preparation of
fresh meals made of vegetables, legumes and
The Syrian table is always decorated with
the various delicious pastries famous all
over the world. Travelers do not miss to
take with them on their leaving the country
samples of these sweets to give them as
presents to their dear friends and family
members. These desserts are followed by
fresh or dried fruits grown in Syrian
Health concern is also cared for through the
Syrian fresh and pure mineral waters gushing
from mountains tops.
Talking about the Syrian gastronomy is not
easy. It is like talking about the French or
the Italian gastronomy in a few lines or
even few pages.
Each Syrian regional cuisine is tributary
from its proper specificity depending on its
geographic position, the soil that composes
it, its climate, its culture, its
On the other hand, all these cuisines have a
very important common denominator: it is the
freshness of their ingredients.
In fact, in Syria, growing vegetables has
remained individual and seasonal, despite
that some are available during the whole
year (tomato, cucumber...), to the detriment
of their real flavor.
freshness of these vegetables determines
their taste and flavor.
The meat, especially the lamb (many
species), is tender and its taste is
delicious, because the cattle pasture in the
open air and eat exclusively natural grass
without chemical products.
The fruits of the season are delicious (sour
cherry "washna", apricot of Damascus,
pistachio of Aleppo and many others...).
Delicious spices season the most delicious
plates (without forgetting that Aleppo was
on the silk and spices road) like the thyme,
the sumac, the cumin, the famous paprika
To mention the gastronomic Syrian plates, we
have a great deal of choices:
- Meat balls with sour cherries.
Stew of quinces, with or without kebbe.
- Dishes with hot yogurt.
- Kebbes assorted with spinach, hot yogurt,
grenades or cabbage.
- Tender meat assorted with different
- Vegetables, which are only found in
Aleppo, such as the ajjour, the caper and
- Sweets of Aleppo or of Damascus, such as
the karabij, the baklava with cherries.
In this site, we are going to offer you many
easy recipes of dishes to cook at home.
Periodically, we will add the names of the
restaurants with their specialties, which
are worth to be visited. We are going to
watch over these restaurants to respond to
the highest standard of quality. Also, we
will recommend the best books of oriental
cuisine to you.
the famous "The Guardian Week" magazine, and
in an article published in April 2002, Mrs.
Nada Saleh, an excellent gastronome and a
member of The English Academy of Gastronomy
"It is impossible to explore the whole
complexity of the Syrian gastronomy in three
plates, but at least some of them give an
idea about the difference between the
cuisine of Aleppo and that of Damascus, and
for this, it is worth to discover the two of
Please, write your suggestions, ask your
questions and we will answer them as soon as
possible. We hope this site becomes yours.
Do not hesitate to ask all what you like to
know about the Syrian gastronomy. We will
try to help you in the limits of our
competence and means.
Source : GastroSyr.com