Food of Syria

Bulgur and meat shells stuffed with spiced lamb and pine nuts.

Aleppo meatballs simmered in a tart sour cherry sauce.

Lentils and rice topped with onions.

Upside-down rice with eggplant, cauliflower and meat.

Small meat-filled dumplings in warm garlicky yogurt.

Zucchini and grape leaves stuffed with rice and meat in tomato sauce.

Meatless stuffed vine leaves with rice, tomato and lemon.

Grilled marinated chicken skewers.

Warm fava beans with tahini, lemon and olive oil.

Baked flatbreads with za'atar, cheese or meat.

Thick strained yogurt with olive oil and mint.

Crisp bread layered with chickpeas, yogurt and spiced butter.

Fried chickpea fritters in bread.

Spit-roasted meat with pickles and sauce.

A hearty red lentil soup.

A smoky roasted wheat and chicken soup.

The classic parsley and bulgur salad.

Pita bread salad with sumac.

Smoky eggplant dip.

Aleppo red pepper and walnut dip.

Soft Syrian flatbread.

Sesame bread rings.

Syrian pistachio baklava, light and crisp.

Cheese pastry in syrup.

Date and nut shortbread cookies.

Sweet cheese rolls with cream.

Semolina cake soaked in syrup.

Silky milk pudding with rose water.

Date molasses and rose water drink.

Cardamom coffee.

Chilled sweet-sour juice.

Prized green nuts used in sweets.

Sweet apricots dried into amardeen sheets and jam.

Tart cherries for kebab karaz and jam.

Fresh and dried.

Used for juice and molasses.

Olives and oil from Idlib.

Fresh grapes and raisins.