It goes without saying – the culture and cuisine of Syria are as diverse and complex as its people and their long-standing ties to the land. Having been subject to countless conquests by numerous empires like the Arabs, Persians, and Ottoman Turks over the centuries, Syrians have assimilated dishes from various culinary traditions into their very identity.

Whether you’re already a fan of Middle Eastern cuisine or you’re looking to expand your palate, here are 10 must-try Syrian dishes to have as starters, mains and desserts – we guarantee that at least a few of them will become new favourite staples for you.

Don’t feel like cooking? Why not book a table at Maha Restaurant? Our highly experienced chefs specialise in mouth-watering Mediterranean-Middle Eastern cuisine that will tantalise your tastebuds with every new dish we put on the table! We’ll even pair your meal with a refreshing Lebanese-inspired cocktail to wash it down with.

Ful Medames

Ful medames is a popular breakfast dish commonly consumed in Syria. It’s made by mixing fresh tomatoes, fava beans, and parsley along with liberal amounts of tahini, olive oil, and lemon juice. The renowned sauce used in this dish is a blend of olive oil, roasted sesame seeds, and salt, finely ground to form a paste. Although the dish has its origins in Egypt, it has become a staple in many Middle Eastern countries.

Fattoush

A salad of Syrian origin called Fattoush is comprised of a variety of ingredients including bell peppers, celery, mint leaves, parsley, radish, tomatoes, and flatbread. The name "fattoush" is rooted in the Arabic word "fattat", which means flatbread. It is served with a dressing made from olive oil, lemon juice, salt, pepper, and sumac. The salad's unique blend of sweet and sour flavours is what makes it a truly authentic Syrian dish.

Muhammara

Hailing from the Middle East, Muhammara is a type of dip that comprises of roasted bell peppers and walnuts. A quintessential addition to Arab flatbread, the dip is made using ingredients such as finely ground red bell peppers, garlic, lemon juice, breadcrumbs, pomegranate molasses, smoked paprika, red pepper flakes, cumin, and olive oil. The red bell peppers bring a spicy element to the dip, while the pomegranate molasses adds a tangy twist to the overall taste.

Yalanji

Yalanji traces its roots back to Azerbaijan, where its name indicates being "filled or filled up". The dish is composed of a filling of rice, greens, and a dash of salt and pepper, which is then tightly rolled in pickled Swiss chard. To enhance its succulence, chicken stock and lemon juice are poured over the top. Yalanji comes in numerous variations, including fillings made up of vegetables, seafood, or even fruit.

Kibbeh Bil Sanieh

This dish is made up of three layers, and is commonly prepared by baking it in the oven instead of frying. The top and bottom layers are created by combining beef and bulgur while the middle layer is a mixture of sautéed ground beef and pine nuts. Kibbeh is a popular and traditional dish that originated from the Levant region and is particularly well-known in Syria, although a variation that includes cheese is also created in Brazil.

Yabraq

You’ll find that Syrian cuisine is synonymous with filling grape leaves with delicious meals, and Yabraq is no exception. It’s a variation of dolma, with just a few tweaks made to the cooking process. To begin with, the grape leaves are frozen, then boiled before rolling. The filling is a mixture of minced lamb meat, liyeh (fat from sheep or lamb tails), boiled Egyptian rice, salt, and pepper. You wrap the stuffing tightly into the grape leaves and simmer it in a combination of lemon juice, garlic cloves, water, and salt over low heat for two hours.

Kebab Halabi

Kebab Halabi is a well-known grilled meat delicacy in Syria, comprising skewered and grilled kebabs served with a luscious Syrian tomato sauce and strained yogurt. Typically crafted from ground meat, mainly beef or lamb and fused with nuts, seven spice mix, onions, other vegetables, and finally salt, the mix is wrapped around skewers in the form of long patties and grilled over open fire. This delectable saucy kebab is customarily served atop vermicelli or flavoured rice.

Samaka Harra

The Syrian-influenced fish specialty called samaka harra has its roots in Lebanon, but has undergone several modifications. The fish is cleaned and filleted before being baked in a zesty tomato sauce made from a blend of garlic, onions, pepper, salt, and tomatoes. The outcome is a lip-smacking delight that will undoubtedly arouse your appetite.

Jibbneh Mashallale

Cheese-making is a notable aspect of Syrian cuisine, with jibbneh mashallale being a remarkably trendy type of string cheese. Ka'ak is another delicious Syrian delight, consisting of cookies that are filled with a mixture of crushed dates and butter, and are usually served with jibbneh mashallale.

Baklava

In Syria, baklava is a well-liked dessert made from filo dough, sugar syrup, and nuts. Although believed to have originated with the Ottoman Turks, Syrian baklava incorporates a hint of lime juice in the sugar syrup. It’s a truly delightful dessert that may entice you to consume it all at once, but it's better to preserve some for the next day, since baklava can last up to one week when stored at room temperature in a sealed container.

Treat yourself to an evening of exploring Syrian cuisine, with Maha Restaurant’s carefully curated selection of the best traditional Syrian food

Hungry yet? Come down to Maha Restaurant for a mouth-watering meal and memorable dining experience in a cosy, atmospheric setting. Our world-class chefs are excited to indulge you with some of the best traditional Syrian dishes (with our own iconic Mediterranean-Middle Eastern spin, of course). Bon Appetit!