Syrian Lentil Soup

Syrian Lentil Soup is a rich, warming soup that combines red lentils, rice, cumin and lemon juice. This soup is naturally gluten-free and vegan.

Lentils were discovered in the Stone Age in Mureybet and Tal Abu Hureyra in Syria. In fact, lentil usage in Syrian cuisine goes back even further in history; originating in the Middle East, lentils are believed to be the first legume ever cultivated.

Lentil soup may be cooked with vegetables such as carrots, potatoes, celery, parsley, tomato, and onion. This plate is served with flavorings like garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs and warm or fried bread.

Lentil soup is highly nutritious, a good source of protein, dietary fiber, iron and is cholesterol free. 

Syrian Green Olive Salad

This Green Olive Salad Recipe has fresh ingredients and Mediterranean flavors. Sumac, pomegranate molasses and lemon juice make it a mouthwateringly tangy salad that is perfect to serve on a party table. It is quite satisfying and makes a wonderful light lunch or as appetizer too, but in Syria it would be served with cheese for breakfast

You can enjoy this salad with some warm bread or crackers. It is a great addition to sandwiches or snack boards and it is good for levelling up pasta, tuna salads or mixed greens.

You can prepare a big batch and store it in the fridge and it will last for weeks thanks to the olive oil.

Dates and Nuts Balls

Dates play a central role in traditional Syrian and Arabic desserts, especially those associated with festive occasions like Ramadan, Eid and Easter. From date maamoul and makroota that are popular throughout the Levant to today’s dessert that goes by different names in different areas of the Arabian area.

It is called madkooka (Which means something that is pounded because dates were pounded into a paste in a pestle and mortar). 

Madkooka are traditional desserts, sweet snacks. They are prepared in the form of a crumble, balls or shaped to resemble cookies and maamoul using molds .These desserts feature dates ( date paste or simply pitted dates) that are kneaded with infused butter or ghee and toasted whole wheat flour or roughly ground roasted sesame seeds. The date mix is optionally infused with spices, nuts or tahini to add layers of texture, aroma, color and flavor.

Whole wheat flour and sesame seeds are nutty by nature but toasting them makes that nuttiness even more pronounced and adds an endearing aroma.

Infusing the butter with cardamom allows its unique smokiness that permeates the entire mix.


Moussaka is a word of Arabic origin. It means "chilled" as the dish is served at room temperature. 

The common theme between all the different versions of Moussaka around the world is the two main ingredients: aubergine and tomatoes. In Damascus Moussaka is served as a side dish or as part of mezze and strictly vegetarian. In some other parts of Syria ground meat is added and the dish is served as a main. In Lebanon chickpeas are a common extra. The Turkish and Egyptian versions call for ground meat and the Greek one is with the traditional layers and white sauce topping. 

Spinach fatayer

 Fatayer  is a staple of Syrian cuisine, it is dough made by mixing flour and water filled with different types (meat, cheese or spinach).

Spinach fatayer is made with onions, sumac, paprika, salt, pepper, and cayenne. It is lightly coated in a lemon and olive oil before sealing inside circles of dough and baking until golden and flaky.

Spinach fatayer are a wonderful food, tasty, full of nutrients, vitamins, and fiber. And the small size of fatayer makes it a perfect appetizer or light snack.

Although there are traditional fillings, For example, with this spinach fatayer, you could add some crumbly feta cheese if wanted or something similar.