Syrian Sujuk

Sujuk  is dry and spicy meat that looks like sausage and it is very delicious. Armenian cuisine has been famous for sujuk for many years. The Armenians were the first to make sujuk, and then it quickly spread throughout the Balkans, Central Asia, the Middle East, and the Mediterranean.

There were various ways to prepare the sujuk during the Middle Ages. It spread to Syria when the Armenians entered from Turkey to Syria and Lebanon.

Then sujuk quickly became a core element of traditional Syrian food.

Sujuk consists of ground meat (usually beef or lamb, and even horsemeat has also been used). Black pepper, Aleppo pepper, whole garlic cloves, red pepper powder, and cumin are added to the meat before it is ground.

Syrian Awameh

Awameh is a dessert that dates back to the early medieval period and the 13th-century Abbasid Caliphate, where it is mentioned in several of the existent cookery books of that time.

Awameh is Syrian yeasted dough that is fried and then sweetened with rosewater or sugar syrup. It can be infused with different flavors by adding spices to the batter like anise  or cinnamon . You can also infuse the syrup by adding some cardamom pods or cinnamon sticks to it.

In the Levant, they are called awameh and in Egypt zalabya

It is usually eaten with a cup of unsweetened Arabic coffee, but you can also have it on its own or with a cup of tea.

These crisp balls are the perfect dessert for any occasion such as weddings, business events, house parties.

Traditional Syrian Christmas Dish (chicken and Rice)

Christmas is almost here and the New Year is just around the corner! What kind of dishes are you serving?

On Christmas Eve or Christmas Day, depending on the families’ preferred customs, loved ones come together to celebrate a true Levantine feast. The Christmas table displays an eclectic mix of dishes, showcasing Syria’s rich history of cultural influences

One will find the traditional chicken and rice, Syrian's national dish made from minced meat and oriental spiced rice topped with fried nuts , often served in warm yogurt sauce (a symbol of snow) alongside kibbeh pie, tabouleh, mezze plates of hummus and beet and tahini salad and much more.

For deserts, the French Mandate stamp is ever so present with the buche de noel, which graces the table of every home in Syria .At  the same time, there is also the traditional meghli (rice flour, anise and caraway pudding), which is often made in celebration of newborns, and so during this time the celebration of Jesus’s birth.

potato kibbeh

When you mention the word kibbeh the first thing that pops to your mind is the raw meat kibbeh, baked kibbeh in a tray or even the football shaped kibbeh; you may never think of kibbeh as a plant based dish. Potatoes are hearty and can replace meat easily. 

This vegan potato kibbeh recipe is so delicious it might rival any meat kibbeh you've tried before. 

The scrumptious potato kibbeh features potatoes, bulgur, onion, olive oil and kibbeh spice. The recipe may vary from one region to another. Here is a popular southern way of making potato kibbeh. Southern Syrian cuisine is incredibly simple and frugal which predominantly relies on ingredients that are natural from the earth where inhabitants have farmed for hundreds of years – tomatoes, potatoes, bulgur wheat, olive oil, lemon, onions and citrus fruits.

Potato Kibbeh is quite healthy, tasty and inviting. Serve it with radishes and fresh mint leaves and drizzle some more extra virgin olive oil over the dish just before serving. 

kofta bi tahini

The word kofta comes from Classical Persian (kōfta), meaning "rissole", from the verb (kōftan), "to pound" or "to grind", reflecting the ground meat used for the meatballs.

Kofta is ground meat, mixed with onion and fresh herbs like parsley, and seasoned delicately with a few spices. There are many versions of Kofta. This one is a delicious way to use tahini. Tahini has a nutty and earthy flavour and the lemon juice cuts through that.

You can serve this kofta bi tahini with some rice, you can stuff it into a sandwich and drizzle it with more tahini sauce or you can serve it with pita bread and enjoy dipping the bread into the tahini sauce.