What to Eat in Syria

Syria stretches from a Mediterranean coast to the Anti-Lebanon mountains and inland steppe, a geography that yields olives, wheat, legumes, and lamb. Markets in Damascus and Aleppo showcase spices, preserved foods, and seasonal produce. Meals center on flatbreads, olive oil, and shared plates, with slow-cooked stews in cooler months.

Across Christian towns like Maaloula and Saidnaya, and in urban neighborhoods of Homs and Aleppo, festival foods mark the church calendar. Fasting periods emphasize vegetables, pulses, and olive oil, while feast days bring wheat-and-meat celebratory pots. The dishes below trace deep historical customs shaped by climate and community gatherings.

Hrisseh is a ceremonial wheat-and-meat porridge cooked in large cauldrons during saints’ days in Christian communities. Whole or coarsely cracked wheat simmers for hours with bone-in lamb or mutton until the grains burst and collagen thickens the pot; seasoning is restrained—salt, sometimes a hint of cinnamon—and a final swirl of samneh (clarified butter). The result is glossy, spoonable, and comforting, with soft grains suspended in a savory, gelatin-rich broth. In Maaloula and Saidnaya, hrisseh is prepared for Marian and local patron feasts and ladled out in church courtyards as a communal vow offering. Families in Homs and Aleppo also cook smaller batches for baptisms or neighborhood gatherings. Served hot in the evening after liturgies, it embodies charity and togetherness, its simplicity highlighting the quality of wheat and meat that Syrian uplands and pastoral zones provide.

Burbara is a festive sweet made on December 4 to honor Saint Barbara, especially in Christian households of Damascus, Aleppo, and Latakia. Whole wheat kernels are soaked and boiled until tender, then gently sweetened and scented with anise, fennel, and cinnamon; many cooks add orange blossom or rose water for a floral lift. Bowls are crowned with pomegranate seeds, raisins, and chopped nuts, creating contrast between chewy grains and juicy, fresh garnishes. The dish connects agrarian Syria’s wheat harvest to the liturgical calendar, teaching children about generosity as families portion it into cups and share it with neighbors. Its aroma is warm and spice-forward, but the final flavor remains balanced and not overly sweet. Burbara is usually prepared at home in the late afternoon and served warm in the evening, a seasonal comfort during early winter when pomegranates are still abundant.

Kibbeh labaniyeh—kibbeh simmered in yogurt sauce—is a hallmark of Aleppine home cooking and cherished across Syrian Christian families for Sunday lunches. A fine bulgur-and-meat dough is kneaded until elastic, shaped into ovals, and filled with sautéed minced lamb or beef, onions, and toasted pine nuts spiced with allspice and black pepper. The dumplings are poached in a tangy laban (yogurt) sauce stabilized with egg and starch or rice flour, then finished with dried mint and a light garlic butter sizzle. The texture contrasts springy kibbeh shells, tender interiors, and a velvety, slightly sour sauce that pairs well with plain rice. Historically, Aleppo developed dozens of kibbeh styles; labaniyeh remains a family dish that shows technique without extravagance. It is served hot at midday, especially in cooler seasons, when yogurt cookery warms the kitchen. In Damascus and Homs, similar versions appear on holiday menus and at milestone gatherings.

Yalanji—vegetarian stuffed grape leaves—is central to fasting periods when many Syrian Christians avoid animal products. Tender vine leaves are rolled around a filling of rice mixed with finely chopped tomatoes, onions, parsley, and mint, seasoned with lemon juice or pomegranate molasses and generous olive oil. The rolls are tightly packed in a pot, weighed with a plate, and simmered slowly with citrus until the rice is just cooked. Served at room temperature, yalanji tastes bright, tart, and herbal, with silky leaves enclosing moist grains. In Damascus, Hama, and Aleppo, it anchors Lent and Advent spreads, accompanied by pickles and flatbread. Its reliance on pantry staples and preserved grape leaves reflects Syria’s Mediterranean climate and preservation culture. While meze tables feature yalanji year-round, its Lenten role gives it particular cultural weight: a dish that satisfies without meat, honoring restraint while preserving culinary finesse.

Ma’amoul are semolina-based cookies prepared ahead of Easter in Syrian Christian homes, their molded patterns signaling the filling within. A dough of coarse and fine semolina (sometimes with a little wheat flour) is rubbed with samneh, lightly sweetened, and scented with mahlab and occasionally mastic, then rested to hydrate. Balls are filled with date paste, chopped walnuts seasoned with cinnamon, or pistachios perfumed with orange blossom water, then pressed into wooden molds whose shapes hint at the filling. Baked to a pale golden hue and dusted with powdered sugar, ma’amoul are sandy-tender yet sturdy enough to store. The cookies symbolize celebration after fasting, offered to visitors with Arabic coffee on Easter morning and shared among neighbors in Damascus, Aleppo, and Homs. Their reliance on durum semolina and orchard nuts mirrors Syria’s agricultural strengths, while the molded designs preserve household identity and regional craft.

Syrian cuisine blends Mediterranean produce, highland wheat, and pastoral dairy with layered techniques refined in historic cities. Christian traditions add a marked rhythm of fasting and feasting, preserving dishes tied to saints’ days and seasons. To dive deeper into regional foodways and plan trips by climate, explore more food content and destination tools on Sunheron.com.