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Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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Vegetarian Stuffed Grape Leaves


Grape leaves are stuffed with a vegetarian mix, rolled and cooked in a tangy sauce with olive oil. This version of stuffed grape leaves (also known as yalanji) is served cold as an appetizer.


Makdous (Pickled stuffed eggplant in olive oil)


Fall is the season when many Syrian households are busy preparing makdous (magdoos) for the whole year. Piles of baby eggplants are stuffed with walnut and sun-dried red pepper then pickled in olive oil. A staple breakfast/supper/snack dish.


Zaatar (thyme) Swirls

Zaatar swirls

A quick, tasty, and fun appetizer that will please anyone including the little ones! Zaatar mix is rolled in a doughand and cut into swirls. Zaatar is an herby mixture of thyme, sumac and sesame popluar in Syria.


Tabouli Salad


A staple salad at Syrian restaurants, this colorful dish is made with the freshest ingredients, bring spring time to any table. Finely-chopped parsley, tomato and burgul are dressed with lemon and olive oil. Reserve your best olive oil for this dish as it showcases its full flavor!


Beewaz (parsley salad)

Parsley salad

This easy-to-make salad is a must-have with grilled meat such as Kufta Kabab and grilled chicken. Use it as a bed under your kabab or to add a crisp fresh touch to grilled meat sandwiches.


Syrian Everyday Salad

Arabic salad

This is the traditional everyday salad in Syria. It can also be referred to as 'Arabic salad' or 'salad'. Tomato, cucumber, green pepper and lemon all make for a crunchy and refreshing salad in those hot summer days.


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