18 Flavorful Syrian Food Recipes Authentic

Craving bold, aromatic flavors that transport your taste buds straight to the bustling markets of Damascus? Syrian cuisine is a treasure trove of vibrant spices, hearty stews, and melt-in-your-mouth kebabs—perfect for home cooks looking to spice up their weeknight meals. From smoky baba ganoush to comforting shakriya, these 18 authentic recipes will turn your kitchen into a Middle Eastern feast. Ready to dive in? Let’s get cooking!

Kibbeh with Yogurt Sauce

This Middle Eastern-inspired dish delivers a satisfying crunch outside and tender spiced filling inside, all balanced by a cool, garlicky yogurt sauce—perfect for a cozy weeknight dinner with a twist.

Ingredients

• For the kibbeh: 1 lb ground lamb (or beef), 1 cup fine bulgur wheat (soaked in water for 20 mins, drained), 1 small yellow onion (finely grated), 1 tsp ground cumin, 1 tsp ground allspice, 1/2 tsp cinnamon, 1 tsp salt, 1/4 cup olive oil
• For the yogurt sauce: 1 cup plain whole-milk yogurt, 1 clove garlic (minced), 1 tbsp lemon juice, 1/4 tsp salt, 1 tbsp chopped fresh mint

Instructions

1. Prep the kibbeh: In a bowl, combine the soaked bulgur, grated onion, 1 tsp cumin, 1 tsp allspice, 1/2 tsp cinnamon, and 1 tsp salt. Mix in the ground lamb until evenly blended.
2. Shape and bake: Preheat oven to 400°F. Grease a baking sheet with 1 tbsp olive oil. Form the mixture into 12 oval patties (about 2 inches long). Brush tops with remaining 3 tbsp olive oil. Bake for 25 minutes, flipping halfway, until crispy and browned.
3. Make the sauce: While kibbeh bakes, stir together yogurt, minced garlic, 1 tbsp lemon juice, 1/4 tsp salt, and mint. Chill until serving.

The magic here? The contrast between the warmly spiced kibbeh and the bright, tangy sauce—it’s a combo you’ll crave after one bite.

Tip: For extra-crispy kibbeh, broil for 1–2 minutes at the end (watch closely!).

Shawarma Spiced Chicken

This juicy, flavor-packed chicken gets its irresistible depth from a homemade shawarma spice blend—no takeout required!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 2 tsp cumin, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp turmeric, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add chicken thighs to the bowl, tossing to coat evenly. Let marinate at room temperature for 20 minutes (or refrigerate up to 4 hours).
3. Heat a grill or skillet over medium-high. Cook chicken for 6–7 minutes per side, until internal temperature reaches 165°F and edges are slightly charred.
4. Rest for 5 minutes before slicing against the grain.

The warm cinnamon and smoky paprika create a crave-worthy crust, while keeping the chicken tender inside—perfect for stuffing into pitas or piling onto grain bowls.

Tip: For extra juiciness, brush the chicken with a little more olive oil halfway through cooking.

Fattoush Salad with Pomegranate Dressing

This vibrant Middle Eastern salad is a crunchy, tangy delight, with crispy pita chips and a sweet-tart pomegranate dressing that’ll make it a repeat favorite.

Ingredients

• 2 medium pita breads, torn into bite-sized pieces
• 3 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1 large cucumber, diced
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 1/2 tsp ground sumac
• 1/4 tsp black pepper
• 1/4 cup pomegranate arils (for garnish)

Instructions

1. Toast the pita: Preheat oven to 375°F. Toss pita pieces with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and bake for 10–12 minutes until golden and crisp. Let cool.
2. Make the dressing: Whisk together pomegranate molasses, lemon juice, sumac, remaining 2 tbsp olive oil, 1/4 tsp salt, and black pepper in a small bowl.
3. Assemble the salad: In a large bowl, combine romaine, cucumber, cherry tomatoes, red onion, parsley, and mint. Drizzle with dressing and toss gently.
4. Serve: Top with toasted pita chips and pomegranate arils. Toss lightly just before serving to keep the pita crisp.

The magic here is in the contrast—juicy veggies, crispy pita, and that addictive sweet-sour dressing. It’s a texture lover’s dream!

Tip: For extra freshness, add the pita chips in batches so they stay crunchy if you have leftovers (though we doubt you will!).

Makloubeh with Lamb and Eggplant

This fragrant, upside-down Middle Eastern dish is a showstopper with tender lamb, caramelized eggplant, and spiced rice—perfect for impressing guests or treating your family to something special.

Ingredients:

• 1.5 lbs lamb shoulder, cut into 2-inch cubes
• 1 large eggplant, sliced into 1/2-inch rounds
• 1.5 cups basmati rice, rinsed
• 3 cups low-sodium chicken broth
• 1 large onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium-high. Brown the lamb on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add 1 tbsp olive oil and sauté the onion until soft, 4 minutes. Stir in 1 tsp cumin, 1 tsp turmeric, 1 tsp cinnamon, 1 tsp salt, and 1/2 tsp black pepper.
3. Layer the eggplant rounds over the onions, then top with the lamb. Pour in the rice, spreading evenly. Gently add the broth (it should cover the rice by 1/2 inch).
4. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes until rice is tender and liquid is absorbed.
5. Let sit 10 minutes off heat. Carefully invert onto a platter—the eggplant should now be on top! Garnish with pine nuts.

The magic of flipping the pot reveals golden eggplant and juicy lamb, with the rice soaking up all those warm spices. Tip: Pat the eggplant dry before layering to prevent excess moisture.

Yalanji Stuffed Grape Leaves

These bright, lemony stuffed grape leaves are packed with herby rice and a tangy kick—perfect for a light lunch or mezze spread.

Ingredients:

• 1 jar (16 oz) grape leaves in brine, rinsed
• 1 cup short-grain white rice, rinsed
• 1/4 cup olive oil, divided
• 1 small yellow onion, finely diced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable broth

Instructions:

1. In a skillet over medium heat, warm 2 tbsp olive oil. Add onion and sauté until soft, about 5 minutes. Stir in rice, cumin, salt, and pepper, cooking for 1 minute to toast lightly.
2. Remove from heat; mix in lemon juice, parsley, and mint. Let cool slightly.
3. Lay a grape leaf flat (vein-side up), trim the stem, and place 1 tsp filling near the base. Fold sides inward, then roll tightly into a cigar shape. Repeat with remaining leaves and filling.
4. Arrange rolls seam-side down in a pot. Drizzle with remaining 2 tbsp olive oil and pour broth over them. Weigh down with a heatproof plate to prevent unrolling.
5. Cover and simmer on low for 45 minutes until rice is tender. Let cool 15 minutes before serving.

The zesty lemon-mint balance makes these irresistible at room temperature—ideal for picnics or potlucks!

Tip: Save torn leaves to line the pot—they’ll infuse extra flavor and prevent sticking.

Hummus with Spiced Lamb Topping

This creamy hummus gets a show-stopping upgrade with warmly spiced lamb—perfect for impressing guests or treating yourself to a restaurant-worthy snack.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tbsp lemon juice
• 2 tbsp olive oil, plus 1 tbsp for cooking
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 3 tbsp water
• 8 oz ground lamb
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1/4 tsp black pepper
• 2 tbsp pine nuts, toasted
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a food processor, blend chickpeas, tahini, lemon juice, 2 tbsp olive oil, garlic, 1/4 tsp cumin, and salt until smooth. Stream in water until creamy (about 1–2 minutes). Transfer to a serving bowl.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add lamb, breaking it apart with a spoon. Cook for 5 minutes until browned. Stir in smoked paprika, cinnamon, black pepper, and remaining 1/4 tsp cumin. Cook 2 more minutes.
3. Spoon lamb over hummus, then top with pine nuts and parsley. Serve warm with pita or veggies.

The contrast of cool, velvety hummus and the fragrant, crispy-edged lamb makes every bite irresistible.

Tip: For extra depth, stir 1/2 tsp of lemon zest into the hummus before topping.

Muhammara with Walnuts and Pomegranate

This vibrant Middle Eastern dip is a showstopper—sweet, smoky, and nutty with a pop of pomegranate for a festive touch.

Ingredients:

• 2 large red bell peppers, roasted and peeled (or 1 cup jarred roasted red peppers)
• 1 cup walnuts, toasted
• 1/3 cup pomegranate molasses
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 2 tbsp pomegranate seeds (for garnish)

Instructions:

1. In a food processor, combine the roasted red peppers, toasted walnuts, pomegranate molasses, olive oil, lemon juice, cumin, smoked paprika, salt, and red pepper flakes. Pulse until mostly smooth but slightly chunky.
2. Transfer to a serving bowl and drizzle with extra olive oil. Scatter pomegranate seeds on top for a burst of color and freshness.

The magic here is in the balance—earthy walnuts and smoky peppers get a lift from tangy-sweet pomegranate molasses. Serve with warm pita or crunchy veggies for dipping.

Tip: For extra depth, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant.

Syrian Lentil Soup with Lemon

This hearty, citrusy lentil soup is a comforting bowl of warmth with a bright finish—perfect for weeknights when you crave something wholesome but effortless.

Ingredients

• 1 cup brown or green lentils, rinsed
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp crushed red pepper flakes
• 6 cups vegetable broth
• 3 tbsp olive oil
• 1 tsp salt
• ¼ cup freshly squeezed lemon juice (about 1 large lemon)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat 3 tbsp olive oil over medium heat. Add the onion, carrots, and celery; cook for 5 minutes, stirring occasionally, until softened.
2. Stir in the garlic, 1 tsp cumin, ½ tsp coriander, and ¼ tsp red pepper flakes; cook for 1 minute until fragrant.
3. Add the lentils and 6 cups vegetable broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
4. Stir in 1 tsp salt and ¼ cup lemon juice. Taste and adjust seasoning if needed.
5. Ladle into bowls and garnish with fresh parsley.

The magic here is the lemon’s tang cutting through the earthy lentils—it’s a humble soup that feels surprisingly vibrant.

Tip: For extra creaminess, blend half the soup before adding the lemon juice.

Baklava with Rosewater Syrup

This flaky, nutty baklava gets a fragrant twist with rosewater syrup—perfect for impressing guests or treating yourself to a little luxury.

Ingredients

• 1 (16 oz) package phyllo dough, thawed
• 1 1/2 cups unsalted butter, melted
• 3 cups finely chopped walnuts or pistachios
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup water
• 1 cup granulated sugar
• 1/2 cup honey
• 1 tbsp rosewater
• 1 tsp lemon juice

Instructions

1. Preheat oven to 350°F. Butter a 9×13-inch baking dish.
2. Mix walnuts, 1/2 cup sugar, cinnamon, and cloves in a bowl. Set aside.
3. Layer 8 sheets of phyllo in the dish, brushing each with melted butter. Spread half the nut mixture evenly over the phyllo. Repeat with 6 more phyllo sheets, buttering each, then the remaining nuts. Top with 8 more buttered phyllo sheets.
4. Cut baklava into diamonds or squares with a sharp knife. Bake for 45–50 minutes until golden and crisp.
5. Meanwhile, simmer water, 1 cup sugar, honey, lemon juice, and rosewater in a saucepan for 10 minutes until slightly thickened. Cool slightly.
6. Pour warm syrup evenly over hot baklava. Let soak for 4+ hours before serving.

The rosewater syrup adds a delicate floral note that balances the rich layers of nuts and butter—no one will guess how simple it is to make!

Tip: For clean cuts, chill the baked baklava 10 minutes before adding syrup.

Kofta Bil Saniyeh (Baked Kofta with Tahini)

This Baked Kofta with Tahini (Kofta Bil Saniyeh) is a showstopper—juicy spiced meatballs smothered in creamy tahini sauce, all baked to golden perfection. It’s comfort food with a Middle Eastern twist!

• 1 lb ground beef or lamb
• 1 small onion, finely grated (about 1/4 cup)
• 1/4 cup finely chopped parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1/2 cup water
• 1 tbsp olive oil
• 1 tbsp pine nuts (optional, for garnish)

1. Prep the kofta: In a bowl, combine ground meat, grated onion, parsley, 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well, then shape into 1.5-inch meatballs.
2. Make the tahini sauce: Whisk together 1/2 cup tahini, 1/4 cup lemon juice, and 1/2 cup water until smooth. The sauce should be pourable but not thin.
3. Assemble: Drizzle 1 tbsp olive oil in a 9×13-inch baking dish. Arrange the meatballs in the dish, then pour the tahini sauce evenly over them. Sprinkle with pine nuts (if using).
4. Bake: Bake at 375°F for 25–30 minutes, until the meatballs are cooked through and the tahini sauce is bubbly and lightly golden.

The magic here? The tahini sauce transforms into a rich, nutty blanket that keeps the kofta incredibly tender. Serve with warm pita for scooping up every last drop!

Tip: For extra flavor, toast the pine nuts in a dry skillet for 2 minutes before garnishing.

Maqluba with Chicken and Cauliflower

This fragrant upside-down rice dish is a showstopper, with tender chicken, caramelized cauliflower, and warm spices layered into every bite.

Ingredients:

• 1.5 lbs bone-in chicken thighs (4–5 pieces)
• 1 medium cauliflower, cut into 2-inch florets
• 2 cups basmati rice, rinsed
• 1 large yellow onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp salt, plus extra for seasoning
• 3.5 cups chicken broth
• 1/4 cup toasted slivered almonds (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a deep, heavy-bottomed pot over medium-high. Season chicken thighs with salt and brown for 5 minutes per side. Remove and set aside.
2. Add remaining 1 tbsp olive oil to the pot. Sauté onion for 3 minutes until soft. Stir in cumin, turmeric, cinnamon, and 1 tsp salt, cooking for 1 minute until fragrant.
3. Layer cauliflower florets evenly over the onions, then top with chicken thighs. Spread rice over the chicken, gently pressing down. Pour in chicken broth (it should just cover the rice).
4. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 10 minutes.
5. Place a large serving platter over the pot and carefully flip to invert the maqluba. Garnish with toasted almonds before serving.

The magic happens when you flip the pot—revealing golden cauliflower and perfectly spiced rice that soaked up all the chicken’s richness.

Tip: For extra crispy edges, briefly place the inverted maqluba under the broiler before garnishing.

Shish Barak with Yogurt Sauce

These spiced meat dumplings swimming in a tangy yogurt sauce are a Middle Eastern comfort food dream—perfect for impressing guests or treating yourself to something special.

Ingredients

• For the dough: 2 cups all-purpose flour, 1/2 tsp salt, 1/2 cup warm water, 1 tbsp olive oil
• For the filling: 1/2 lb ground lamb (or beef), 1 small onion (finely grated), 1/4 cup pine nuts, 1 tsp ground cumin, 1/2 tsp cinnamon, 1/2 tsp salt, 1/4 tsp black pepper
• For the yogurt sauce: 3 cups plain whole-milk yogurt, 2 tbsp cornstarch, 1 egg white, 1 tsp salt, 2 cloves garlic (minced), 1 tbsp dried mint
• For finishing: 2 tbsp butter, 1 tsp paprika

Instructions

1. Make the dough: Mix 2 cups flour and 1/2 tsp salt. Add 1/2 cup warm water and 1 tbsp olive oil; knead 5 minutes until smooth. Cover and rest 30 minutes.
2. Prepare filling: Brown 1/2 lb lamb with grated onion. Stir in 1/4 cup pine nuts, 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp pepper. Cool.
3. Shape dumplings: Roll dough thin, cut into 2-inch circles. Place 1 tsp filling in each, fold into half-moons, then pinch corners to form little “hats.”
4. Cook dumplings: Boil in salted water 5 minutes until they float. Drain.
5. Make yogurt sauce: Whisk 3 cups yogurt, 2 tbsp cornstarch, 1 egg white, and 1 tsp salt. Simmer on low 10 minutes, stirring constantly. Add minced garlic.
6. Assemble: Gently fold dumplings into warm yogurt sauce. Melt 2 tbsp butter with 1 tsp paprika; drizzle on top. Sprinkle with 1 tbsp dried mint.

The magic here? The dumplings soak up the garlicky yogurt just enough to stay tender while keeping their spiced meat centers juicy. Serve with warm pita for swooping up every last drop.

Tip: Freeze uncooked dumplings on a tray before transferring to a bag—they’ll keep for 3 months and cook straight from frozen (add 2 extra minutes).

Warak Enab (Stuffed Vine Leaves)

These tender grape leaves stuffed with spiced rice and meat are a labor of love—but every bite is worth it. Perfect for sharing at gatherings or savoring as a special weeknight treat.

Ingredients:

• 1 (16 oz) jar grape leaves, drained and rinsed
• 1 lb ground lamb or beef
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, finely diced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 2 cups chicken broth
• 2 tbsp lemon juice

Instructions:

1. In a bowl, combine ground lamb or beef, rice, onion, parsley, mint, 1 tsp allspice, 1 tsp cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
2. Lay a grape leaf flat (vein-side up), trim the stem, and place 1 tbsp filling near the stem end. Fold sides inward, then roll tightly into a cigar shape. Repeat with remaining leaves and filling.
3. Heat 1 tbsp olive oil in a large pot over medium. Arrange rolls seam-side down in a snug layer. Drizzle with remaining 2 tbsp olive oil and 2 cups chicken broth.
4. Cover with a heatproof plate to weigh down rolls. Simmer on low for 45 minutes until rice is tender and leaves are silky.
5. Drizzle with 2 tbsp lemon juice, let rest 10 minutes before serving.

The magic here? The grape leaves soften into melt-in-your-mouth wrappers, while the spiced filling stays fragrant and juicy. Serve warm or at room temperature—they’re even better the next day!

Tip: If your jarred leaves are salty, soak them in warm water for 10 minutes before rolling.

Syrian Style Falafel with Tahini Sauce

These crispy-on-the-outside, fluffy-on-the-inside falafel are packed with fresh herbs and served with a creamy tahini sauce—perfect for stuffing into pitas or piling onto salads.

Ingredients:

• 1 cup dried chickpeas, soaked overnight (do not use canned)
• 1 small yellow onion, roughly chopped
• 4 garlic cloves, peeled
• 1 cup fresh parsley leaves, packed
• 1/2 cup fresh cilantro leaves, packed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp baking soda
• Vegetable oil, for frying
• For the tahini sauce: 1/2 cup tahini, 3 tbsp lemon juice, 1/4 cup water, 1 garlic clove (minced), 1/4 tsp salt

Instructions:

1. Make the falafel: Drain the soaked chickpeas and pat dry. In a food processor, pulse the chickpeas, onion, garlic, parsley, cilantro, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, and 1/4 tsp black pepper until finely ground but not pasty (scrape sides as needed). Stir in 1/4 tsp baking soda.
2. With damp hands, shape the mixture into 12 small patties (about 2 tbsp each). Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry the falafel in batches for 3–4 minutes per side until deep golden. Drain on paper towels.
3. Make the sauce: Whisk together 1/2 cup tahini, 3 tbsp lemon juice, 1/4 cup water, 1 minced garlic clove, and 1/4 tsp salt until smooth. Adjust water for desired consistency.

What sets these apart? The fresh herbs and baking soda create an almost airy texture—no dense, dry falafel here!

Tip: For extra-crispy results, refrigerate the shaped falafel for 30 minutes before frying.

Samak Harra (Spicy Fish with Tahini)

This Lebanese-inspired dish packs a punch with crispy fish smothered in a creamy, spicy tahini sauce—perfect for impressing guests or spicing up weeknight dinners.

Ingredients:

• 1.5 lbs white fish fillets (like cod or halibut), patted dry
• 3 tbsp olive oil, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/4 cup chopped parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Brush fish with 1 tbsp olive oil, then sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper. Bake for 15–18 minutes until flaky and lightly browned.
2. Meanwhile, whisk tahini, lemon juice, remaining 2 tbsp olive oil, minced garlic, 1 tsp cumin, and 1/2 tsp cayenne in a bowl until smooth. Thin with 2 tbsp warm water if needed.
3. Pour tahini sauce over baked fish, then broil for 2–3 minutes until bubbly and golden at the edges.
4. Garnish with chopped parsley and serve immediately.

The magic here? The tahini sauce caramelizes slightly under the broiler, adding a nutty depth to the spicy, garlicky fish.

Tip: For extra crunch, sprinkle toasted pine nuts over the dish before serving.

Knafeh with Cheese and Pistachios

This Middle Eastern dessert is pure magic—crispy shredded phyllo hugging molten cheese, drenched in syrup, and topped with crunchy pistachios. It’s easier to make than you think!

Ingredients

• 1 (16 oz) package kataifi (shredded phyllo dough), thawed
• 1 cup unsalted butter, melted
• 1 lb akkawi or mozzarella cheese, shredded
• 1 cup granulated sugar
• ½ cup water
• 1 tbsp lemon juice
• 1 tsp orange blossom water (optional)
• ½ cup shelled pistachios, finely chopped

Instructions

1. Prep the syrup: In a small saucepan, combine 1 cup sugar, ½ cup water, and 1 tbsp lemon juice. Simmer over medium heat for 10 minutes until slightly thickened. Stir in 1 tsp orange blossom water (if using), then cool completely.
2. Butter the dough: Gently separate the kataifi with your fingers. Toss with 1 cup melted butter until evenly coated.
3. Layer the knafeh: Press half the buttered kataifi into a 9″ round baking dish. Spread shredded cheese evenly over the top, then cover with the remaining kataifi, pressing lightly.
4. Bake: Bake at 400°F for 25–30 minutes until deep golden and crisp. Let cool for 5 minutes.
5. Finish: Invert the knafeh onto a plate, pour cooled syrup over the top, and sprinkle with ½ cup pistachios. Serve warm.

The contrast of crispy pastry, gooey cheese, and floral syrup is downright addictive—this is the ultimate showstopper for a dinner party!

Tip: For extra crunch, toast the pistachios in a dry pan for 2 minutes before chopping.

Freekeh Pilaf with Chicken

This hearty freekeh pilaf is a cozy one-pot wonder, with tender chicken and nutty freekeh soaking up all the warm spices for a meal that feels both rustic and elegant.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup cracked freekeh, rinsed
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 2 cups low-sodium chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, cumin, coriander, and cinnamon; cook for 30 seconds until fragrant.
3. Stir in freekeh, then pour in chicken broth. Add salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Return chicken to the pot, nestling it into the freekeh. Cover and cook for another 10 minutes until liquid is absorbed and chicken is cooked through.
5. Fluff with a fork, stir in parsley, and let rest for 5 minutes before serving.

The toasty freekeh and warm spices make this dish feel like a hug in a bowl, while the parsley adds a fresh pop that balances everything perfectly.

Tip: Freekeh can vary in cooking time—check the package instructions and adjust simmering time if needed.

Basbousa with Coconut and Almonds

This Middle Eastern semolina cake is soaked in fragrant syrup and topped with crunchy almonds—perfect for satisfying your sweet tooth with a touch of exotic flair.

Ingredients

• 1 ½ cups fine semolina
• ½ cup shredded coconut (unsweetened)
• ½ cup granulated sugar
• 1 cup plain yogurt
• ½ cup unsalted butter, melted
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ cup sliced almonds
• For the syrup: 1 cup water, 1 cup sugar, 1 tbsp lemon juice, 1 tsp rose water (optional)

Instructions

1. Prep the syrup: In a saucepan, combine 1 cup water, 1 cup sugar, and 1 tbsp lemon juice. Simmer for 10 minutes until slightly thickened, then stir in 1 tsp rose water (if using). Set aside to cool.
2. Make the batter: In a bowl, mix 1 ½ cups semolina, ½ cup shredded coconut, ½ cup sugar, and 1 tsp baking powder. Add 1 cup yogurt, ½ cup melted butter, and ½ tsp vanilla extract. Stir until smooth.
3. Bake: Spread the batter into a greased 9×9″ pan. Sprinkle ¼ cup sliced almonds evenly on top. Bake at 350°F for 30–35 minutes until golden.
4. Soak: Immediately pour the cooled syrup over the hot basbousa. Let it absorb for 1 hour before cutting.

The magic of this dessert? The syrup soaks into the cake, creating a melt-in-your-mouth texture that contrasts beautifully with the crisp almonds.

Tip: For extra richness, substitute coconut milk for half the yogurt in the batter.

Conclusion

From fragrant spices to hearty dishes, these 18 authentic Syrian recipes bring the vibrant flavors of the Middle East right to your kitchen. Whether you’re craving savory kebabs, comforting stews, or sweet desserts, there’s something here for every home cook to love. Try a recipe (or three!), share your favorites in the comments, and don’t forget to pin this roundup for later. Happy cooking!