Consider fresh ingredients, flavorful spices, and consistently flavorful dishes as a summary of Syrian food. Every meal is prepared with the same level of attention to ensure that it tastes delicious and looks stunning. Any food enthusiast will appreciate when that crucial component is present in every meal and is discovered in every Syrian dish. If you want to sample foods that have been the true representation of Syria, try the following.
Pita which is more than a day old is perfect for making fattoush, a salad that is popular in Syrian, Lebanese, and Palestinian kitchens. It is roasted and drizzled with olive oil, keeping it crispy after the salad is made. Even though you can make this fattoush dish all year long, summer is the perfect time to make it since tomatoes are at their ripest and the acidity of pomegranate molasses balances out the sweetness of the tomatoes. Cucumbers, tomatoes, purslane leaves, radish, and green onions are most typically included in a standard fattoush salad that you would get at a neighborhood restaurant. Fresh herbs like mint or parsley, or perhaps both will be present. The very nuanced taste of fattoush is provided by a straightforward zesty vinaigrette and a hearty sprinkle of sumac spice.
The meaning of musabbaha is swimming. It refers to the chickpeas cooked in their own water with cumin, parsley, and lemon juice. The more rustic relative of hummus, musabbaha, is velvety smooth and creamy. The final product is entirely different even if the ingredients are essentially the same. Musabbaha, which is just heated chickpeas with tahini sauce, demonstrates unequivocally that cooking isn’t only about the ingredients. Most people eat it in the morning which is a nourishing way to start the day. The texture is where hummus and musabbaha diverge most. Musabbaha is distinctly chunky in contrast to hummus, which has been totally puréed and smooth.
If you are not acquainted with labneh, its a soft cheese that is created by whey being strained out of yogurt. Its texture is thick and spreadable, like soft goat cheese or cream cheese, and its flavor is rich and sour due to the yogurt foundation. It frequently appears on mezze plates throughout the Middle East and is used as a dip with spices and olive oil, but it has other use as well. You can drizzle it over salads, spread it on sandwiches, dot it over pizza, and more. Waiting is the most difficult aspect of producing labneh cheese. Nothing else is complicated. Greek yogurt and salt should be combined, then the mixture should be wrapped in cheesecloth and hung over a basin to drain. The going gets difficult after that since you have to wait 24 hours to savor the thick, creamy yogurt cheese within the cheesecloth.
A specialty, makdous is especially well-liked in Syria. This Middle Eastern mezze of stuffed eggplants is prepared in the Middle East and stored in olive oil to be eaten throughout the year. It is made of tiny eggplants that have been blanched, salted, and then filled with a mixture of crushed almonds, garlic, and chili pepper. The young eggplants are then pickled in a jar and marinated in olive oil. They are often consumed for breakfast but can also be served as a mezze at supper or on special occasions. Makdous can be used as a stuffing for sandwiches and wraps, a side dish for a variety of cuisines, and as a snack.