Mouth-watering Syrian cuisines in Qatar
Syrian cuisine and culture are as diverse and rich as the country’s inhabitants and their long history there. Syrians have adapted foods from different cuisines as a result of having been occupied by Arabs, Ottoman Turks, and others in the past. Here are just a handful of the Syrian specialties you really must try.
Jebneh or Arabic cheese pies in the form of boats are cooked till the outside is brown and filled with a mixture of three salty cheeses, cilantro, and nigella seeds. The soft crust and the melting cheese go along well. Any salty cheese can be used, but typically akkawi cheese is combined with a little cheddar or kashkaval cheese for the filling. They are a wonderful way to start the day or a lovely addition to afternoon tea. If you make these arabic cheese pastries small enough, they make excellent portable snacks or spectacular pastry appetizers.
Quinces, a distant relative of apples and pears, create a lovely, spreadable, sticky jam; however, eating them raw makes the jam even more pucker-inducing. The fruit, a common tree in the Middle East, is native to Lebanon, Iran, Turkey, and Greece. When boiled, quince yields a natural pectin. Mastic gum flavoring gives the jam a fantastic depth.
Beef sausage known as soujouk is popular in the northern Middle Eastern nations of Armenia, Syria, Lebanon, Turkey, Greece, and Macedonia. It is typically eaten for breakfast with fried eggs that have been prepared in a pan and sliced thinly.
This dip is taken from the Syrian city of Aleppo. As you are aware, numerous delectable dishes originate from the same region. Additionally prevalent throughout the Middle East and Anatolia is this cuisine. In addition to eating it with bread, you can spread it on grilled meats or fish to improve the flavor. Aleppo peppers are a necessary component of this dish. Their delicious, strong aroma has a Scoville scale of ten thousand. The peppers should be sun-dried first and then ground with your hands for the best results.
Syrian Pita Bread
The pita, which has a circular shape and is made of wheat flour and water, has a hollow interior that resembles a pocket because it needs time to rise. It became a traditional dish in Syria after the traders transported it through the Sahara and the Arabian desert. The dough used to be left out to rise naturally as a result of the environment’s natural yeast. But as time passes, so do people’s perspectives. To slow down the escalating process, they have begun introducing beers. In the past, pita was baked over a fire; today, it is baked in an oven. To enjoy a filling, fast lunch, you can load it with toppings like meat and veggies or eat it alone.
The term is from Azerbaijan, where it originally meant “full or filled up.” Greens, rice, and a little salt and pepper are all ingredients in yalanji. Roll the mixture tightly in pickled swiss chard after which you add chicken stock and lemon juice to make them juicier. Stuffing comprised of fruits, vegetables, or even seafood are some variations. The origin of this meal is unknown, but it has gained popularity outside of Syria in places like the Middle East, Turkey, Greece, and even Middle Asia.