Recipes from Syria
Syrian tables run on generosity — kibbeh shaped by hand, shakshuka eaten straight from the pan, fatteh built in layers of bread, yogurt and chickpeas. Pomegranate molasses and sumac keep the seasoning sharp.
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Hummus
Hummus — the Arabic word for chickpea — has been claimed as cultural property by Lebanon, Israel, Syria, Palestine, and Egypt for decades.
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Kibbeh
Kibbeh is considered the national dish of both Syria and Lebanon, and is found across the Levant from Turkey to Egypt.
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Fatteh
Fatteh is a layered Syrian dish of toasted pita, chickpeas, and garlic yogurt sauce, finished with a hot butter drizzle over pine nuts and paprika.
Flavours of Syria
The cuisine of Syria is built on chickpeas, olive oil, lemon, garlic and fragrant spice blends. The 3 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of Syria to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Hummus, Kibbeh, Fatteh. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add Syria to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from Syria, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.