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Tamari Ka’ak

Tamari Ka’ak is a sweet street snack sold on the back of bicycles, made to order in a matter of seconds, it is cheap and fulfilling. It can roughly be described as a crepe with a pancake filling drizzled with date syrup and tahini and wrapped into a roll. The large thin crepe-like dough is liberally doused with date molasses, placed on top with another thicker and smaller dough, pretty much like a pancake, smaller in diameter but thicker, and then drizzled with more date syrup and tahini, sprinkled with sesame seeds and powdered sugar; tightly wrapped into a roll, cut into slices to nibble easily with fingers and handed to the customer.

Some more modern versions have a sliced banana or different types of fruits as a filling, sometimes a drizzle of chocolate with nuts.

Ka-ak is mean cakes, biscuits, cookies and the like. It can be sweet or savory, stuffed or plain, or shaped into rings, rounds, and fingers or in ovals.


Batersh is a dish speciality of the city of Hama. It is Mutabal (a mix of eggplant, yogurt, garlic and tahini) topped with Syrian Bolognese sauce.

In Hama, Batersh is mostly served as a supper main dish but in Damascus it serves as a warm Mezze dish.



1- Two aubergines

2- Tahini 2-3 tbs

3- Yoghurt 2-3 tbs

4- Garlic 1 clove, crushed

5- Salt

Harissa (Semolina cake)

Harissa is a traditional Middle Eastern sweet cake that originated in Egypt and is called Basbousa in Egyptian dialect; whereas it is called Harissa in the Syrian dialect which means (mashed or crushed). The semolina cake is features in Middle Eastern as well as Greek cuisines.  

It is the favorite traditional dessert in the Syrian cuisine for all occasion especially during Ramadan after Eftar. It is very easy to cook harissa, it may look like a simple cake but its unique flavor and texture will make from this plate your favorite dessert. It is made from semolina and is sweetened with orange flower syrup in addition to some drops of rose water. The result is a delicious moisty flavored semolina cake.

The Secrets of Syrian Dessert

Eid cookies were actually a tradition that started during the rule of the Fatimids. The tradition started with Al fitra which was a gift made from sweet pastries that were handed out on the day of eid al fitr. Al fitra was handed out to courtiers, officials, guardsmen and servants in the great hall of the palace. With time the number of people increased and the palace kitchens could no longer keep up with all the baking required, so the caliph Al Aziz establshed a place dedicated to the production of sweet pastries to be handed out to the public. On the first day of Eid, people would march in celebration until they reached Bab El-Nasr. Then following Eid morning prayers, the state would distribute the cookies. The cookies were decorated with phrases like (kol o oshkor) which means eat and be thankful and (bel shokr tadoom al neam) which means gratitude preserves blessings.


Maqloubeh is a traditional Syrian, Iraqi, Palestinian, and Jordanian dish. It goes back to the medieval period and it is found in Kitab al-Tabikh which includes a collection of recipes from the 13th century.

It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, and because of that it was named Maqloubeh.

Maqloubeh  includes  a variety of vegetables, such as fried tomatoes, potatoes, cauliflower, and eggplant, accompanied by either chicken or lamb. The most common are cauliflower and eggplant. All the ingredients are carefully placed in the pot in layers, so that when the pot is inverted for serving, the dish looks like a layered cake.

It is typically garnished with pine nuts and chopped fresh parsley. It sometimes served with salad and fresh yogurt, and is often prepared for feasts.