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A nutritionist’s dream! Eating in Syria should be an exciting and rich experience because of the numerous different styles.

Levantine style cuisine has been consumed and enjoyed throughout Syria for nearly 200 years, and it’s fame is now spreading beyond our borders. So what is it about Syrian food that constantly attracts our attention and keeps us coming back for more? Can it be put down to plain good taste or is it possibly the great nutritional benefits associated with eating Syrian food?

Syrian cuisine is particularly healthy and sophisticated, with emphasis on a variety of vegetables and lean meat. Dishes such as Kibbeh Trabulsia, Yabrak, Mujjadarah, Baaklawa and Maamoul are widely consumed throughout the country.

Syrian Musakhan

In Syria, Musakhan is fairly well known and frequently eaten dish although the Syrian version varies a lot from the Palestinian ancestor. The flavors remained the same but the cooking, ingredients and presentation has been refined in keeping with Syrian fondness with food finesse. Here goes thick Taboon bread and comes in paper-thin Saj bread. Chicken is shredded and Musakhan is served in individual portions.

Musakhan is hardly ever eaten as a main dish in Syria. It is usually served as a side dish or part of a large spread in dinner parties and big family occasions. In coffee shops and restaurants Musakhan is usually served as a small snack dish you can munch on in the few hours you spending there smoking Argeeleh. Another very popular version of Musakhan is tiny small pastries stuffed with the chicken and sumac mixture and served as part of finger food buffet in parties.

Adas (lentil) Syrian soup...first legume ever cultivated

Lentils were discovered in the Stone Age in at Mureybet and Tal Abu Hureyra in Syria. Lentil soup is mentioned in the biblical story of Jacob and Esau. In fact, lentil usage in Syrian cuisine goes back even further in history; originating in the Middle East, lentils are believed to be the first legume ever cultivated.

Lentil soup may be cooked with vegetables such as carrots, potatoes, celery, parsley, tomato, and onion. This plate is served with flavorings like garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs and warm or fried bread.

Lentil soup is highly nutritious, a good source of protein, dietary fiber, iron and is cholesterol free. Some doctors prescribe lentil soup for patients with liver ailments.

Shish Tawook

Shish Tawook is a famous Middle Eastern grilled chicken plate.

 It is popular in Syria, Lebanon, Turkey, Egypt, and Iraq.

The origin of this dish is from Turkey (Tavuk şiş)

 "Shish" means skewers and "Tawook" means tavuk in Turkish language which means (chicken).  

Shish Tawook is usually served with rice and grilled vegetables or it is offered as a sandwich with a creamy garlic paste, tomatoes, lettuce, pickled turnips and French fries.

Keshkeh Khadra

Keshkeh (Kishk, Kishkah) it is a simple important dried food traced back to the Syrian Levantine, it is a fermented mixture of bulgar and yogurt. The mixture is then dried and ground to a flour like powder. There are several ways you can use dry keshkeh.

That was the dry variety, also there is Keshkeh Khadra which mean "fresh variety". "Khadra" is means green, to indicate freshness rather than colour and it is eaten fresh. To prepare this dish we need to mix the ingredients and let the flavours develop over three days.

This is normally eaten with bread and green onions.