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Za'atar Halabi

Za'atar(Zaah-tar) is an arabic word and it refers to herb spice mixture. It is also the name of a spice mixture typically used as a condiment, which contains the herb along with toasted sesame seeds, dried sumac, and often salt, as well as other spices, as a combine of related Middle Eastern herbs, it contains plants from the genera Origanum (oregano), Calamintha (basil thyme), Thymus.

Aleppo is the famous city of Za’atar, one of the most important of any Syrian cuisine.

Za’atar has a different element from other neighboring countries. It is is wonderful mixture of crushed spices and roasted nuts mixed with sumac and toasted sesame seeds. The blend of ingredients varies from one spice dealer to another.

Reshtayeh soup

Reshtayeh is a brown lentil soup with bright lemony notes. It is very good soup for vegetarians.  

Lentils are a very famous ingredient in the Syrian and Mediterranean recipes. They are cheap, easy to cook and filling.

This soup contains a variety of vegetables with the lentils like potato, Chard and celery. So it is low in calories, rich in iron, folate and an excellent source of protein. Chard is an excellent source of potassium, calcium and magnesium, minerals that help maintain healthy blood pressure.

The uniqueness of this soup lies in the intense lemony taste. It is not cooked in a lemon broth, but the most authentic thing to do when eating this dish is to add loads of lemon juice to your bowl.



1 cup dry brown lentils

6-7 vegetable stock.

3 Tablespoons olive oil.

1 onion diced.

4 garlic cloves minced

Sfouf Cake

Sfouf is a Syrian turmeric cake. The turmeric gives the cake a beautiful yellow color and a distinct and wonderful taste. Turmeric is actually one of those popular “superfoods,” as it is loaded with antioxidants and has many other health benefits. This cake is very different from any other cake you have eaten. It is perfect during Ramadan because it's light enough to eat after a big iftar

 The Sfouf cake is made with semolina which is a high-gluten flour usually used in pasta. Some people prefer to use only flour or only semolina when making sfouf, and you can mix both.

Syrian Eggplant Stew (Kawaj)

Eggplant stew is a popular vegetarian dish in Syria and the Levant area, Lebanon, Jordan and Palestine.

It is called kawaj in Syria; it is simple to cook Chunks of eggplants, potatoes, and tomatoes are cooked until become tender. It’s full of flavor and color and it is served as a main dish.

Eggplant stew is a very rich in benefits because it contains all nutrients.

Tabbouleh salad

Tabbouleh salad is considered as one of the most famous kinds of vegetarian salads in Syria and in the Middle East countries. 

The Syrian tabbouleh is the quintessential salad that you’ll find at all Syrian restaurants that most people like to eat. It is always served as an appetizer, along with fattoush, baba ghanoush, and hummus!

The most important components of tabbouleh are: finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use semolina instead of bulgur.