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Meat Borak

Borak, or in Turkish Borek, is an umbrella term describing a huge variety of filled pastries eaten in all ex-Ottoman Empire countries .It is a crispy flaky crust and a generous filling. Meat or cheeses are by far the most common but potato, sausage, spinach or leeks can be used. Borak can be deep fried or oven baked after being brushed with oil or butter to give it some extra crispness.

In Syria the two main varieties, cheese and meat, are an integral part of the mezze spread. The taste of any type of pastry and filling extras varies a lot from restaurant to restaurant.

Grape molasses

Traditional grape molasses is popular in Syria and it has maintained its popularity in southern Syria.

Grape molasses is a viscous product made by boiling grapes, removing their skins, squeezing them through a sieve to extract the juice. This process is repeated several times, and each time a different type of molasses is produced.

You can use any type of grape (red or white). Sometimes molasses of red grapes is preferred when making desserts like cookies because it gives a darker, more appetizing color.

Chicken with Chickpeas stew

Chicken with Chickpeas stew is a very popular dish in Syria and the Levant area, Lebanon, Jordan and Palestine. It is often flavored with spices that are frequently used in Middle Eastern dishes like turmeric, cinnamon, tomato sauce, cumin and coriander.

A traditional Syrian stew of Chicken with Chickpeas is considered a staple food and is very rich in benefits because it contains all nutrients, in addition to its wonderful taste.

This stew of fragrant, tender pieces of chicken thigh, chickpeas, and spice-infused tomato sauce.


Osmalieh is a traditional Syrian dessert especially in Aleppo, it is prepared with baked vermicelli sandwiched between sweet cream and garnished with minced pistachios.



1- 2 lbs Osmallieh (Kunafa) pastry

2- 1 lb fresh Arabic cream (kushta)

3- 5 cups frying oil

4- ¼ cup lemon jam

5- ½ cup minced pistachios

Baklawa (Baklava)

Baklawa is a popular dessert in Syria, made by using nuts and sugar syrup wrapped in Filo. A ‘filo’ is a thin sheet of un-raised dough that is used in various desserts.

Among the most famous Syrian sweets are Baklawa pastries that are handmade-baked by using finest   fresh natural ingredients.  Baklawa is usually made in different shapes, sizes, and the main difference among its kinds lies in the fillings (pistachios, cashews, pine nuts and walnuts).

The Syrian Baklawa way of making starts by preparing sugar syrup with a dash of lime juice. After cooling, the syrup is added to walnuts and then mixed well. Baklawa takes about 35-40 minutes of cooking.