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قائمة
مأكولات سورية المطبخ السوري أشهر الأكلات السورية
طبخات سورية سهلة وسريعة اكلات شامية المأكولات الشعبية في تراث السورية
Cooking and Drinks Syria
Remember that it is
currently not advisable to travel to Syria.
Cooked
In the first place,
there are the famous mezze, a prodigious set of tasty appetizers, often served
so copiously that you can do without a main course (especially in hot weather).
The dishes, meanwhile,
are often reduced to kebabs and other grills; one of the characteristics of the
Syrian gastronomy being not to be often found on the tables of the restaurants.
How to feed?
- On the run: in the
morning and especially in winter, the Syrians feed on foul, oil and garlic
beans, boiled in water and eaten whole, soaked in salt, pepper or spices . It
is cheap. A restorative alternative is fateh, made from hot chickpea mash mixed
with bread dough, yogurt and sesame oil. It can be eaten alone or with chicken
or mutton.
- Classic restaurants or
popular restaurants: menu reduced to its simplest expression: soups, stews,
chicken, kebabs, grilled meats and traditional mezze often served in generous
portions.
- The more chic
restaurants: do not rely on the often formal side of the reception: the
addition is rarely proportional to the apparently chic side of the
establishment. Check the note.
- The restaurants of the
big hotels: not so expensive that that either and, anyway, without any relation
with the price of the rooms. An excellent buffet is often served at noon, with
an incredible variety of mezze, meat dishes and desserts.
- Ramadan special: at
noon, you will have a chance to have lunch in Christian or Druze restaurants.
Although a number of them still close at this time of the day, their non-Muslim
clientele is too small. Also, avoid in Islamic bastions, ostensibly eating a
sandwich in the street.
The mezze
On the menus of the
restaurants, they are divided into mezze cold and hot.
- Hommos: mashed
chickpeas with lemon juice (and sometimes sesame cream, it is then specified
hommos tahina) and topped with olive oil. There are several types: with or
without laban (yogurt).
- Taboulé: a lot of
greenery (parsley, mint, etc.), tomato, onions and only a few semolina seeds.
Often very sprinkled with lemon juice.
- Baba ghanouge: mix of
raw chopped vegetables (eggplant, tomatoes, etc.) often served with pomegranate
seeds.
- Mouttabal: roasted
aubergine caviar (hence its slightly smoky taste when well done) made from
tomatoes, lemon juice and pomegranate vinegar. Garlic, tahina (sesame cream)
and laban (yoghurt) are added.
- Mouhamara: mashed
tomatoes and peppers (not too spicy, in general), scented with herbs and
caraway.
- Fattouch: several
varieties of very fresh salads served with tomatoes, herbs and pieces of bread
fried, seasoned with vinegar and lemon juice.
Yogurt: labné. You will
also be offered a kind of cottage cheese with herbs.
Mezze dishes are often
accompanied by turnips, radishes and large pickles pickled (mainly in Damascene
restaurants).
The dishes
- Skewers: called kebabs
if they are ground meat. But there are many others, like the lamb skewer and
the chich taouk (chicken skewer).
- Kefte (or kofte): not
far from the Greek kefte we know. Meatballs, bread crumbs, onions, fried.
- All varieties of
grill: mutton, steak, chicken, etc. More tournedos and cutlets.
- Do not hesitate to ask
for the dish of the day. When there is, it is often family recipes, such as
mloukhia of Egyptian origin, kind of bitter and sticky spinach, cooked and
served with meat and rice. Also makloub (eggplant with rice), sayadie (fish
served on Friday), mahshi (stuffed zucchini or aubergines from Aleppo), uzy
(lamb and pistachio rice), etc.
- It is recommended to
taste fish only on the coast.
- As an accompaniment:
rice, of course, and potatoes. Do not miss the okras, which look like little
green peppers but are not spicy.
The desserts
We do not boast the rich
oriental pastry anymore. There is only to judge by the huge pyramids of cakes
in the shops of the Martyrs Square in Damascus. Made from almond paste,
pistachios, orange blossom water, sugar.
Try nut-stuffed baklava
(hard to find but really delicious), ma'moul, kenafe, candied fruit, etc. And
especially, mouhalabya, delicious milk cream with almonds and pistachios (to
avoid in hot weather).
Drinks
- Mineral water: we will
systematically put it on the table. Multitude of soft drinks too. American
sodas have finally made their entry into the country, but you will also taste
local facsimiles.
- Fruit juice: in the
cities, many shops offer fresh fruit juice, and you can even order your
custom-made mix. Do not hesitate to taste the sugar cane juice when you find
some. It's better than it looks!
- Laban raïb (or ayran):
very liquid yogurt, served as a drink to accompany the dishes of mezze.
- Coffee: it is the kawa
Turkish (or Greek) called ahwa in Syria. Fragrant with cardamom, it is drunk in
small gulps, accompanied by a glass of fresh water.
- "White
coffee": it is orange blossom lengthened with hot water, sometimes also
with lemon.
- Tea: the good old chaï
in popular Arab bistrots, the traditional and very cheap drink, constant
companion of hookah. Drink usually very sweet.
- Infusion of hibiscus
flowers (karkadé): drink more prevalent in summer (it is drunk then ice cold),
this infusion has, in addition to its extraordinary red color, a slight taste
of red fruits.
Taste ksara (white, rosé
or red) or kefraya found in some chic establishments.
- Arak: this is the
aperitif flavored with anise, known as ouzo in Greece and raki in Turkey. Most
often takes with water and ice.
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