Syrians take pride in their cuisine among Arab countries as it is very rich and has not become a commercial and touristic exporte like the Moroccan or Lebanese cuisines, for example. It remained a hidden gem that you’ll only taste if you visit Syria or a Syrian home.
Syrians have dispersed because of the war and carried their cuisine with them to the countries of refuge.
Forget the dishes that first come to mind when thinking of Syrian cusine — Shawerma, Hummus, and Kubbeh. These are typical dishes and ones the Syrian kitchen shares with the rest of the Arab world.
We are talking about local dishes sung by the locals while many wonder whether they are really names of dishes or television competitions: Shish Barak, Al- Basha wa ‘Asakro, Ash Shakriyeh, Haraq Usaba’o, Sheikh al-Mahshi, Kishk al-Fuqara’, and others with strange names.
“These dishes cannot be older than the 17th century,” says Rita Barish, Syrian cuisine expert currently living in Berlin. She explains that in recent centuries, nutrition has turned into more of a luxury in terms of the ingredients with the development of factors that led to an increase in production and abundance, in addition to the world’s introduction to potatoes and tomatoes following the discovery of the two Americas, which changed the world’s cuisines.”
This is an excerpt of an article by Islam al-Kalhi. Read the full original Arabic article on Raseef 22.