3 dishes people actually cook in Syria: what they are, how long they take, and what you need to buy.
What can you cook from Syria? 3 traditional Syria dishes, from Fattoush (25 min, the quickest) to Kibbeh (120 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Syria on the map. Drag to spin the planet.
A Levantine bread salad in which fried pieces of flatbread soak up a sumac and lemon dressing among purslane, tomato and cucumber.
Lean meat pounded with fine bulgur into a dough, shaped into hollow torpedoes around a spiced filling of minced meat, onion and pine nuts, then deep-fried.
An Aleppo dip in which sun-dried red pepper paste, walnuts and breadcrumbs are worked together and sharpened with pomegranate molasses.
Copper documents three dishes from Syria: Fattoush, Kibbeh and Muhammara. Lemon juice and olive oil each appear in more than one recipe. Two of the three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 30 different ingredients.
The three recipes need 30 ingredients between them, of which 2 are shared by more than one dish. Lemon juice the hardest to find: of the 586 dishes in Copper's atlas, 15 use lemon juice. Every ingredient list on this page is complete, with quantities, and free to read.
Fattoush is the quickest at 25 minutes. Kibbeh is the longest at 120 minutes, most of it unattended. The median is 40 minutes — a weeknight, not a project.
Fattoush and Muhammara are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Syria is part of Middle Eastern.
Countries close to Syria on the globe — and close on the plate.
COPPER