In Syria, where the culture has traditionally revolved around sharing food, gracious hosting and generosity have always been highly valued. Meals are seen as occasions for familial and communal closeness. The content of the cuisine was historically influenced by Syria’s unique geography.
Lying at the crossroads of trade in the ancient world, interactions with neighbouring countries—along with those as distant as China and Rome—continuously fed into what became the national cuisine.
From the earliest times, basic foods were provided by the fertile agricultural lands on the banks of the Euphrates and Orontes rivers. Diverse customs permeating the region, from the use of spices to cooking techniques, were absorbed and adapted. Aleppo, for example, a Silk Road hub in northwest Syria, became known for spicy cuisine influenced by China and Central Asia. From Persia came rice, lamb, and stuffed vegetables, along with a rich variety of spices later complemented by culinary traditions from Greece and Rome.
The ingredients, flavors and recipes of neighbouring countries—modern-day Iraq, Lebanon, Palestine, Jordan, and Turkey—were blended with local preferences. Some of the ancient techniques, such as charcoal grilling, baking, and slow cooking (as with crock pots), are in use today. People cooked and dined in communal settings, where gracious hospitality was prized.
The Western world has been discovering the richness of Syrian cuisine in recent times, largely through refugees living abroad.
The Western world has been discovering the richness of Syrian cuisine in recent times, largely through refugees living abroad. More than 14 million Syrians were forced into exile during the civil war that began in 2011; six million still live abroad in 2025. In his book, Imad’s Syrian Kitchen, Imad Alarnab explains the cause of their departure: “We didn’t choose to leave; it was not a decision any of us made lightly. Every single one of us was forced to flee the homes we loved because we were no longer safe or because our homes had been destroyed. Our families were in danger.”
Food remains at the center of the lives of Syrians in exile. As with refugees everywhere, the taste of food reminds them of home and cooking can be an expression of love and remembrance. Anas Atassi, author of Sumac Recipes and Stories from Syria, said: “I’m no chef. The recipes I make are my mother’s recipes. And her recipes are, in large part, inherited from her mother. They’ve been passed down through time…They retain the heart of our family life in Syria—a family life shared by the majority of Syrians before war cast us out and over the whole world.”
A restauranteur in Damascus before the civil war, Imad Alarnab was able to open a Syrian restaurant in London and keep the inheritance alive. For other refugees around the world, preserving and freely sharing their recipes was a form of resistance against the destruction of their culture and national identity. Syrian cookbooks are now available in English. In Our Syria: Recipes from Home, Itab Azzam and Dina Mousawi write: “One part of our heritage is still alive and well and will continue, no matter what drives families from their homes.”
A defining feature of Syrian cuisine is the distinctive and skilful use of spices, including those now often found in Western kitchens…
A defining feature of Syrian cuisine is the distinctive and skilful use of spices, including those now often found in Western kitchens: cinnamon, cardamom, cumin, coriander, cloves and nutmeg. The Syrian ‘secret’ lies in their blending. Sumac—with its smoky, sweet, earthy, and tangy notes—is a staple ingredient in Syrian cooking, as is Aleppo pepper. Tahini, made from ground sesame seeds and olive oil, is widely used, along with pomegranate molasses with its rich, tart flavour. Za’atar, a fragrant blend of herbs and seeds, adds bold seasoning to many dishes. Lamb is the meat most commonly consumed, along with beef and chicken.
Aside from the techniques of grilling, baking and slow cooking, probably the greatest influence of Syrian cuisine in the West has come through what are commonly called appetizers. Originating in ancient Syria, they are known as mezze and are served as a central part of the meal. Preparing mezze requires as much work as preparing dishes for the main course.
Hummus, made from chickpeas, is a staple of Syrian cuisine now commonly found in grocery stores around the world. Nearly any vegetable—spiced, sauced, or mashed into a dip—can be part of the meal. Bread is essential and often used in place of utensils. Other common ingredients in Syrian cooking, now popular in the West, include eggplant, zucchini, and tomatoes. Kabobs—meats or vegetables grilled on skewers—are also widespread. In Syria, it was a point of pride to make homemade pickles and jams.
During the Assad regime, those who could afford to eat well often had a daily diet consisting of such ingredients as lamb, chicken, chickpeas, olives, eggplant, and cracked wheat. Typical meals included rice or bulgur wheat, vegetables, meat stews, and hearty salads. Then, and now, for those well-off, meals are seen as social events that can last for several hours.
Tragically, however, the daily diet for the vast majority of Syrians grew starkly different from the above under the Assad regime. In the course of nearly 14 years of civil war, 90% of the population fell below the international poverty line. The prolonged conflict led to massive displacements of the population, soaring inflation, currency depreciation, and cuts to subsidies and humanitarian aid. Years of drought and the covid pandemic compounded the crisis. The combination of government-generated poverty and drought combined to severely diminish the food supply.
Starting in January of this year, hope arrived for Syrians through the new leadership. As sanctions are being lifted, a growing number of countries have begun to make major investments; new jobs are being created, and growing numbers of people are finding ways to make a sustainable living. Yet, even in hardship, Syrians have much to teach the world through their long and deep traditions of hospitality, the joy of community, and their enduring spirit of hope and optimism. They remind us of the strength found in generosity and connection, and the power that springs from the spirit of resilience.
August 2025