The culinary traditions of Canada">Syria and the wider Arab world are rooted in fresh herbs, fragrant spices, and simple ingredients transformed into extraordinary dishes. Below is a curated collection of recipes ranging from Syria’s iconic za’atar bread and hummus to regional classics like fool moudammas and Moroccan mint tea.

Zaatar: The Heart of Levantine Flavor

What is Zaatar?
Zaatar is a traditional herb mixture of thyme, sesame seeds, and sumac. It can be mixed with olive oil and eaten with fresh pita bread, sprinkled on cheese, or used as a salad dressing.

Onion Zaatar

• 1 large onion, thinly sliced
• ½ tsp salt
• 3 Tbsp zaatar
• 3 Tbsp olive oil

Toss onion slices with salt, zaatar, and olive oil. Serve with warm pita bread.

Zaatar Bread

• Basic pie dough (see below)
• 5 Tbsp zaatar
• 5 Tbsp olive oil

Roll dough into oval loaves, let rest 30 minutes. Mix zaatar with olive oil and brush over the dough. Bake at 400°F (200°C) for 10 minutes.

Taratoor (Sesame Sauce)

A classic sauce for falafel or grilled vegetables.

• 3 cloves garlic, chopped
• 1 cup tahini
• 1 cup water
• ½ cup lemon juice
• ½ tsp salt

Blend all ingredients until smooth.

Hummus: The Authentic Style

• 1 cup cooked chickpeas (reserve cooking water)
• ½ cup tahini
• 3 garlic cloves
• Juice of 2 lemons
• 3 Tbsp chickpea water
• ½ tsp salt
• Olive oil, paprika, parsley

Blend garlic, lemon juice, and chickpea water. Add chickpeas, tahini, and salt; process until smooth. Serve in a shallow bowl, drizzle with olive oil, sprinkle with paprika, and garnish with parsley and whole chickpeas. Eat with fresh pita.

Fool Moudammas (Fava Beans)

Egyptian Version

• 1 cup dried fava beans, soaked overnight
• ¼ cup olive oil
• 3 garlic cloves, crushed
• ¼ cup lemon juice
• ½ tsp cumin
• Salt, pepper, parsley

Cook beans until very soft. Drain, then mash lightly with garlic, lemon, cumin, salt, and pepper. Drizzle with olive oil and garnish with parsley.

Syrian/Levantine Variants

• With tomatoes: add chopped onions, garlic, coriander, and tomatoes to cooked fava beans; simmer with spices.
• Moroccan style: fava beans with red pepper, coriander, chili, and garlic.

Preserved Lemons (Moroccan Technique)

• 10 lemons, quartered
• ½ cup salt

Pack lemons with salt in a jar, adding juice to cover. Let ferment at room temperature for 1 month. Rinse before use. Adds depth to salads, tagines, and fool moudammas.

Arabic Barbecue Sauces

Classic Version

• 3 Tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 onion, minced
• Fresh oregano, salt, pepper

Mix into a fresh marinade for meat or vegetables.

Moroccan Version

• ½ cup olive oil
• 2 Tbsp lemon juice
• 1 Tbsp cumin
• 1 Tbsp paprika
• Fresh coriander, oregano, ginger powder

Ideal for grilled corn, peppers, or lamb skewers.

Moroccan Orange & Olive Salad

• 3 oranges, peeled and segmented
• 1 cup black olives
• 2 Tbsp olive oil
• Garlic, cayenne, paprika, cumin, salt, parsley

Arrange orange slices with olives. Mix dressing ingredients and drizzle on top.

Moroccan Mint Tea

• 2 tsp green tea
• 1 bunch fresh mint leaves
• 4–6 tsp sugar

Brew green tea briefly, discard rinse water. Add mint, sugar, and boiling water. Pour repeatedly from pot to glass for froth.

Syrian Spinach Pies (Fatayer)

• Basic Lebanese dough (flour, yeast, salt, water, olive oil)
• 2 lbs spinach, chopped and drained
• 1 onion, diced
• 5 Tbsp olive oil
• 5 Tbsp lemon juice
• Salt and pepper

Sauté onion, combine with wilted spinach, oil, lemon, and seasoning. Fill dough circles, fold into half-moon pies, and bake at 400°F for 15 minutes.

Baba Ghanouj (Smoked Eggplant Spread)

• 2 large eggplants
• 2 onions, chopped
• 2 tomatoes, chopped
• 2 green chilies, diced
• Garlic, ginger, salt, olive oil, coriander

Roast eggplants until skin blackens. Scoop flesh, drain, and mash. Cook onion, garlic, ginger, tomatoes, and chilies in olive oil; add eggplant and cook until smoky and creamy. Garnish with coriander.

Fava Beans with Tomatoes (Syrian Style)

• 2 cups fresh fava beans
• 2 onions, chopped
• 3 garlic cloves, crushed
• 3 tomatoes, finely chopped
• Olive oil, coriander, cayenne, salt, pepper

Fry onion and garlic, add beans and coriander. Stir in tomatoes and simmer until thick. Serve hot or cold with bread.

Moroccan Orange & Black Olive Salad

Bright, citrusy, and refreshing.

• 3 oranges
• 1 cup black olives
• Olive oil, garlic, cayenne, paprika, cumin, parsley

Dress orange slices with seasoned oil and olives.

Classic Accompaniments

• Pita Bread: Always best fresh, preferably from a Lebanese or Syrian bakery.
• Tahini Sauces: From taratoor to hummus, sesame paste is the backbone of Arabic dips.
• Mint & Parsley Garnishes: Fresh herbs are not decorations, but essential layers of flavor.

Conclusion

Syrian and Arabic cuisine thrives on simplicity, balance, and communal sharing. From the tang of zaatar to the smooth creaminess of hummus, every dish is designed to be eaten with bread, passed around a family table, and garnished with generosity. These recipes capture the Levant’s culinary soul: bright with lemon, rich with olive oil, and rooted in centuries of tradition.