Exploring Syrian Cuisine: A Distinctive Culinary Journey

Syrian and Lebanese cuisines share many similarities, but there are also subtle differences that set them apart. This article delves into these differences and highlights the unique characteristics of Syrian food.

Vegetarian Dishes and Aromas

One notable difference between Syrian and Lebanese cuisines is the prevalence of vegetarian dishes in Syrian food. Syrian cuisine features a higher number of plant-based dishes, often incorporating a myriad of fruits such as lemon, orange, pomegranate, apricot, dates, tart cherries, tamarind, prune, and quince. Nuts, especially pistachios, pine nuts, almonds, and walnuts, are also frequently used and add a delightful crunch to various dishes.

The flavor profile of Syrian food is more aromatic, with floral accents playing a significant role. Rose petals, orange blossom, and saffron are commonly used to enhance the sensory experience. One key ingredient in Syrian cooking is Aleppo pepper, a smoky spicy chili with fruity undertones that elevates the taste of many dishes. In contrast, Lebanese cuisine often features the use of cinnamon in a variety of dishes.

Legumes and Citrus Fruits

Both Syrian and Lebanese dishes often feature legumes like lentils, peas, chickpeas, beans, and grains such as bulgur, freekeh, and long grain rice. However, Syrian cuisine tends to use citrus fruits and sumac more prominently, giving dishes a distinct tartness. Sumac, a crusty, tangy herb, is a favorite ingredient in Syrian kitchens, providing a unique flavor that is not as common in Lebanese cooking.

Desserts and Influences

Syria is renowned for its diverse and delicious dessert offerings. Traditional Syrian desserts often incorporate dairy products, nuts, and fruits, such as filo dough, semolina, cakes, and puddings. These desserts reflect the country's rich culinary heritage and its blend of Turkish, Armenian, and Persian influences. Aleppo, particularly near the Turkish border, is celebrated as a culinary capital, combining these diverse influences into perfected dishes.

Commonalities and Differences

Despite the differences, Syrian and Lebanese cuisines share many similarities, especially in specific dishes. Tabouli and fattoush salads are excellent examples, both being popular in both countries, yet with slight variations. Kebbeh, or meatballs, are also prepared differently in various regions of Lebanon and Syria, reflecting the region's culinary diversity.

It's worth noting that many Syrian dishes are natural and made with Mediterranean ingredients that are well-cooked and fresh. Some critics believe that Lebanese cuisine is a copy of Syrian cuisine with added spices and Western influences. Historically, this perception stems from the region's culinary traditions, as modern Lebanon was largely carved out of Syria in the early 1920s, when France established Lebanon as a separate entity.