Top 11 Traditional Foods
in Aleppo Governorate

Muhammara is a nutritious dip originating from the Syrian city of Aleppo. It is made with a combination of roasted red peppers, olive oil, and ground walnuts. The peppers give the dish a particular sweetness and smoky flavor, while ground walnuts make it texturally exciting. Lemon juice, pomegranate molasses, garlic, and salt are often added to the dish. Traditionally, it was prepared in a mortar, but modern techniques usually mechanically blend the ingredients, so its texture might vary from grainy to smooth. It is usually served individually in small bowls or in larger plates, when it is consumed communally. Freshly baked pita bread is the essential accompaniment to every muhammara dip - typically cut in triangles, pita is used as a utensil to scoop up this delightful spread. Muhammara is often a part of a mezze, served alongside baba ganoush, labneh, or hummus, but it is also often used as a dip for raw vegetables or a sauce accompanying grilled meat and fish dishes.Expand

Kubbah bi-aṣ-ṣīnīyah is a Syrian dish that combines raw kibbeh—a combination of minced meat and bulgur—with a filling consisting of minced meat, usually lamb, which is sautéed with onions, pine nuts, mint or parsley, and spices. The dish is typically prepared in round pans in which the layers are flattened to resemble a thin meat pie. The top is usually sliced in diamond shapes, and the whole combination is doused in melted samneh (clarified butter). This Syrian specialty is often enjoyed with mint-flavored garlic yogurt, potatoes, or fresh vegetables.Expand

Ballourieh baklava consists of a pistachio filling that is placed between two layers of shredded kataifi dough—similar to the one used in kunāfah. This baklava variety is lightly baked because it needs to retain its typical white color. When baked, it is doused in syrup and left to set, and it is then traditionally served cut into large squares. Although it is believed to have been invented in Aleppo, ballourieh baklava is commonly found in Lebanon, Saudi Arabia, Palestine, and Jordan.Expand

Churchkhela is a traditional Caucasian candy that is shaped into a sausage. This candy is made by dipping a long string of nuts (usually walnut halves) in concentrated grape juice, then leaving the concoction to dry. It is so healthy and so nutritious that, in the past, it was even carried by Georgian warriors on their long journeys. Although walnuts are usually used in the preparation of churchkhela, they can be replaced by almonds, hazelnuts, or raisins.Expand

Mamounia is a traditional semolina dessert that resembles a thick porridge. It is made with semolina, butter, and sugar and is typically served warm for breakfast or dessert. The texture is creamy, and it can be flavored with rose water and orange blossom water and garnished with toppings like cinnamon, toasted pine nuts, pistachios, almonds, and rose petals. Mamounia is especially popular in Aleppo and is cherished for its comforting and rich taste. It is typically served with string cheese, cream, and pita bread.Expand

Salatet set klaileh is a traditional Middle Eastern salad with a colorful history, either named after an Ottoman princess or as the "Lady of the Evening" due to its prominence on the table. This tangy salad usually features diced pickled cucumbers, diced pickled turnips, pickled chilies, onions, tomatoes, and parsley, dressed with cumin, lemon juice, vinegar, salt, pepper, olive oil, and some turnip pickle water. It is often served alongside fish, barbecues, or any dish that pairs well with a zesty, pickled side.Expand

A sweet specialty hailing from Aleppo, karabij halab is a semolina flour cookie filled with a crunchy nut mixture and flavored with rose and orange blossom water. This sweet treat is typically made with semolina flour dough, topped with a mixture of ground pistachios or walnuts, sugar, ghee, cinnamon, and fragrant water, pinched closed, and then baked until nicely colored. Karabij halab, named after Halab - Aleppo’s ancient name, is typically shaped by hand, but it can also be molded in special, carved molds. The dessert is usually accompanied by natef - a type of white cream made from soapwort root - and is traditionally prepared on special occasions and holidays, such as Eid Al-Fitr. Although these Syrian cookies can be made at home, they are more commonly bought in numerous pastry shops selling them throughout the country, as making them can be a bit tricky due to the crumbly semolina dough.Expand

Kabab be al-karaz is a traditional and beloved Syrian dish of lamb kebab and cherries, especially popular in the city of Aleppo. It is made from minced meat mixed with onions and sour cherries (St. Lucie cherries traditionally), cooked with sugar and either ghee or butter until tender. The meat is shaped into balls or patties and then fried until browned. Cherry sauce is added to the kebab, and the mixture is cooked together until the flavors meld. The dish is garnished with toasted pine nuts and parsley and served with Syrian bread or rice, offering a unique taste that combines sour and sweet flavors. The dish is also popular in neighboring countries, like Armenia, Izrael, Palestine, Lebanon, Jordan, and parts of Türkiye.Expand

Kibbeh yaqin, also known as pumpkin kibbeh, is a celebrated vegetarian dish in Syrian cuisine, particularly favored during the fasting season. This dish features a squash-based bulgur shell encasing a savory filling of spinach, chickpeas, and aromatic spices. The inclusion of pomegranate molasses adds a subtle sweetness and tang, enhancing the overall flavor profile. The kibbeh is meticulously shaped into oval forms with pointed ends, then deep-fried until golden brown, resulting in a crispy exterior that contrasts beautifully with the flavorful, moist filling. This culinary delight exemplifies the rich traditions and resourcefulness inherent in Middle Eastern vegetarian cuisine.Expand

Kibbeh sqaqieh is a popular and affordable street food of fried bulgur patties in Aleppo, Syria. The term "sqaqieh" derives from "sqaq," a colloquial adaptation of the Arabic word "zqaq," meaning "alley" or "narrow street." This name reflects its widespread availability in the city's alleys and markets, making it a staple among daily laborers and those seeking cost-effective meals. Unlike other kibbeh varieties that may feature fillings or complex preparations, kibbeh sqaqieh is straightforward. It's made from bulgur wheat mixed with spices, formed into patties, and fried in oil. This simplicity contributes to its low cost and popularity among locals. Vendors often serve it wrapped in bread, accompanied by fried and fresh hot peppers, creating a satisfying and spicy meal. In Aleppo, while the city boasts numerous types of kibbeh, kibbeh sqaqieh has carved out its unique place, appreciated by both the working class and wealthier individuals. Despite its humble origins, it remains a beloved dish, embodying the rich culinary traditions of Aleppo.Expand