Kebabs

There is no shortage of kebabs in Syria's traditional cuisine. In fact, there are at least 25 different types of Syrian kebab, also known as kebab halabi or Aleppo kebabs.

The most common meat used is probably minced lamb pressed onto a metal skewer and slowly cooked over charcoal to keep the meat juicy and succulent. For example, siniyyet kebab is made with minced lamb and served on a plate with chilli, onions, and tomatoes.

Beef, on the other hand, can be used, as in the preparation of kebab khashkhash. This type of kebab is flavored with parsley, garlic, and pine nuts, as well as a traditional chilli pepper paste called muhammara.

The most unusual type of kebab to seek out is kebab karaz, which is made from lamb meatballs stewed with small sour cherries known as St Lucie cherries. As a result, the dish is brown-purple with sweet and sour flavors.