Where to Eat in Syria

Syria's dining culture is built on centuries of Levantine culinary tradition, where mezze spreads of 20-30 small dishes form the heart of communal eating and meals can stretch for hours as a social ritual. The cuisine draws from Arab, Ottoman, Persian, and Mediterranean influences, creating signature dishes like kibbeh (bulgur and meat croquettes), fattoush (bread salad with sumac), and the iconic shawarma that originated in Damascus. Syrian dining revolves around shared plates, bold spices like Aleppo pepper and za'atar, and the generous use of pomegranate molasses, tahini, and rose water in both savory and sweet preparations. The dining scene remains deeply traditional, centered around family-run establishments, historic souq eateries, and home-style cooking that prioritizes fresh ingredients and time-honored recipes passed through generations.

• Historic Dining Districts: Damascus's Old City near the Umayyad Mosque hosts traditional restaurants in restored Ottoman courtyards serving full mezze spreads, while Aleppo's historic souq area (in areas unaffected by conflict) features renowned kebab houses and sweet shops famous for pistachio-filled ma'amoul cookies. The Hamidiyah Souq in Damascus offers street food vendors selling falafel sandwiches, grilled corn, and fresh pomegranate juice throughout the day.
• Essential Syrian Dishes: Travelers must try muhammara (red pepper and walnut dip), warak enab (stuffed grape leaves), fattet makdous (layered dish with eggplant and yogurt), and Aleppo's specialty kebab karaz (meatballs with sour cherries). For sweets, seek out knafeh (cheese pastry with syrup), baklava with Aleppo pistachios, and halawet el jibn (sweet cheese rolls). A traditional Syrian breakfast features fool medames (fava beans), labneh (strained yogurt), and za'atar flatbreads.
• Dining Costs: A street-food shawarma sandwich costs 1,500-3,000 Syrian Pounds, while a falafel wrap runs 1,000-2,000 SYP. A full mezze meal for two at a mid-range restaurant costs 15,000-30,000 SYP, and a traditional mixed grill platter averages 8,000-12,000 SYP per person. Sweet shops sell baklava by weight at approximately 5,000-8,000 SYP per kilogram, and fresh-squeezed juice stands charge 1,000-1,500 SYP per glass.
• Seasonal Specialties: Spring brings fresh fava beans for fool dishes and mulberries sold by street vendors, while summer features abundant cherries used in kebab karaz and refreshing jallab (date and rose water drink). Autumn harvest produces the best pomegranates for molasses and fresh juice, and winter is prime time for hearty lentil soups and kibbeh bil sanieh (baked kibbeh layered with spiced meat).
• Unique Dining Experiences: Syrian meals traditionally begin with arak (anise-flavored spirit) served with ice water that turns milky white, accompanied by endless mezze plates. Many restaurants feature nargileh (water pipe) smoking after