The Syrian cuisine is a whole range of flavors that signifies the magnificent history of the country and multi-culture. It is rich in multi-varied stews of deep spice, fresh season fruits, and traditional way of cooking, nutrition, and bliss in convention and tradition. The Syrian cuisine is being discovered outside by chefs and gourmet food lovers with success of the taste profiles.
Most of the Syrian cooking is safe and generation after generation, family occasion food-based good tradition-free. Shawarma, kibbeh, and kebabs are great examples of such social coexistence enjoyed, all of them fun to prepare as well as credit for which is as follows in the case of human social life as well as personal life.
Spices also have its role as a working ingredient of Syrian food since plain food is seasoned by allspice, cinnamon, and cardamom. Red roasted peppers and pomegranate molasses followed by walnuts in the “Muhammara” dip are to blame for the saltiness and sweetness of Syrian food. Fresh vegetables and fresh herbs such as parsley and mint are sources of nutrition and richness.
Syrian flat bread or Syrian soft bread should be the center around which the dynamics around Syrian food are. It is the convenient side that one picks up and has convenient to use as a spade with which to scoop stews or as a side that will go with grilled meat. Breaking bread is not something that is physical but is the metaphor for family and unity and communal social identification.
Dessert sweet is Syria’s too for the culinary world. Baklava and festive, celebratory century dessert knafeh are ill to prepare and eat. Cheesefilled phyllo or syrup-covered knafeh are one of several of the culinary shortcuts that have survived a century, taking the world on a roller coaster ride of passion with the sweets.
Syrian cuisine too has started to become worldwide famous over the last ten years, especially in cities. Restaurants offering Syrian cuisine have been attracting multicultural customers to experience such food. Cooks who were committed to making sure the actual flavor is lost not but with some professionalism that would enhance it have brought an era of multicultural culinary culture, making Syrian food acceptable worldwide.
Syrian cuisine thus rests upon a culture of resistance, communality, and hospitality. Its resistance to pace and space continues to challenge consumers worldwide to the trial of paying them yet more money for this food’s energy.
