Some options…..
Appetizers
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Hummus: dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt (and if you want, garlic). -
Manakeesh: little pizza-style delicacies. Topped with za’atar (middle-eastern herbs), cheese, or meat. -
Muttabal: cooked eggplant mixed with onions, olive oil and various seasonings. -
Muhammara: fresh peppers, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (e.g.cumin). It may be garnished with mint leaves. -
Laban wa khyar: yoghurt dip and cucumber with fresh mint dip.
Main Course
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Yalangee/Warak eneb – grape-vine rolls with rice (with or without meat). -
Kebbeh Balls: made of fried bulgur (cracked wheat), minced onions, and finely ground lean beef, lamb, or goat meat with spices (cinnamon, nutmeg, clove)- (can also be Vegetarian) -
Kebbeh fel seeneeyeh: same as above but Oven cooked. -
Koosa: Lamb Stuffed Zucchini (can also be Veg). -
Mujaddara (vegetarian): rice with lentils and garnished with sautéed onions. -
Rez fel mukassarat (vegetable or meat) : rice with mixed nuts. -
Burak: Crunchy Spring-rolls pies (meat or veg or cheese) -
Falafel: Made with chickpeas and seasoned with parsley, cumin, onions, garlic and seven spices. -
Syrian Pita bread -
Meshi Falafleh: vegetable-stuffed peppers (meat or veg)
Dessert
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Katayef: thin pancakes stuffed with cheese or nut filling, and then they are sealed and baked or fried -
Kunafa: Its base is mild, stretchy white cheese filled with fresh mozzarella, ricotta and mascarpone – with a topping of rich semolina -
Muhallabia: A creamy pudding with chopped pistachios sprinkled on top.