Syrian Main Dishes

Syrian molokhia with chicken: the real difference between fresh leaf and dried versions, how to make the coriander-garlic tarka that defines the Syrian version, and the pickled onion that completes the dish.

Syrian freekeh with lamb: how to clean the grain properly, why toasting in ghee is the step that unlocks its smoky depth, and the broth ratio that makes each grain separate and flavourful.

Fasoulia bil lahm is the queen of Syrian stews: large white beans slow-cooked in a rich lamb and tomato broth until they turn silky inside while holding their shape. The difference between a stew that is forgotten and one that is requested again comes down to one timing detail.

The authentic Levantine shakryyeh: slow-simmered lamb swimming in a thick white yogurt sauce served over vermicelli rice. Includes the one technique that stops yogurt from curdling — explained clearly.

Syrian maqluba with lamb, fried eggplant, and roasted cauliflower: how to build the layers, the right broth-to-rice ratio, and the one confident flip technique that works every time.