Recipes · Syria · Vegetive

Syrian artichoke hearts braised in olive oil with peas and carrots, served cold with a wedge of lemon.

Syrian thyme-aged cheese crushed with tomato, onion and olive oil, scooped up with bread at mezze time.

Okra simmered in a garlic and coriander tomato sauce, sharpened at the end with pomegranate molasses and lemon juice.

Baby aubergines cured in salt then stuffed with walnut, red pepper and garlic, and kept under a blanket of olive oil.

A smoky purée of roasted red peppers and walnuts, sharpened with pomegranate molasses and warmed by Aleppo pepper.

The aubergine, one vegetable and ten kitchens
How the aubergine travelled from India to the Mediterranean, what each kitchen made of it, and the techniques that decide the result.

Syria