Syrian cuisine

The table

Fresh, spiced and composed dishes, where vegetables, fruit and even flowers play an essential role.

Honey, nuts, fruit, dairy, some meat and fish rub shoulders with grains such as bulgur. Tomatoes, eggplant and zucchini bring juicy, sunny notes; rosewater, orange blossom and cardamom coffee close the meal on an Eastern note.

To share

Like many Mediterranean cuisines, Syrian cooking favours hot and cold mezze: an assortment of small dishes shared among the table, often served before the main course.

Saffron, rose, cilantro

Garlic and olive oil from the south rub shoulders with refined spices such as saffron. Our drinks reflect the same ancient art of spicing: a touch of cilantro or a pinch of saffron and rose in our cocktails.

The cellar

Syrian wine culture is ancient, and great wine is essential to the Damas table, with vegetarian and meatier dishes alike. The sommelier’s pairing suggestions should make every plate and palate happier.

Main courses

Between the sea and the land, Syria’s cooking spotlights delicately prepared marine and farm produce. Olives, lemons and vine leaves fill the landscape and the flavours; parsley and chilli give it a decidedly Eastern accent.

A small lexicon

Words of the table

To read the menu the way you would read a tale.

Mezzéمازة: Small hot and cold dishes set at the centre of the table and shared by all.
Hummusحمّص: Chickpeas puréed with tahini and lemon, often crowned with meat or herbs.
Mutabbalمتبّل: Smoked eggplant mashed with tahini. At Damas, it also comes in beet.
Mouhammaraمحمّرة: Red peppers, walnuts and pomegranate molasses: a specialty of Aleppo.
Fattouchفتّوش: A salad of herbs and crisp vegetables with toasted bread and sumac.
Kibbehكبّة: Bulgur and meat shaped by hand; as nayyeh, it is served raw, as a tartare.
Yalanjiيالنجي: Vine leaves rolled around rice with herbs and lemon.
Shish barakشيش برك: Little meat dumplings poached in warm yogurt.
Fattehفتّة: Toasted bread with chickpeas or meat under tahini yogurt and ghee.
Maqloubaمقلوبة: “Upside down”: rice, meat and eggplant cooked together, then flipped to serve.
Freekehفريكة: Young green wheat, roasted for a smoky flavour.
Samké harraسمكة حرّة: “Spicy fish”: a whole fish with chili, herbs and walnuts.
Kunafaكنافة: Crisp shredded pastry, melting cheese and fragrant syrup.
Halawet el-jibnحلاوة الجبن: Rolls of sweet cheese dough filled with ashta, with syrup and pistachios.
Ashtaقشطة: Thick clotted cream scented with orange blossom or rosewater.
Qamar al-Dinقمر الدين: Dried apricot paste from Damascus, served as a nectar.
Jullabجلّاب: Date and rosewater syrup served over ice with pine nuts.
Arakعرق: The anise spirit of the Levant, which turns milky with water.
Aleppo pepperفليفلة حلبية: Mild, fruity, slightly oily chili flakes.
Za’atarزعتر: Wild thyme, sumac and sesame: the scent of Levantine mornings.

See the menus →Reserve a table