Articles on Syrian Cuisine, Including - Halloumi, Halva, Tahini, Kebab, Semolina, Samosa, Ayran, Biryani, Salep, Syrian Cheese, Ful Medames, Batata Harra, Mujaddara, Mahlab, Fried Cauliflower, Nabulsi Cheese, Markook, Maqluba, Kibbeh Nayyeh (Paperback)

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Hephaestus Books represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Hephaestus Books continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge. This particular book is a collaboration focused on Syrian cuisine.More info: The term Syrian cuisine refers to the style or method of cooking in Syria. The cuisine is a diffusion of the cultures of civilizations that settled in Syria, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, mainly Lebanese and Palestinian.