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Aramaic cuisine of the Suryoye

The cuisine of the Suryoye is hearty, hospitable and full of history. Many dishes are passed down over generations and are a firm part of festivals and family gatherings.

Hearty classics

Among the best-known dishes are Kutle (also called Kibbeh) – filled bulgur dumplings – and Dolma, stuffed vine leaves or vegetables. Lahmacun, the thin flatbread with a spiced minced-meat topping, is popular too. Alongside come sides such as hummus, yoghurt and fresh flatbread.

Hospitality at the table

For the Suryoye, food is always community as well. A full table, many guests and sharing together are inseparable from it. Whoever is invited should feel welcome and well fed – hospitality holds a high place.

Sweets and festive pastries

Festivals call for sweets and pastries, often with nuts, dates or syrup. Such specialities are prepared especially at Christmas, Easter and weddings and enjoyed with the whole family.

Passing recipes on

Many recipes live only in the hands and memories of families. Passing them on – and exchanging ideas about preparation and variations with others – keeps the culinary tradition of the Suryoye alive.

Read on: Festivals and traditions and Tur Abdin, the homeland of the Suryoye.