Culture of Syria a specific dish has originated. Syrian food mostly consists of Southern Mediterranean, Greek, and Southwest Asian dishes. Some Syrian dishes also evolved from Turkish and French cooking. Dishes like shish kebab, stuffed zucchini/courgette, yabra' (stuffed grape leaves, the word yapra' derıves from the Turkish word 'yaprak' meaning leaf). The main dishes that form Syrian cuisine are kibbeh, hummus, tabbouleh, fattoush, labneh, shawarma, mujaddara, shanklish, pastırma, sujuk and baklava. Baklava is made of filo pastry filled with chopped nuts and soaked in honey. Syrians often serve selections of appetizers, known as meze, before the main course. za'atar, minced beef, and cheese
Bulgarian cuisine St. Nicholas, December 6) fish (usually carp), while Gergyovden (Day of St. George, May 6) is typically celebrated with roast lamb. As in many areas of the Balkans that were formerly enslaved by the Ottoman Empire, food in Bulgaria is influenced by Turkish cuisine and Ottoman cuisine—"ayran", "baklava", "gyuvech", and "moussaka" are all of Ottoman derivation. Bulgarian Breakfast Cold cuts Bulgaria has a strong tradition of using milk and dairy products. The name Halva (халва) is used for several related varieties of the Middle Eastern dessert. Tahan/Tahini halva (тахан/тахини халва) is the most popular version, available in two different types