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
Baklava that "some scholars said they were influenced by Mongols or Turks". The only original manuscript of al-Baghdadi's book survives at the Library in Istanbul (Turkey) and according to Charles Perry, "for centuries, it had been the favorite cookbook of the Turks," though Perry also notes that the manuscript has no recipe for baklava. A further 260 recipes had been added to the original by Turkish compilers at an unknown date retitling it as "", and two of its known three copies can be found now at the Topkapı Palace Library in Istanbul. Eventually, Muhammad ibn Mahmud al-Shirwani, the physician of