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
Turkish cuisine "Urfa kebap" and "Adana kebap" is the thickness of the skewer and the amount of hot pepper that the kebab contains. "Urfa kebap" is less spicy and thicker than "Adana kebap". Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in foreign countries, native Turkish meals largely center around rice, vegetables, and bread. Turks usually prefer a rich breakfast. A typical Turkish breakfast consists of cheese ("beyaz peynir", "kaşar" etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak, sucuk (spicy Turkish sausage, can be eaten with eggs), "pastırma", "börek", "simit", "poğaça" and soups are