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 meat in Turkey, comprise a small part of contemporary consumption. "Kuzu çevirme", cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen. Yogurt is an important element in Turkish cuisine. In fact, the English word yogurt or yoghurt derives from the Turkish word "yoğurt". Yogurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), "meze" and a specialty called "mantı" (folded triangles of dough containing minced meat). In villages, yogurt is regularly eaten with rice or bread. A thicker, higher-fat variety, "süzme yoğurt" or "strained yogurt", is