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 For example, "komposto" (compote) or "hoşaf" (from Persian "khosh âb", literally meaning "nice water") are among the main side dishes to meat or pilav. "Dolma" and pilaf usually contain currants or raisins. "Etli yaprak sarma" (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. Turkish desserts do not normally contain fresh fruit, but may contain dried varieties. Eggplant () has a special place in the Turkish cuisine. In some regions, meat, which was mostly eaten only at wedding ceremonies or during the "Kurban Bayramı" ("Eid ul-Adha") as "etli pilav" (pilaf with meat),