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 ("lahana") (black or white cabbage), chard ("pazı") and mussel ("midye") dolma constitute the most common types. Instead of dried cherries in the palace cuisine, currants are usually added to the filling of dolma cooked in olive oil. A different type of dolma is mumbar dolması, for which the membrane of intestines of sheep is filled up with a spicy rice-nut mixture. "Kebab" refers to a great variety of meat-based dishes in Turkish cuisine. Kebab in Turkey encompasses not only grilled or skewered meats, but also stews and casseroles. Turkey is surrounded by seas which contain a large variety of fish.