Syrian cuisine is rich and varied in its ingredients and is linked to the regions of Syria where 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 manakish are popular hors d'œuvres. The Arabic flatbread khubz is always eaten together with meze.

Kousa mahshi
Syrians are also well known for their cheese. The very popular string cheese jibbneh mashallale is made of curd cheese and is pulled and twisted together. Syrians also make cookies/biscuits to usually accompany their cheese called ka'ak. These are made of farina and other ingredients, rolled out, shaped into rings and baked. Another form of a similar cookie is filled with crushed dates mixed with butter, to accompany jibbneh mashallale.

Drinks in Syria vary depending on the time of day and the occasion. Arabic coffee, also known as Turkish coffee is the most well-known hot drink usually prepared in the morning at breakfast or in the evening. It is usually served for guests or after food. Arak, an alcoholic drink, is also a well-known beverage served mostly on special occasions. More examples of Syrian beverages include Ayran, Jallab, White coffee.