Sofra: Lebanese Syrian Recipes Live

Lebanese and Syrian recipes from the family table — the dishes our families actually cook. 214 recipes, 112 of them open to every cook at no cost. A heritage collection of Lebanese, Syrian and Middle Eastern home cooking, plus rare Idlib dishes you won't find in any other app. 🌿 Why SOFRA: • 214 Lebanese, Syrian, Arabic and Middle Eastern recipes, step by step — 112 open to everyone, the rest with membership. • Hands-free Cook Mode: narration that reads all 214 recipes aloud in English, Levantine Arabic and Brazilian Portuguese — never touch your phone with messy hands. • Three languages throughout — interface and all 214 recipes in English, Arabic and Brazilian Portuguese. • To our knowledge the first dedicated English-language collection of Idlib home cooking (49 dishes). • Ingredient lists with sourcing notes for US and European supermarkets — no guessing where to find tahini, sumac or freekeh. • Original oud music by Charbel Rouhana. No third-party ads, ever. Searching for Lebanese recipes, Syrian food, Middle Eastern cooking, Arabic recipes, Levantine dishes or Mediterranean home cooking? It's all here, from mezze to dessert. The cookbook your teta never wrote down. A love letter to Lebanon and Syria: food is love. Sahtein! 🫒 Learn more at sofrabeirut.com DISHES IN THE COLLECTION Mezze and small plates: hummus bi tahini, baba ghanoush, mutabbal, labneh with za'atar, muhammara, batata harra, falafel, ful medames, sambousek, rakakat bil jibn, makanek, shanklish, jawaneh djaj, sfiha lahm, kibbeh nayeh, kibbeh aqras, hindbeh bil zeit, batinjan rahib, fried cauliflower with tahini, waraq dawali, toum and tarator. Salads and breads: tabbouleh, fattoush, salatet jarjir, khiyar bil laban, pomegranate and walnut salad, manakish za'atar, man'ousheh bil jibneh, khubz arabi, khubz al saj, lahm bi ajeen, spinach fatayer, cheese fatayer, kaak bi simsim and ka'ak el eid. Mains from both kitchens: shish taouk, kafta, kafta bil bandora, shawarma djaj, maqluba, mloukhieh, sayadieh, samke harra, arayes, warak enab bil zeit, loubieh bil zeit, fasoulia bil zeit, mujaddara bil burghul, yellow mjadara, red mjadara, daoud basha, shishbarak, moughrabieh, sheikh mahshi, mahshi, bazella w riz, bamia bil lahmeh, yakhnit bamia, yakhnit batata, riz 3a djaj, djaj bil furn, djaj bil freekeh, djaj bil limoun, djaj meshwi, sawda djaj, hashweh, harissa, laban ummu, shakriya, ouzi, kabsa, makaroneh bil forn, maakroun, qalayet bandora, ras asfour, samak bil forn, Sultan Ibrahim, baked fish in tahini, and sixteen kibbeh dishes — kibbeh bil siniyeh, nayeh, aqras, labanieh, arfaliyeh, mdawara, mthallathat, halabi, samakieh and kebbeh lakteen. Soups: shorbat ads, shorbat adas bil hamod, adas ibn Ali, shorbat djaj, shorbat al khodra, shorbet molokhieh, shorbet rumman, freekeh soup, kishk soup and kishk porridge. Sweets and drinks: knafeh, baklava, maamoul, ma'amoul bil joz, ma'amoul bil jbneh, muhallabia, sfouf, sfouf bil tamer, namoura, halawet el-jibn, awamat, qatayef, karabij, naatif, osmallieh, znoud el-sit, warbat, mafroukeh, layali lubnan, meghli, snaynieh, ashta, rice pudding with mastic, khushaf, halva tahinieh, mamouniyeh, jallab, qamar al-din, sahlab, Arabic coffee, qahweh baida, ayran, erk sous, karakade, tamar hindi, mint lemonade, mint tea and yansoon tea. Pantry and preserves: kamouneh spice blend, sab'a baharat, za'atar and olive oil, red pepper paste, Aleppo pepper and walnut paste, dibs rumman, awarma, jerneh, kabis lift, kabis makhlout, labneh balls in olive oil and oil-cured baby eggplants. From the Idlib countryside, rarely written down in English: the four-shapes kibbeh tradition, where one bowl of dough becomes four dishes; Faten's qidreh and sambousek; feast lamb with sour cherries; mutabbaq Idlibi; shishbarak in yogurt-rice sauce; wood-fired flatbread; clay-jar labneh; Noah's pudding. Recipes span the Lebanese Mountains (65), the coast (58), the Bekaa (25), the south (17) and Idlib in northern Syria (49).