Syrian cuisine  Syrian cuisine includes the cooking traditions and practices of modern Syria (as opposed to Greater Syria), merging the habits of people who settled in Syria throughout its history. Syrian cuisine mainly uses eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, mint, pistachios, honey and fruits. At the beginning of the 21st century, selections of appetizers known as "mezze" are customarily served along with Arabic bread before the Syrian meal's main course, which is followed by coffee, with sweet confectioneries or fruits at will. Many recipes date from at least the 13th century. Meze include:  A variety of Syrian dishes made from a fried, baked, grilled, cooked, or raw mixture of bulghur and minced lamb are called ""kubbeh"" (). "Kubbeh" recipes include:  A famous dish served in Syria is made from vegetables (usually zucchini— / "kūsā"—or eggplant— / "bādhinjān") which are stuffed ( / "maḥshī") with ground beef or lamb or mutton, and nuts and rice. Syrian street food includes:  Sweets include: