Zezafoun Syrian Cuisine

Hummus

Silky, freshly made chickpea purée — noticeably creamier than typical Toronto versions, finished with good olive oil

Muhammara

Roasted red pepper and walnut dip with a background heat and a rich, slightly smoky depth that makes it more interesting than hummus on the table

Kibbeh

Bulgur wheat shells filled with spiced ground lamb — crispy exterior, warmly spiced interior, a reliable Syrian benchmark dish

Fattoush

Bright, acidic bread salad with crispy pita shards and a lemony sumac dressing — clean and well-seasoned

Mezze Platter

A curated spread of dips, salads, and small bites — the best way to cover significant ground if you're at the table for the first time

Lamb Main

Slow-cooked lamb preparations are where the kitchen shows its depth — tender, aromatic, and generously portioned

Baklava

House-made pastry layers with honey and nuts — a proper finish, not an afterthought