Syriac Cake

Syriac bread is a traditional pastry specific to the Syriac community living in Mardin. It has been prepared for approximately 2,000 years. It is not only served as food but also featured during special occasions and religious ceremonies.

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Syriac bread is a distinctive pastry made by the Syriac people of Mardin for centuries. For nearly 2,000 years it has been passed down from generation to generation and prepared with great care.

This bread is not only consumed as part of daily meals but is also prepared for special days and celebrations. For instance, it is served at engagements, baptisms, and important religious ceremonies as a gesture of love and respect among people.

Syriac bread contains 41 different spices along with natural sweeteners such as dates and grape molasses. These are used instead of sugar, allowing the bread to retain its freshness for an extended period.

This bread is more than just food; it is a beautiful expression of Syriac culture and traditions. Through this bread, people remember their past and celebrate shared special moments together.

The most important feature of Syriac bread is its highly spiced flavor.

It contains the following ingredients:

• Mahleb
• Cinnamon
• Ginger
• Cloves
• Coriander
• Anise seed
• Black sesame
• Almond

🍯 For sweetening, instead of sugar, dates, grape molasses, or marshmallow root syrup are used.

This ensures the bread is both aromatic and long-lasting in freshness.

1. Almond Syriac Bread – The spiced dough is made with crushed almonds.
2. Tahini and Molasses Bread – Prepared with sesame, tahini, and molasses, commonly eaten for breakfast.

• 3 cups flour
• 1 tea cup powdered sugar (or natural sweetener)
• 1 teaspoon mahleb
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon ground cloves
• ½ tea cup anise seed
• ½ tea cup black sesame
• ½ tea cup crushed almonds
• Sufficient water

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Flour and spices (mahleb, cinnamon, ginger, cloves) are mixed together in a large bowl. Then sugar or sweetener, anise seed, sesame, and almonds are added. Water is gradually incorporated until a soft, non-sticky dough is formed. Pieces the size of walnuts are taken from the dough and flattened by hand or with a rolling pin. Sesame, anise seed, and almonds are sprinkled on top. Optionally, a paste of dates or molasses mixture can be added inside and sealed. The prepared breads are baked in a preheated stone oven or at 180°C for 10 to 15 minutes.

• For breakfast
• During tea time
• Offered to neighbors on special occasions

It can be eaten warm or cold.

In Mardin, some bakeries still prepare Syriac bread using traditional methods.

Tourists visiting the city enjoy purchasing it, and it is also shipped by courier to other cities.