Damascus – Aleppo, Feb.28 (SANA) With the Maghrib call to prayer, the streets of Syrian cities transform into a vibrant heritage tableau, where the aroma of boiling oil and delicious grape molasses spreads, and traditional sweets compete to win the hearts of those fasting.
Despite competition from the contemporary culinary world, “Al-Na’em” sweets in Damascus and “Ghazl al-Banat” in Aleppo continue to maintain their special allure, forming an authentic part of Syrian Ramadan memory.
“Al-Na’em” … The Ramadan Bread That Resists Rising Prices
In the ancient alleys and popular neighborhoods of Damascus, hardly a street is empty of stalls belonging to itinerant “Al-Na’em” vendors, who spread out on sidewalks with large copper vessels filled with boiling oil, preparing this traditional sweet before customers’ eyes.
“Al-Na’em” is also known as “Ramadan Bread,” a simple mixture of flour, water, and oil, fried in boiling oil in the form of flatbreads until they become golden and crispy, then garnished with grape molasses or dates, which impart an irresistible flavor.
One vendor says: “Demand for purchases has witnessed a noticeable decline this year, as raw materials such as flour, oil, and others have become expensive, which has affected our sales volume. The price of a single piece of Al-Na’em has now reached approximately $2. However, despite this, no Damascene family can spend the month of Ramadan without tasting Al-Na’em.”
Ramadan Rituals… The Taste of Childhood and the Charm of Authenticity
“Al-Na’em” sweet represents one of the most prominent Ramadan rituals in the Syrian capital, sought after by both children and adults alike, adding touches of overwhelming happiness to dining tables.
Despite the high prices of other traditional sweets in Syria, this has actually increased people’s demand for purchasing “Al-Na’em,” which has maintained its widespread popularity, remaining a testament to heritage‘s ability to withstand the challenges of the era.
Aleppo’s Ghazl al-Banat.. Threads of Sugar that Weave Hearts
In Aleppo, Ramadan sweets take on another dimension with “Ghazl al-Banat,” that distinctive sweet whose name has become associated with the northern Syrian city, becoming part of its authentic heritage passed down from fathers to sons.
Ahmed Zakert, a young man from Aleppo says: “the sweet-Ghazl al-Banat-was given this name because its delicate, fine sugar threads resemble spun cotton or wool threads. It is made by spinning dissolved sugar and transforming it into white or colored threads resembling fine strands of hair.”
The Secret of the Craft… 60 Turns and Authentic Aleppo Pistachios
Zakert reveals the secrets of making this sweet: “Sugar is dissolved in water and brought to a boil at 170 degrees Celsius, at which point acid (lemon or citric acid) is added. After the mixture cools, it is kneaded and stretched lengthwise and crosswise until it turns white. It is then placed in roasted flour and turned approximately 60 times, then stuffed with Aleppo pistachios after being cut into pieces weighing about 60 grams each.”
He explains that “the reason for Ghazl al-Banat’s fame in Aleppo is its association with Aleppo pistachios,” noting that this sweet is made only during the blessed month of Ramadan due to high demand during the holy month.
Heritage That Preserves Memory… and Sweetness that Creates Belonging
“Al-Na’em” and “Ghazl al-Banat” sweets represent more than just Ramadan foods; they are living witnesses to the depth of Syrian heritage and the ability of generations to preserve their cultural identity through food and cuisine.
Between the mobile stalls of Damascus and the traditional workshops of Aleppo, these sweets continue to draw smiles on the faces of those fasting, confirming that Ramadan in Syria is not only a month of worship and fasting, but also a month of heritage, authenticity, and sweet memories that renew themselves with each passing year.
Iman Alzuheiri
