Ep 1. Syria

In the first episode of the sixth season of Bizarre Foods, host Andrew Zimmern travels to Syria to explore the country's unique cuisine. This episode showcases the traditional dishes of Syria, from street food to fine dining.

Zimmern starts his journey in Damascus, the capital city, where he visits a bakery that serves up fresh bread cooked in ancient ovens. He samples various types of flatbreads, including one made with za'atar, a fragrant spice blend featuring thyme, oregano, sesame seeds, and sumac. He also tries halva, a sweet and nutty confection made from sesame paste and sugar.

Next, Zimmern heads to the Baba al Hawa market in Aleppo, where he samples an array of street foods. He tries soujouk, a spicy beef sausage, and shawarma, a popular Middle Eastern sandwich made from marinated meat that is shaved off a rotating spit. He also samples fattoush, a refreshing salad made with chopped vegetables, herbs, and fried pita chips, dressed with a tangy sumac vinaigrette.

Moving on to the coastal city of Tartus, Zimmern visits a seafood market where he encounters a variety of strange-looking fish and crustaceans. He tries grilled octopus and purple squid ink pasta, as well as a whole fried sea bream.

In Hama, Zimmern meets with a beekeeper who shows him how honey is traditionally harvested and processed in Syria. He savors honeycomb drizzled with honey, as well as a delicious pistachio and honey pastry known as baklava.

Zimmern's next stop is in the Syrian desert, where he learns about Bedouin culture and eats a meal cooked in a traditional underground oven. He tries roasted lamb, stuffed vegetables, and a rich and aromatic rice pilaf. He also samples a refreshing yogurt and cucumber dip called tzatziki, which is similar to the Greek version.

Finally, Zimmern ends his journey in the ancient city of Palmyra, where he visits a family-run restaurant that serves up a modern take on traditional Syrian cuisine. He tries baba ghanoush, a roasted eggplant dip, as well as grilled kibbeh, a meatball made with bulgur wheat and spices. He also samples a decadent dessert made from semolina pudding, pistachios, and rosewater syrup.

Throughout the episode, Zimmern shares his fascination with Syrian cuisine, which he describes as a blend of flavors and influences from the Mediterranean, the Middle East, and Central Asia. He also acknowledges the challenges faced by Syrians due to the ongoing civil war and expresses his hope that the country's rich culinary traditions will survive and thrive in the face of adversity.