Aromas of Aleppo
The Legendary Cuisine of Syrian Jews
Publication Date: August 2007
List Price: $49.99*
* Individual store prices may vary.
Enter your zip code below to find indies closest to you.
When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian-Jewish American, has devoted much of her life to preserving and celebrating her community's centuries-old legacy.
Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalizing photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are:
-Bazargan-Tangy Tamarind Bulgur Salad
-Shurbat Addes-Hearty Red Lentil Soup with Garlic and Coriander
-Kibbeh-Stuffed Syrian Meatballs with Ground Rice
-Samak b'Batata-Baked Middle Eastern Whole Fish with Potatoes
-Sambousak-Buttery Cheese-Filled Sesame Pastries
-Eras bi'Ajweh-Date-Filled Crescents
-Chai Na'na-Refreshing Mint Tea
Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredients-featuring whole grains, vegetables, legumes, and olive oil-but with their own distinct cultural influences. In Aromas of Aleppo, cooks will discover the best of Poopa Dweck's recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts-such as the twelve-course Passover seder.
Michael J. Cohen has been living, learning, and teaching in the outdoors for more than fifty years. He has founded environmental degree programs with the Lesley College Graduate School and the Institute of Global Education. He currently directs Project NatureConnect, a workshop and Internet program for socially responsible environmental education.
QUENTIN BACON is a top food photographer whose work has appeared in magazines such as Food & Wine and Real Simple as well as in many cookbooks, including Barefoot in Paris by Ina Garten, Holiday Food by Mario Batali, R.S.V.P. by Nan Kempner, Cakewalk by Margaret Braun, Our Latin Table by Fernando Saralegui, and Dinner After Dark by Colin Cowie. His Web site is www.quentinbacon.com.