Aromas of Aleppo

Aromas of Aleppo

The Legendary Cuisine of Syrian Jews

Book - 2007 | 1st ed.
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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.

Publisher: New York : Ecco, c2007.
Edition: 1st ed.
ISBN: 9780060888183
0060888180
Branch Call Number: 641.5676095691 D993
Characteristics: xi, 388 p. : ill. (some col.), ports. (some col.)
Additional Contributors: Cohen, Michael J.

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GabrielDey
Oct 10, 2015

This is my favourite cookbook of the year! An inspiring book that integrates history, culture, and the power of communion through the kitchen. And a wonderful quince recipe.
An interesting note: Aleppo just recently withdrew the first seeds from the global seed repository.

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