The first authoritative cookbook to present the culinary treasures and
intriguing customs of the ancient yet enduring Aleppian Jewish
community--with 150 mouthwatering recipes and gorgeous color photos.
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, however, were not written down and
existed only in the mind of older cooks. Poopa Dweck, a first generation
Syrian-Jewish American, has devoted much of her life to preserving and
celebrating her community's centuries-old legacy.
In Aromas of Aleppo, Dweck places the Aleppian Jewish cuisine in
historical and cultural context, offers 150 exciting ethnic recipes with
tantalizing photos, and describes 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. Aromas
of Aleppo offers a rich ethnic feast for the palate, the eyes, and the
soul.
