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 tantalising 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; and, Chai Na'na-Refreshing Mint Tea. Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavour 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. (source: Nielsen Book Data)
Northampton, Massachusetts : Interlink Books, an imprint of Interlink Publishing Group, Inc., 2016.
Book — 208 pages : color illustrations ; 29 cm
The world has failed Syria's refugees and some of the world's wealthiest countries have turned their backs on this humanitarian disaster. Syria's neighbors - Lebanon, Jordan, Turkey, and Iraq - have together absorbed more that 3.8 million refugees. The need for food relief is great and growing. Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world. Contributors include: Yotam Ottolenghi, Sami Tamimi, Anthony Bourdain, Alice Waters, Paula Wolfert, Claudia Roden, Chef Greg Malouf, Chef Alexis Coquelet, Chef Chris Borunda, Chef Alexandra Stratou, Necibe Dogru, Aglaia Kremenzi, and many others.