Aromas of Aleppo

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 SyrianJewish American, has devoted much of her life to preserving and celebrating her community's centuriesold 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:

BazarganTangy Tamarind Bulgur Salad

Shurbat AddesHearty Red Lentil Soup with Garlic and Coriander

KibbehStuffed Syrian Meatballs with Ground Rice

Samak b'BatataBaked Middle Eastern Whole Fish with Potatoes

SambousakButtery CheeseFilled Sesame Pastries

Eras bi'AjwehDateFilled Crescents

Chai Na'naRefreshing Mint Tea

Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredientsfeaturing whole grains, vegetables, legumes, and olive oilbut 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 feastssuch as the twelvecourse Passover seder.

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