" 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.
""
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