Aromas of Aleppo: The Legendary Cuisine of Syrian Jews

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.