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.\...
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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. New York Sun “Tinged with the bittersweet memories of a community that lovingly upholds table traditions of the city that evicted all its members.”
\ Claudia Roden"Poopa Dweck has put together such a wonderful collection of delicious recipes."\ \ \ \ \ New York Times"The intriguing recipes inspired me to head for my kitchen, but the story kept me in my chair, riveted."\ \ \ Chicago Tribune"The large-format book could be relegated to the coffee table but won’t be."\ \ \ \ \ New York Sun"Tinged with the bittersweet memories of a community that lovingly upholds table traditions of the city that evicted all its members."\ \ \ \ \ Los Angeles Times"[Poopa Dweck] has made it her task to preserve their venerable cuisine in its fullness."\ \ \ \ \ San Francisco Chronicle"Aromas of Aleppo is as enticing to read through as to cook from."\ \ \ \ \ No SourceWINNER OF THE JEWISH NATIONAL BOOK AWARD\ \ \ \ \ New York Times“The intriguing recipes inspired me to head for my kitchen, but the story kept me in my chair, riveted.”\ \ \ \ \ Chicago Tribune“The large-format book could be relegated to the coffee table but won’t be.”\ \ \ \ \ Los Angeles Times“[Poopa Dweck] has made it her task to preserve their venerable cuisine in its fullness.”\ \ \ \ \ San Francisco Chronicle“Aromas of Aleppo is as enticing to read through as to cook from.”\ \ \ \ \ New York Sun“Tinged with the bittersweet memories of a community that lovingly upholds table traditions of the city that evicted all its members.”\ \ \ \ \ Library JournalDweck is one of the coauthors of a beloved series of cookbooks called Deal Delights, with traditional Aleppian Jewish recipes (Deal, NJ, is one of the largest communities, along with Brooklyn, of Aleppian Jews in the United States). Her big, impressive new book presents the social and culinary history of the Syrian Jews, along with close to 200 recipes. Obviously a labor of love, it was written to help preserve the foods and traditions of this venerable community (Dweck notes that the last Jew left Aleppo in 1987; the approximately 100,000 Jews of Aleppian descent who live in the United States, Central and Latin America, and Israel today represent "the largest Sephardic community in the Diaspora"). She includes both simple, everyday recipes and more elaborate dishes for the holidays and other celebrations; headnotes provide context and information on ingredients and techniques. There are also dozens of color photographs of the recipes and of Dweck's family and friends cooking and eating together, as well as period photographs of Aleppo at the turn of the century. A "Syrian Guidebook to Jewish Holidays and Life-Cycle Events" and several glossaries conclude the book. Highly recommended.\ \ —Judith Sutton\ \
