Synopses & Reviews
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.
"[This] big, impressive new book presents the social and culinary history of the Syrian Jews, along with close to 200 recipes." Library Journal
“[Poopa Dweck] has made it her task to preserve their venerable cuisine in its fullness.” Los Angeles Times
“Poopa Dweck has put together such a wonderful collection of delicious recipes.” Claudia Roden, author of The New Book of Middle Eastern Food and The Book of Jewish Food
“The large-format book could be relegated to the coffee table but wont be.” Chicago Tribune
“Tinged with the bittersweet memories of a community that lovingly upholds table traditions of the city that evicted all its members.” New York Sun
WINNER OF THE JEWISH NATIONAL BOOK AWARD No Source
“Aromas of Aleppo is as enticing to read through as to cook from.” San Francisco Chronicle
“The intriguing recipes inspired me to head for my kitchen, but the story kept me in my chair, riveted.” New York Times
About the Author
Poopa Dweck is an expert on Aleppian Jewish cookery and the creator of Deal Delights cookbooks. A highly active community leader, she frequently lectures and performs cooking demonstrations. She is also the founder of the Jesse Dweck City Learning Center and Daughters of Sarah and the cofounder of the Sephardic Women's Organization. Dweck lives in Deal, New Jersey, with her husband, and has five children.