Aromas of Aleppo: The Legendary Cuisine of Syrian Jews

When the Aleppian Jewish community migrated from Aleppo in Syria to New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions existed only in the memories of older generations and were not written down. Poopa Dweck, a first-generation Syrian-Jewish American, has devoted much of her life to preserving her community's centuries-old legacy. Dweck explores the history and culture of her community through its cuisine, offering more than 180 recipes with photographs and describing the unique customs the Aleppian Jewish community observes during holidays and lifecycle events. The recipes range from small appetizers to daily meals and elaborate holiday feasts, including a twelve-course Passover seder. Dishes include Bazargan (tamarind bulgur salad), Shurbat Addes (red lentil soup), Kibbeh (stuffed meatballs), Samak b'Batata (baked whole fish with potatoes), Sambousak (cheese-filled pastries), Eras bi'Ajweh (date-filled crescents), and Chai Na'na (mint tea). Aleppian Jewish cuisine combines Mediterranean and Levantine influences, featuring whole grains, vegetables, legumes, and olive oil.