Aromas of Aleppo: The Legendary Cuisine of Syrian Jews by Poopa Dweck and Michael J. Cohen

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  • Julia on June 06, 2011

    This is one of the most goregeous of cookbooks. I am looking forward to cooking from it and posting but it is so worth just reading and studying as a beautiful tribute to history and a wonderful culture.

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  • ISBN 10 0060888180
  • ISBN 13 9780060888183
  • Linked ISBNs
  • Published Sep 30 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins Ecco

Publishers Text

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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