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

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Notes about this book

  • 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.

Notes about Recipes in this book

  • Ordinary Syrian flatbread (Khubz 'adi)

    • okcook on May 28, 2017

      The recipe makes 16 breads. They are really easy to make but they did not brown much even in a 530 F oven. Without the browning they did not look terribly appealing and the taste lacked depth. I browned them over an open flame on my gas oven. They have a nice soft texture....not chewy like a pita. I have a better recipe for this kind of bread which are cooked in a frying pan.

  • Sesame spread (Tehineh)

    • okcook on April 19, 2016

      This is a really wonderful sauce to accompany a middle eastern meal. Nice and tangy.

  • Chickpea-sesame spread (Hummus)

    • okcook on March 16, 2016

      OH MY GOD! This is perfectly balanced with garlic, tahini, lemon and chill. Super smooth because one has to take the skins off the chick peas. Yes, this does take time but time well spent. Let it sit in the fridge for a few days for the flavours to meld. Make it soon if you are a hummus lover! I made the pitas from "Flatbreads" to go with. Six Stars

  • Crunchy tomato, parsley, and bulgur salad with cumin (Tabbouleh)

    • swegener on June 14, 2015

      I added a cucumber and some other herbs from my garden--basil, oregano, with the mint and extra parsley.

  • Zesty cold stuffed grape leaves (Yebra war einab)

    • okcook on May 28, 2017

      Pretty much tasteless. Not very tangy. They got thrown out even after all that work.

  • Green peas and rice with coriander and meat (Bizeh b'jurah)

    • Siegal on July 07, 2013

      This dish is amazing and my favorite from this book. Suggestions: Flanken needs more cooking time - just keep simmering till tender I double the spices but mine may no be as fresh and high quality as they should be I also double the meat as I serve this as a main course

  • Tamarind-stewed meatballs (keftes)

    • okcook on May 28, 2017

      These are delicious when you make the tamarind paste.

  • Roast chicken with crispy spaghetti (Djaj wa rishta)

    • okcook on May 28, 2017

      The taste was fine but if you cook the chicken and then take off the bone before adding it back to the dish for baking with the pasta it gets very dry.

  • Chicken, pepper, and tomato kabobs (Shish tawuq)

    • HalfSmoke on July 06, 2018

      While this recipe allows you to choose between Aleppo Pepper and red pepper flakes, I simply see no equivalence between the former and the latter. Get Aleppo Pepper and do this right. It is simple and delicious.

  • Eggs scrambled with rhubarb (Beid ru'and)

    • lkgrover on May 16, 2016

      Excellent! A surprising way to eat rhubarb with a different mix of spices. Easy preparation too.

    • sgump on May 09, 2016

      Truly delicious--amazingly savory! (Do try it!)

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Reviews about this book

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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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