The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria by Marlene Matar

  • Aleppo spice mix (Daqqa) (page 14)

    from The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria The Aleppo Cookbook by Marlene Matar

    • Categories: Spice / herb blends & rubs; Syrian
    • Ingredients: ground allspice; ground cinnamon; black peppercorns; nutmeg; cardamom pods; ground cloves; mahlepi
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Notes about Recipes in this book

  • White rice [Arabic method] (Roz Abiad)

    • caresan on March 15, 2026

      Hands down the best recipe to make rice! It comes out perfect each time and will follow this method going forward.

  • Parsley omelets (Ujjet baqdoones)

    • blushresponse on August 11, 2025

      I made this in the oven as instructed but I am curious how it would taste if done the more traditional manner of frying it into individual *hand* omelets.

    • MarieMacCheese on January 04, 2026

      I really love this. The small egg bites are great but add complexity. The second time, I made it as a traditional omelette and it was equally delicious and much less work. I’d be curious about the oil frying that I’ve seen in videos, but this is already so delicious, it’s hard to beat. I did fry the onions and garlic first and then put the egg mixture in afterwards with the spices, as I found the onion was not always cooked through the first time.

  • Lamb-stuffed eggplants (Banjane mahshi)

    • MarieMacCheese on January 15, 2026

      This was quite tart. I’d tamp down the lemon juice next time. Otherwise great flavour.

  • Fried dough in sugar syrup (Louqam or a’awwamat)

    • anne_6vyngl on March 13, 2026

      Lemon juice Liquid glucose Cornstarch Butter Salt

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  • ISBN 10 1786694778
  • ISBN 13 9781786694775
  • Published Mar 09 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Head of Zeus

Publishers Text

AN INSPIRING COLLECTION OF RECIPES FROM ONE OF THE WORLD'S OLDEST CITIES


It is hardly surprising that Aleppo, one of the world's oldest continuously inhabited cities, is also home to one of the world's most distinguished and vibrant cuisines. Surrounded by fertile lands and located at the end of the Silk Road, which passed through Central Asia and Mesopotamia, Aleppo was a food capital long before Paris, Rome, or New York. Its diverse communities of Arabs, Kurds, Armenians, Circassians, and others contributed to its culinary traditions and produced a vast selection of different types of dishes - and no less than 20 kinds of kibbeh recipes.


Here, one of the Arab world's most renowned chefs unlocks the secrets to this distinctive cuisine in this comprehensive cookbook filled with practical guidance on Middle Eastern cooking techniques as well as step-by step explanations of over 200 irresistible recipes, such as Chili and Garlic Kebab, Syrian Fishcakes, Lamb Stuffed Eggplants, Semolina and Butter pudding, and the queen of the mezze table, Red Pepper and Walnut Spread. Divided into 15 chapters (Basic Recipes; Appetizers and Mezze; Soups; Salads and Accompaniments; Grains; Fish; Poultry; Meat; Kibbeh; Stuffed Dishes; Vegetables; Stews; Bread; Desserts and Sweets; Pickles and Preserves; and Beverages), traditional cooking and preservation methods go hand-in-hand with modern combinations of flavors and today's desire for healthful and natural meals.


Wonderful full-color photography of the food, people, and markets of Aleppo make this a stunning cookbook, a great gift for food lovers, and a fitting tribute to a beautiful city and the suffering its people have endured.

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