Cookstr.com

Aromas of Aleppo: The Legendary Cuisine of Syrian Jews

Author
Sample recipes from Aromas of Aleppo: The Legendary Cuisine of Syrian Jews

Savory Anise-Seed Rings

Ka’ak has the texture and crunch of a breadstick, but it is ring-shaped and has a crimped edge. A staple of the Aleppian pantry, ka’ak is...

(1 Votes)

Raw Artichoke Salad

Artichokes are the unopened flower buds of a perennial thistle that belongs to the daisy family. While getting to the artichoke hearts in...

(1 Votes)

Tamarind Beet-Onion Salad

Beets were eaten plain in Aleppo, and it is still a common sight to see freshly peeled whole cooked beets on the lunch or dinner table. T...

(1 Votes)

Warm Fava Beans

Fül (pronounced “fool”), which is Arabic for fava beans, is a favorite Sunday morning dish among Aleppian Jews and a fixture of the post-...

(1 Votes)

Ground Meat-Filled Semolina Half-Moons

Aleppian Jews make savory filled pastries in both round and crescent shapes. The traditional shape for meat-filled bastels is round so th...

(1 Votes)

Assorted Syrian Olives

In the Levant, olives have always been a fundamental element of the landscape and the table. Syria is the original home of the olive tree...

(1 Votes)

Braised String Beans with Allspice and Garlic

This dish is traditionally cooked on a stove top—as are most hot dishes in the Syrian repertoire—which reminds us that Aleppian Jewish ho...

(1 Votes)

Fried Eggplant Slices

It is a very old Jewish tradition in many countries to serve fried eggplant slices cold or at room temperature at the Sabbath lunch. This...

(1 Votes)

Classic Aleppian Rice

Rice is one of the most highly prized grains in Middle Eastern cuisine. In late medieval times, it was relatively costly and used sparing...

(1 Votes)

Rice with Brown Lentils and Frizzled Caramelized Onions

Mujedrah is still a Thursday night staple for Aleppian Jewish families, just as it was back in Aleppo. The nutty flavor of lentils and th...

(1 Votes)

Tamarind-Stewed Meatballs

Meatball dishes such as keftes are a tradition all over the Middle East. Some regions use turmeric and others use sumac or lemon and mint...

(1 Votes)

Tomatoes Stuffed with Ground Meat and Rice

If you are using fresh local tomatoes at their peak, they may be very juicy. After coring, strain the excess liquid through a fine-mesh s...

(1 Votes)

Aleppian Ground Meat and Rice Filling

In Aleppo, any hashu that was left over after stuffing vegetables was often cooked immediately over the stove, lightly sautéed in oil, al...

(1 Votes)

Artichoke Halves Stuffed with Ground Meat

Medias appeared in Aleppo courtesy of Spanish Jews who arrived in the Ottoman lands after Ferdinand and Isabella’s Edict of Expulsion. Th...

(1 Votes)

Friday Night Roast Chicken with Potatoes

The potatoes in this dish are fried before they are added to the chicken. After absorbing the pan drippings, they become absolutely addic...

(1 Votes)

Fried Fish

In the Middle East, frying is the most common way of preparing fish. Fried fish is a simple Thursday night staple. A squeeze of lemon ove...

(1 Votes)

Buttery Cheese-Filled Sesame Pastries

Sambousak has quite a lineage. As early as the thirteenth century, it was included in classic medieval Arab cookbooks by al Baghdadi and ...

(1 Votes)

Cheese-Filled Filla Triangles

This is one of the most delicious cheese pastries prepared with filla (phyllo, a thin pastry dough), especially when eaten hot straight o...

(1 Votes)

Zucchini Fritters

Some people like to add cinnamon to this particular ejjeh, a summertime favorite when zucchini are in season.

(1 Votes)

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password