Poopa Dweck

Poopa Dweck
Did you know?

Syrian ambassador Imad Moustapha requested a meeting with Poopa and a signed copy of her book for President Bashar Assad. He praised the authentic recipes and noted that the shared cuisine of Syrian Arabs and Jews make a good starting point for positive dialogue.

Poopa Dweck
Poopa's Featured Recipe
Tamarind Beet-Onion Salad

Click here for recipe

Poopa Dweck is an expert on the food and customs of the Jews of Aleppo in Syria and the author of Aromas of Aleppo: The Legendary Cuisine of the Syrian Jews.


Her book was featured in the New York Times magazine and won the National Jewish Book Award in 2007.


Aleppo is one of the largest and most flourishing communities of Sephardic Jews in the world, and her book about its food has led Poopa to lectures, book tours and cooking demonstrations in venues all over the world. A Hebrew-language edition is being published in Israel.


Poopa is passionate about preserving Syrian culinary traditions and served as the  executive editor of two Syrian community cookbooks, Deal Delights and Deal Delights II, one published in 1976 and the second in 1985. Both are standard in Sephardic kitchens worldwide and have raised thousands of dollars for charity. In 1995 Poopa joined the Board of Sephardic Bikur Holim and founded a woman’s division called Daughters of Sarah.


In 2003, when their son, Jesse A”H, passed away at age 18, the Dwecks founded the Jesse Dweck City Learning Center, offering Torah classes for Syrian-Jewish men and women in Manhattan and New Jersey.


Poopa appreciates the spiritual richness of Jewish observance and the role of the Jewish woman within it. The Arabic concept of suffeh, she explains, refers to a woman’s intelligence and intuition, allowing her to create a welcoming, well-ordered family life that allows the Divine Presence to dwell within. By documenting and preserving the foodways and customs of her heritage, Poopa hopes to inspire ethnic groups everywhere to revisit their roots and celebrate the concept of family.


Poopa and her husband Sammy raised their family of five children in Deal, New Jersey. Her website is



Latest Recipes

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)

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)

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)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password