The Art of Syrian Cookery

by Helen Corey

From the Middle East, land of Bible history, comes an array of 240 recipes from Kibby to Baklawa. THE ART OF SYRIAN COOKERY is an authentic collection of Syrian and Lebanese dishes which have been handed down from mother to daughter for generations. Helen Corey learned these recipes from her mother, a native of a Damascus suburb. Beginning with a description of Middle Eastern customs, celebrations, and holidays, the author gives the historical background for this delicious cuisine. A chapter of Arabic menus for every occasion precedes the recipes which cover a wide variety of exotic dishes — flaming apples, squash with yogurt sauce, grape leaf rolls, and sesame pastry delights. In compiling these recipes Helen Corey has carefully adapted them for the American kitchen with the result that THE ART OF SYRIAN COOKERY is a collection of savory, unusual recipes which are easy to prepare. In addition, a complete section of Lenten foods and an explanation of fasts prescribed by the Eastern Orthodox and Roman Catholic Churches is included. Miss Corey explains the significance of foods prepared for feasts of the Orthodox Church, including the Feast of Epiphany and the Easter service. THE ART OF SYRIAN COOKERY received the warm approval of the Most Reverend Metropolitan Antony Bashir, Archbishop of the Syrian Antiochian Orthodox Archdiocese of New York and North America, who recommends it to all Orthodox Catholics as the first book that faithfully portrays the dietary regulations of this Church. Many photographs, a glossary of Arabic terms, a discussion of herbs and spices, a Shopper's Guide and complete Arabic and English recipe indexes add greatly to the value and usefulness of this latest volume in the successful Art Of...specialty cookbook series. An outstanding cookbook of authentic Arabic dishes, THE ART OF SYRIAN COOKERY is, in addition, an introduction to the land of Bible history, its mores and people.

Genres: Cookbooks, Cooking, Food

186 pages, Hardcover

First published January 1, 1962

Reviews

[Mischenko · Rating 5 out of 5]

To see this review and how to make one of my favorite recipes from the book, please visit www.readrantrockandroll.com

This is my go to Syrian Cookbook that belonged to my grandmother. I'm Syrian from my grandfather's side and I grew up eating some of the more popular recipes including Kibby, Stuffed Grape Leaves, Syrian Bread, and Baklava. It's organized well and easy to reference.

Even though this is a vintage edition, it contains many recipes with photos and will always remain part of my cookbook collection. I've purchased other Syrian cookbooks and they just don't compare to this one. These recipes are the closest and most authentic to the foods that I grew up eating and taste the same.

I haven't made all of the recipes, especially the recipes containing brains. I'm not into eating organ meats at all, but for the basics, this is the one I think is best.

5*****

[Jerry · Rating 4 out of 5]

This 1962 book is subtitled “A Culinary Trip to the Land of Bible History—Syria and Lebanon”. This is a cookbook by a member of the Syrian Antiochian Orthodox Church in the United States. The recipes are from the author’s mother, who came from Syria and ended up in Ohio. As such, they are relatively easy to find ingredients for. One ingredient I have not yet found is crushed black cherry pit, or mahleb. I’m looking forward to making some anise bread when I do find it.

There are a lot of good recipes for eggplant in here, some quite easy. I just made some eggplant stew with just eggplant, onion, tomato, and chicken. The recipe calls for lamb, but it was still very good. (I also used the crockpot to start it before going to Mass.) there are a lot of lamb recipes here, and a lot of yogurt recipes.

There are also a lot of sweets that sound interesting, such as sesame pastry, syruped eggplant, candied figs, and watermelon preserves.

[Brien · Rating 5 out of 5]

Corey's 1962 gem has a brief section "Arabic Menus." I like the use of the word "Arabic;" so often publishers shy away from it, in favor of "Middle Eastern," or "the Levant." Corey isn't shy about celebrating her Syrian roots or her Arab cuisine. Lamb liver, brains, and tripe get recipes here, which speaks to the authenticity of the recipes. Each dish is given its name in English, plus its name in Arabic transliteration, so "Lentils and Rice" is also "Imjadara ma'a Roz." There's an Arabic-to-English glossary in the back, as well. Corey is Christian, and there is a special "Lenten Foods and Menus" section. A lovely little book.