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The Art of Syrian Cookery
Arabic cooking is like Arabic dancing—vivid, exotic, enchanting. Seasoned with herbs and spices, moistened with olive oil and butter, rolled in cabbage and grape leaves, food no longer merely abates hunger but becomes a picture of fragrance and charm to satisfy sight, smell, and taste.
There is no difference between Syrian and Lebanese foods. In America these foods are most popularly known as Syrian foods. However, since Syria was under the rule of Turkey for centuries, some of the drinks and foods are Turkish. This is why the coffee served in Syria and Lebanon is called Turkish coffee.
A part of my heritage, these recipes have been handed down from mother to daughter for generations and followed by instinct—a little of this, a pinch of that—and flavored to please the palate, though the ingredients were never accurately measured.
As my sister and I gathered these recipes from my mother, Maheeba (Mabel), she recalled many scenes of her native land; of certain haflis (parties), of friends, of the rich aroma of Turkish coffee poured into a demitasse, of the historical background of Arabic script and the makings of exquisite damask cloth.
When we lived in Canton, Ohio, as children, my sister, brother, and I used to get a great deal of pleasure watching my father and his friends take turns smoking the narghileh (Turkish water pipe) as they relaxed during the evenings, exchanging stories of their journey to this country. The narghileh had the sound of bubbling water and an incense aroma filled the house from the Persian tobacco that was used. Our narghileh was made of beautiful cut glass with an oriental brass stem, and the smoking pipe that was attached had an almost cobra look with its many variegated colors. The smoke was being drawn through cold water to reduce the strength of the nicotine. The guests were served Turkish coffee and the hostess was ready to play the part of a fortuneteller. The cups were inverted and left to stand so that the coffee sediment formed a pattern on the inside of the cup. Then the cups were turned up again and the hostess interpreted the future of each guest from the pattern in his cup.
I have included in the book features on the religious significance of foods, Syrian-Lebanese festivals, weddings, Easter, Epiphany, the preparation of wine and bread for Holy Communion, and a complete Lenten section.
This is an adventure in foods you will want to repeat over and over again. While these customs and traditions still prevail in the land of my ancestors, I felt that you would enjoy opening a few doors to this ancient land, reflecting the mingling of traditions between those days and modern times.
This illustrated classic includes the following
Spices and Herbs
Arabic Menus
Appetizers
Sauces
Soups
Salads
Game, Poultry, and Dressings
Meats and Outdoor Festivals
Wheat and Kibby
Pancakes and Omelets
Vegetables
Olives
Bread and Pies
Beverages
Candied Fruits and Preserves
Pastries and Desserts
Fish
Lenten Foods and Menus
Lenten Menus
Lenten Pies
Lenten Salads
Lenten Kibby
Lentil Dishes
Lenten Sauces
Wheat and Vegetable Dishes
Lenten Desserts
Traditions and Foods of the Orthodox Catholic Church
There is no difference between Syrian and Lebanese foods. In America these foods are most popularly known as Syrian foods. However, since Syria was under the rule of Turkey for centuries, some of the drinks and foods are Turkish. This is why the coffee served in Syria and Lebanon is called Turkish coffee.
A part of my heritage, these recipes have been handed down from mother to daughter for generations and followed by instinct—a little of this, a pinch of that—and flavored to please the palate, though the ingredients were never accurately measured.
As my sister and I gathered these recipes from my mother, Maheeba (Mabel), she recalled many scenes of her native land; of certain haflis (parties), of friends, of the rich aroma of Turkish coffee poured into a demitasse, of the historical background of Arabic script and the makings of exquisite damask cloth.
When we lived in Canton, Ohio, as children, my sister, brother, and I used to get a great deal of pleasure watching my father and his friends take turns smoking the narghileh (Turkish water pipe) as they relaxed during the evenings, exchanging stories of their journey to this country. The narghileh had the sound of bubbling water and an incense aroma filled the house from the Persian tobacco that was used. Our narghileh was made of beautiful cut glass with an oriental brass stem, and the smoking pipe that was attached had an almost cobra look with its many variegated colors. The smoke was being drawn through cold water to reduce the strength of the nicotine. The guests were served Turkish coffee and the hostess was ready to play the part of a fortuneteller. The cups were inverted and left to stand so that the coffee sediment formed a pattern on the inside of the cup. Then the cups were turned up again and the hostess interpreted the future of each guest from the pattern in his cup.
I have included in the book features on the religious significance of foods, Syrian-Lebanese festivals, weddings, Easter, Epiphany, the preparation of wine and bread for Holy Communion, and a complete Lenten section.
This is an adventure in foods you will want to repeat over and over again. While these customs and traditions still prevail in the land of my ancestors, I felt that you would enjoy opening a few doors to this ancient land, reflecting the mingling of traditions between those days and modern times.
This illustrated classic includes the following
Spices and Herbs
Arabic Menus
Appetizers
Sauces
Soups
Salads
Game, Poultry, and Dressings
Meats and Outdoor Festivals
Wheat and Kibby
Pancakes and Omelets
Vegetables
Olives
Bread and Pies
Beverages
Candied Fruits and Preserves
Pastries and Desserts
Fish
Lenten Foods and Menus
Lenten Menus
Lenten Pies
Lenten Salads
Lenten Kibby
Lentil Dishes
Lenten Sauces
Wheat and Vegetable Dishes
Lenten Desserts
Traditions and Foods of the Orthodox Catholic Church
Kindle Edition
First published January 1, 1962
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Displaying 1 - 3 of 3 reviews
June 29, 2017
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*****
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*****
April 19, 2017
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.
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.
March 26, 2019
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.
Displaying 1 - 3 of 3 reviews