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Aromas of Aleppo: The Legendary Cuisine of Syrian Jews
The first authoritative cookbook to present the culinary treasures and intriguing customs of the ancient yet enduring Aleppian Jewish community—with 150 mouthwatering recipes and gorgeous color photos. When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes, however, were not written down and existed only in the mind of older cooks. Poopa Dweck, a first generation Syrian-Jewish American, has devoted much of her life to preserving and celebrating her community’s centuries-old legacy. In Aromas of Aleppo , Dweck places the Aleppian Jewish cuisine in historical and cultural context, offers 150 exciting ethnic recipes with tantalizing photos, and describes the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes • Bazargan—Tangy Tamarind Bulgur Salad • Shurbat Addes—Hearty Red Lentil Soup with Garlic and Coriander • Kibbeh—Stuffed Syrian Meatballs with Ground Rice • Samak b’Batata—Baked Middle Eastern Whole Fish with Potatoes • Sambousak—Buttery Cheese-Filled Sesame Pastries • Eras bi’Ajweh—Date-Filled Crescents • Chai Na’na—Refreshing Mint Tea Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredients—featuring whole grains, vegetables, legumes, and olive oil—but with their own distinct cultural influences. In Aromas of Aleppo , cooks will discover the best of Poopa Dweck’s recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts—such as the twelve-course Passover seder. Aromas of Aleppo offers a rich ethnic feast for the palate, the eyes, and the soul.
400 pages, Hardcover
First published September 1, 2007
112 people are currently reading
404 people want to read
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Displaying 1 - 27 of 27 reviews
September 9, 2022
A beautiful book with history, photographs, and recipes!
February 4, 2019
Great photos and history - one of the relatively few cookbooks where the non-cookbook parts are actually a real positive addition to the work.
As for the recipes ... a lot of this will be very familiar to people who already know other cuisines in the region (hummus, baba ganaoush, et al). There are certainly some new/different additions that go above and beyond, but if you're really well-versed in the region's cuisines, you might be disappointed or feel like its duplicative.
As for the recipes ... a lot of this will be very familiar to people who already know other cuisines in the region (hummus, baba ganaoush, et al). There are certainly some new/different additions that go above and beyond, but if you're really well-versed in the region's cuisines, you might be disappointed or feel like its duplicative.
January 16, 2008
This one's for you, Rivkie!
I was actually embarrassed to put this up, because it feels so decadent to have two new cookbooks at the same time, but I couldn't resist. I ended up buying this for myself as a little gift before I knew Saadia was buying me the other cookbook (some unexpected editing work came my way, and I decided to treat myself), and it was a great choice. So far, the recipes I've tried have been really tasty -- exactly the way I remember my wonderful Syrian neighbor's food from my high school years. In addition, I love the book's beautiful photos and lush history sections -- I really love cookbooks that offer history and culture as well as recipes.
I considered taking off one star because some of the recipes are, predictably, quite labor-intensive. This cuisine developed at a time when women did not work, and probably had servants to help them with the shopping, cooking, and cleaning. I have a husband who occasionally acts as my sous-chef when it comes to peeling, chopping, and dishwashing, but I can just imagine the look on his face if I asked him to sit and stuff little meatballs!
However, I ultimately decided against taking off the star for two reasons. First, not all the recipes are prohibitively labor-intensive; some of them are quite doable. Second, to Poopa's credit, even the more labor-intensive recipes are often made more manageable by providing instructions as to when you can stop and freeze what you have, and easily finish up later when you want to serve the dish.
Of course, it's still something of a commitment to sit and make little stuffed things, even with the option of freezing them and quickly cooking them up when you need them. I can't see doing it on a regular basis. I still enjoy the cookbook, though, and decided to give it full marks, especially since my kids (surprisingly) love this food too!
I was actually embarrassed to put this up, because it feels so decadent to have two new cookbooks at the same time, but I couldn't resist. I ended up buying this for myself as a little gift before I knew Saadia was buying me the other cookbook (some unexpected editing work came my way, and I decided to treat myself), and it was a great choice. So far, the recipes I've tried have been really tasty -- exactly the way I remember my wonderful Syrian neighbor's food from my high school years. In addition, I love the book's beautiful photos and lush history sections -- I really love cookbooks that offer history and culture as well as recipes.
I considered taking off one star because some of the recipes are, predictably, quite labor-intensive. This cuisine developed at a time when women did not work, and probably had servants to help them with the shopping, cooking, and cleaning. I have a husband who occasionally acts as my sous-chef when it comes to peeling, chopping, and dishwashing, but I can just imagine the look on his face if I asked him to sit and stuff little meatballs!
However, I ultimately decided against taking off the star for two reasons. First, not all the recipes are prohibitively labor-intensive; some of them are quite doable. Second, to Poopa's credit, even the more labor-intensive recipes are often made more manageable by providing instructions as to when you can stop and freeze what you have, and easily finish up later when you want to serve the dish.
Of course, it's still something of a commitment to sit and make little stuffed things, even with the option of freezing them and quickly cooking them up when you need them. I can't see doing it on a regular basis. I still enjoy the cookbook, though, and decided to give it full marks, especially since my kids (surprisingly) love this food too!
February 7, 2021
The grape leaves with artichoke hearts was fantastic! I halved it and still had enough for a party.
January 5, 2013
Ut-oh. I found this at a bookstore the week before I left L.A.; and if it weren't so big and heavy I would have brought back with me to devour. Gorgeous photos and extensive history, with authentic recipes. Those of you who know me well know this is right up my alley. Food porn with a soul.
Want to read
February 1, 2008DON'T YOU JUST HAVE TO HAVE A POOPA DWECK ON YOUR BOOKSHELVES?
January 11, 2019
Aromas of Aleppo
This cookbook focuses primarily on Aleppo Jewish cooking. Recipes are clearly written with the steps indicated. There is a holiday primer, glossary and bibliography at the end. Each recipe is introduced with a brief context provided.
I’ve recently looked at a couple of Aleppo cookbooks. The Aleppo Cookbook is the far more advanced with long recipe instructions and steps; this, in contrast, provides simpler and more familiar dishes, for American cooks, anyway.for example, there are several variations of roast chicken.
Many dishes are complex though and may require a meat grinder or careful creating of small pie shells, and lots of frying. Lots of things like zucchini and eggplant (cabbage, onions, artichokes, chicken, grape leaves, . . . ) are stuffed. Several organ meat recipes. Digressions explain ingredients, and if you have the e-version of the book have links to the dishes that use that ingredient. Lots of colorful food pictures. Meatballs play a big role in Aleppo cooking and thus mean a bit of work, but you can make them ahead and freeze them. The kibbeh are meat stuffed with meat. Desserts emphasize phyllo dough and almond paste and heavy cornstarch for custards. But a recipe for simple butter cookies is also offered. This is a cookbook I could see using for special dishes but not everyday.
This cookbook focuses primarily on Aleppo Jewish cooking. Recipes are clearly written with the steps indicated. There is a holiday primer, glossary and bibliography at the end. Each recipe is introduced with a brief context provided.
I’ve recently looked at a couple of Aleppo cookbooks. The Aleppo Cookbook is the far more advanced with long recipe instructions and steps; this, in contrast, provides simpler and more familiar dishes, for American cooks, anyway.for example, there are several variations of roast chicken.
Many dishes are complex though and may require a meat grinder or careful creating of small pie shells, and lots of frying. Lots of things like zucchini and eggplant (cabbage, onions, artichokes, chicken, grape leaves, . . . ) are stuffed. Several organ meat recipes. Digressions explain ingredients, and if you have the e-version of the book have links to the dishes that use that ingredient. Lots of colorful food pictures. Meatballs play a big role in Aleppo cooking and thus mean a bit of work, but you can make them ahead and freeze them. The kibbeh are meat stuffed with meat. Desserts emphasize phyllo dough and almond paste and heavy cornstarch for custards. But a recipe for simple butter cookies is also offered. This is a cookbook I could see using for special dishes but not everyday.
April 13, 2022
Wow, super fantastic and interesting book! I learned so much about the history of Aleppo, the traditions of the Aleppo Jews, their food, the reason why they don't eat certain foods together and which foods don't go together (e.g., meat and dairy shouldn't be eaten together), and their way to celebrate special holidays. What I found really fascinating is how one cuisine can influence another, e.g., I was born and grew up in East Germany before the Wall came down. One of the recipes in the book was about filled cabbage. The recipe reminded me a lot of the filled cabbage that I know from way back then and that I still make today sometimes. Some of the recipes sound quite exotic to a non-Jew from Germany who now lives in the U.S., e.g., candied eggplant for dessert. I will definitely try some of these recipes. I love trying new recipes from other cultures.
March 11, 2020
The cookbook is gloriously filled with tantalizing photos & the amazing history/customs of Syrian Jews alongside 180 delectable recipes. I think you’ll be as astounded as I was. (It also includes one of my favorite spice blends: za’atar. This seasoning is a delightful blend of dried herbs, toasted sesame seeds, sumac, & salt. The regional variations can be quite different & appear either green or dark red. The Aleppian version favors the green variety. Both versions are craveworthy & always a hit when I serve any dish flavored with them.)
December 5, 2025
Delightful look into a culture as well as a terrific cookbook
Fascinating read of recipes from the Syrian Jewish Community with delectable photos that make you wish you had prepared recipes before you started reading. I could not have been more pleasantly surprised.
Fascinating read of recipes from the Syrian Jewish Community with delectable photos that make you wish you had prepared recipes before you started reading. I could not have been more pleasantly surprised.
March 19, 2021
liked by Claudia Roden and Mario Batali
November 26, 2024
Wonderful recipes.
Read
February 24, 2017641.5676 D989a 2007
April 14, 2008
For this book I did something I don't often do, I read all the introductory material. Most cookbooks I just want to dive in to the recipes and get cooking. However, the reviews for this all mentioned how wonderfully the author captured the history and culture of Allepian Jews, so I read it all. I did enjoy the history, some of which was familiar, some very new to me. The recipes all sounded delicious, though many I was already familiar with (they share a lot in common with other middle eastern cultural cuisines)or were meat based (not too helpful for me, the vegetarian). I didn't care for the layout of the book. It is beautiful (wonderful color photographs) but oversized and heavy, which I find awkward in the kitchen. Overall, a nice book and I wouldn't hesitate to recommend it.
September 3, 2013
My only complaint about this book (keeping it from 5 stars) is that it is a HUGE over-sized, HEAVY coffee-table book and not conducive to using in the kitchen. It is beautiful but so hard to make functional.
The recipes are all very good although it is a specific cuisine and, therefore, there are often prep steps and/or other recipes to make to complete a full dish but the recipes are clear and well written and many of the recipes have a photo of the finished product. I have had no failures with the recipes (well one, but only because I forgot to set my timer...)
A very interesting history of the people and the cuisine throughout the book and the photos are lovely.
The recipes are all very good although it is a specific cuisine and, therefore, there are often prep steps and/or other recipes to make to complete a full dish but the recipes are clear and well written and many of the recipes have a photo of the finished product. I have had no failures with the recipes (well one, but only because I forgot to set my timer...)
A very interesting history of the people and the cuisine throughout the book and the photos are lovely.
Read
December 14, 2009More looked through than read, and I haven't actually made anything from this book -- but it has quite a few interesting recipes. The book is somewhat more accessible to omnivores than vegetarians, but vegetarians should be able to cook many interesting recipes.
Of note: there are several recipes for soups that don't start with making stock as a step.
Major drawback: the book has lovely production values, but they have made it rather pricey. So I suggest seeing if your library has a copy of this.
Of note: there are several recipes for soups that don't start with making stock as a step.
Major drawback: the book has lovely production values, but they have made it rather pricey. So I suggest seeing if your library has a copy of this.
July 26, 2012
This book is beautiful! In addition to the lovely presentation, this book contains authentic, simple, and delicious recipes. After moving back to the US from the Middle East, I'll have to make many of the dishes I grew to love myself, and this book will be at my side the whole time. Unlike chef cookbooks that take classic recipes and feel the need to add in their own twist, this book is about everyday cooking by normal people (who happen to make delicious Syrian food).
April 26, 2008
I married into a large Syrian Jewish family. According to my sister-in-law, this book's recipes very closely mirror those that my mother-in-law used to cook. I haven't yet made any of the recipes, but I plan to shortly (starting with the Sambusak). The cookbook itself is full of rich historical and anecdotal information, and the accompanying photographs are lush and inspirational.
August 27, 2012
I love cookbooks that speak to the history and lifestyles of the community from which the food came, and this is one of my favorites. Just writing this is creating thoughts of delicious aromas and many layered and lovely flavors; it also however, reminds me of the hell in which present day Syrians have to live.
October 2, 2007
This book is one that we have looked at quite a lot, it has some of the most amazing recipes in it. We shall be getting this soon as a staple for our household. just dont let the authors unfortunate name turn you off.
April 14, 2008
This is a stunning food history/cookbook/coffee table book. The recipes are good but it's really about the food history and the photography. It would make a great gift for anyone who is interested in Jewish food or culture.
March 29, 2014
Great reading and information. The recipes were great. Have tried several recipes and have a sea of bookmarks of recipes to try. One recipe I will probably add to my cooking cycle in Noodles and Cheese Tortellini.
December 15, 2015
I made halva, little meat pies, and a vegetable dish today, and I loved them all. Easy, clear instructions, and so many things I want to try! A gift from my Uncle Rick...the only problem is trying to decide what to make next.
January 7, 2011
The lost traditional Syrian cooking of jews. A great book with great recepies.
January 24, 2011
amazing pictures and perfect Frank-recipies - lots of canoeing food inspiration!
February 3, 2016
A bit more complicated for use as an everyday cook book, but worth looking through for special parties and fun experiments.
April 4, 2013
Made me want to stop what I was doing and start creating Syrian-inspired food in my own kitchen.
Displaying 1 - 27 of 27 reviews