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 are:

• 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.