Aleppo is Syria's second largest city and one of the oldest continuously inhabited cities in the world. Located at the crossroads of some of the world's great historic commercial routes linking Europe and Asia, Aleppo has developed a diverse cuisine that is considered to be one of the best in the Arab world.
Turkey, Greece, Armenia and the rest of the Levant influence Aleppian cuisine but it is its own seasonings and presentation that make Syrian food especially appealing. Flavours of Aleppo celebrates these seasonings and presentations through a heady mix of recipes and gorgeous photographs of the city.
Flavours of Aleppo includes versions of many classic Levantine dishes such as kabob, kibbeh (bulgar, onion and ground meat) and mezzes. Featuring an introduction to typical Aleppian ingredients, with nearly 100 meat and vegetarian recipes for main and side dishes, as well as barbecue dishes, desserts, sweets and drinks, this book is a comprehensive sampler of this unique cuisine.
Some of the enticing recipes in the book are:
Flavours of Aleppo is a book that will perfectly complement the book collection of any cook wanting to explore the cuisine of this fascinating culture.
Of all the diverse images from my childhood that run through my imagination, those connected to family cuisine are the most memorable. Memories of the aromas that wafted from my mother's kitchen are ingrained in me and are what prompted me to write this book with her. My mother inherited her culinary knowledge from her mother, my grandmother, who was originally from Aleppo, a city with a well-established reputation in gastronomy.
Dalal Kadé-Badra grew up in Aleppo. Drawn to the kitchen in her childhood home to help with the preparations for family feasts, she learned the recipes as well as the culinary traditions of Aleppo. In 1971, she moved to Montreal with her family. Faced with a new home—and the cold winters of a new climate—she learned to cook her family's favourite dishes while being limited to the ingredients she could find in the grocery stores of her new culture.
Elie Badra was born and grew up in Montreal. He helped his mother and grandmother in the kitchen from a young age, and collaborated with them on this collection of recipes. Both Dalal and Elie have appeared on French-Canadian television and radio, and Arabic radio, and have cooked for a birthday celebration for Celine Dion and her husband, Rene Angelina.
Updates Available: Updates Available: Update available for Picture Gallery Module