Tourists Return to an Ancient Crossroads in Syria

January 25th, 2010

Next Stop:  Tourists Return to an Ancient Crossroads in Syria

A new wave of visitors is rediscovering Aleppo, an ancient trading center, eager to take advantage of its low prices, spicy cuisine and mazelike bazaar.

Aleppo is all Deb Amos describes…

January 19th, 2010

Listen to the story

Anyone familiar with the politics of the Levant knows its governments’ propensity to monitor reporters, & many of us “heard” what was left out of this piece when Ms. Amos listed members of Aleppo’s ethno-religious mix. Serious students of Middle Eastern food history know about the ancient community of Jews, whose renowned dishes were once a piece of Aleppo’s culinary mosaic.(Jewish dietary restrictions fostered distinctive variations of classic Aleppo dishes.)

Today, members of the Aleppine diaspora here in the Americas, like so many immigrant communities before them, define themselves through their cooking. Many who keep alive Aleppo Jewery’s cuisine-within-a-cuisine would love to return to the land where it all began, to experience this Syrian renaissance.

Damascus,Washington,Tel Aviv–tune in! Keep cooking, Brooklyn & Buenos Aires, where okra still simmers in tamarind sauce…

We who love the cuisines of the Middle East are acutely aware of their power–to ignite friendships & melt differences.Opening Syrian borders to gastro-tourism is a welcome development. I can hear the kibbe frying…

Ma’moul Syrian Hamentachen!

March 6th, 2009

There is a saying that on Purim one should drink until one can no longer distinguish between the righteousness of Mordechai (Esther’s encouraging uncle) and the wickedness of Haman.

Click to continue reading “Ma’moul Syrian Hamentachen!”

Poopa and Sharon

February 23rd, 2009


December 12th, 2008

Just wanted to share some feedback on your fantastic book!

My partner & I are Syrian Catholics from Homs & Aleppo, but we were born in Sydney, Australia.

We found your book in a book store yesterday and found all his favorite recipes which he teases me that “are only available in Aleppo” (not Homs)

We compared them to his mother & grandmother’s recipes and they were spot on!

Needless to say, we bought it straight away and will pass it onto our children, so they can know the cuisine of their heritage.

Thanks for putting together such a great collection of recipes and staying true to the beautiful city of Aleppo!

Take Care,
Christine & Anthony


December 10th, 2008

Hanukkah is Coming

November 24th, 2008
Hanukkah is coming up December 21st.  Aromas of Aleppo prepares ‘Ataiyef – Syrian Stuffed Pancakes. Love to hear your comments.
Recipe on Web Site

Recipe on Web Site

Melting Pot by Dafi Forer Kremer

November 4th, 2008

Honoring the State of Israel as it enters its seventh decade, Melting Pot reflects the myriad of unique Jewish voices and tastes from Israel and the world over. You will delight in the exceptional, modern commentaries on the weekly portion and festivals, while savoring the delicious, ethnic recipes served up with each spiritual serving.

Melting Pot is divided into six chapters, one for each of the Five Books of the Torah, with the last chapter celebrating the Jewish and Israeli festivals. Each chapter is dedicated to a particular meal course, in addition to commemorating each of the six decades since the State of Israel’s founding.

Just as the State of Israel unifies the Jewish communities in Israel and throughout the world, so too, Melting Pot integrates vibrant Jewish voices from the world over, forming a joint tribute of love for our Homeland.

In the Ethics of the Fathers, Rabbi Shimon says: “Three who eat together and speak words of Torah, it is as if they had eaten at God’s table.” A brand new book, launched this week in Israel, brings together food and Torah, giving its readers the opportunity to share their meal with the Divine presence.

Melting Pot, written to honour the State of Israel during its 60th year, reflects the many Jewish voices and tastes from Israel and all over the world.

There is a recipe to match each week’s Torah portion – with an additional chapter for other Jewish and Israeli festivals – combined with a specially-written article by leading educators in the Jewish world. For example, Chief Rabbi Sir Jonathan Sacks’ commentary is paired with a recipe for Kubaneh, a sweet Yemenite bread, thus combining the spiritual excellence of Britain with the cultural flavours of the Middle East.

Just as Israel has brought together every ethnic group, making for a vibrant and colourful country, this book has also combined renowned teachers and delicious food from across the globe, catering for the reader’s physical and spiritual needs.

Other contributors include Rabbi Shlomo Riskin, Rebbetzin Esther Jungreis, Dr Raphael Zarum and Chief Rabbi Yona Metzger. Also Among the writers: Minister Isaac Herzog, Chief Rabbi of Israel Yona Metzger , Chief Rabbi of England Sir Jonathan Sacks , Chief Rabbi of South Africa Dr. Warren Goldstein, Rabbi Elazar Muskin, Rebbetzin Esther Jungreis ,Naomi Ragen, Chairmen of the Jewish Agency Mr. Zeev Bielski, Rabanit Esti Rosenberg, Rabbi Mosheh Lichtenstein, Rabbi Shlomo Riskin, President of Yeshiva University Dr. Richard Joel, Susie Fishbein , Rabbi Shmuley Boteach, Susie Fishbein, Norene Gillitz, Poopa Dweck, , Sherri Mandell , Rabbanit Malke Bina, Rabbi Levi Cooper, Ann Harris, Rabbi Member Knesset Michael Melchior , Rakel Berenbaum , Rabbi Chaim Brovender ,Rabbi Hershel and Rebbetzin Rookie Billet , Dr. Deborah Weissman, Dr. Yael Ziegler, Batya Hefter, Rabbi Yehoshua Fass , Rebbetzin Shira Smiles, Member Knesset Yuli Edelstein , Dr. Dassi Jacobson , Rabbanit Chana Henkin, Dr Susan Weingarten, Chagit Rein.

In addition to their insights, every page is adorned with outstanding photography of the mouth-watering dishes.

Melting Pot is a masterpiece, and should feature in every Jewish home. It was edited by Dafi Kremer, and has been dedicated in memory of Ehud Goldwasser and Eldad Regev, who died while defending their homeland.

As Israel embarks on its seventh decade, this new book serves up spiritual and savoury delights for the Jewish palate, with something special for every day of the year. Review taken from TOTALLYJEWISH.COM

For Hebrew Version see Matamei Hamikra
215 pp
ISBN 2320010031190

Yom Kippur – The Day of Atonement

October 3rd, 2008

Yom Kippur, which falls on the 10th of the Tishrei, is the holiest day in the Jewish calendar.  Known as the Day of Atonement, it is the only fast day that arises from a bliblical prescription… For more, visit

The Pre-fast Meal on the Eve of Yom Kippur


Riz w’Djaj -  Rice with Chicken

For this dish, the rice is cooked in the chicken broth to achieve a rich flavor. Another Arabic variation to this dish is to perfume the stock with  1 teaspoon of ground cinnamon and 1 teaspoon of cardamom. Cardamom has an intense aroma and an exotic, earthy flavor. This is a simple, filling chicken dish that is enhanced with the addition of beida bi’lemouneh (Velvety Lemon Sauce).


3 onions, chopped (about 1¾ cup)

2 tablespoons vegetable oil

One 3 to 4 pound chicken

1 tablespoon kosher salt

Pinch of white pepper (optional)

1 heaping teaspoon ground allspice

1 teaspoon ground cinnamon (optional)

1 teaspoon ground cardamom (optional)

1 teaspoon ground turmeric (optional)

3 cups long-grain white rice

Beida bi’lemouneh (Velvety Lemon Sauce, page 198)


1.         In a large pot, sauté the onions in the vegetable oil over medium heat for 4 to 6 minutes, or until translucent.  Add 3 quarts of water, along with the chicken. Add the salt and white pepper, if using. Bring to a boil over medium heat, then reduce the heat to low and simmer for 40 minutes, or until fork-tender.


2.         Remove the chicken and transfer to a platter. Remove all but 4½ cups of cooking liquid from the pot.  Reserve the excess for the Velvety Lemon Sauce.

3.         Bone the chicken. Return the chicken meat back to the pot. Add the allspice and, if desired, cinnamon and cardamom.  If you want a bit of bright yellow color, add turmeric. Bring to a boil over medium-high heat.  Add the rice and stir. When the liquid comes to a boil again, reduce the heat to low and cover. Simmer for 45 minutes, or until the rice is fluffy and all liquid is absorbed.  Serve with beida bi’lemouneh


Yield: 8 to 10 servings

Rosh Hashanah

September 24th, 2008

Rosh Hashanah
The New Year Festival

Rosh Hashanah literally means “the beginning of the year.” In Hebrew it is called Yom Ha Din, “the day of judgment,” when the Jewish people stand before G-d to be judged.

To read more about this excerpt from Aromas of Aleppo, click here

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