Aleppo Syria Food
This is part of the Legendary Cuisine of Syria, which celebrates Marlene Matar's new book, which she co-wrote with her husband and co-author James Brennan. In it, he takes us on a journey to learn more about Aleppo and the civil war that is tearing it apart.
Aleppo was once known worldwide, especially in the Middle East, for its gastronomy, which benefited from its proximity to the Mediterranean and its rich food diversity. Today, the Syrian city of Aleppo is no longer the culinary capital of the Middle East, as cultural and commercial decline has taken its toll.
The mother of all spaghetti is full of particularly concentrated flavors, just make sure it's Aleppo Aleppo style, and you have the dark smoky spices of urfa and beaver. Aleppo's cuisine is also rich in sweet and salty dishes, mixed with cherries and pomegranates, and used in many dishes. This delicious cuisine, known as the Pearl of Arab cuisine, has become so popular that several Arab dishes have been named after it, such as grilled skewers seasoned with Daqqa, a mixture of seven spices. Aleppo tomato paste is used for stews such as maashi, but also for soups, salads and other dishes as well as for desserts.
If you want to discover and preserve Syria's incredible cuisine, the Aleppo Cookbook is a good choice for you. If you haven't tried it yet, visit your local Syrian community restaurant and try some of the recipes in this edition of Food and Nutrition. Follow these recipes and slaughter some memorable meals for yourself and for those who haven't, follow us on Twitter and Facebook.
Across the Middle East, homes are serviced, but the problem is that no one outside Aleppo knows how to describe them properly or explain why they are scientifically delicious. Syrians can be found in Aleppo, where the cuisine boasts unparalleled sophistication, technology, and local ingredients. Aleppo is made with good things, and that is a good thing, because it is one of the best things in the world.
The best thing on the menu may have been what might be mistaken for a form of hummus, but in fact it's a deep red Aleppo paste, begging with a mix of spices, herbs and spices that you'd have had in a Lebanese restaurant. The Syrian version contains peppery spices and is drizzled with pomegranate molasses. Objectively, it is true that in the Detroit area, where Lebanese food has largely dominated the Middle East food landscape, we are used to eating Middle Eastern food from countries like Lebanon, Turkey, Egypt, Jordan, Iraq, Syria, and Yemen (Iraqi and Yemeni dishes are also easy to find), but Syria's food is so diverse that we know only dishes like hummus shish kabob and baklava.
This restaurant caters to Syrians south of Damascus, and the food is a mixture of awe and yearning. This restaurant, like many of the restaurants I have come across in recent years, is open to all Syrians, not just Syrians from Damascus.
I asked the same question to a young Syrian cook from Damascus named Sam, who has lived in Beirut for two years. The young chef was lured back to Syria by the Syrian Academy of Gastronomy, founded by family members, and began to preserve and develop the culinary traditions of the city. During his extended stay in Aleppo, he fell in love with this city and has been working at the Syrian Academy of Gastonomy ever since.
In the following article, Masto lives in an area of Beirut populated mainly by pro-Assad Syrians, and is concerned about possible recriminations. In Damascus, the dish is more hearty and straightforward, like street food, but in Beirut, kubbeh rice is made with a partially cooked grain mixture. The regional diversity of "Syrian food" is depicted in a series of images on the front page of the local newspaper al-Quds.
In Aleppo, where people dine at 10 p.m., the scent of lamb meat fills the night air along with the scent of ubiquitous jasmine. Syrians often make rice fried in butter and cooked in chicken broth. Finally, I suspect Aleppo is making its baklava from purified butter, as is customary in the Middle East. In Aleppo, the locals use a meat called habra (very lean meat), which has a very smooth consistency.
The Syrian dish Batata Farouj (chicken with lemons) is bee meat, a dish that is particularly associated with Aleppo, where I came from. This is also a court that I particularly associate with the city of Aleppo and its people, especially the young.
Aleppo has a large Armenian population and for many centuries a sizeable Jewish population, which protects the oldest known complete Hebrew Bible in the world. Aleppo is an important player in terms of its culinary tradition, as it is close to Turkey and Lebanon.