Flavours of Aleppo: Celebrating Syrian Cuisine

Mother and son team offer a guide to the colorful, flavorful cuisine of Syria, giving readers a terrific tour of one of the world's most flavorful regions. Known for the fruity, warm spice of the same name, Aleppo may be one of the world's first foodie cities and the Badras offer a terrific profile of its cuisine. The highlights include Aleppian Mortadella and Aleppo Sausages, Kibbeh Tartar and Chicken with Olives. Yes, there are lots of kebobs, falafel but there are also surprises such as vegan kibbeh carrots glazed with pomegranate molasses, a pineapple almond cake, and a Syrian version of the Italian classic braciole, in which thinly cut steak is rolled around garlic and bell peppers, then braised in tomato paste. The majority of the recipes are within the range of even the most novice cooks, though the greatest hindrance may be sourcing key ingredients like katalfi, a finely shredded phyllo pastry, for Ricotta Kataifi and the seemingly ubiquitous dakka, a spice blend unique to the region though the authors thoughtfully provide a makeshift recipe. Readers will likely find this selection to be a welcome and flavorful diversion from the norm. (Aug.)