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Flavours of Aleppo


ISBN: 978-1-77050-178-2
Dimesions: 8.5 x 9.5
Page Count: 176
Binding: Paperback with flaps
Features: 89 recipes; colourthroughout, including photographs; index

About the Author

Dalal Kadé-Badra grew up in Aleppo, Syria. She learned the recipes and culinary traditions of Aleppo in the kitchen of her childhood home, helping with the preparations... read about this author

Flavours of Aleppo

Celebrating Syrian Cuisine

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, and including 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 introduction to this unique cuisine. 


Some of the enticing recipes are:

  • Mámounyé (a sweet breakfast casserole unique to Aleppo)
  • Kébbé bel Séniyé (one of the many kibbeh variaties, known as “plate” kibbeh)
  • Kabbab bel Karaz (kebobs with cherries, one of Aleppo’s main dishes)
  • Martadella Halabyé (Aleppian sausage)
  • Gateau bel Ananas (banana and almond cake).

Flavours of Aleppo will perfectly complement the book collection of any cook wanting to explore the cuisine of this fascinating culture.