Our Syria

October 16, 2017
In this lovely first cookbook, Azzam and Mousawi, Syrian theater producers living in London, share the stories and recipes of Syrian refugees. Through these heartwarming and often heart-wrenching stories, readers will gain a deeper knowledge of Syrian culture and the refugee experience. Recipes for mezze and dips include eggplant fetteh, a simple beet dip, and a twist on the traditional kibbeh made with spinach. A recipe for stuffed zucchini is accompanied by one for the part of the zucchini that’s scraped out, which is sautéed with garlic and mint. Main dishes include chicken in tahini sauce, a hearty white-bean and lamb stew, and a dumpling and yogurt dish that dates from the 15th century called Old Man’s Ears. There are recipes that memorialize people, such as a halloumi wrap that was made by a contributor’s father who was killed in a missile attack. There is even a recipe that recalls a favorite restaurant back home, the King of Omelets in Aleppo, which was famous for its one dish: an Aleppian omelet made with zucchini, herbs, and spices. The book is filled with homey dishes that satisfy not only hunger, but also feed memories.

November 15, 2017

Hoping to preserve Syrian culture in a time of conflict, friends and first-time authors Azzam and Mousawi bring together recipes they learned from Syrian women in the Middle East and Europe. Comprising chapters on mezze, main courses, sweets, drinks, and more, this treasury of vibrant, flavorful home cooking introduces readers to fascinating stories and perspectives. The tales behind recipes such as pumpkin kibbeh, lentil and chard soup, rice with lamb and peas, and aniseed cookies are by turns informative, lighthearted, and tragic. VERDICT A satisfying and highly recommended collection of Syrian cuisine, with recipes ranging from easy to exacting.

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