Middle Eastern cooking at its finest!

Syria is situated at the crossroads of civilization and many chefs believe its culinary traditions offer the finest representation of Middle Eastern cooking and culture. From appetizers to desserts, the foods highlighted were tested and refined for hosts with discerning appetites, broad tastes, and a range of cooking skills.

 

Exemplifying the breadth of the cuisine, this selection of treasured family recipes was brought to America in the early 1900's by the authors' grandparents, immigrants from Aleppo, an ancient center of world commerce. They continue to be prepared the same way in Syria today.

 

Because of its Aleppian influences, Syrian cuisine is both sophisticated and particularly healthy with its emphasis on lean lamb and vegetables. While some dishes like Hummus, Shish Kabob, and Baklava are well known to Americans and ubiquitous across the Arab world, the foods of Syria are special in their particular mix of spices and textures.

 

This new compendium of Syrian cuisine includes a brief cultural and historical review, English and Arabic indices of 114 recipes, a glossary of terms, and a guide to the purchase and preparation of ingredients.

 

Born and raised in the large Syrian-Lebanese community in Brooklyn, New York, Virginia Jerro Gerbino is the family cook and keeper of its culinary traditions. She is employed as an Administrative Assistant for a law firm and resides in Cliffside Park, New Jersey. Her first cousin and co-author, Philip M. Kayal, is former Chair of Sociology at Seton Hall University in South Orange, New Jersey and the author of several books on the Arab-American experience. He now lives in West Orange, New Jersey.

 

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Now also available in electronic form for only $9.95 on Amazon Kindle, Barnes & Noble Nook, and, Lulu.com in PDF format

      Copyright 2009        A Taste of Syria      All rights reserved.

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