Imad will introduce us to the delicious flavours and techniques of the Syrian kitchen – showing you just how easy this wonderful cuisine can be. I never make moussaka the traditional way because I don’t often cook meat at home and the required béchamel sauce is a faff, but this was a Syrian moussaka which is much less work and I put it together with ease in my lunch hour. Imad's Syrian Kitchen is a bustling, riotous tour through 90 traditional and adapted Syrian dishes that can be made in the comfort of your own home. He was a very successful businessman and chef in Damascus, but his opposition to Assad meant that it was no longer safe for him nor his family for him to remain.

Meanwhile, Monocle’s Monica Lillis heads south of the Thames to speak to food entrepreneur Jayke Mangion. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. A chapter on spice mixes including dukkah (cumin, coriander, pink peppercorns, and two types of chilli flakes) and another on basics like the crispy onions that top many dishes lay a solid foundation for cuisine that is both homey and elegant.

Important: Your debit or credit card will NOT be charged when you start your free trial or if you cancel during the trial period. And alongside delicious recipes, mouthwatering photography, and beautiful illustrations, Imad shares the unforgettable details of how he came to settle in London, as well as the story of his home country, Syria. An odd choice you might think for mid-summer but since London is having a dismal few weeks of rain, I am wearing my fleece and happily eating hot soup. Refugees flee because their lives are in danger, not to take advantage of the resources of other countries. Amidst the recipes are essays about his love of Damascus, his love for his wife and daughters, and a moving piece about his beloved mother who died shortly after he left Damascus.

For all ebook purchases, you will be prompted to create an account or login with your existing HarperCollins username and password. Imad Alarnab was a successful restaurateur in Damascus with three restaurants, plus several juice bars and cafes. Imad Alarnab is a refugee whose courage and fortitude have enabled him to set up a new life in the UK. But the beating heart of this cookbook is the saga of Alarnab’s escape … Anyone who wants to know what it means to be a refugee will be staggered by Alarnab’s harrowing account.Supper clubs sold out within hours and hungry workers waited patiently in long queues for take-away lunches at pop-ups. His unvarnished descriptions of the immigrant experience (“We were cold, exhausted, afraid of what came next”)—are movingly rendered and segue smoothly into recipes where generosity is the watchword.

To serve, ladle into bowls and top with cream or mozzarella and chives, and serve with toasted pitta bread. Alarnab’s testimony is split into nine sections interspersed within the different recipe chapters of the book. Anyone who wants to know what it means to be a refugee will be staggered by Alarnab's harrowing account. Imad opened his much-anticipated restaurant in London in May 2021, which was named GQ’s “Best Breakthrough Restaurant” in 2022. This was served with sahan khudra, otherwise known as the green plate – Turkish green peppers, onion, herbs, spring onion and so on, the idea is that you help yourself to items from the green plate while eating your meal.It is hard to imagine that had he arrived nowadays in the UK, Imad might have found himself on a barge in a port of Devon. It didn’t take long for him to go on to open his very successful restaurant in Central London - Imad’s Syrian Kitchen. This made for a very good texture and the spicing with baharat and mild curry powder was excellent as were the crispy onions strewn over the top. After they were all bombed and it became apparent he had to leave, he made the dangerous journey to the UK, where at first he worked in a car wash and as a car salesman. Start by washing the lentils, rice and freekeh together in a large sieve until the water runs clear.