Beautifully done cookbook with recipes from our home country. I appreciated the more complicated recipes alongside the simpler street food recipes. The pictures and stories were done perfectly.”- Nannie D. In Syria”, Imad Alarnab writes in the introduction to his Plain Rice (Riz Shaeira) recipe, “there is nothing called plain rice or plain anything! We always add something to everything! In some countries, plain rice is just plain boiled rice, but … we cook rice with a very fine pasta, like angel hair pasta, and we always add spices. It would be too plain without it. We don’t even consider salt or pepper seasoning: it’s with everything. It’s like waking up in the morning. It’s what you do next that’s important.” Syrian cuisine is a cross between spices and sweetness collide and is the meeting point of the best flavors from East and West. Itab and Dina met with Syrian women in the Middle East and Europe to collect recipes from one of the world’s most extensive culinary cultures. They spent a lot of time cooking, learning recipes, and listening to exciting stories here. Many recipes that elicit vibrant images of an ancient culture will be featured in this book:

Western Syrian Cuisinefeatures dishes originating from European countries such as France, England, Germany, and Italy . Imad's Syrian Kitchen is a bustling, riotous tour through 120 traditional and adapted Syrian dishes that can be made in the comfort of your own home. Imad will introduce us to the delicious flavours and techniques of the Syrian kitchen - showing you just how easy this wonderful cuisine can be. About the author:Janice Jweid Reed was born and raised in the vibrant Syrian-Lebanese community in Paterson, New Jersey. She has lived and worked in Southern California for over 20 years. Janice Jweid Reed recently retired and is now a grandmother but still loves to cook and teach traditional Arabic dishes to family, friends, and community. Jennifer Sit is a writer, cookbook editor, and co-author ofSenegal: Modern Senegalese Recipes from the Source to the Bowlwith Pierre Thiam of the James Beard Award nomination. Besides, she has edited cookbooks at independent publishing houses Lake Isle Press and Blue Apron, including the IACP Award-winning Blue Apron Cookbook. Jennifer Sit currently lives in Brooklyn, New York. An extraordinary achievement, a brilliant translation of a very important work by an author who really understands cooking, and a valuable addition to our understanding of Middle Eastern culture and gastronomy.Claudia Roden is a cultural anthropologist and a British cookbook writer. She is the author of famous Middle Eastern cookbooks, includingA Book of Middle Eastern Food. Soup for Syria: Recipes to Celebrate our Shared Humanity Buy this book for your reference library if you are at all interested in a book with beautiful pictures, fantastic stories, but most importantly, yummy recipes.”- Angela T. Szpojda This is the first cookbook by Imad Alarnab, a renowned chef from Damascus. Imad now runs an acclaimed restaurant in London, which was named GQ’s “Best Breakthrough Restaurant 2022.” Imad’s Syrian Kitchen is a bustling tour through 90 traditional and adapted Syrian dishes that can be made in the comfort of your own home. Imad introduces us to the delicious flavors and techniques of the Syrian kitchen. 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. This book is a celebration of how food has the power to bring people together. You will find hearty traditional recipes and delicately spiced palace specialties in Saha that are intricate and delicate in flavor. Furthermore, they are not too difficult, which makes it easy for food lovers to enjoy food from the middle east in their own homes.

Mayada Anjari, a mother of four and an enthusiastic home cook,wrote this excellent cookbook on Middle Eastern food. Alongside Jwriter and cookbook editor Jennifer Sit, they offered their cooking experiences in the book. The book’s completion was impossible without Liz Clayman, who helped with the book’s photography which makes it so much more than just a cookbook. It's a joy to unite with my food heroes and be part of this incredible collection of recipes inspired by love for Syria and the Syrian people.’ - Melissa Hemsley, (Hemsley+Hemsley)

Try this recipe from the book

Whenever we mention the names of dishes like hummus or fattoush, we will immediately think of Lebanese cuisine because mainly traditional dishes in Syria originate from many other world regions, especially after the Islamic era. However, these dishes also make up a part of traditional Syrian cuisine. This “Best in the world” award-winning cookbook is the publication of the Syrian Lebanese Women Association in Trinidad and Tobago containing delicious family traditional recipes that have been passed down from mothers for girls of generations.