Our Syria: Recipes from Home

I have made at least 8-10 dishes from this cookbook so far. All have been delicious. It takes normal everyday items that most Americans have in their pantries, but it combines them in slightly different ways. Delicious ways... You will be introduced to just a few new ingredients. However, those very few certainly elevate the taste and are worth adding to your pantry. I already had Zaa'tar and pomegranate molasses in my pantry having learned years ago that Middle Eastern cooking is not only healthy, but quite delicious. Most American kitchens have all the spices required for Zaa'tar, they just have to be combined. Za'atar is a spice blend that is so versatile! It can be used on meats, veggies, rice and breads. •1/4 cup sumac (Sumac is a lemony pepper tasting spice. It can be ordered on Amazon.) •1 tablespoon thyme •1 tablespoon roasted sesame seeds •1 tablespoon marjoram •3 tablespoons oregano •1 tablespoon basil •2 dried bay leaves •2-3 teaspoons coarse Kosher salt Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well. Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. I keep mine in the refrigerator with any extra kept in the freezer. That way I only have to make a batch once or twice a year. If you do not want to make your own blend, William Sonoma sells a small jar that is delicious. You can also purchase it on Amazon, but I have not found a blend that is as good as the recipe above, or the William Sonoma brand of Zaa’tar. Zaa’tar is wonderful on just about everything from left over bread, to soft cheese, to meats, and to vegetables. Think of it as a Middle Eastern Seasoning salt. If you have not tried it, you should. It is delicious. This cookbook calls for a lot of lamb dishes. I love lamb, but it is often hard to find. I have substituted pork loin or chicken for the lamb with lovely, tasty results. You can leave out the pomegranate molasses in the recipes if you do not have it, but it will be missed. An easy solution if you do not want to order it to try it the first time is available. You can buy a small bottle of pomegranate juice and simply boil it down into a syrup. Now, you have pomegranate molasses. Yum. I loved the stories that came with each recipe, but if you just want recipes, this cookbook should not disappoint.

This is my favorite cookbook right now. As a vegan, I've found that a vast majority of these recipes are inherently vegan or easilly veganized (except for the handful of straightup meat recipes). The layout and photos alone make this a coffee table book because I never want to set it down. I've tried about fifteen of the recipes and have yet to have anything come out inedible. It features a lot of fresh veggies and great spice combinations that weren't too difficult to find locally. The layout is beautiful and there are gorgeous photos for almost every recipes. Highly, highly recommend.

There are excellent photos for every recipe. Each is recipe introduced with a very short but very interesting blurb of information or a story, contextualizing the dish. First ones I’ve tried have been delicious. Buy this book.

I really appreciated the gorgeous pictures and stories of the food and people from Syria. It did a nice job giving you a feel of the culture and life there. I just wish there were certain recipes that were missing such as kibbeh, shanklish, laban and some others I remember growing up with. Overall a decent selection to choose from.

I've probably made about half of the recipes in this book since I got it shortly after Thanksgiving and everything has come out delicious (although the cooking times are not always exact). 95% of the ingredients are available at our local grocery store and all of the cooking techniques are straightforward and we'll explained. This cookbook is a work of art for the masses!

I had Thanksgiving yesterday with friends and a few of their friends from out of town. One commented "I understand you're a gourmet cook". She was from Holland & has lived in the US for decades. Years and years ago I visited Amsterdam & my most memorable meal was in an Indian restaurant. Having been raised in SOCAL I loved the flavors and heat of Mexican food, so when the Indian waiter asked what our heat level tolerance was, hey, just serve us what you like. OOOOOOHHH MY. Within two bites the water pouring out of our eyes reached our chins. Note to self..."I have to learn more about Indian food." Gourmet cook. I hadn't heard that saying/title in years. I have been serious about cooking for 57+ years. To this day I'll recommend to anyone new to and excited about cooking to get a copy of Fannie Farmer and Julia Childs first editions, and follow the recipes exactly as they are written. Those were my 1st two and I put out marvelous food from my miniscule apartment kitchen in SF. My two book collection has now expanded to over 500 from around the globe. I have an insatiable curiosity of the people, their foods, and their culture. I've been talking with a young man who recently came here from Syria. While he's glad to be here, he has family and friends back home whose futures are uncertain and that weighs on him. Syria......yes, I had to have at least one book as part of the understanding.

I’ve made some recipes in here multiple times, and even passed them on to my mom who also loved them and is repeating them. There is a cookie recipe in here that I now make every week to keep them in hand. I make it so much, I’ve come up with my own modifications for when I’m out of supplies of pistachios or sesame seeds. Even something as simple as rice is elevated from recipes perfected by women who make them everyday and know what they are doing. I’ve been cooking chicken wrong, the Syrian method is incredible. I use this book a few times a week, where Grandma’s 1950 copy of Betty Crocker only gets pulled out to make drop biscuits.

This is one of the best cook books ever. Most recipes are fairly easy and pretty healthy. I want to make everything in this book.

Amo todo de este libro, de hecho, es mi nuevo libro favorito. Platillos auténticos y deliciosos, e instrucciones increíblemente claras. Side dishes, almuerzos, platos fuertes, postres y bebidas, lo han incluído todo en la cantidad perfecta. Todas y cada una de las recetas valen la pena. Súper recomendado.

I love the recipes in this book, they are very authentic (like my grandma's Syrian recipes) and I like how the authors share some background stories/information about the recipes in there. It makes it even more engaging to read. I highly recommend this book for anyone looking for authentic Syrian recipes with a side of some insight into the culture there. I got a 2nd copy of this book as a gift to a friend and she loved it too.

Great recipes and the stories behind these. I've got quite a few recipe books on various Middle Eastern cuisines but this one still has a fresh look and feel. Lots of great recipes for vegetarians too!

A great Syrian cuisine recipe book.

Brilliant book full of ideas but you need to know how to cook and have the time to do it