While some items (like hummus) are universal throughout the Middle East, the tastes of Aleppo are unique in their particular mixture of spices and textures. It is also a particularly healthful cuisine, with many vegetarian recipes reflecting the sophistication of that city. Syrian entrées are lamb-based (very lean cuts), and include rolled grape leaves with meat, and stuffed squash or eggplant cooked in a garlic, tomato, lemon, and mint sauce. From appetizers to desserts, alluring dishes include the popular Baked Lamb Tartare in two versions (Kibbeh Sineyieh and Kibbeh Trabulsieh), the vegetarian Green Beans in Tomato Sauce (Fowleh ou Zath), and, of course, Turkish Coffee.

Complete with indices in English and Arabic, A TASTE OF SYRIA opens with an introduction to Syria and Aleppian cuisine, a glossary of terms, and a guide to Syrian food preparation. Helpful serving hints and a list of ingredient and utensil suppliers complement this cookbook, which will be an exciting addition to the collection of all Middle Eastern food lovers.

About the Authors
Born and raised in the large Syrian/Lebanese community in Brooklyn, Virginia Jerro Gerbino, a grandmother herself, is the family cook and the keeper of its culinary traditions. She has inherited her love of cooking from her mother Helen, who excelled in the preparation of Syrian pastries. She is a legal secretary and now resides in New Jersey.

Her first cousin and co-author, Philip Kayal, is a sociologist at Seton Hall University in New Jersey and the author of several books on the Arab-American experience. Realizing that food is part of ethnic identity and heritage, the authors see this cookbook as a necessary contribution to the culinary melting pot of America.