Sumac
Recipes And Stories From Syria
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- 18,99 €
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- 18,99 €
Beschreibung des Verlags
An ode to Syria, recipes from the Syrian kitchen, and to family and friends.
"This book is about humanity. Life. Beauty. Family. The heart of the home. The kitchen and The mother; whom ever she may be. Passing on a legacy of a place that was the hub of the gastronomic world. May she return once again from dark times. But until then, enjoy this book which takes you into a journey into the lives of Syrians, before the war, remembering home, the best way they know how, through the dinner table of their ancestors. This book is a delight and a celebration of everything that symbolises hope and connection. You just want to cook everything in it." Joudie Kalla, author of Palestine on a Plate, @palestineonaplate
'With this book, I hope to build a bridge between Syrian culture and the rest of the world, with food as common denominator. But even more, I hope that Sumac will present a positive image of my country, in spite of all of the unfortunate events now taking place in Syria.' - Anas Atassi
Sumac is a deep red spice that adds a vibrant lift to all kinds of food, and is a prized ingredient in both traditional and contemporary Syrian cuisine. This book includes over 80 recipes inspired by Anas Atassi's family recipes and travels, as well as the stories, celebrations and memories of loved ones in Syria that inspired the recipes. It includes the wonderful Friday breakfasts he'd eat in his grandmother's garden, his mother's sfeeha, along with the falafel he now loves to make for his friends, along with many other mezze, salads, meats, vegetables, and desserts. Sumac is an evocative and inspiring food journey that offers a glimpse into Syrian food culture's deep historical roots, which through millennia of cultural traditions and neighbouring influences have been shared and shaped to perfection.
PUBLISHERS WEEKLY
Atassi debuts with an inspired collection of traditional and contemporary recipes from his homeland, dishes he hopes can help build a bridge between Syrian culture and the rest of the world. Drawing from his family history and the meals he ate growing up, Atassi shares recipes that accompanied seminal moments from his youth, like from-scratch beef sausage with garlic and pistachios (his childhood version was canned) and the foul mudammas his grandmother would make. Recipes are loosely organized by time of day, with, for instance, chickpeas in a yogurt tahini sauce to start the day, filo rolls with cheese filling for an afternoon bite, and chicken kofta kebabs and a salad with watermelon, halloumi, and mint for dinner. The recipes are accessible even for less experienced cooks, and with few exceptions, the ingredients should be easy to source at most grocery stores. A handy section on setting up a Syrian pantry and a collection of recipes for frequently used condiments and sauces will acquaint home cooks with the basics, and the author's inviting tone and balance of instruction and reflection amp up appeal. Those with an interest in Syrian cuisine couldn't hope for a better starting point.
