Imad’s Syrian Kitchen: A Love Letter to Damascus, written by Imad Alarnab, features a beautiful collection of 90 Syrian recipes paired with personal stories and gorgeous photography. A few highlights include Hummus Bil Zayt, Kitif Ghanam (Lamb Shoulder), Kabsa Rice with Shrimp, Date and Tahini Sweet Dip, and Qawah (Coffee). I will also be sharing his recipe for Batata Harra following the review.
Disclosure: I received a copy of this book from Interlink Publishing in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Imad Alarnab
Imad Alarnab is a Syrian chef, entrepreneur, and refugee. He ran three successful restaurants in Damascus along with juice bars and cafes before being forced to flee in 2015.
“Making his way through Lebanon, Europe, and eventually to London, Imad continued to share his love of cooking and he opened his restaurant, Imad’s Syrian Kitchen, in 2021.”
This is his first cookbook.
Imad’s Syrian Kitchen
Imad begins Imad’s Syrian Kitchen with an introduction along with a few key ingredients with descriptions and uses. Across the pages, he details his life from a restauranteur in Damascus and his memories of the city before 2012 to the journey across ten countries and finally growing new roots with his family in the UK.
Chapters are divided based on course: Spices Mixes; Basics; Appetizers, Mezze & Dips; Mains; Desserts; and Drinks. Each chapter begins with a list of the included recipes and corresponding page number.
The photography is provided by Andy Sewell. Most of the recipes are paired with a vibrant, full-page photo of the finished dish. There are also a few prep photos such as rolling Baklawa, forming Kibbeh, and making Khubz (Flatbread).
Measurements are listed in US Customary and Metric. There is also a conversion chart in the back of the book. Titles are written in romanized Arabic and/or English. Many of the recipes have a short headnote with ingredient notes and background information.
Batata Harra (Spicy Potatoes)
To pair with this review, I made Imad’s Batata Harra! These spicy potatoes from Syria, Lebanon, and surrounding areas are packed with flavor with minimal prep and often pantry staple ingredients.
In Imad’s recipe, cubes of potatoes are roasted until golden in a 425˚F (220˚C) oven, then tossed in a blend of olive oil, garlic, chile flakes, cumin, smoked paprika, and cilantro.
They are served immediately after covering in the spiced olive oil while still warm.
I used two crushed, raw garlic cloves, but you can also make this recipe with the confit garlic cloves from the basics chapter in the book.
Season with salt and ground black pepper to taste.
Other Dishes
I also made Hummus bil Lahma, Jirjir (Arugula Salad), Jaj Bil Furn, and Chai.
Imad begins the Appetizers, Mezze & Dips chapter with an entire guide on making hummus along with accompanying toppings. We absolutely loved the Hummus Bil Lahma. This recipe pairs the creamy hummus with spiced ground lamb and toasted pine nuts.
The Jirjir (Arugula Salad) was my last use of watermelon for the season. The flavors were so refreshing! Arugula leaves are arranged with watermelon cubes on a platter, then tossed with halloumi in a lemon, olive oil, za’atar, and sumac dressing.
The Jaj Bil Furn is such a comforting one-pan meal. Marinated bone-in, skin-on chicken thighs are arranged over a bed of vegetables and baked until tender with a golden and crispy skin. It is delicious paired with rice or tabbouleh (recipe in book).
The last chapter covers a handful of drink recipes. I made the Chai. This aromatic tea comes together in 5 minutes with Earl Grey tea leaves steeped in hot water with cardamom and cinnamon. If desired, it can be paired with a little sugar.
Imad’s Syrian Kitchen is an incredible pick for those interested in Syrian cuisine paired with personal stories and memories surrounding the food. The recipes are mostly authentic with some new flavors inspired by Imad’s life and experiences in the UK. There are a variety of dishes from appetizers and drinks to meat, fish, vegetarian-based meals, and desserts. Imad even includes a few homemade spice mixes to help build a foundation and add flavor.
Most of the recipes can be made with items becoming more common in larger American grocery stores. Having a market with Middle Eastern ingredients nearby will be helpful in locating cardamom pods, orange blossom water, saffron, kataifi pastry, pomegranate molasses, sumac, harissa paste, halloumi, za’atar, dried tamarind, and black sesame seeds.
Batata Harra Recipe
Excerpt from Imad’s Syrian Kitchen
Batata Harra (Spicy Potatoes)
Ingredients
- 4-5 medium-sized Idaho or Yukon Gold Potatoes peeled and cut into 1 1/4 inch (3 centimeter) cubes
- 1/4 cup (60 milliliters) olive oil
- 2 peeled raw garlic cloves or 5 confit garlic cloves
- 1/2 teaspoon chile flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Large handful of cilantro leaves chopped
- 2 tablespoons extra virgin olive oil
- Salt and ground black pepper
Instructions
- Preheat the oven to 425˚F (220˚C).
- Put the potatoes in a large, low-sided roasting pan, toss through the 1/4 cup (60 milliliters) of olive oil and a good pinch each of salt and pepper.
- Roast in the oven for 30 minutes until crisp and golden all over.
- In a small bowl, crush the garlic cloves, then mix in the chile flakes, cumin, smoked paprika, and chopped cilantro, along with the extra virgin olive oil.
- Remove the potatoes from the oven, toss in the spice mix, and serve immediately.
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