Imad's Syrian Kitchen: A Love Letter from Damascus

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There are a lot of very nice photographs of the completed recipes, and also some of the preparations and intermediary stages, where extra help might be needed. Amid this is an extensive series of recipes that offer a bustling tour of Syrian cuisine. Many of the dishes that have become signatures at Alarnab’s London restaurant feature, including the falafel, which are strikingly shaped with hole in the middle for a ‘crispier texture’. There are six chapters to the book in total, covering spice mixes, recipe basics, starters, mains, desserts and drinks. the war in Syria didn’t happen, I would never, never think about leaving Damascus in my life. But we’re forced to leave our countries – it’s not something optional.”

His ultimate dream was to open a restaurant in central London, but even as his culinary reputation grew, Alarnab didn’t know if this was an achievable goal in the face of high London rents. I didn’t know that… Washington State reportedly produces almost half of the USA’s apples. Photographs by Alanna Hale. Fun fact… Many Koreans believe the touch of the fingertips can influence the overall harmony of flavour in a dish. Photography: Toby Scott Scotland-based Sumayya Usmani’s exploration of the food of Pakistan is full of enticing recipes, but this is a memoir, too, about growing up as a woman in Pakistan in the 1980s and 90s, and how cooking helped Sumayya find her place in the world. Alarnab says the issue is that some people view refugees as if they come from “a different planet.”Recipe I can’t wait to make Chestnut flour maltagliati (see Pasta Masterclass review) with porcini sauce. Su Scott’s intimate book shares the food and experience of a Korean mother living in Britain, and the relationship between her, her daughter and the food they eat. It’s engagingly written, and there’s much here about the importance of food and identity. The book is beautifully designed and photographed, and the recipes are a delight. Expect everything from innovative ferments (white cabbage and apple kimchi) to bold mains such as grilled clams with sweet doenjang (fermented soybean paste) vinaigrette. 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.

Born in Iran, Saghar Setareh has lived in Italy since her early twenties. Her first book is a seriously beautiful, rich sharing of the food culture of her two ‘homes’ and the space between, capturing how the migration of ingredients, recipes and people informs and develops food traditions. This personal, lively and engaging book – laced with sour cherries, pomegranates, filopastry, anchovies and courgettes – delivers as fully on photography (her own) and writing as it does recipes. Alarnab says while his rent is more affordable due to Covid’s impact on the London restaurant scene, he knew opening in 2021 was going to be a tough feat. While some refugees have to retrain to work in a new country, Alarnarb points out that great food is universal, and says he always knew he’d find a way to cook for a living.This episode is about my Eritrean foster brother Mez and his younger brother Josi. A few years after Mez left Eritrea to avoid compulsory military service, so too did his little brother Josi. Josi is two years younger than Mez and they grew up doing everything together. They wore the same clothes, liked all the same things and Mez described him as being his little shadow. So despite Mez’s warnings of how dangerous it was, it’s no wonder that when he also became of age to be called up to the military, Josi chose to follow in his older brothers footsteps and flee the dictatorship in which he lived, in the hope of joining his older brother here in the UK. The supper clubs swiftly sold out, and Alarnab’s lunchtime falafel bars became a word-of-mouth hit, attracting crowds and long lines. Neem luchthavens in de buurt op in je zoekopdracht. Verbreed je zoekopdracht voor vluchtaanbiedingen voor Damascus naar Londen door de optie 'Luchthavens in de buurt toevoegen' te selecteren. Hiermee kun je vluchtprijzen zien voor alle dichtstbijzijnde luchthavens op je vertrekpunt en je bestemming en kun je de volgende keer dat je reist besparen. Before long, Alarnab was spending weekends cooking up a storm at weddings and birthday parties – an experience he describes as “absolutely beautiful.”

He’s also a fan of Darjeeling Express – now found in Covent Garden, Asma Khan’s Indian restaurant used to be located in the Soho space Alarnab now occupies. In today’s episode I speak to the wonderful Imad Al Arnab of Imad’s Syrian Kitchen. Imad has such an amazing story. He was a successful restaurateur in his home city of Damascus, Syria where he owned multiple restaurants, several juice bars and coffee shops. After they were all bombed and it became apparent he had to leave, he made the dangerous journey to the UK, where at first he worked in a car wash and as a car salesman. It didn’t take long for him to go on to open his very successful restaurant in Central London - Imad’s Syrian Kitchen.. He’s now written a recipe book also called Imad’s Syrian Kitchen - a love letter from Damascus to London, and is in the process of opening an even bigger restaurant still in Kingly Court off Carnaby Street. I didn’t know that… The Vietnamese way of asking ‘how are you’ is to say, ‘have you eaten rice yet?’ Photographs by Uyen Luu. I didn’t know that… Iran is the world’s largest producer of pistachios. Photography: Saghar SetarehI didn’t know that… Olfactory memory (the personal recollection of aromas) is key; tomme de savoie tastes like strawberry laces to Emma. I didn’t know that… The now widespread breadfruit came to West Africa from New Guinea and the Philippines. Photographs by Yuki Sugiura & Dave Brown.

Alongside delicious recipes, Imad will share 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. when you go to any other Middle Eastern restaurant, you will find a little bit of mosaic, wood – we have this, but not in our houses, it’s all in restaurants,” he says. “I didn’t want to create another typical Middle Eastern restaurant. Instead, I always wanted to create something more homey, more cozy.” This is an episode and a story that I’ve been wanting to share for nearly two years... and I am so happy to finally be able to do so! Engaging and warm as the words are, the colourful illustrations by Harriet Lynas magnify and enhance the message of this unique celebration of how we eat. Alarnab spent a year apart from his family before they followed him to England. He says this period of separation was extremely tough, and he’s glad his loved ones are now thriving in London.I LOVED Imad’s positive outlook and came away from the conversation totally topped up and inspired… I’m so sure you will too… I didn’t know that… The walls of a traditional tandoor are strengthened by straw. Photography: Issy Croker Imad’s Syrian Kitchen will be a personal collection of over 100 delicious and imaginative recipes that will welcome everyone into the home kitchen of a celebrated Syrian chef. A celebration of flavours, the recipes are all accessible, straightforward, and completely unforgettable. Before the war in Syria, Imad had multiple restaurants in Damascus, but when these were destroyed, he had to leave his home and travel as a refugee to London. He found a welcoming new home in the UK, and now has a much-loved restaurant in London, which won GQ’s ‘Breakthrough Restaurant of the Year’ award in 2022. This book will weave Imad’s unique and compelling story with recipes that are inspired by his love of his two homes: Damascus and London.