This week Janine Ratfcliffe catches up with Syrian chef and restaurateur Imad Alarnab to speak about his new e book Imad’s Syrian Kitchen, together with why the flavors of his homeland are so particular and the way all the time cooking from the center has taken him to the place he’s as we speak. is.
Syrian baba ghanoj
Good as a snack or facet dish to a meze feast, this recipe from Imad’s Syrian Kitchen in London makes heavy use of aubergines, tahini and Greek yogurt.
Syrian falafel
Do this spiced falafel recipe from Imad’s Syrian Kitchen as a part of a meze-style feast. They’re greatest with a contemporary salad and lemony tahini sauce.
Barazek shortbread
Barazek cookies or biscuits are skinny, crispy and often include sesame and pistachios. They’re straightforward to make and historically served as candy treats in Syrian bakeries.
