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 flavours of his homeland are so particular and the way all the time cooking from the center has introduced him to the place he’s now.
Syrian baba ghanoj
Good as a snack or a facet to a meze feast, this recipe from Imad’s Syrian Kitchen in London makes nice use of aubergines, tahini and greek yogurt.
Syrian falafel
Do that spiced falafel recipe from Imad’s Syrian Kitchen as a part of a meze-style feast. They’re greatest served with a contemporary salad and lemony tahini sauce.
Barazek shortbreads
Barazek cookies or biscuits are skinny, crispy and normally include sesame and pistachios. They’re easy-to-make and are historically served as candy treats in Syrian bakeries.
