Aleppo is Syria's second largest city and one of the oldest continuously inhabited cities in the world. Located at the crossroads of some of the world's great historic commercial routes linking Europe and Asia, Aleppo has developed a diverse cuisine that is considered to be one of the best in the Arab world. Turkey, Greece, Armenia and the rest of the Levant influence Aleppian cuisine but it is its own seasonings and presentation that make Syrian food especially appealing. Flavours of Aleppo celebrates these seasonings and presentations through a heady mix of recipes and gorgeous photographs of the city. Flavours of Aleppo includes versions of many classic Levantine dishes such as kabob , kibbeh (bulgar, onion and ground meat) and mezzes . Featuring an introduction to typical Aleppian ingredients, with nearly 100 meat and vegetarian recipes for main and side dishes, as well as barbecue dishes, desserts, sweets and drinks, this book is a comprehensive sampler of this unique cuisine. Some of the enticing recipes in the book are: Mámounyé (a sweet breakfast casserole unique to Aleppo) Kébbé bel Séniyé (one of the many kibbeh variaties, known as "plate" kibbeh) Kabbab bel Barz (kebobs with cherries, one of Aleppo's main dishes) Martadella Halabyé (Aleppian sausage) Gateau bel Ananas (banana and almond cake). Flavours of Aleppo is a book that will perfectly complement the book collection of any cook wanting to explore the cuisine of this fascinating culture.