Poopa dweck biography templates

The foods of the Syrian Jewish community, with their roots in the Sephardic tradition, are far less familiar to most of us than those from Eastern European Ashkenazi kitchens. Yet this style of cooking, heavily influenced by Spain and the Moors, knits together the flavors of the Mediterranean crescent in a fascinating way.

As the Jewish new year holiday of Rosh Hashanah begins at sundown Wednesday it seems a fitting time to learn more about this little-known tradition.

Poopa Dweck, a New Jersey community leader, wife and mother of five, explores both her own family’s traditions and those of the wider Jewish community in her exquisite “Aromas of Aleppo: The Legendary Cuisine of Syrian Jews” (Ecco, $49.95).

The large-format book could be relegated to the coffee table but won’t be: In its 388 pages are dozens of archival photos (many from Dweck’s family collections), tons of commentary and, of course, the recipes.

We tried three in the Tribune’s te