Food and Wine magazine has a great write-up on Scents and Flavors: A Syrian Cookbook on their website, taking a close look at the ingredients and recipes that are still eaten today (such as the sweet known as Zaynab’s Fingers) as well as those that have disappeared from modern Middle Eastern cooking (such as banana lamb stew, which is compared to sweet curries in Indian and East African cuisines.)

As the writer, Hannah Walhout, points out, “it’s easy to discern the lineage that connects many of the recipes with the robust cuisine of the Levant today.”

The piece can be found here.