Imad's Syrian Kitchen: A Love Letter from Damascus

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Later on, he talks of the frustrations of Syrian refugees, who believe the plight of their countrymen have been forgotten by many in the West.

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There are six chapters to the book in total, covering spice mixes, recipe basics, starters, mains, desserts and drinks. It involves so much waiting, unable to do anything, completely at the mercy of a constantly changing series of people who mostly don’t seem to care. I remembered some of Imad’s words from another article saying “In Syria we don’t ask ‘what do you want to eat? Kingsley Court boasts a number of ethnic restaurants, some so popular that tables need to be booked weeks ahead.

I went to eat at Imad’s Syrian Kitchen mostly because I wanted to support the restaurateur who moved to London but not out of the desire to travel the world. A chapter on spice mixes including dukkah (cumin, coriander, pink peppercorns, and two types of chilli flakes) and another on basics like the crispy onions that top many dishes lay a solid foundation for cuisine that is both homey and elegant. This was served with sahan khudra, otherwise known as the green plate – Turkish green peppers, onion, herbs, spring onion and so on, the idea is that you help yourself to items from the green plate while eating your meal. Imad Alarnab was a successful restaurateur in Damascus with three restaurants, plus several juice bars and cafes.His unvarnished descriptions of the immigrant experience (“We were cold, exhausted, afraid of what came next”)—are movingly rendered and segue smoothly into recipes where generosity is the watchword.