As the January chill sets in, the search for deeply satisfying, warming meals intensifies. London-based Syrian chef Imad Alarnab, founder of Imad's Syrian Kitchen and Aram, offers the perfect culinary solace with two traditional recipes designed to nourish both body and soul.
Silky Red Lentil Soup with a Nutty Twist
This vibrant soup epitomises comfort in a bowl. Alarnab's recipe transforms simple red lentils into a velvety, golden blend, gently spiced and enriched with sautéed onions, garlic, and carrot. The defining flourish is a homemade dukkah oil, a fragrant mix of toasted coriander, cumin, urfa chilli, and lemon zest steeped in rapeseed oil, which adds a captivating earthy, citrusy aroma when drizzled over the hot soup.
The method is straightforward but rewards patience. After toasting and coarsely blending the spices for the oil, the soup base is built slowly, allowing the onions and carrots to soften before the garlic, tomato paste, and spices are added to release their full fragrance. The lentils are then simmered until tender before being blended to a smooth consistency. This recipe serves four to six people and requires approximately 15 minutes of preparation and just over an hour of cooking.
A Hearty Chickpea Stew with Smoky Aubergine
For a more substantial dish, Alarnab's mnazaleh, a Levantine chickpea stew, delivers robust flavour and texture. Tender dried chickpeas are simmered for around two hours in a rich base of tomatoes, onions, garlic, and red peppers, infused with smoked paprika and cumin. The star addition is chunky cubes of aubergine, deep-fried until golden and smoky before being folded into the thickened stew.
The final dish is brought together with a generous drizzle of creamy tahini and a scattering of fresh parsley. This rustic, soulful stew is a celebration of humble ingredients transformed through slow cooking, resulting in a meal that is both nourishing and deeply flavourful. Like the soup, it generously serves four to six.
Bringing Syrian Flavours to London
Imad Alarnab's journey from Damascus to London is woven into his cooking. These recipes are more than just instructions for a meal; they are an invitation to experience the warmth and hospitality of Syrian cuisine. Both dishes are naturally vegetarian, aligning with a growing appetite for plant-based comfort food that doesn't compromise on depth or satisfaction. As the days remain short and cold, these recipes offer a delicious way to bring a taste of Syrian culinary tradition into British kitchens.
