This dish is traditionally served on Arab pita bread — but if you serve it on white basmati rice, it would be almost unrecognisable from albaloo polo, the Iranian sour-cherry pilaf.
Although the cuisines of different Levantine countries share many similarities, there are some important distinctions as well. For example, whereas Lebanese food is more citrusy, bright and Mediterranean, Syrian food — especially that of Aleppo — is known for its use of agrodolce (sweet– sour), particularly in savoury dishes.
In this, Aleppo cuisine reminds us a lot of Iranian cuisine.
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