Flights to 'world's most dangerous city' resume after 13-year hiatus
The move marks the first time Syria's second-largest city will be reintroduced to international flight networks, following huge political shifts between Turkey and Syria. Aleppo boasts strong cultural heritage and is known for traditional Arab poetry, as well as having good commercial links.
But since the fall of Bashar al-Assad's regime last year when the dictator was forced out by Syrian rebels, the political situation in the country has changed. Now, things have improved so much that the air company will be offering a daily flight, initially on sale for $299 (£226) return.
Many of those on board were Syrian nations and were returning to their home country for the first time in years. It comes after Syria's new leader President Ahmad al-Sharaa stepped into power in January.
Qatar Airways is also set to start flights to Aleppo from Doha next month. Turkish Airlines was recently crowned the continent's best carrier in the World Airline Awards.
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Several years ago, I was stranded in Istanbul because of the Icelandic eruptions. I wandered through the ancient city and was astounded by the beauty of the place – and just as much by its food. I tasted grilled meats cooked over open fires on the streets, and had a kofta dish served with cacik, a classic cucumber and mint sauce, that was so intensely delicious that the moment has been distilled in my memory. Mince, with good provenance and the right amount of fat to carry flavour and lend moisture, is a kitchen hero. Here, it delivers an astoundingly good dinner inspired by that meal, and which shouldn't break the bank. A deliciously savoury feast of grilled lamb, spices and dill with a richly aromatic sauce Prep 10 min Cook 1 hr Serves 4 with leftovers For the spice mix2 tsp cumin seeds 1 tbsp coriander seeds 3-4 fat garlic cloves, peeled 1 tsp ground cinnamon Salt and black pepper 1 tsp ground turmeric 1 tsp ground ginger For the koftas2 tbsp vegetable or olive oil 2 medium red onions, peeled and diced 900g lamb mince1 large handful fresh dill, finely chopped For the tomato sauce50g butter 1 large onion, peeled and finely diced2 x 400g tins plum tomatoes 2 bay leaves Warm a heavy-based casserole on a medium heat, then gently toast the cumin and coriander seeds for a few minutes. Tip them into a mortar or spice grinde, add the garlic, cinnamon and half a teaspoon of salt, and grind to a paste. Set aside half of the paste for the tomato sauce, then mix the turmeric and ginger into the remaining paste in the mortar. Meanwhile, heat the oil for the koftas in the same pan, add the two diced onions, and sweat with a teaspoon of salt for eight to 10 minutes. Stir in the garlicky paste from the mortar and, once the onions are translucent and smelling tantalisingly good, add the lamb and scrape the mix into a bowl. To make the sauce, put the same pan back on a medium heat, add the butter and onion, and season generously. After eight to 10 minutes, stir in the reserved spice paste and stir-fry for a few minutes. Cut up the tinned tomatoes with scissors or squash them to a pulp, then stir them into the pan with the bay leaves. Stir, then simmer gently over a medium heat for about 15 minutes, until the sauce is thick and glossy. Meanwhile, mix the dill in to the bowl of onions and mince, and season with a teaspoon of salt and some black pepper. Mix thoroughly, then, using your hands, shape into equal-sized, flattish torpedo shapes. You should end up with 12-14 in all. When you are ready to eat, heat a griddle, barbecue or frying pan on a high heat until smoking. Griddle or fry the koftas for two to three minutes on each side, until just cooked in the middle. Serve astride the tomato sauce with short-grain rice or bulgur wheat, some wilted spinach or chard, and the cacik below. A dip that is delicious for breakfast with bread, olives and feta, and perfect for layering in a sandwich and insanely good with grilled aubergine. Prep 5 min Cook 15 min Serves 4 with leftovers 400g greek yoghurt 2 small cucumbers, or ½ large cucumber1-2 small garlic cloves, peeledSalt 1 small handful fresh mint leaves, finely chopped½ tsp dried mint (optional)Extra-virgin olive oil Put the yoghurt in a mixing bowl and beat it with a fork until very smooth. Top and tail the cucumbers and coarsely grate them into the same bowl. Finely grate the garlic and add it to the yoghurt mixture with half a teaspoon of salt, all but a scattering of the fresh mint and the dried mint, if using. Pour over some olive oil in a swirl, top with the last of the fresh mint and serve with the koftas above.
