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A New Yorker, Guardian, BookRiot, Kitchn, KCRW, and Literary Hub Best Cookbook of the Year
A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography.
Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.
Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region's bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za'atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.
In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.
A New Yorker, Guardian, BookRiot, Kitchn, KCRW, and Literary Hub Best Cookbook of the Year
A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography.
Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.
Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region's bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za'atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.
In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
About the Author-
Yasmin Khan is a food and travel writer, broadcaster, and human rights campaigner. She is the author of three cookbooks: Ripe Figs, Zaitoun, and The Saffron Tales. She lives in London.
Reviews-
February 1, 2019
For many, Palestinian cuisine remains a mystery. How does it compare to other Levantine traditions? What is authentic considering the region's unique political situation? Khan (The Saffron Tales) offers a practical look at several food scenes in the Occupied Territories, including Jerusalem, Haifa, and Bethlehem. A former aid worker, the author visited the area several times while writing this book. The focus here is on home cooking, but Khan also takes inspiration from restaurants and specialty shops. Interspersed among the recipes are thoughtful profiles of various cities, which give a glimpse of life in Palestine, including how people shop, cook, and eat. While Khan is honest about the difficulties, this is an optimistic book that celebrates the culture. Recipes emphasize local ingredients and include freekah with butternut squash and kale; Gazan beef, chickpeas and Swiss chard; and semolina and rosewater slice. There are also versions of well-known dishes, such as hummus, baklava, and chicken schawarma. VERDICT Closer to Joudie Kalla's recent Palestine on a Plate, but with a more modern approach, providing a more accessible take than Yotam Ottolenghi's Jerusalem, this is an excellent choice for home cooks interested in the region.--Devon Thomas, Chelsea, MI
Copyright 2019 Library Journal, LLC Used with permission.
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Bahrain, Egypt, Hong Kong, Iraq, Israel, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Palestine, Qatar, Saudi Arabia, the Sudan, the Syrian Arab Republic, Tunisia, Turkey, the United Arab Emirates, and Yemen
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