A new window into the world of Palestinian food

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A new window into the world of Palestinian food

The Nice Spice Mix from the Kofta and Tahini Bake recipe can be stored in an airtight container for up to 6 months, and can be used on breads, in dips, pilaf dishes and eggs.
Reem Kassis in 2017 at a market in the Muslim quarter of Jerusalem.
Authentic flat breads can be made in home ovens rather than in the clay, fire-powered taboon ovens used in Palestinian cooking – the key is baking them on a pizza stone.

A new window into the world of Palestinian food

The Nice Spice Mix from the Kofta and Tahini Bake recipe can be stored in an airtight container for up to 6 months, and can be used on breads, in dips, pilaf dishes and eggs.
Reem Kassis in 2017 at a market in the Muslim quarter of Jerusalem.
Authentic flat breads can be made in home ovens rather than in the clay, fire-powered taboon ovens used in Palestinian cooking – the key is baking them on a pizza stone.

A new window into the world of Palestinian food

“Zaitoun: Recipes from the Palestinian Kitchen” by Yasmin Khan

A new window into the world of Palestinian food

“The Palestinian Table” by Reem Kassis

A new window into the world of Palestinian food

Pickling an avocado will ripen a rock hard fruit in a matter of hours.

A new window into the world of Palestinian food

Kofta and Tahini Bake.

A new window into the world of Palestinian food

Yasmin Khan, author of “Zaitoun.”
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