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Zaitoun: Recipes from the Palestinian Kitchen
Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka,...
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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.
Author: Yasmin Khan
Publisher: W. W. Norton & Company
Published: 02/05/2019
Pages: 256
Binding Type: Hardcover
Weight: 1.80lbs
Size: 9.70h x 7.40w x 1.00d
ISBN: 9781324002628
Review Citation(s):
Library Journal 02/01/2019 pg. 108
Publishers Weekly 11/19/2018
About the Author
Khan, Yasmin: - Yasmin Khan is a food and travel writer, broadcaster, and human rights campaigner. She is the author of four cookbooks: Sabzi, Ripe Figs, Zaitoun, and The Saffron Tales. She lives in London.
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