Ma’moul: Toward a Philosophy of Food
Bethlehem chef and writer Fadi Kattan muses on the philosophy of food and faith, choosing local tradition over religion.
Author: Fadi Kattan
Desire and the Palestinian Kitchen
A take on desire from a masterful cook and Bethlehem chef, Fadi Kattan.
An Oral History of Mouloukhiya from Egypt, Palestine, Tunisia and Japan.
Four cooks from Egypt to Japan talk about their family lore and personal experience preparing mouloukhiya.
Sacred Fire, Profane Fire: From Ritual to Barbecue
Bethlehem's top chef Fadi Kattan waxes enthusiastic on fire, grilling and the art of turning meat pink.
The Story of Jericho Sheikh Daoud and His Beloved Mansaf
Fadi Kattan When I think about food and incarceration, the stories of the late Palestinian community leader, Daoud Iriqat immediately come to mind. He was always a lesson in… Continue reading The Story of Jericho Sheikh Daoud and His Beloved Mansaf
Fadi Kattan’s Fatteh Ghazawiya الفتة الغزاوية
A Bethlehem chef reaches back to childhood to fish out a family recipe for delicious fatteh he remembers eating in Gaza.
Wasta Tawla, or how the Wastafarians Fared at Fawda
Bethlehem chef Fadi Kattan recalls the disaster of wasta leading up to Christmas Eve at Fawda restaurant.
Maqloubeh Behind the Wall in Bethlehem
Chef Fadi Kattan, fed up with walls, Covid and strife with Israel, shares a classic Palestinian recipe.
Covid and Zaatar
When you're a chef, losing your sense of smell and taste threatens your entire way of life. Chef Fadi Kattan on overcoming Covid-19.
Freekeh, freekeh, freekeh!
Bethlehem's epicurean chef, Fadi Kattan, talks about one of his big loves and even lets us in on his freekeh risotto recipe.
Eating in Palestine in the Time of Corona
Bethlehem's Franco-Palestinian chef and hotelier, Fadi Kattan, describes the simpler approach to life and cooking during the pandemic.