Green Almonds in Ramallah
Palestinian-Californian cook and author Wafa Shami ecstatically recalls the youthful joy of eating green almonds.
Palestinian cuisine
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.
“Breaking Bread, Building Bridges”: a Film Review
Mischa Geracoulis reviews an Arab-Jewish food for peace documentary shot in Haifa.
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.
Wafa Shami’s Palestinian Mulukhiyah
The food blogger who launched Palestine in a Dish gives us some background on the wonderful green herbalicious recipe known throughout the Arab world.
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.
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.
Falastin, Sami Tamimi’s “Palestinian Modern”
N.A. Mansour reviews the tantalizing recipes in Sami Tamimi & Tara Wigley's new cookbook of Palestinian cuisine.