{"title":"Cuisine Books","description":"","products":[{"product_id":"zaitoun-recipes-and-stories-from-the-palestinian-kitchen","title":"Zaitoun: Recipes and Stories from the Palestinian Kitchen","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emaftool\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e- the plump Palestinian couscous - in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eZaitoun\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eincludes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.\u003c\/p\u003e","brand":"Yasmin Khan","offers":[{"title":"Default Title","offer_id":37264077881544,"sku":"","price":200.0,"currency_code":"ILS","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/51Uah8PZnoL._SX382_BO1_204_203_200.jpg?v=1603904214"},{"product_id":"baladi-palestine-a-celebration-of-food-from-land-and-sea","title":"Baladi: Palestine – a celebration of food from land and sea","description":"\u003cspan data-mce-fragment=\"1\"\u003eJoudie Kalla, author of the bestselling Palestine on a Plate, introduces readers to more of the Middle East's best-kept secret - Palestinian cuisine. 'Baladi' means 'my home, my land, my country', and Joudie once again pays homage to her homeland of Palestine by showcasing the wide-ranging, vibrant and truly delicious dishes of this country.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBaladi features recipes that are categorised according to the differing environments they hail from, such as the land, the sea, the forest, the orchard. Dishes are designed to complement one another, and Joudie explains which work well together as a meal, as well as the varied and diverse origins of the recipes. Joudie takes an entirely flexible approach, using influences from her homeland to create new dishes, and bringing her own twist to more traditional recipes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExperience the wonderful flavours of Palestine with:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003edaoud basha ( lamb meatballs cooked in a tamarind and tomato sauce served with caramelised onions and vermicelli rice )\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003efatayer sabanekh ( spinach , sumac and onion patties )\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003esamak makli ( fried fish selection with courgette , mint and yoghurt dip )\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eatayef ( soft pancakes filled with cream , cheese or nuts in an orange blossom sugar syrup ), and many more sensational recipes .\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis highly illustrated cookery book is interspersed with shots of the landscape, streets and people of Palestine, and is perfect for anyone interested in the rich culinary culture of Palestine.\u003c\/span\u003e","brand":"Joudie Kalla","offers":[{"title":"Default Title","offer_id":37574069551304,"sku":"","price":190.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/baladi.jpg?v=1609340399"},{"product_id":"palestine-on-a-plate-memories-from-my-mothers-kitchen","title":"Palestine on a Plate: Memories from my mother's kitchen","description":"\u003cspan data-mce-fragment=\"1\"\u003eShowcasing the wide-ranging, vibrant and truly delicious dishes of this country and introducing you to traditional Palestinian methods, cooking style and flavours, this stunning cookbook is a tribute to family, cooking, and home. Packed full of old recipes that have been created with love and that bring people together in appreciation of the beauty of this rich heritage, it's a celebration of real Palestinian food, cooked with the ingredients that Joudie's mother and grandmother use, and their grandmothers used before them. Experience the wonderful flavors of Palestine through zingy fattet hummus (tangy yoghurt, chickpeas and hummus, served over toasted pita bread and drizzled in buttered pine nuts), satisfyingly spiced makloubeh (an upside down spiced rice dish with lamb neck and fried eggplant), eggplant and zucchini stuffed full with spiced and herbed lamb, and sublimely decadent awameh (honey dumplings) all accompanied by fresh mint tea and white coffee (not actually coffee at all, but a refreshing mix of water, orange blossom water and sugar). With gorgeous photography that evokes the vibrancy and romance of the country, immerse yourself in the stories and culture of Palestine through this enticing guide to the art of Palestinian cooking.\u003c\/span\u003e","brand":"Joudie Kalla","offers":[{"title":"Default Title","offer_id":37574128074952,"sku":"","price":200.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/Ponaplate.jpg?v=1606127770"},{"product_id":"olives-lemon-zaatar-the-best-middle-eastern-home-cooking","title":"Olives, Lemon \u0026 Za'atar: The Best Middle Eastern Home Cooking","description":"\u003cspan data-mce-fragment=\"1\"\u003eRawia Bishara's beautiful cookery book \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eOlives, Lemons and Za'atar\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e is inspired by a childhood spent in Nazareth and the hills of Galilee, an adult life spent in multi-cultural New York and family summer holidays in the Mediterranean. The result is a sensational cross-cultural mix of recipes, full of bold strong flavours making this book perfect for anyone looking to create unusual and delicious Middle Eastern dishes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOlives, Lemons and Za'atar\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e includes everything you need to indulge in a Mediterranean feast from pickles and yogurt to bread and mezze to salads and stews. Enjoy dishes like \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eZa'atar bread\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eHummus\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eOkra Stew with Lamb and Pomegranate Molasses\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and with whole chapters devoted to delicious Mezze dishes, main courses, sides and desserts you will be able to recreate the opulent tastes of the Middle East in your own home.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRawia's personal narrative of childhood memories and authentic food makes \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eOlives, Lemons and Za'atar\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e a wonderful journey through both the cuisine and culture of the Middle East. A place where her commitment to ingredients, respect for her heritage and a passion for cooking come together to create her version of colourful, stunning Middle Eastern food.\u003c\/span\u003e","brand":"Rawia Bishara","offers":[{"title":"Default Title","offer_id":37574169067720,"sku":"","price":180.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/olivelemons.jpg?v=1606128557"},{"product_id":"levant-new-middle-eastern-flavours","title":"Levant: New Middle Eastern flavours","description":"\u003cspan data-mce-fragment=\"1\"\u003e'Cookery to me is about history and connection, but to remain vibrant, a cuisine must also evolve.' Thus author Rawia Bishara explains her approach in this book. She believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time. In Levant, she offers more than 100 recipes that represent a new modern style. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant for the contemporary palate. Relying on a traditional pantry (including olive oil, tahini, za'atar, sumac), she updates classic flavour profiles to dazzling effect. The Mediterranean diet has always been a healthy one, with so many of what we now call 'superfoods' at its base. But here Rawia takes it a step further by focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role. These recipes represent the way more and more people eat and cook today. Among them are Cauliflower 'Steak' with Pomegranate Molasses, Roasted Beetroot Hummus, Jerusalem Artichoke and Beef Stew, Peppers with Walnut Stuffing and Freekeh and Butternut Squash Salad. Levant explores the sensational cross-cultural possibilities of culinary exchange; it sets the path for the future of Middle Eastern cooking.\u003c\/span\u003e","brand":"Rawia Bishara","offers":[{"title":"Default Title","offer_id":37574210060488,"sku":"","price":180.0,"currency_code":"ILS","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/levant1.jpg?v=1606129460"},{"product_id":"falastin-a-cookbook","title":"Falastin: A Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e‘This lavish compendium of Palestinian recipes… photographed so vividly you can almost smell the freshly chopped parsley.’ \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e‘a vibrant collection of recipes that reflect Palestinian traditions and yet is utterly contemporary… I really want to cook everything in this.’ \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNigella Lawson\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFALASTIN is a love letter to Palestine. An evocative collection of over 110 unforgettable recipes and stories from the co-authors of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJerusalem\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eOttolenghi: The Cookbook,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eand\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eOttolenghi SIMPLE.\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTravelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich land.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSo get ready to laden your table with the most delicious of foods – from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats – here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.\u003c\/span\u003e","brand":"Sami Tamimi","offers":[{"title":"Default Title","offer_id":37581795983560,"sku":"","price":220.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/sami_1.jpg?v=1606223281"},{"product_id":"the-new-middle-eastern-vegetarian-modern-recipes-from-veggiestan","title":"The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan","description":"\u003cspan data-mce-fragment=\"1\"\u003eIn this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWritten in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available today in local grocery stores and supermarkets as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind eggplants, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond.\u003c\/span\u003e","brand":"Sally Butcher","offers":[{"title":"Default Title","offer_id":37582747697352,"sku":"","price":170.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/vegetarian.jpg?v=1606240389"},{"product_id":"nopi-the-cookbook","title":"NOPI: The Cookbook","description":"\u003cp data-mce-fragment=\"1\"\u003eNOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI. It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you’re a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAll recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with – a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes – as well as many dishes which will stretch the home cook as they produce some of the restaurant’s signature dishes at home, such as Beef brisket croquettes or Persian love rice. 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From Roasted Cauliflower with Tahini and Smoked Paprika to Pistachio and Pomegranate Cakes, The Mezze Cookbook is packed with both traditional and modern takes on this age-old way to share food.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis cookbook is filled with vegetarian, meat-based, and fish recipes for everyone to enjoy.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the author of the acclaimed\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Lebanese Kitchen\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand the James Beard Award-winning\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Middle Eastern Vegetarian Cookbook\u003c\/em\u003e, also published by Phaidon.\u003c\/p\u003e","brand":"Salma Hage","offers":[{"title":"Default Title","offer_id":37603236675784,"sku":"","price":190.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/mezze.jpg?v=1606571661"},{"product_id":"the-middle-eastern-vegetarian-cookbook","title":"The Middle Eastern Vegetarian Cookbook","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Lebanese Kitchen\u003c\/em\u003e, also published by Phaidon.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage’s new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTraditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDrawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.\u003c\/p\u003e","brand":"Salma Hage","offers":[{"title":"Default Title","offer_id":37603248767176,"sku":"","price":190.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/vegetarianmiddleeastern.jpg?v=1606572273"},{"product_id":"plenty-more-vibrant-vegetable-cooking-from-londons-ottolenghi","title":"Plenty More: Vibrant Vegetable Cooking From Ottolenghi","description":"\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eYotam Ottolenghi's \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003ePlenty\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003e \u003c\/em\u003echanged the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003ePlenty More\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e picks up where \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003ePlenty\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003e \u003c\/em\u003eleft off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Yotam Ottolenghi","offers":[{"title":"Default Title","offer_id":42121574514888,"sku":"","price":190.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/cookbook1.jpg?v=1659356115"},{"product_id":"jerusalem","title":"Jerusalem","description":"\u003cspan data-mce-fragment=\"1\"\u003eJerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice) and there is something new for everyone to discover.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Yotam Ottolenghi, Sami Tamimi","offers":[{"title":"Default Title","offer_id":42121624649928,"sku":"","price":195.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/Jerusalem_b377033d-a4d9-431d-9907-1c28e7f78329.jpg?v=1659357353"},{"product_id":"classic-palestinian-cuisine","title":"Classic Palestinian Cuisine","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eChristiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows to buying the perfect cabbage for stuffing, vividly bring to life the smells and flavours of Palestinian cookery, as practiced in kitchens across the region for generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Thrilling . . . this charming book is about good real food with delicious flavours and centuries of tradition behind it.\"—Claudia Roden.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eClassic Palestinian Cuisine\u003c\/span\u003e\u003cspan\u003e is a collection of over one hundred mouth-watering dishes, such as \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eful m'dammas\u003c\/span\u003e\u003cspan\u003e (broad bean salad), \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ekidreh\u003c\/span\u003e\u003cspan\u003e (rice with mutton), and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003edjaj mahshi\u003c\/span\u003e\u003cspan\u003e (stuffed chicken), characteristic of the culinary culture of the Mediterranean.\u003c\/span\u003e\u003c\/p\u003e","brand":"Christiane Dabdoub Nasser","offers":[{"title":"Default Title","offer_id":42123642896584,"sku":"","price":150.0,"currency_code":"ILS","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/classicpalestiniancuisine.jpg?v=1659429635"},{"product_id":"a-taste-of-gaza-food-and-traditions-from-home","title":"A Taste Of Gaza: Food And Traditions From Home","description":"\u003cspan data-mce-fragment=\"1\"\u003eLima Shawa celebrates Gazan traditions and cuisine in her new book. \"Before starting to write about food and traditions of Gaza, my home, I had a mixture of feelings: happiness, nostalgia, and laughter; yet also deep sadness. As I began, memories flooded back: events, family, neighbors, friends, and the wonderful smell of home.\" The book opens with the celebrations, feasts and different seasons in Gaza. Lima Shawa shares Palestinian traditions and recipes full of fragrance, flavors and richness from her beloved Gaza. Lima Shawa was born in Gaza and now lives in Amman. She has three children.\u003c\/span\u003e","brand":"Lima Shawa","offers":[{"title":"Default Title","offer_id":42123650105544,"sku":"","price":175.0,"currency_code":"ILS","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/ScreenShot2022-12-31at4.02.14PM.png?v=1672495390"},{"product_id":"arab-fairy-tale-feasts-a-literary-cookbook","title":"Arab Fairy Tale Feasts: A Literary Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAn entertaining, multifaceted, and delicious way to explore Arab culture\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eArab Fairy Tale Feasts\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the latest title in the highly-praised Fairy Tale Feasts Collection, a creative series that folds enchanting folk tales into cookbooks of kid-friendly recipes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAward-winning writer and storyteller, Karim Alrawi, draws on his deep knowledge of Arab culture to create original stories that are a feast for young imaginations. Told with intriguing details, the tales take young readers on a delicious cultural journey and invite them to consider an Arab perspective. Each tale symbolically incorporates food and concludes with a traditional recipe, lovingly flavored with colorful folkloric illustrations, making this a literary banquet to savor with family and friends across generations time and again.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis charming, whimsical, and beautifully illustrated book will capture children’s fancy and will be enjoyed by the whole family.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKarim Alrawi was born in Alexandria, Egypt. He went to school in England and after graduation he worked as a writer at several theaters including the Royal Court Theatre and the Theatre Royal Stratford East. Returning to Egypt he taught in the theater department of the American University in Cairo. He wrote four stage plays in Arabic that were produced on the Egyptian stage. His first novel \u003c\/span\u003e\u003cem\u003eBook of Sands\u003c\/em\u003e\u003cspan\u003e won the inaugural HarperCollins\/UBC Prize for Best New Fiction. He is the author of several picture books for children, including \u003c\/span\u003e\u003cem\u003eThe Mouse Who Saved Egypt\u003c\/em\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cem\u003eThe Girl Who Lost Her Smile\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Karim Alrawi","offers":[{"title":"PaperBack","offer_id":45050786971848,"sku":null,"price":150.0,"currency_code":"ILS","in_stock":true},{"title":"HardBack","offer_id":45050787004616,"sku":null,"price":180.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/tale.jpg?v=1670858955"},{"product_id":"jerusalem-food-bold-flavors-from-the-middle-east-and-beyond","title":"Jerusalem Food: Bold Flavors from the Middle East and Beyond","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eTaste Jerusalem’s multicultural flavors in dishes that showcase the region’s incomparable bounty, from hummus and chopped vegetable salads to fresh breads, shawarma, and baklava.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eWinner of the Gourmand Award in the Arab category (US).\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor centuries, Jerusalem has been a melting pot for a dizzying number of cultures, and its cuisine reflects that diversity. The city’s cooking has no boundaries . . . and neither does this cookbook. Here you’ll find a range of classic dishes, including fattoush, schnitzel, kebabs, hummus, falafel, mana'ish, shawarma, and baba ganouj. And of course there are simple but timeless pairings, like olives and Greek yogurt, with lots of za'atar and olive oil, plus a variety of delicious breads and savory vegetables, meats, and fish. In a warm conversational style, Nidal Kersh provides intriguing personal family background and an historical perspective that creates a rich context for understanding Jerusalem’s thriving food culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eReview\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e“ . . .  a handy roundup of quintessential Mediterranean and Middle Eastern dishes with a few eccentricities thrown in. Kersh, who introduced falafel to Stockholm with his restaurant Falafelbaren, was raised in Sweden and his paternal grandparents were Palestinian. He provides insight into the politics of food, including the Israeli-Palestinian debate over the origins of hummus, and shares recipes for classic hummus, as well as for a chunkier version called msbaha. A chapter entitled ‘Meat and Fish’ contains mainly chicken entrees and only two fish options, but there is a comforting lamb shawarma, as well as pan-fried lamb kebabs. As an alternative to a traditional falafel, Kersh serves up a Swedish version with yellow peas replacing chickpeas and wild garlic in lieu of coriander. The port city of Akko, Israel, where Kersh spent time in his youth, is the source of his Turkish salad, salata turki, as well as sayadieh—seabass and rice with a pinch of saffron. . . . the recipes themselves are certainly enticing.” —\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePublishers Weekly\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003eNidal Kersh: Palestinian chef grew up in Stockholm, as well as in the ancient port town of Akko, not far from Jerusalem. He is now the owner of Falafelbaren, Stockholm’s first falafel restaurant. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJerusalem Food\u003c\/span\u003e\u003cspan\u003e is his first book, and was published in Sweden before being translated and published by Sterling.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Nidal Kersh","offers":[{"title":"Default Title","offer_id":42537767043272,"sku":"","price":180.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/products\/jerusalem_food.jpg?v=1675064811"},{"product_id":"the-arabesque-table-contemporary-recipes-from-the-arab-world","title":"The Arabesque Table: Contemporary Recipes from the Arab World","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eThe Arabesque Table\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e is full to the brim with dishes which are rooted in tradition and at the same time creatively (and deliciously!) transcend it. It is wonderful!\" - Yotam Ottolenghi\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e“Refreshing is …the best word to describe Ms. Kassis’s book… \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eThe Arabesque Table\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e zooms out, examining both the history and the evolution of Arab dishes, suggesting another, richer approach to understanding food.” - Wall Street Journal\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eAcclaimed author Reem Kassis returns with a one-of-a-kind collection of original contemporary recipes tracing the rich history of Arab cuisine.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Arabesque Table\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e takes inspiration from the traditional food of the Arab world, weaving Reem Kassis's historic research and cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn her personal, engaging voice, Reem bridges past and present to open up the world of Arabic cooking today, showcasing a mosaic of 130 delicious, accessible home recipes. Organized by primary ingredient, the recipes and vivid photographs bring the dishes to life while her narrative offers not only a sense of taste, but a sense of time and place as well. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMore than just a compilation of modern Arabic recipes, \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Arabesque Table\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e celebrates the evolution of Arab cuisine and the stories of cross-cultural connection it recounts, paying tribute to the history and journey that have led to this point. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith the past on full display in this heavily researched and exciting book, you will find dishes from the Golden Age of Islam: like Narjissiya (a fava bean and egg hash) and Makmoora (a layered chicken, onion and pine nut pot pie), as well as contemporary and globally inspired interpretations: like Tahini Cheesecake and Caramelized Butternut Squash Fatteh with Za'atar, revealing a cuisine that is vibrant, nourishing, and exciting, but above all, reminding us of how powerful food is in defining the relationship between people, place and identity\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003eReem Kassis is a Palestinian writer whose work focuses on the intersection of food with culture, history and politics. You can find some of her writings in The Wall Street Journal, The Washington Post and the LA Times and various academic journals. She is the author of Phaidon's acclaimed cookbook The Palestinian Table, which won the Guild of Food Writers First Book award and a Gourmand World Cookbook award and was a James Beard Best International Cookbook award finalist and NPR Best Book. Her second book, The Arabesque Table is a one-of-a-kind collection of contemporary recipes tracing the rich history of Arab cuisine. She grew up in Jerusalem, then lived in the US, France, Germany, Jordan, and the UK. She now lives in Philadelphia.\u003c\/span\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Reem Kassis","offers":[{"title":"Default Title","offer_id":42817277624520,"sku":"","price":195.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/arabesque_1.jpg?v=1689160684"},{"product_id":"the-gaza-kitchen-a-palestinian-culinary-journey","title":"The Gaza Kitchen: A Palestinian Culinary Journey","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNot just a superb cookbook, a collection of vital recipes from a delicious yet often overlooked cuisine, but an argument for understanding. A classic of world food. \u003c\/span\u003e\u003ccite class=\"x-cite\" data-mce-fragment=\"1\"\u003eAnthony Bourdain\u003c\/cite\u003e\u003c\/p\u003e\n\u003cp\u003eThis timely update of a much-loved, award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors in Gaza. This edition includes new stories, recipes, and photos gathered during a late-2019 visit to Gaza by co-author Laila El-Haddad.\u003c\/p\u003e\n\u003cp\u003eCooks will find here great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. They will be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe recipes and stories are magically woven together, inspiring to read, to cook, and to eat. Telling us about the food of Gaza is key to understanding the people’s way of life, and this is what Laila and Maggie do so fantastically well. \u003c\/span\u003e\u003ccite class=\"x-cite\"\u003eYotam Ottolenghi and Sami Tamimi, Co-Authors of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJerusalem: A Cookbook\u003c\/em\u003e\u003c\/cite\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ccite class=\"x-cite\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eThis book becomes more essential with every passing day. Not just such a superb cookbook, a collection of vital recipes from a delicious yet often overlooked cuisine, but an argument for understanding. A classic of world food. \u003c\/span\u003eAnthony Bourdain\u003c\/cite\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ccite class=\"x-cite\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eThese recipes are distinctively Palestinian and many also uniquely of Gaza--with more pronounced flavors, more herby, spicy, peppery, lemony, than those of their regional neighbors. We also get from this very special book a rare insight into the intimate everyday lives of engaging people... \u003c\/span\u003eClaudia Roden, Author\u003c\/cite\u003e\u003c\/p\u003e","brand":"Laila El-Haddad","offers":[{"title":"Default Title","offer_id":42989399081160,"sku":"","price":180.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/9781682570968-scaled.jpg?v=1699261777"},{"product_id":"persiana-recipes-from-the-middle-east-beyond","title":"Persiana: Recipes from the Middle East \u0026 Beyond","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb \u0026amp; Sour Cherry Meatballs; Chicken, Preserved Lemon \u0026amp; Olive Tagine; Blood Orange \u0026amp; Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio \u0026amp; Coconut Cake with Rosewater Cream.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan\u003eReviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan\u003e'Loving \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePersiana\u003c\/span\u003e\u003cspan\u003e' – Nigella Lawson\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'An instant classic' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eObserver Food Monthly\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'The most exciting debut cookbook of the year' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSunday Telegraph Stella\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'Sumptuous, thrilling learned and downright brilliant' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMail on Sunday\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'Brilliant for the novice, the time-poor and even the seasoned cook' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGuardian\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'Will have you salivating with Pavlovian gusto on page after page' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eIndependent\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'This is Ottolenghi with rocket fuel' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTimes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'The golden girl of Persian cookery' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eObserver\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'Enchanting' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSaveur\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'A fantastic treasure trove of good food' – Raymond Blanc\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'The most appetising book - I want to eat every page of it' – Pierre Koffmann\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'Sabrina cooks the kind of food I love to eat' – Bruno Loubet\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'Sabrina Ghayour is a phenomenal Persian chef' – Gizzi Erskine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'The latest doyenne of Persian food' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMetro\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'This book will delight fans of Ottolenghi-style food' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWaitrose Kitchen\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eHuffington Post\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' – \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eA Little Bird\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sabrina Ghayour","offers":[{"title":"Default Title","offer_id":43005294248136,"sku":"","price":180.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/persiana.jpg?v=1699893411"},{"product_id":"veganistan-a-vegan-tour-of-the-middle-east","title":"Veganistan: A vegan tour of the Middle East","description":"\u003cp\u003eVeganistan is a brand new volume from Sally Butcher following the silk trail started by\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVeggiestan\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePersepolis\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eAfter the success of bestseller\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVeggiestan\u003c\/em\u003e, Sally Butcher continues her gastronomic journey along the Silk Road with\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVeganistan\u003c\/em\u003e. In response to many requests in her Peckham restaurant, Persepolis, Sally has created a vegan cookbook celebrating plants and wholefoods with the luscious flavours of the Middle East.\u003c\/p\u003e\n\u003cp\u003eA masterclass in inventive vegan cooking, the chapters range from hot and cold mezze, fermentation and pickling, and bread and grains to delicious desserts, divine drinks, and vegan meat, dairy and egg substitutes. Stand-out recipes include beetroot and sour cherry gazpacho, mushroom and chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince and cardamom trifle.\u003c\/p\u003e\n\u003cp\u003eWritten in Sally's witty and reassuring voice,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVeganistan\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewill bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cimg alt=\"VEGANISTAN\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/ScreenShot2024-02-23at4.53.14PM_480x480.png?v=1708700070\" width=\"552\" height=\"561\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e'Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.” \u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e-Delicious magazine\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e”'Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.” \u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e-The Indy Best 10 Vegetarian Cookbooks\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e","brand":"Sally Butcher","offers":[{"title":"Default Title","offer_id":43248356917448,"sku":"","price":190.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/veg_1.jpg?v=1708697575"},{"product_id":"bethlehem-a-celebration-of-palestinian-food","title":"Bethlehem: A Celebration of Palestinian Food","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBethlehem\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e is a celebration of Palestinian food and culture from one of the area’s most dynamic chefs and a portrait of one of the most storied cities in the world.   \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eFranco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colors and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadi’s inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.  \u003cbr\u003e\u003cbr\u003eHis loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuff \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003egrape leaves with Nabulsi cheese\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eslow roast lamb seasoned with fenugreek and cardamom\u003c\/span\u003e\u003cspan\u003e, roll \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003elabaneh in nigella seeds\u003c\/span\u003e\u003cspan\u003e, and make \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eMouhalabieh, a milky pudding scented with mastic and pistachios\u003c\/span\u003e\u003cspan\u003e. Bright and bold flavors and the stories of their origins await readers in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBethlehem\u003c\/span\u003e\u003cspan\u003e.  \u003cbr\u003e\u003cbr\u003eAmidst growing chaos and strife, these stories, recipes, and the legacy of this ancient city, Bethlehem, endure.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Fadi Kattan","offers":[{"title":"Default Title","offer_id":43997816160456,"sku":"","price":199.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/bethlehem.jpg?v=1722599425"},{"product_id":"the-culinary-crescent-a-history-of-middle-eastern-cuisine","title":"The Culinary Crescent: A History of Middle Eastern Cuisine","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Fertile Crescent region—the swath of land comprising a vast portion of today’s Middle East—has long been regarded as pivotal to the rise of civilization. Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance.           \u003cbr\u003e          In \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Culinary Crescent: A History of Middle Eastern Cuisine\u003c\/span\u003e\u003cspan\u003e, Peter Heine combines years of scholarship with a personal passion: his knowledge of the cookery traditions of the Umayyad, Abbasid, Ottoman, Safavid, and Mughal courts is matched only by his love for the tastes and smells produced by the contemporary cooking of these areas today. In addition to offering a fascinating history, Heine presents more than one hundred recipes—from the modest to the extravagant—with dishes ranging from those created by the “celebrity chefs” of the bygone Mughal era, up to gastronomically complex presentations of modern times.\u003cbr\u003e          Beautifully produced, designed for both reading and cooking, and lavishly illustrated in color throughout, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Culinary Crescent\u003c\/span\u003e\u003cspan\u003e is sure to provide a delectable window in the history of food in the Middle East.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eReviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \"A concise, digestible and enthralling read with stories, recipes, and illustrations from across the Arab world, Iran and Turkey to show the significance cuisine has had on the region over the past 1,500 years. The work covers countries from Morocco to India, and delves into the traditions of the Umayyads, Abbasids, Mughals and Ottomans to uncover the cultural markers of these ages. . . . An essential read to learn more about Middle Eastern cuisine, but also to understand more about the region's history and relationships with other parts of the world.\" \u003cem\u003e\u003cstrong\u003e― New Arab\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A love letter to Middle Eastern food in all its varieties.\" ― Follow the Crumbs \"'Heine’s book is so packed with fascinating information and anecdotes that if you are anything close to a food aficionado it would be very hard to put it down. He writes very engagingly and knowledgeably; he is completely at home with his subject and presents it to his readers with enthusiasm and gusto. Heine manages, in a little more than two hundred pages, to cover more than a thousand years of culinary history and practices, showing readers how and why this particular form of cuisine has become so popular in the West, and immensely expanding our knowledge of it.\" \u003cem\u003e\u003cstrong\u003e― Asian Review of Books \u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Heine weaves together Islamic dietary prescriptions, a political and economic food history of the Middle East, and a colorful oeuvre of recipes in a fascinating account of the region’s cuisine across the ages. Drawing on medieval Arabic and Persian poetry, Islamic legal rulings, ancient and modern cookbooks, and academic scholarship on the region, Heine provides an easy-to-read introduction to the gastronomic side of Middle Eastern culture. . . . Detailed recipes intersperse the text, a gesture which makes Heine’s historical account compelling, relatable, and even edible. Intended for the general reader, this book is of interest to culinary enthusiasts and those seeking a fresh angle on the Middle East’s place in global history. . . . Summing Up: Highly recommended.\" \u003cem\u003e\u003cstrong\u003e― CHOICE\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePeter Lewis\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e is a freelance translator and author. His recent translations include Asfa-Wossen Asserate’s King of Kings: The Triumph and Tragedy of Emperor Haile Selassie I of Ethiopia; Johannes Fried’s Charlemagne: A Biography; Dierk Walter’s Colonial Violence; and Gunnar Decker’s Hesse: The Wanderer and His Shadow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Peter Lewis","offers":[{"title":"Default Title","offer_id":44054359933128,"sku":"","price":130.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/culinary_1.jpg?v=1724497446"},{"product_id":"sirocco-fabulous-flavours-from-the-east","title":"Sirocco: Fabulous Flavours from the East","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eThe No. 1 \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSunday Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e bestseller\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003eShortlisted for the Book of the Year - \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood \u0026amp; Travel\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e Reader Awards\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"a-text-bold\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFrom the author of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePersiana -\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ethe golden girl of Middle Eastern cookery - \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSirocco\u003c\/span\u003e\u003cspan\u003e will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sabrina Ghayour","offers":[{"title":"Default Title","offer_id":44060132212936,"sku":"","price":180.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/sirocco_1.jpg?v=1724767465"},{"product_id":"meze-snacks-small-plates-and-street-food-from-the-middle-east","title":"Meze: Snacks, small plates and street food from the Middle East","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eJoin Sally Butcher, owner and chef of iconic Peckham-based café and grocery shop, Persepolis, as she shares her take on Middle Eastern street fare, snacks and\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003emeze\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIncreasingly, formal dining is being nudged aside in favour of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003emeze\u003c\/span\u003e\u003cspan\u003e-style spreads, and street food has come of age. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMeze\u003c\/span\u003e\u003cspan\u003e picks out the Middle East’s most exciting street food and snacks including a range of kebabs, nuts, nibbles and sweet \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ehalwah\u003c\/span\u003e\u003cspan\u003e, to bring together for family and friends.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom Aubergine-wrapped Chicken, and Rabbit and Fig Kebabs, to Lebanese Street Pizza Bread and Sudanese Mashed Broad Beans. With drinks to serve alongside such as Iced Turkish Delight Coffee or Kashmiri Tamarind Cooler, without forgetting puddings for a sweet finish, you too can create the home \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eshawarma\u003c\/span\u003e\u003cspan\u003e experience and the definitive Middle Eastern \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003emeze\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePacked with recipes from across the region and Sally's trademark wit and informed anecdotes, this is a burst of intoxicating flavours for all Middle Eastern food enthusiasts.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sally Butcher","offers":[{"title":"Default Title","offer_id":44707565502664,"sku":null,"price":150.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/Meze.jpg?v=1752484884"},{"product_id":"persiana-easy","title":"Persiana Easy","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eA\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eTIMES\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eFood \u0026amp; Drink Book of the Year 2025\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eA\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eWATERSTONES\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eFood \u0026amp; Drink Book of the Year 2025\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eA\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eDAILY MAIL\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eBest Christmas Cookbook\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eA\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eHOUSE AND GARDEN\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eCookbook of the Year 2025\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e'\u003c\/span\u003e\u003cspan\u003eTake a tasty trip from the Med to the Middle East with Sabrina Ghayour's effortless creations' \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e'\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e- Mail on Sunday \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eYOU\u003c\/span\u003e\u003cspan\u003e Magazine\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eThe perfect gift for cookbook lovers everywhere, with gold foil finish and ribbon marker. A brand new collection of inspiring recipes from\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSunday Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003ebestselling author Sabrina Ghayour - each designed to be as easy as possible.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eEvery recipe in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePersiana Easy\u003c\/span\u003e\u003cspan\u003e make irresistible Middle Eastern flavours simple. From midweek meals and traybakes to pastries and sweet treats, every recipe is accompanied by a photograph to make beautiful cookery easier than ever.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy \u003cstrong\u003e- Nigella Lawson\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight. \u003cstrong\u003e- Tom Parker Bowles\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eThe golden girl of Persian cookery \u003cstrong\u003e- \u003cspan class=\"a-text-italic\"\u003eObserver\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eChef Sabrina Ghayour's new recipes deliver maximum flavour with the greatest of ease - perfect for busy lives \u003cstrong\u003e- \u003cspan class=\"a-text-italic\"\u003eSainsbury's Magazine\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"a-text-italic\"\u003ePersiana Easy was a Sunday Times bestseller, and the Times Food \u0026amp; Drink Book of the Year.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eCONTENTS INCLUDE:\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cu\u003eDips, Snacks and Light Bites\u003c\/u\u003e\u003c\/strong\u003e including Sweet Potato, Basil and Feta Dip; Crispy Za'atar Salt and Pepper Prawns; Popcorn Halloumi\u003cbr\u003e\u003cstrong\u003e\u003cu\u003eBread and Pastry:\u003c\/u\u003e\u003c\/strong\u003e including Turkish Pide Bread; Easy Bake Bagels(ish); Fig, Goat Cheese, Thyme and Honey Rolls\u003cbr\u003e\u003cstrong\u003e\u003cu\u003eSalads:\u003c\/u\u003e\u003c\/strong\u003e including Smoked Aubergine Salad with Pickled Chillies and Feta; Duck and Pomegranate Salad with Honey Pomegranate Sauce; Broad Bean, Pea, Orange and Goats Cheese Salad\u003cbr\u003e\u003cstrong\u003e\u003cu\u003eMidweek Meals:\u003c\/u\u003e\u003c\/strong\u003e including Lamb Kofta Patties with Yogurt and Burnt Orange; Butterflied Orange Paprika Butter Chicken; Shish Kebab\u003cbr\u003e\u003cstrong\u003e\u003cu\u003eComfort Food:\u003c\/u\u003e\u003c\/strong\u003e including Turkish Lentil Soup; Couscous Royale with Spiced Lamb Shanks; Orange Spiced Pork with Charred Spring Onions and Pineapple\u003cbr\u003e\u003cstrong\u003e\u003cu\u003eRoasts and Traybakes:\u003c\/u\u003e\u003c\/strong\u003e including Spiced Saffron Chicken Kebabs; Tray-baked Harissa Lamb Chops; Baked Meatballs with Tomato, Harissa and Feta\u003cbr\u003e\u003cstrong\u003e\u003cu\u003eVegetables and Side Dishes:\u003c\/u\u003e\u003c\/strong\u003e including Hot and Sour Green Beans; Mashed Chickpeas with Spice Oil; Stuffed Baby Peppers with Date Couscous and Feta\u003cbr\u003e\u003cstrong\u003e\u003cu\u003eSweet Treats:\u003c\/u\u003e\u003c\/strong\u003e including Citrus and Spice Almond Tart; Bokaj; Apple Borek\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sabrina Ghayour","offers":[{"title":"Default Title","offer_id":44929926594760,"sku":null,"price":170.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/persiana_easy.jpg?v=1769878870"},{"product_id":"tanoreen-palestinian-home-cooking-in-diaspora","title":"Tanoreen: Palestinian Home Cooking in Diaspora","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis new cooking book is by \u003cmeta charset=\"utf-8\"\u003eRawia Bishara, \u003cmeta charset=\"utf-8\"\u003echef and owner of the iconic Brooklyn restaurant Tanoreen\u003cspan class=\"a-text-italic\"\u003e.\u003c\/span\u003e She shares the flavors of her Palestinian childhood in Nazareth—with recipes passed down from her mother and recreated with Rawia’s creative flair, as well as dishes influenced from summers spent in Spain, and from living and cooking in the historically Italian neighborhood of Bay Ridge.\u003cbr\u003e\u003cbr\u003eThe result is a sensational cross-cultural mix and gives you everything you need—pickles, yogurt, bread, mezze, salads, stews, desserts, and more—to enjoy the best of Middle Eastern home cooking and share in the most convivial Arab hospitality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan\u003eReviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003eMs. Bishara's translation of Middle Eastern cooking has Mediterranean accents, and occasional North American ones from her decades in the United States. And so the tang of cilantro enlivens some of her dishes, and the musk of basil, the welcome zing of jalapeño. \u003cstrong\u003e-- Sam Sifton, Tanoreen The New York Times\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eBishara's cooking combines Middle Eastern techniques with Mediterranean flavors. But she takes cues from other cuisines, too. An eggplant napoleon is an ode to its principal ingredient, as well as an inspired marriage of textures: layers of feathery fried eggplant rest daintily between smears of baba ghanoush. Musakhan?flatbread topped with sumac-spiced chicken, slow-cooked onions, and almond slivers piled high, and sliced like a pizza?is a near-perfect harmony of sweetness and pungency. \u003cstrong\u003e-- Katherine Stirling, Tables for Two The New Yorker\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eI have long been a fan of Tanoreen, Rawia Bishara’s Palestinian restaurant tucked away in Bay Ridge, Brooklyn, where her inventive mezze, like fried Brussels sprouts drizzled with fresh tahini and pomegranate seeds and eggplant napoleons slathered in babaganoush cream, make the forty-five minute trek from Manhattan well worthwhile. So, I was thrilled when I finally got my hands on her cookbook, and the secrets behind the delectable dishes I’d eaten at her restaurant. The recipes for my favorites turned out to be shockingly easy, 5-ingredient affairs, and as I flipped through the pages of mouthwatering photographs and lovely asides about local culinary folklore and her own food memories, I also discovered simplified recipes for many Palestinian classics. For example, her recipe for Musakhan, a complicated festival dish of sumac-rubbed roast chicken served on rounds of fresh-baked taboon bread, is transformed from weekend project to weeknight meal with a simple pizza-like flatbread recipe and smart substitutions like quick sautéed boneless chicken breast. Bishara’s modern, approachable take on classic Palestinian food makes \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eOlives, Lemons, \u0026amp; Za’atar\u003c\/span\u003e\u003cspan\u003e a book I’m glad to have on my shelf as a source for doable, exciting dishes and tried and true favorites that I will be reaching for again and again. \u003cstrong\u003e-- Felicia Campbell, Editor of Popular Culture Review Saveur\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eI know it sounds over the top to say a recipe was life-changing, but Eggs with Za'atar? Life-changing. You see, I often find eggs totally unappetizing yet force myself to eat them because they give me energy. Choking down eggs is not fun and I've really been struggling with breakfast lately. But as soon as I tasted these eggs, I wanted seconds. I think about them all the time! The recipe is basically eggs in a basket topped with savory za'atar and tangy sumac—so simple yet so flavorful. Eggs with Za'atar captures what I like most about the cookbook: the easy ways that everyday, home-cooked ingredients can be transformed with a sprinkle of herbs, spices, and Middle Eastern condiments. Roasted cauliflower is dressed up with tahini and pomegranate molasses. Sautéed kale gets an aromatic hit of coriander and cumin. Boiled beets become exciting with pesto and fresh herbs. Za'atar, sumac, pomegranate molasses—these are things I already had in my pantry and it was fun to discover new ways to use them. With its focus on home cooking, the scope of this book goes much deeper than typical Middle Eastern restaurant fare in the US. I really appreciated Bishara's approach, which is not “rigidly authentic” but rather defined by 'creative flourishes.' The recipes in her book honor tradition while keeping things fresh. As a result \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eOlives, Lemons \u0026amp; Za'atar\u003c\/span\u003e\u003cspan\u003e may be useful to a range of cooks who are more or less familiar with Middle Eastern cuisine, looking for classics as well as new inspiration. \u003cstrong\u003e-- TheKitchn.com\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWhen Tanoreen, one of New York’s best and longest-running Middle Eastern restaurants, opened in 1998 in Bay Ridge, Brooklyn, none of Rawia Bishara’s customers had heard of za’atar or dukkah; cumin was still exotic. Ms. Bishara’s new book, Olives, Lemons and Za’atar, charts the evolution of her cooking from strictly traditional to personal. \u003cstrong\u003e-- Julia Moskin The New York Times\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eEverything about Ms. Bishara's evocative new book made me want to run to the kitchen or get on a plane and wander in the Old City. Instead, my family and I hopped in our car and drove to Ms. Bishara's acclaimed restaurant, Tanoreen, located in Bay Ridge, Brooklyn. All praise bestowed upon it by my colleagues rang true about the excellent, sometimes transcendent, food Ms. Bishara serves. \u003cstrong\u003e-- Rozanne Gold The Huffington Post\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe Best Food Books of 2014 - More Mediterranean cooking you’ll want to use, particularly if you’re one of Yotam Ottolenghi’s Jerusalem and Plenty adherents (and who isn’t), is \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eOlives, Lemons \u0026amp; Za'atar\u003c\/span\u003e\u003cspan\u003e: The Best Middle Eastern Home Cooking by Rawia Bishara, the chef-owner of Tanoreen, a Palestinian-themed cult Brooklyn restaurant. She adds spice to what her mother in Nazareth already used, so you’ll use more of the sumac, thyme, rosemary, sweet and hot peppers Ottolenghi accustomed you to, and of course, and za'atar, the blend of oregano, sesame seeds, and sumac that varies cook to cook. Start with eggs and za’atar, which has already transformed many readers’ breakfasts. \u003cstrong\u003e-- Corby Kummer The Atlantic\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\"Tanoreen is an update of Bishara’s cookbook Olives, Lemon \u0026amp; Za’atar, originally published in 2014. Every aspect feels brighter, with more colorful photography and more personal anecdotes about her upbringing and favorite dishes. She mingles specific, detailed dishes like hossi, a unique chile paste rounded with marjoram and allspice made to flavor kibbeh, with creations such as a seafood soup for her son warmed with cumin and fragrant with fresh basil, cilantro and dill.\" \u003cstrong\u003e-- LA Times\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\"In the heart of Brooklyn’s Bay Ridge is Tanoreen, Rawia and Jumana Bishara’s ode to their homeland of Palestine ... This expanded edition of Rawia’s first cookbook, Olives, Lemons and Za’atar, is published by Interlink Publishing, a Palestinian-owned publishing house based in Massachusetts. Its recipes detail Rawia’s upbringing in Nazareth and the lessons she picked up as she migrated to her present home in Brooklyn and built a community there. I was comforted in the early morning weekend hours by her take on meat and eggs ... Important cooking tips lay within Bishara’s headnotes; she tells you, for example, how to ask a butcher to process a lamb leg, and which types of onions will work just right for Palestinian couscous, so do take heed of her guidance.\" \u003cstrong\u003e-- Eater\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\"Drawing inspiration from her childhood in Nazareth, Spanish summers, and adult life in Bay Ridge, Brooklyn, Chef Rawia Bishara crafts a delectable collection of multicultural recipes. Named after her beloved Palestinian restaurant in New York, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTanoreen\u003c\/span\u003e\u003cspan\u003e combines Middle Eastern staples with the twists developed from years of cultural fusion.\" \u003cstrong\u003e-- Foodtank\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eRawia Bishara\u003c\/span\u003e opened the restaurant Tanoreen in 1998 as a way to share with the world the rich culinary heritage of her native Nazareth. Located in Brooklyn, New York, Tanoreen has received praise from publications that include \u003cspan class=\"a-text-italic\"\u003eThe New York Times, The New Yorker, Travel \u0026amp; Leisure,\u003c\/span\u003e and the \u003cspan class=\"a-text-italic\"\u003eMichelin Guide\u003c\/span\u003e. In 2017, Rawia was nominated for the James Beard Foundation award for Best Chef, New York City. She is also author of \u003cspan class=\"a-text-italic\"\u003eLevant: New Middle Eastern Cooking from Tanoreen.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003ePeter Cassidy is an experienced food and lifestyle photographer based in london. Shooting advertising, packaging and editorial commissions both in the studio and on location, his clients include Marks \u0026amp; Spencer, Sainsbury's, Waitrose, Asda, Dairy Crest, Baxter's, Tilda Bloomsbury, Quadrille Publishing, Kyle Books and RPS. He has also shot for \u003cspan class=\"a-text-italic\"\u003eHarrods Magazine\u003c\/span\u003e, \u003cspan class=\"a-text-italic\"\u003eThe Sunday Times\u003c\/span\u003e, \u003cspan class=\"a-text-italic\"\u003eThe Guardian\u003c\/span\u003e, \u003cspan class=\"a-text-italic\"\u003eThe Telegraph\u003c\/span\u003e, \u003cspan class=\"a-text-italic\"\u003eRed, Food \u0026amp; Travel\u003c\/span\u003e, \u003cspan class=\"a-text-italic\"\u003eGood Food\u003c\/span\u003e, \u003cspan class=\"a-text-italic\"\u003eOlive\u003c\/span\u003e and \u003cspan class=\"a-text-italic\"\u003eDelicious\u003c\/span\u003e magazines.\u003c\/span\u003e\u003c\/div\u003e","brand":"Rawia Bishara","offers":[{"title":"Default Title","offer_id":45049049809096,"sku":null,"price":195.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/tanoreen.jpg?v=1775644708"},{"product_id":"boustany-a-celebration-of-vegetables-from-my-palestine","title":"Boustany: A celebration of vegetables from my Palestine","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eSHORTLISTED FOR THE GUILD OF FOOD WRITERS AWARD 2026 - INTERNATIONAL COOKERY BOOK AWARD\u003cbr\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF 2025, THE\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eGUARDIAN\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eAND\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eTHE\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNEW YORK TIMES\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003cbr\u003eVegetarian recipes celebrating the food of Palestine, from the co-author of\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFalastin,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eJerusalem\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eand\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eOttolenghi: The Cookbook\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eA homage to Palestinian food and culture, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBoustany\u003c\/span\u003e\u003cspan\u003e, is the first solo cookbook from Sami Tamimi, Ottolenghi co-founder and champion of Palestinian food and culture.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBoustany\u003c\/span\u003e\u003cspan\u003e translates from Arabic as 'My Garden', and the down-to-earth, relaxed and plentiful recipes are reflective of Sami's signature style and approach to food. Bold, inspiring and ever-evolving, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBoustany\u003c\/span\u003e\u003cspan\u003e picks up where \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFalastin\u003c\/span\u003e\u003cspan\u003e left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating - platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends.\u003cbr\u003e\u003cbr\u003eWith over 100 recipes, Sami offers recipes for breakfast, sharing plates, big celebrations, simple breads, moreish sweet treats, easy dinners and more. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/boustany_4.png?v=1780474100\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFull of food that’s sincere and homely but also bold and vibrant. I want to cook everything. There’s nothing like being able to cook the recipes from someone else’s childhood. Vibrant, intense, bold food from Sami’s childhood and home. A gift of a book. \u003cstrong\u003e-- Diana Henry\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eI have been working alongside Sami in one form or another for nearly 20 years and have never failed to be inspired by him. He is supremely graceful in the kitchen, has an exquisitely-tuned palate and uncannily good judgment. It is no coincidence that Sami’s food is always delicious, and true to its name, \u003cspan class=\"a-text-italic\"\u003eBoustany\u003c\/span\u003e is a verdant treasure. How lucky we are to have this beautiful book. \u003cstrong\u003e-- Helen Goh\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eI have known Sami for over 25 years now and have always loved his food and his personal modern take on classics from our region. In this book, he applies that same inspired take on vegetarian and vegan dishes from his tragic homeland, making this collection of recipes and stories even more invaluable given the systematic erasure of both Palestine and Palestinians. \u003cstrong\u003e-- Anissa Helou\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThis is my dream cookbook. It's full of heart, soul and Sami's very delicious food. I have a library of cookbooks, but Sami's are one of the only ones I genuinely cook from. \u003cstrong\u003e-- Meera Sodha\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eI love Sami Tamimi’s wonderful \u003cspan class=\"a-text-italic\"\u003eBoustany\u003c\/span\u003e. It is thrilling and also moving to see what a great chef has done with the flavourful home cooking of a people with a rich and diverse culinary tradition and a deep connection with the land. \u003cstrong\u003e-- Claudia Roden\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eYotam and Sami brought a generation of Brits and then Americans to za’atar and harissa and pomegranate molasses. They made us comfortable with a type of ingredient and a type of food that didn’t really exist in the mainstream before that. \u003cstrong\u003e― \u003cspan class=\"a-text-italic\"\u003eSamin Nosrat\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThere are wine bars in New York’s Greenwich Village run by young chefs where, I bet if you looked through the vegetable sides on their menu, a significant chunk would derive from “Jerusalem” ― and they might not even know it. \u003cstrong\u003e― \u003cspan class=\"a-text-italic\"\u003eBrooks Headley\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sami Tamimi","offers":[{"title":"Default Title","offer_id":45108503183560,"sku":null,"price":220.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/boustany.jpg?v=1780474081"},{"product_id":"lebanese-cuisine-past-and-present","title":"Lebanese Cuisine: Past and Present","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eWinner of the Gourmand Best Arab Cuisine Cookbook Award\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eLebanon offers a unique variety of fragrant and refined dishes, enriched over centuries by new flavours and spices brought by traders from across the Mediterranean. Appreciated the world over, Lebanese cuisine is renowned for its savoury and sweet specialities: from falafel, tabbouleh, spicy grills and simmered stews, to succulent rose and pistachio pastries.\u003cbr\u003e\u003cbr\u003eAndrée Maalouf and Karim Haïdar (Comptoir Libanais) share this rich culinary heritage through more than one hundred easy-to-follow recipes, along with an explanation of key ingredients and their place in Lebanese cooking. Traditional recipes have been subtly re-interpreted with a modern twist, which will delight lovers of Lebanese cuisine of all generations.\u003cbr\u003e\u003cbr\u003eThis is authentic Mediterranean food at its best – perfect for everyday eating and entertaining alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/Screenshot_2026-06-20_at_19.15.06.png?v=1781972140\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e'Andrée Maalouf has teamed up with Karim Haïdar, a young chef in London, to revisit forgotten recipes, spiced with a modern twist. The result: a fascinating and beautifully illustrated book with appetizing recipes.' \u003cstrong\u003e--\u003cspan class=\"a-text-italic\"\u003eLe Vif\/L'Express\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e‘\u003cspan class=\"a-text-italic\"\u003eLebanese Cuisine\u003c\/span\u003e is a gorgeously and carefully presented book ... What makes this particular book special is the way it demonstrates how migration not only makes food central in the attempt to keep traditions and culture alive, but also allows for the opening up for new tastes, ingredients and recipes.' \u003cstrong\u003e--\u003cspan class=\"a-text-italic\"\u003eThe Middle East in London\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAndrée Maalouf\u003c\/strong\u003e \u003c\/span\u003eis a Lebanese chef who has been living in France for the past forty years. Maalouf has adapted her recipes to local ingredients while celebrating her country’s culinary heritage. Alongside Karim Haidar, she has published two bestselling cookbooks in France which celebrate forgotten and modern Lebanese dishes.\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKarim Haïdar \u003c\/strong\u003e\u003c\/span\u003eis a world-renowned chef and food consultant noted for reinventing Lebanese cuisine and giving new life its forgotten recipes. He has created contemporary Lebanese cuisine in his award-winning restaurants in Paris, London and Beirut, including the fast food chain Comptoir Libanais in London. Haïdar recently founded the Academy of Arab Cuisine in Paris with the most prominent chefs and personalities in Oriental gastronomy and culture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Andree Maalouf","offers":[{"title":"Default Title","offer_id":45120852197576,"sku":null,"price":150.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/lebanese_cuisine.jpg?v=1781971978"},{"product_id":"jibrin","title":"Jibrin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eNestled among the southern streets and river walls of Cork City is the award-winning Café Izz, run by beloved couple Izz and Eman Alkarajeh.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"card-text\"\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJibrin\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(pronounced Jib-REEN), named after Eman’s family hometown in Palestine (Beit Jibrin), Izz and Eman share recipes that will take you on a culinary journey of their homeland, including sumac-dusted roast chicken on flatbread (musakhan), bite-size dumplings (shish barak), stuffed pickled aubergines (makdous) and knafeh, the syrupy, cheese-stuffed pastry cake.\u003c\/div\u003e\n\u003cp class=\"card-text\"\u003e \u003c\/p\u003e\n\u003cp class=\"card-text\"\u003e\u003cspan\u003eIn sharing their stories, recipes and traditions in \u003cem\u003eJibrin\u003c\/em\u003e, Izz and Eman remind us that food is more than sustenance – it’s a language through which we express love, respect and belonging.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/Izz_and_Eman_1.jpg?v=1782118556\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePalestinian couple Izz Alkarajeh and Eman Aburabi came to Ireland with their four children in 2016. They eventually settled in Cork and started trading at Mahon Point Farmers’ Market, where their entire stock sold out in just two hours on their first day. One year later, they opened their now-beloved Izz Café in Cork City in 2019. Representing Palestinian cuisine, culture and hospitality is at the core of what Izz and Eman do.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Izzeddeen Alkarajeh","offers":[{"title":"Default Title","offer_id":45121246593224,"sku":null,"price":100.0,"currency_code":"ILS","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/files\/Jibrin.jpg?v=1782118542"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3679\/1752\/collections\/cook.jpg?v=1702482265","url":"https:\/\/educationalbookshop.com\/collections\/cuisine-books.oembed?page=2","provider":"EducationalBookshop","version":"1.0","type":"link"}