“Having grown up in Jerusalem and moved to the US, here Kassis rediscovers her culture and identity through her mother’s za’atar-filled flatbreads and crisp rice-stuffed chicken. A celebration of the flavours of Palestinian food.”
Featured in The Guardian’s Best Food Books of 2017.
Palestinian food has meticulously inherited the very complexity of the region it has originated from. Palestinian dishes, as true to its nature, is precisely the same as Palestine – transcendent in flavor, emotion, and culture with a warm and inclusive appeal.
Renowned cook and author ReemKassis, who is a native to Jerusalem, has taken the generous step to share the lesser known dishes of this mystic region, through her new book: The Palestinian Table. This book documents near about 150 dishes, ranging from flatbread to za’atar, diversified with notes on the besieged state and its rich food history.
Palestinian food always relies on the landscape and geography: Consuming whatever is provided by the land and sea and heartily enjoying a diet that depends heavily on legumes, whole grains, and fresh produce.
This intriguing cookbook makes us visit the rich Palestinian cuisines and all the delicate flavors that comprehend. Kassis wants us to perceive it as a distinguishable cuisine, rather than just any other food of Middle Eastern origin.
The interesting fact here is that Kassis did not attend any kind of culinary school and this makes The Palestinian Table, even more remarkably approachable as a cookbook.
The Palestinian Table is an abstract cookbook for newcomers and Kassis is the humble guide who doesn’t splendor with redoubtable recipes. This cookbook is an imperative guide for all those who are enthusiastic about getting a taste of the unique Palestine dish, especially for those who need a helping hand with cooking.