
Talking about Middle Eastern food is like talking about ‘European food. It doesn’t do justice to the differences between the cooking and traditions.
By Jane Black | The Washington Post | Feb 4, 2019
‘[Food] is a way to share our narrative with the world. It helps people to get to know Palestinians as humans, as mothers, as cooks. Not just as people in a war. When you know someone, you’re less likely to be afraid of them.’
— Reem Kassis, author of The Palestinian Table
It was a food-world fairy tale come true. In 2013, Yasmin Khan decided to write a cookbook. She was 32 and burned out from her work as a London-based human-rights campaigner focused on the Middle East. She made a pitch on Kickstarter, promising a Persian travelogue and recipe book that would explore her heritage — Khan is half Iranian — and highlight “a side of Iran that never makes the headlines.”
Unknown and untested, Khan nevertheless quickly raised the money she sought, and then some. Three years later, she published “The Saffron Tales: Recipes from the Persian Kitchen,” which won rave reviews and plaudits from such boldface culinary names as Nigella Lawson.
No wonder, then, that Khan decided to follow her winning formula for her second book, out this week. In “Zaitoun: Recipes from the Palestinian Kitchen” (W.W. Norton & Co.), she visits, cooks and eats with Palestinian Arabs to open a window to another place in the Middle East that is widely misunderstood.
Continue reading “Palestinian cookbooks’ challenge: Shedding light on a cuisine without a country”








You must be logged in to post a comment.