Raised in Jerusalem but now living in London, Reem Kassis found that “When I went out to eat or heard recommendations from friends about ‘Arabic’ food I should try, I was always disappointed… chefs simply sprinkled dishes with pomegranates and za’atar and dubbed them Middle Eastern… I didn’t want dishes that had survived generations and were still revered to be marred or forgotten.”
This attractively photographed and charmingly written book is her persuasive argument in favor of recognizing and respecting a distinct tradition, advanced both by engaging stories of the relatives from whom Kassis learned her recipes, and by the recipes themselves. Chicken, sumac, and pine nut rolls; cauliflower and yogurt stew; fish fillets in olive oil, lemon, and cilantro. Recipe titles appear in Arabic as well as English.
Color photographs throughout. Hardcover.