Tanoreen : Palestinian Home Cooking in Diaspora

From the chef of a beloved Palestinian restaurant in Brooklyn (Tanoreen) comes an updated an expanded edition of the book which was originally published as Olives, Lemons, and Za’atar.

Drawing on her upbringing in Nazareth, in southern Galilee, Rawia Bishara offers the family recipes she learned growing up, adapted from time to time to acknowledge differences in ingredients between Palestine and the US, as well as the occasional personal inspiration which comes to all good cooks.

The recipes are often simpler than in other books from the region, demonstrating that while she runs a restaurant, she’s also been a home cook. And it’s easy to find everyoday foods which don’t often show up in those other books. 

For example:

• Meat and eggs, or bayid wa lahmeh, spiced scrambled eggs with lamb

• Eggplant salad, or salatet baitenjam, roasted eggplant with tomatoes, peppers, and olives

• Lentil noodle soup, or rushtay, with spices and fresh greens and herbs

• Sauteed dandelion green, or hendbeh, with caramelized onion and lemon

• Flourless tangerine apricot cake, made with walnuts, almonds, and pistachios

The vibrant foil cover helps make this an attractive gift.

Hardcover. Color photographs throughout.