Classic Palestinian Cuisine is a collection of over one hundred mouth-watering dishes, such as ful m’dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean.
Christiane 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.
About the Author
Christiane Dabdoub Nasser worked at the centre for Cultural Heritage Preservation in Bethlehem from 2001 to 2008, as Head of International Relations and then as director. She is currently a consultant for Euromed Heritage IV projects in Brussels.
‘Thrilling ... this charming book is about good, real, food with delicious flavours and centuries of tradition behind it.’ Claudia Roden
‘A welcome addition to any kitchen ... a promise of great meals to come’ Banipal
‘A great introduction to the cooking and culture of Palestine’
‘[Classic Palestinian Cuisine] focuses on Levantine cuisine and is replete with personal stories and anecdotes. What set these apart was the fascinating insight they gave to Palestinian culinary culture.’
The Times of Israel