Baladi: Arba Onot Benazeret (Baladi: Four Seasons in Nazareth)
Accompanied by wonderful photos by Danya Wiener, this book documents and follows a year in the Nazarene kitchen of the Safadi family. The authors— Dohol Safadi, legendary chef of Diana Restaurant in Nazareth, and Michal Waxman, a recipe and food writer — created a book dedicated to preserving traditional, seasonal, and local family recipes well before these terms became a marketing cliché. Readers will find 15 chapters, among them “The Eternal Spring” (with recipes such as lamb and akoub, or chicken and mulukhiyah stew), “Simmering Embers” (with grill recipes such as kebab and arayes or pita stuffed with ground meat), “That Triest the Reins and the Heart” (with offal recipes) and “Food for Hard Times” (with lentil stew or turmus – lupin beans – with lemon and cumin). Each chapter has a short preface, and each recipe is preceded with an introduction rich with cultural information.
Book details
- author
- Dohol Safadi & Michal Waxman
- publisher
- Sifrei Hemed
- Year published
- 2016
- Pages
- 230
