Zaitoun: Recipes from the Palestinian Kitchen
Yasmin Khan, a human rights campaginer of Iranian and Pakistani heritage who calls London home, is perhaps an unlikely author of a book that celebrates the dishes of the Palestinian kitchen. Her outsider status, however, is crucial to the narrative of this cookbook, which is dotted with essays about her time in cities like Akka, Jenin, Jerusalem, and Haifa, where she interviews Palestinian cooks about food, daily life, and more.
Khan’s recipes are a mix of those from the people and places she writes about and ones inspired by her travels. There are classics like hummus and fatayer sabanekh or spinach and feta pies, and more modern options like molten chocolate, coffee, and cardamom pots. Khan writes: “What unites them all is a celebration of the flavors rooted in the rich tradition of Palestinian cooking, in almost all cases brought together by zaitou (the olive), the quintessential ingredient of the Palestinian kitchen that gave this book its name.”
- Yasmin Khan
- W. W. Norton & Company
- Year published