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  • Zaitoun: Recipes from the Palestinian Kitchen by Yasmin Khan book cover
  • Zaitoun: Recipes from the Palestinian Kitchen by Yasmin Khan book cover
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Zaitoun: Recipes from the Palestinian Kitchen

by Yasmin Khan

Recipes and food traditions from Palestine

$23.87 USD
$39.79 USD $23.87 USD
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Awards & Recognition

  • Editorial selection

    Named a Best Cookbook of the Year by The New Yorker, The Guardian, BookRiot, The Kitchn, KCRW, and Literary Hub

    Named a Best Cookbook of the Year by each of the listed outlets, according to the supplied metadata.

AlbakiReads Editorial

Recipes and food traditions from Palestine

Yasmin Khan’s collection connects Palestinian recipes with the places and foodways that shape them, from Akka’s coastal markets to the Jordan Valley and Gaza City. The description highlights fresh produce, mezze, chicken and lamb stews, and the use of barahat spices, olive oil, za’atar, and toasted breads. It also places Palestinian cuisine in a long history of cultural exchange, naming Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin influences. Stories gathered in kitchens from Palestinians of different ages and backgrounds accompany the culinary material, giving the book both a regional and a human context.

Good fit for readers who enjoy

  • Home cooks interested in Palestinian recipes and ingredients
  • Readers exploring Middle Eastern and regional food traditions
  • Those interested in food writing that includes stories from local communities

Themes

Palestinian cuisineRegional ingredients and cookingCultural exchangeFood and community

Based on publisher information and book metadata.

Book overview

Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.

Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region's bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za'atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.

In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

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