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Tanoreen: Palestinian Home Cooking in Diaspora; A new and expanded edition of Olives, Lemons, and Za'atar
Recipes from the iconic Brooklyn restaurant.
It has been 10 years since the publication of the beloved cookbook, Olives, Lemons and Za’atar by Rawia Bishara, chef and owner of the iconic Brooklyn restaurant Tanoreen. In this new expanded edition Rawia shares the flavors of her Palestinian childhood in Nazareth—with recipes passed down from her mother and recreated with Rawia’s creative flair, as well as dishes influenced from summers spent in Spain, and from living and cooking in the historically Italian neighborhood of Bay Ridge.
The result is a sensational cross-cultural mix and gives you everything you need—pickles, yogurt, bread, mezze, salads, stews, desserts, and more—to enjoy the best of Middle Eastern home cooking and share in the most convivial Arab hospitality.
It has been 10 years since the publication of the beloved cookbook, Olives, Lemons and Za’atar by Rawia Bishara, chef and owner of the iconic Brooklyn restaurant Tanoreen. In this new expanded edition Rawia shares the flavors of her Palestinian childhood in Nazareth—with recipes passed down from her mother and recreated with Rawia’s creative flair, as well as dishes influenced from summers spent in Spain, and from living and cooking in the historically Italian neighborhood of Bay Ridge.
The result is a sensational cross-cultural mix and gives you everything you need—pickles, yogurt, bread, mezze, salads, stews, desserts, and more—to enjoy the best of Middle Eastern home cooking and share in the most convivial Arab hospitality.
- GenresCookbooks
256 pages, Hardcover
Published April 22, 2025
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April 1, 2026
Great intersection of culture and food. I feel like I fed my mind and soul as well as my body.
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