Olives, Lemons and Za'atar

Rawia Bishara grew up in Nazareth, the Arab town in northern Israel, watching her mother and grandmother prepare traditional Palestinian foods. After moving to New York and raising a family, she opened and now runs with her daughter Jumana the widely successful Brooklyn restaurant Tanoreen, where Rawia's cooking combines Middle Eastern techniques with Mediterranean flavors. This stunning cookbook collects 135 beloved dishes of Rawia's native land, including Eggs with Zaatar for...
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Rawia Bishara grew up in Nazareth, the Arab town in northern Israel, watching her mother and grandmother prepare traditional Palestinian foods. After moving to New York and raising a family, she opened and now runs with her daughter Jumana the widely successful Brooklyn restaurant Tanoreen, where Rawia's cooking combines Middle Eastern techniques with Mediterranean flavors. This stunning cookbook collects 135 beloved dishes of Rawia's native land, including Eggs with Zaatar for Breakfast, a Red Pepper and Walnut Spread as a Mezze, Tabouleh the Nazareth Way in Salads, Lentil Noodle Soup with Kale (also a gluten-free variation, as with many of the recipes in this book) in Soups and Stews,  Grilled Red Snapper in Grape Leaves or Baked Kibbe with Hossi as a Main Course, Pickled Stuffed Peppers, to her specialty dessert Cheese Knafeh.