This charming and beautifully written book features a rich variety of the dishes characteristic of eastern Mediterranean cuisine and their culinary cultures. This is a collection of over one hundred easy-to-follow recipes representing traditional Palestinian cooking while exposing possibilities for a wider and more eclectic cuisine.
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Book Description
This charming and beautifully written book features a rich variety of the dishes characteristic of eastern Mediterranean cuisine and their culinary cultures. This is a collection of over one hundred easy-to-follow recipes representing traditional Palestinian cooking while exposing possibilities for a wider and more eclectic cuisine.
Editorial Reviews
From Library Journal
Nasser, head of Church Relations at the Bethlehem 2000 Project Authority, wrote this book in an effort both to preserve and to revitalize Palestinian culinary traditions. She briefly describes (with some bitterness) the region's history, both ancient and modern, and decries the commercial agricultural practices that have replaced traditional farming methods and, in effect, the availability of truly seasonal ingredients. Her introduction is followed by 100 or so recipes, from salads, stews, and mahashi (elaborate stuffed vegetable dishes) to desserts and jams. Some of the dishes will be familiar, in one form or another, to anyone who knows Middle Eastern cooking; others will be new. Head-notes provide context as well as Nasser's family reminiscences. For most collections on Middle Eastern cookery.
Copyright 2001 Reed Business Information, Inc.
Copyright 2001 Reed Business Information, Inc.
Review
"Nasser writes beautifully and with conviction of traditional Palestinian foods." -- Minneapolis Star Tribune
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Most Helpful Customer Reviews
15 of 15 people found the following review helpful:
5.0 out of 5 stars
Secrets exposed,
By Jeanie Fournier (Beirut, Lebanon) - See all my reviews
This review is from: Classic Palestinian Cookery (Paperback)
Ms Nasser has done a wonderful job of marrying descriptions of authentic Palestinian cooking with regional history. Not shy to attribute foreign influence to "typcial" Palestinian dishes, she has enhanced the value of these recipes and added extra spice with her own personal nostalgias. I lived in the Gaza Strip for two years and have been in Beirut now for four and it's obvious to me that the author's understanding of Western and Eastern culture has enabled her to produce a cookbook that appeals in both domaines. Thank you, Ms Nasser, especially for the excellent sfiha tips! I have been "after" some of these recipes for years, but I've found that many women prefer to keep their recipes "secret."
13 of 13 people found the following review helpful:
5.0 out of 5 stars
Classic, healthy meals for the modern age,
This review is from: Classic Palestinian Cookery (Paperback)
A fantastic combination of recipes ranging from every day meals to full-scale hosted dinners!The stories even immmerse you in this cooking culture. All ingerdients are carefully selected and measurements are in both metric and british units. The emphasis on fresh ingredients really makes a difference when preparing all healthy meals. Dabdoub-Nasser provides the recipe for the best lemonade!
10 of 10 people found the following review helpful:
4.0 out of 5 stars
Good Introduction to Palestinian cooking,
By Reeshiez (Bahrain/New York, NY) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Classic Palestinian Cookery (Paperback)
I really liked this book when I first purchased it. My other cookbooks contain Palestinian recipes but not to this depth. I enjoyed reading the book and learning more about Palestinian cuisine. I really liked her mulukhiya and musakhan recipes. I did find that a lot recipes needed some tweaking though. This was not a problem for me most of the time because I have a lot of experience cooking middle eastern food but may be a problem for newcomers or those looking to follow the recipe exactly. If you are looking for a book with more precise Palestinian recipes that can be followed then I would suggest May Bsisu's book instead. However, this book still has more Palestinian recipes than Bsisu's.
Another problem that I have with this book is that the book contains only foods from the West Bank and Gaza which means that all the wonderful Palestinian seafood dishes are not included since the West Bank and Gaza is surrounded by land. Palestinian dishes are similar to many Lebanese and Syrian dishes so if your interested in Levintine cooking in general, this book is good to have, especially since it also contains recipes that are generally not found in other cookbooks.
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