Matlaging og kokebøker

Bethlehem is a celebration of Palestinian food and culture from one of the area’s most dynamic chefs and a portrait of one of the most storied cities in the world. Franco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colours and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadi’s inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge. His loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuff grape leaves with Nabulsi cheese, slow roast lamb seasoned with fenugreek and cardamom, roll labaneh in nigella seeds, and make Mouhalabieh, a milky pudding scented with mastic and pistachios. Bright and bold flavours and the stories of their origins await readers in Bethlehem. Amidst growing chaos and strife, these stories, recipes, and the legacy of this ancient city, Bethlehem, endure. Språk: Engelsk Format: Innbundet Utgivelsesår: 2024 Antall sider: 240 Forlag: Hardie Grant US

Vegetarian recipes celebrating the food of Palestine, from the co-author of Falastin, Jerusalem and Ottolenghi: The Cookbook. A homage to Palestinian food and culture, Boustany, is the first solo cookbook from Sami Tamimi, Ottolenghi co-founder and champion of Palestinian food and culture. Boustany translates from Arabic as 'My Garden', and the down-to-earth, relaxed and plentiful recipes are reflective of Sami's signature style and approach to food. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating - platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends. With over 100 recipes, Sami offers recipes for breakfast, sharing plates, big celebrations, simple breads, moreish sweet treats, easy dinners and more. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.   Språk: Engelsk Format: Innbundet Utgivelsesår: 2025 Antall sider: 320 Forlag: Ebury Publishing

Palestine on a plate has been a long time in the making. It is through years of sitting with my mother, aunties and grandmothers listening to their conversations and being included in their daily cooking adventures that I became engrossed in food. From their love and passion for cooking, my journey began as a chef and has continued through to this day. Palestinian cooking is not fussy, but delicate and beautiful. Delicious and captivating. The recipes found in this book and in my app are mainly unchanged since my grandmothers time, and with every recipe you will have a beautiful photograph to follow guiding you to see what the end result is.  This book caters to vegans and vegetarians, and also with a great mix of fish and meat dishes for everyone else. There are delicious and surprising breakfasts eaten traditionally back home and wonderful options for your lunches and dinners to feed yourself, friends and family.  There has been a huge surge of Middle eastern food in recent years and few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each has their own interpretation and style.This book will show our traditional methods and cooking before my grandmothers were forced to leave Palestine at the time of the Nakba in 1948, and only knew this way of cooking, evoking the vibrancy and romance of Palestine. Språk: Engelsk Format: Innbundet Utgivelsesår: 2016 Antall sider: 240 Forlag: Jacqui Small  

Betlehem er en feiring av palestinsk mat og kultur fra en av Palestinas mest dynamiske kokker, og et portrett av en av de mest mytiske byer i verden. Fransk-palestinske Fadi Kattan feirer dagliglivet i Betlehem og fremmaner fargene og luktene fra markedet og krydderbutikkene, og introduserer leseren for de lokale bøndene og håndverkerne som leverer premissene for hans kulinariske eksperimenter. Fadis inspirasjon kommer fra disse mathåndverkerne, som høster druene, maler hveten, presser olivenoljen og viktigst av alt, gir videre av sine historiske matkunnskaper. Hans kjærlige portretter av disse menneskene er ledsaget av hans egne oppskrifter, noen gått i arv, noen fra restaurantene hans i Betlehem og London. Lær å lage fylte drueblader med Nabulsi-ost, saktestekt lam krydret med bukkehornkløver og kardemomme, labaneh rullet i nigellafrø og mouhalabieh, en melkepudding med mastikk og pistasj. Språk: Bokmål Format: Innbundet Utgivelsesår: 2024 Oversetter Anja Hauger Ratikainen Forlag: Spartacus

This new edition of an award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza. Cooks will find great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. They will also be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families. Anthony Bourdain, Claudia Roden, and Yotam Ottolenghi are among the many culinary figures who have embraced The Gaza Kitchen . This third edition features tantalizing new stories and recipes, a fresh new design in a beautiful paperback volume, new photos, and an updated index. Språk: Engelsk Format: Pocket Utgivelsesår: 2021 Antall sider: 336 Forlag: Just World Books