Zaitoun: Recipes from the Palestinian Kitchen

This is a fantastic cookbook! I've wish I'd written a review before now, as I've had it for several years. There are sticky notes throughout! A few of my favorite recipes are Green beans with olive oil, Roast okra with spicy tomatoes (even for non-okra lovers), Za'atar roast salmon with garlicky bean mash, and pomegranate passion cake. Wonderful stories in this cookbook, as well. Highly recommend!

Tasty, healthy, and unique Mediterranean dishes. I got this book because I wanted to eat healthier and reduce take out/restaurants. My GF and I cook from this book weekly; there are a lot of wonderful sides, meals, and deserts to try. Can't recommend this book enough if you want to learn how to cook Mediterranean food.

I am a member of a cookbook book club and this was our q3 pick for this year. The cookbooks picked are always adventurous for us and are definitely opening up my food world view. I made the roasted potatoes (which admittedly isn't necessarily out of my comfort zone, those were more because they were super easy and I had all of the ingredients on hand already) and the Mtabaq which turned out amazing and was so good!! The variety of dishes at our book club meeting were awesome and everybody left so stuffed and took leftovers (didn't get to take any of my Mtabaq home after but that's okay, just means I have to make it again). I'm super excited to have this one on my shelf now because there were are many recipes that I want to try!

This is a great book for both beginners who are wanting to try a usually unspoken flavor of middle eastern food, and Palestinians who are looking to remember or add on to their families recipes.

I received this cookbook as a gift. Zaitoun is part cookbook, part travelogue, with a good balance between the two. Personalities and dishes from Bethlehem, Gaza, Nablus, and elsewhere in the region are highlighted. The food photography is very well done. You'll want to start cooking to replicate the vibrant colors of the dishes. The author describes the ongoing challenges faced by many of the residents, and explains how they have adapted their cooking despite hardship. As far as the cuisine goes, it's delicious and easily achievable for the weekday home cook. The dishes are bold and flavorful, and many are quite tangy; lemon, fresh herbs, and pomegranate make frequent appearances. I love sour and tangy dishes, and I had to tone down the amount of lemon or sumac in some dishes because many of the recipes are pretty zippy. Sumac, za'atar, coriander, cumin, and allspice feature heavily. I love that this book contains a robust section on soup. So often cookbooks don't include enough soups! There is a nice balance between meat-based and vegetarian dishes, and there are plenty of the latter. Some less common ingredients (freekeh, maftoul, kashk cheese, labneh) may not be found in your local Giant or Kroger, but any well-sized international or Middle Eastern grocery store will probably stock them. However tasty the dishes themselves, there is one thing for me that detracts from an otherwise enjoyable cookbook. In several recipes, different methods of measurement are used, rather inconsistently. For example, the recipe for fattoush calls for: "4 tbsp extra virgin olive oil," "6 tbsp/20g finely chopped parsley leaves," and "2.5 oz/75g feta cheese." I find this rather annoying. I don't know how much feta constitutes 2.5 oz off the top of my head (I could break out my kitchen scale, but I'd rather not dig in the basement to find it). Why not tell us how many tablespoons of feta we should use (or cups), to be consistent with the other ingredient quantities, and list the number of ounces alongside? The recipe for tabbouleh does the same thing: "1/3 cup bulgur wheat," "5 oz parsley leaves," "1 oz mint leaves." I own other cookbooks that list quantities in grams (Andy Ricker's PokPok is one example), which I can understand, if precision is key to executing the dish. But be consistent about it.

Thank you Yasmin Khan for compiling this book of recipes from the Palestinian Kitchen. The recipes are easy to follow, aren't fussy, so healthy and super tasty. Recipes I've tried so far are the fluffy and soft Flatbreads with za'atar, Gazan Smashed Avocadoes (great change up from guacamole), Green beans with olive oil, Gazan Salad and everyday Palestinian salad (my go to fresh salads now), spicy shrimp and tomato stew, za'atar roast salmon and the house favorite - Gazan Lentils with Swiss Chard and tahini ( with an over abundance of Swiss Chard in our garden I make this without the lentils - it's so creamy delicious). Can't wait to try more recipes. Thank you and a huge thank you to all the wonderful Palestinian home chefs who shared their recipes. This book is a keeper - a celebration of Palestinian cooking !!!! IMHO this cookbook surpasses Jerusalem (Ottolenghi/Tamimi).

I love this book. it's short on pics, but the content is thoughtful and thorough. And the food is amazing.

Probably one of the best recipes ever published. Love every single one of them.

Bellissimo libro di ricette mediorientali. Un libro altamente consigliato

Since i am Palestinian; i was so happy to see that i can get this book on Amazon! It’s beautifully made and i love it so much

I was looking to try cooking some Palestinian recipes. This is a great starter book with easy recipes that we can cook without much fuss. I recommend it to anyone wanting to try Gaza and West Bank food in the comfort of their home.

A great recipe book, all recipes I've tried work well, and are culturally accurate, as they have not been adapted or modified to catter to the tastes of non-Middle Eastern people. In short: this is the real deal. Only downside: depending on where you live, it may be hard to come by certain of the recommended spices.

É um livro lindo e delicioso