My first Palestinian cookbook was “Palestine on a Plate” by Joudie Kalla, and it struck me as revolutionary. For years Israeli Jewish cooks and businesses had popularized many of the foods Kalla was writing about — first, hummus, of course, then za’atar, date syrup, pomegranate seeds and sumac. Sometimes the chefs made sure to mention … Continue reading Can a Jew cook Palestinian food without getting all political?
Copy and paste this URL into your WordPress site to embed
Copy and paste this code into your site to embed