How to make riqaq o addas, Palestinian noodles and lentils
In “Falastin,” Sami Tamimi cooks with tradition, love and politics
A popular Pittsburgh restaurant with a rotating roster of cuisines from countries in conflict with the U.S. is now serving Palestinian food, which has stirred up quite a backlash.
This hearty Palestinian soup known as rushtay is more commonly prepared by West Bank cooks than by those in Galilee.
I grew up in Toledo, Ohio, land of the constant restaurant. I once heard that Toledo was a pilot city for new restaurant ventures. Mind you, I’m not talking the latest in gastronomy or raw food, I’m talking Applebee’s, Carraba’s Italian Grill, or BW3 (now known as Buffalo Wild Wings).
It all started in 1996, when Liora Gvion first wondered why the food served at a local restaurant in an Arab-Israeli town with a primarily Arab-Israeli clientele was the same as what was on the menu of Arab-owned restaurants that catered to Jewish Israelis. The sociologist of food, who lectures at the Kibbutzim College of Education and the Hebrew University, spent the next ten years, off and on, trying to figure out why this was so.