Palestinian food
In Palestine, mastering my mother’s riqaq o addas, homemade noodles and lentils
How to make riqaq o addas, Palestinian noodles and lentils
I have always been jealous of the eggplant
(Ed. Note: The Forward is delighted to welcome Vivien Sansour as a regular food columnist. You can read more about Vivien here)
In “Falastin: A Cookbook,” Sami Tamimi cooks with tradition, love and politics
In “Falastin,” Sami Tamimi cooks with tradition, love and politics
Pittsburgh's Conflict Kitchen Lives Up to Its Name
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.
Tanoreen's Lentil Noodle Soup with Greens
This hearty Palestinian soup known as rushtay is more commonly prepared by West Bank cooks than by those in Galilee.
The Universal Language of Food
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).
Food and Palestinian Identity
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.