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This important book is a preservation of Palestinian culture and recipes, during her travels historian Yasmin Khan was able to harvest produce, cook and learn from the people in the West Bank, Jenin and Taybeh areas. The recipes in this book are fresh and bright, yet comforting and delicious, and incredibly easy to combine into the most celebratory feast of Palestinian culture. Brimming with incredible recipes-herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others.
