The Gaza Kitchen: A Palestinian Culinary Journey

by Laila El-Haddad, Maggie Schmitt

Overview

This new edition of an award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza. Cooks will find great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. They will also be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families. Anthony Bourdain, Claudia Roden, and Yotam Ottolenghi are among the many culinary figures who have embraced The Gaza Kitchen. This third edition features tantalizing new stories and recipes, a fresh new design in a beautiful paperback volume, new photos, and an updated index.

Product Details

ISBN-13:	9781682570968
Publisher:	Just World Books
Publication date:	06/15/2021
Edition description:	Third edition
Pages:	336
Sales rank:	45,614
Product dimensions:	8.50(w) x 9.80(h) x 0.90(d)

About the Author

Laila El-Haddad is an award-winning writer, public speaker, and social activist. She is the co-editor of Gaza Unsilenced (2015) and the author of Gaza Mom: Palestine, Politics, Parenting, and Everything In Between (2010). Born in Kuwait to Palestinian parents from Gaza, she currently lives in Clarksville, Maryland with her husband and their three children. Maggie Schmitt is a writer, researcher, translator, educator, and social activist. She holds a B.A. from Harvard in Literature and has conducted advanced graduate studies in Social Anthropology and Mediterranean Studies at the Universidad Autónoma de Madrid. Schmitt works in various media—writing, production, photography, video—exploring the daily practices of ordinary people as a way of understanding political and social realities in the Mediterranean region.

Table of Contents

Introduction 7

Fundamentals: Condiments, Broth, and More 19

Salads 45

Soups, Dips, and Spreads 71

Breads, Biscuits, and Savory Pies 93

Little Dishes: Eggs and Hot Mezze 115

One-Bowl Meals: Pulses, Grains, and Greens 137

Vegetable Stews 163

Rice Dishes and Stuffed Vegetables 191

Meat, Poultry, and Dishes for Special Occasions 211

Seafood 247

Sweets and Beverages 285

Pickles and Preserves 317

Index 329

Acknowledgments 333

Resources 335

Editorial Reviews

"This book becomes more essential with every passing day. Not just a superb cookbook, a collection of vital recipes from a delicious yet often overlooked cuisine, but an argument for understanding. A classic of world food." —Anthony Bourdain


"It is a delight to be returning to this book – a real classic – in its second edition. The recipes and stories are magically woven together, inspiring to read, to cook, and to eat." —Yotam Ottolenghi, chef and author, Jerusalem: A Cookbook


"Intriguing, homely and delicious, the recipes are familiar as broadly Middle Eastern but they are distinctively Palestinian and many also uniquely of Gaza . . . . We also get from this very special book a rare insight into the intimate everyday lives of engaging people." —Claudia Roden, author, Simple Mediterranean Cookery


"Part anthropology, part history, part politics, part biography, part geography, and always passionately intelligent, this is gastronomic writing at its finest." —Raj Patel, author, Stuffed and Starved:The Hidden Battle for the World Food System


"The Gaza Kitchen cookbook is a vital attempt to safeguard a rich culinary heritage that has existed in the Middle East for thousands of years." —Barbara Massaad, author and photographer, Man’oushé, Mouneh, Mezze, and Soup for Syria

From the Publisher