Issue 16: Palestine
Behind every dish lies a world, a culture, a history. Dishes have social meaning. They have emotional and…
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Soufra
I recently watched the documentary Soufra. It’s won awards at film festivals from the Vatican to Israel to…
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Palestinian Staples
A well-stocked larder in any Palestinian home includes olives and olive oil, labneh, za’atar, sumac, pomegranate molasses, bulgur,…
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Olive Oil
The whole Mediterranean, the sculpture, the palms, the gold beads, the bearded heroes, the wine, the ideas, the…
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Mazzeh
A table filled with small plates of cheese, olives, za’atar, assorted dips and spreads, fresh vegetable salads, pickles,…
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Lamb
Whether it’s to mark the birth of a child (especially a son), a wedding, a reunion, or the…
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Zaitoun
Trained as a lawyer, Yasmin Khan’s professional career began with her work as a human rights activist, focusing…
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Fruit and Sweets
I grew up in Detroit. If you headed west of downtown on Warren Avenue for about 15 minutes,…
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Man’ousheé
Fadia Jawdat, a knowledgeable resource and valued contributor to the Gazette, first wrote about za’atar and man’oushé in…
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Lamb Kofta on a Bed of Warm Maftool
Seasoned ground lamb can be shaped into small patties and cooked in a cast iron pan or over…
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