
The Gaza Kitchen: A Palestinian Culinary Journey
Tom Verde
Laila El-Haddad and Maggie Schmitt
2016, Just World Books, 978-1-68257-008-1, $29.99 hb.
A Gaza cookbook may seem a frivolous idea for a land of deep political strife. Yet the “clamor of pots,” laughing voices and “the splatter of hot oil” emanating from Gazan kitchens transcend politics. Some of the 140 recipes in this colorfully illustrated volume are predictable: Mjadarra (rice and lentils, a Levantine standard), Felafel and Imtabbel Bitinjan (baba ghanooj). Many more are uniquely tied to Gazan history and culture: Ruz eb Maya (chickpeas and rice, “one of the many simple dishes that emerged in the years following the 1948 exodus”); Tagin Samak (poached fish and tahina stew), a fish-shack favorite; and Sumagiyya (sumac-infused chard-and-lamb stew), a “quintessentially Gazan” end-of-Ramadan entrée. Just as engaging are sidebars and profiles highlighting home cooks plus purveyors and preservers of Gaza’s culinary heritage. First published in 2013, this updated edition includes new recipes and a renewed dedication to the shared cuisines of the region.
You may also be interested in...
Naguib Mahfouz Medal for Literature Winner Gives Voice to Marginalized
“No one else will be destined to write a life story as squalid as mine, although it’s all true,” comments the elusive protagonist of Algerian author Ahmed Taibaoui’s noir novel.Noorjahan Bose: A Life of Learning
Taking inspiration from her now-deceased mother, Noorjahan Bose, a daughter of the Agunmukha, Bangladesh, now shifts her energy toward empowering other daughters.Novel Reimagines 1001 Nights With a Feminine Take
Jamila Ahmed takes on classic folktales with a newfound feminine perspective in historical fiction novel.