Researching Palestine
A Selection of Books, and articles owned by the Five College Libraries
Baladi by Call Number: TX725.M628 K349 2019ISBN: 9781623719814Publication Date: 2018Joudie Kalla, author of the bestselling Palestine on a Plate, introduces readers to more of the Middle East's best kept secret--Palestinian cuisine. "Baladi" means "my home, my land, my country," and Joudie once again pays homage to her homeland of Palestine by showcasing its wide ranging, vibrant and truly delicious dishes. Palestine is a country of different seasons and landscapes, and it is these diverse conditions that create the many and varied ingredients featured in the book. Joudie takes an entirely flexible approach to cooking, using influences from her home to create new dishes, and bringing her own twist to more traditional recipes. Baladi features recipes according to the area that they hail from, such as the land, the sea, the fields, the orchard . . . Experience the wonderful flavors of Palestine through Daoud Basha (lamb meatballs cooked in a tamarind and tomato sauce), khubzet za'atar (za'atar brioche twists), samak makli bil camun (fried fish selection with zucchini, mint and yogurt dip), atayef (soft pancakes filled with cream in an orange blossom sugar syrup), and many more sublime flavor combinations. With stunning color photographs to accompany each recipe, the book is also interspersed with shots of the landscapes, streets, and people of Palestine, reflecting the rich culinary culture running through the whole country.
The Gaza Kitchen by Call Number: TX725.G35 E44 2012ISBN: 9781935982234Publication Date: 2013The Gaza Kitchen is a richly illustrated cookbook that explores the distinctive cuisine of the area known prior to 1948 as the Gaza District--and that of the many refugees who came to Gaza in 1948 and have been forced to stay there ever since. In summer 2010, Laila El-Haddad and Maggie Schmitt traveled throughout the Gaza Strip to collect the recipes and shoot the stunning photographs presented in the book. The Gaza Kitchen's 130 recipes codify this little-known part of the Middle Eastern culinary canon for the first time ever-- in any language. But this is not just a cookbook. In its pages, women and men from Gaza tell their stories as they relate to cooking, farming, and the food economy: personal stories, family stories, and descriptions of the broader social and economic system in which they live. Former Senior Food Writer for the New York Times Nancy Harmon Jenkins introduces the book, and Gaza's cuisine, in her very well-informed Foreword.
Zaitoun by Call Number: TX725.M628 K48 2019ISBN: 9781324002628Publication Date: 2019Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region's bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za'atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.
Zaitoun by ISBN: 9781324002635Publication Date: 2019-02-05Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region's bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za'atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.
Further reading outside of the Five Colleges Collection
Memorable flavours by Publication Date: 2022Memorable Flavours is a special book that features people from all walks of life who have met by chance in the United Arab Emirates, and gathered to write stories about their families, and their different cultures and traditions. Memorable Flavours goes beyond just recipes, giving you a glimpse into the lives of the twelve authors. They welcome you into their homes, family , memories and traditions, offering a taste of the old and new, the simple and complex, the traditional and contemporary. Naouel Chaoui introduces women artists, entrepreneurs, mothers, and writers recounting their evocative memories involving food, by going back to their childhood and home. All are food enthusiasts, representatives of the modern, vibrant ,tolerant and multicultural UAE.
Palestine on a plate : memories from my mother's kitchen by Publication Date: 2022Palestinian food is not just found on the streets with the ka'ak (sesame) bread sellers and stalls selling za'atar chicken and mana eesh (za'atar and sesame bread), but in the home too; in the kitchens all across the country, where families cook and eat together every day, in a way that generations before them have always done. Palestine on a Plate is a tribute to family, cooking, and home--old recipes created with love that brings people together in appreciation of the beauty of this rich heritage. Immerse yourself in the stories and culture of Palestine through the food in this book. This is a celebration of real Palestinian food, cooked with the ingredients that Joudie's mother and grandmother use, and their grandmothers used before them. Experience the wonderful flavors of Palestine through zingy fattet hummus (tangy yoghurt, chickpeas and hummus, served over toasted pita bread and drizzled in buttered pine nuts), satisfyingly spiced makloubeh (an upside down spiced rice dish with lamb neck and fried eggplant), eggplant and zucchini stuffed full with spiced and herbed lamb, and sublimely decadent awameh (honey dumplings) all accompanied by fresh mint tea and white coffee (not actually coffee at all, but a refreshing mix of water, orange blossom water and sugar). Colorful, stunning photography evoking the vibrancy and romance of the country will bring Palestine into your home and make you fall in love with this wonderful way to cook and enjoy food
The Palestinian table by Publication Date: 2017Authentic modern Middle Eastern home cooking--150 delicious, easy-to-follow recipes inspired by three generations of family tradition. While interest in Middle Eastern cuisines has blossomed, the nuances and subtleties of Palestinian food are still relatively unexplored. In The Palestinian Table, Reem Kassis weaves a tapestry of personal anecdotes, local traditions, and historical context, sharing with home cooks her collection of nearly 150 delicious, easy-to-follow recipes that range from simple breakfasts and quick-to-prepare salads to celebratory dishes fit for a feast--giving rare insight into the heart of the Palestinian family kitchen.
