Palestinian cuisine is known for its diverse, fresh and seasonal ingredients ranging from all kinds of vegetables and spices, pomegranates, almonds, olive oil as well as a big variety of grains, such as freekeh, bulgur, maftoul and different types of lentils and beans.

40 traditional recipes and stories of Palestinian women from all over Palestine give an insight in the rich culinary heritage of Palestine.

This book invites you to explore a new culture and discover the treasures of the Palestinian kitchen.



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