Orient XXI: Egypt: The Shawarma Dispute

By Dalia Chams. The huge shawarma spit is here, all by itself. Rotating slowly, letting the fat drip and the meat grill gently. Just two hours before the breaking of the fast, the personnel of a famous Levantine fast-food chain are preparing the meals they will soon be serving. They chat among themselves in a

The Business Standard: Lebanese food: A cuisine steeped in history and geography

By Nazia Adnin. Lebanese cuisine was heavily influenced by occupying powers and many new dishes were added to the cuisine throughout its history “The secret of success in life is to eat what you like and let the food fight it out inside.” -Mark Twain I first tried Lebanese cuisine at dinner party, which also

Plant Based News: This Lebanese Green Bean Recipe Is A Perfect Side Dish

By Plant Based Folk. Green beans (also known as string beans) are a popular side dish around the world. They are hugely versatile, and can be steamed, boiled, or stir-fried. While many of us will have not-so-pleasant memories of eating bland boiled green beans as a side dish to childhood dinners, there are a wide

Echo Live: Meet the woman creating amazing food at Cork’s Izz Cafe

By Kate Ryan. ON George’s Quay, the vibrant green mural emblazoned with ‘Greetings from Palestine’ has become one of the city’s most recognisable pieces of street art. Corkonians pass it with hungry bellies and salivating mouths towards Izz Café. As the door swings open, an aromatic blanket of cardamon, sumac, za’atar and coffee wraps itself

The Arab Weekly: Palestinian-Canadian chefs discover culinary heritage in land of ancestors

By Emily Rose. The culinary tour was sponsored by the United Nations Development Programme (UNDP) with a view to expanding the international appeal of Palestinian cuisine despite the relative scarcity and expense of some of its ingredients. For Canadian celebrity chef Suzanne Husseini, a first culinary tour of the Palestinian territories was a chance to

The Associated Press: Comforting Syrian soup pulls almost everything from pantry

By Christopher Kimball. The Syrian soup shurba w’kibbeh is pure comfort food, a rustic mixture of meatballs and rice in a simple tomatoey broth that’s redolent with warm spices. It’s also a prime example of the complex flavor you can build by drawing on ingredients already in your pantry. This recipe from our book “Cook

Jancis Robinson: A champion of Palestinian cuisine

By Nick Lander. A new arrival in the warren of streets just south of Notting Hill Gate. This column rarely strays into politics. In one way I regret this. I do wish the behaviour of our current government would offer more opportunities to review new restaurants. But perhaps this is a subject best left to

Eater: How This London Restaurant Honours Palestinian Tradition While Speaking Its Own Language

By Joel Hart. Fadi Kattan’s Akub embodies Palestine’s cuisine and heritage, with a London accent, in Notting Hill In the summer of 2022, influential Franco-Palestinian chef Fadi Kattan is admiring the display of vegetables at a market in Bethlehem like a kid in a sweet shop. “I begin here,” he says of a produce stall

North East Bylines: A true celebration of Palestinian culture

By Yvonne Wancke. On the night of 21th of December was the Palestinian Food Festival at DiverCity Hub in Newcastle The Palestinian Food Festival at DiverCity Hub, Newcastle organised by North East Friends of Al Aqsa – Palestinian Food festival. The event saw over 110 people gather to celebrate Palestinian culture, cuisine, dress, poetry, and

SmartShanghai: [Lil’Laoban]: Shawn of Habibi

By SmSh. Habibi means love and shisha on Yongkang Lu. A small storefront bar, Habibi serves a great selection of internationally imported shisha tobacco and standard drinks. Low-key and unassuming, it’s basically the only place in town with this exact combination. Owned by Shawn and his wife, it started out as a Lebanese restaurant and