Bethlehem: A Modern Take on Palestinian Cuisine by Fadi Kattan

  • Taboun bread (page 16)

    from Bethlehem: A Modern Take on Palestinian Cuisine Bethlehem by Fadi Kattan

    • Categories: Bread & rolls, savory; Spring; Palestinian; Vegan
    • Ingredients: baker's yeast; all-purpose flour; whole wheat flour
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Notes about Recipes in this book

  • Pickled green almonds

    • Lasalledebain on April 21, 2026

      I needed to double the vinegar brine to cover the amount of almonds the recipe calls for. Thankfully it comes together quickly, and you can skip steeping it overnight by keeping the aromatics in the jar.

  • Slow-roasted lamb

    • susan_kvp8gz on April 27, 2026

      This is a delicious, long slow cook. Would make it again, everyone loved!

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  • ISBN 10 1958417289
  • ISBN 13 9781958417287
  • Linked ISBNs
  • Published May 14 2024
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Hardie Grant North America

Publishers Text

Bethlehem is a celebration of Palestinian food and culture from one of the area’s most dynamic chefs and a portrait of one of the most storied cities in the world.

Fadi Kattan celebrates the hidden parts of Bethlehem, conjuring up the colors and smells of its market and spice shops and introducing the local farmers and artisans with whom he passionately pursues the perfect ingredients and shares his love of culinary experimentation.

When Covid hit and Fadi was faced with closing his restaurant, he channeled his energy into a podcast interviewing the food artisans and farmers (often elderly women) in and around Bethlehem who were growing the grapes, milling the wheat, making the olive oil, and most importantly, passing down the generational food knowledge. Those podcasts inspired this book—a celebration of the legacy and enduring importance of Bethlehem.

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