Tanoreen
Palestinian Home Cooking in Diaspora; A new and extended edition of Olives, Lemons, and Za'atar
by Rawia Bishara, Peter Cassidy
Publisher
Interlink Books
Publication
Apr 08, 2025
Format
Hardback
Illustrated
No
Price
$35.00
ISBN
978-1623716301
ASIN
1623716306
Pages
256
Age
Adult 18+
Rights Sold
🌍 World Wide Rights Available
Description
Awards & Endorsements
Review
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Tanoreen
Palestinian Home Cooking in Diaspora; A new and extended edition of Olives, Lemons, and Za'atar
Interlink Publishing
About the Book
Recipes from the iconic Brooklyn restaurant.
It has been 10 years since the publication of the beloved cookbook, Olives, Lemons and Za’atar by Rawia Bishara, chef and owner of the iconic Brooklyn restaurant Tanoreen. In this new extended edition Rawia shares the flavors of her Palestinian childhood in Nazareth—with recipes passed down from her mother and recreated with Rawia’s creative flair, as well as dishes influenced from summers spent in Spain, and from living and cooking in the historically Italian neighborhood of Bay Ridge.
The result is a sensational cross-cultural mix and gives you everything you need—pickles, yogurt, bread, mezze, salads, stews, desserts, and more—to enjoy the best of Middle Eastern home cooking and share in the most convivial Arab hospitality.
It has been 10 years since the publication of the beloved cookbook, Olives, Lemons and Za’atar by Rawia Bishara, chef and owner of the iconic Brooklyn restaurant Tanoreen. In this new extended edition Rawia shares the flavors of her Palestinian childhood in Nazareth—with recipes passed down from her mother and recreated with Rawia’s creative flair, as well as dishes influenced from summers spent in Spain, and from living and cooking in the historically Italian neighborhood of Bay Ridge.
The result is a sensational cross-cultural mix and gives you everything you need—pickles, yogurt, bread, mezze, salads, stews, desserts, and more—to enjoy the best of Middle Eastern home cooking and share in the most convivial Arab hospitality.
Current Licenses
World Wide Rights Available
Awards & Endorsements
Review
Ms. Bishara's translation of Middle Eastern cooking has Mediterranean accents, and occasional North American ones from her decades in the United States. And so the tang of cilantro enlivens some of her dishes, and the musk of basil, the welcome zing of jalapeño. -- Sam Sifton, Tanoreen The New York Times
Bishara's cooking combines Middle Eastern techniques with Mediterranean flavors. But she takes cues from other cuisines, too. An eggplant napoleon is an ode to its principal ingredient, as well as an inspired marriage of textures: layers of feathery fried eggplant rest daintily between smears of baba ghanoush. Musakhan?flatbread topped with sumac-spiced chicken, slow-cooked onions, and almond slivers piled high, and sliced like a pizza?is a near-perfect harmony of sweetness and pungency. -- Katherine Stirling, Tables for Two The New Yorker
I have long been a fan of Tanoreen, Rawia Bishara’s Palestinian restaurant tucked away in Bay Ridge, Brooklyn, where her inventive mezze, like fried Brussels sprouts drizzled with fresh tahini and pomegranate seeds and eggplant napoleons slathered in babaganoush cream, make the forty-five minute trek from Manhattan well worthwhile. So, I was thrilled when I finally got my hands on her cookbook, and the secrets behind the delectable dishes I’d eaten at her restaurant. The recipes for my favorites turned out to be shockingly easy, 5-ingredient affairs, and as I flipped through the pages of mouthwatering photographs and lovely asides about local culinary folklore and her own food memories, I also discovered simplified recipes for many Palestinian classics. For example, her recipe for Musakhan, a complicated festival dish of sumac-rubbed roast chicken served on rounds of fresh-baked taboon bread, is transformed from weekend project to weeknight meal with a simple pizza-like flatbread recipe and smart substitutions like quick sautéed boneless chicken breast. Bishara’s modern, approachable take on classic Palestinian food makes Olives, Lemons, & Za’atar a book I’m glad to have on my shelf as a source for doable, exciting dishes and tried and true favorites that I will be reaching for again and again. -- Felicia Campbell, Editor of Popular Culture Review Saveur
I know it sounds over the top to say a recipe was life-changing, but Eggs with Za'atar? Life-changing. You see, I often find eggs totally unappetizing yet force myself to eat them because they give me energy. Choking down eggs is not fun and I've really been struggling with breakfast lately. But as soon as I tasted these eggs, I wanted seconds. I think about them all the time! The recipe is basically eggs in a basket topped with savory za'atar and tangy sumac—so simple yet so flavorful. Eggs with Za'atar captures what I like most about the cookbook: the easy ways that everyday, home-cooked ingredients can be transformed with a sprinkle of herbs, spices, and Middle Eastern condiments. Roasted caulifl...
Bishara's cooking combines Middle Eastern techniques with Mediterranean flavors. But she takes cues from other cuisines, too. An eggplant napoleon is an ode to its principal ingredient, as well as an inspired marriage of textures: layers of feathery fried eggplant rest daintily between smears of baba ghanoush. Musakhan?flatbread topped with sumac-spiced chicken, slow-cooked onions, and almond slivers piled high, and sliced like a pizza?is a near-perfect harmony of sweetness and pungency. -- Katherine Stirling, Tables for Two The New Yorker
I have long been a fan of Tanoreen, Rawia Bishara’s Palestinian restaurant tucked away in Bay Ridge, Brooklyn, where her inventive mezze, like fried Brussels sprouts drizzled with fresh tahini and pomegranate seeds and eggplant napoleons slathered in babaganoush cream, make the forty-five minute trek from Manhattan well worthwhile. So, I was thrilled when I finally got my hands on her cookbook, and the secrets behind the delectable dishes I’d eaten at her restaurant. The recipes for my favorites turned out to be shockingly easy, 5-ingredient affairs, and as I flipped through the pages of mouthwatering photographs and lovely asides about local culinary folklore and her own food memories, I also discovered simplified recipes for many Palestinian classics. For example, her recipe for Musakhan, a complicated festival dish of sumac-rubbed roast chicken served on rounds of fresh-baked taboon bread, is transformed from weekend project to weeknight meal with a simple pizza-like flatbread recipe and smart substitutions like quick sautéed boneless chicken breast. Bishara’s modern, approachable take on classic Palestinian food makes Olives, Lemons, & Za’atar a book I’m glad to have on my shelf as a source for doable, exciting dishes and tried and true favorites that I will be reaching for again and again. -- Felicia Campbell, Editor of Popular Culture Review Saveur
I know it sounds over the top to say a recipe was life-changing, but Eggs with Za'atar? Life-changing. You see, I often find eggs totally unappetizing yet force myself to eat them because they give me energy. Choking down eggs is not fun and I've really been struggling with breakfast lately. But as soon as I tasted these eggs, I wanted seconds. I think about them all the time! The recipe is basically eggs in a basket topped with savory za'atar and tangy sumac—so simple yet so flavorful. Eggs with Za'atar captures what I like most about the cookbook: the easy ways that everyday, home-cooked ingredients can be transformed with a sprinkle of herbs, spices, and Middle Eastern condiments. Roasted caulifl...