Kaak El Eid: A coming of Age Story

She silently nods at me with approval recognising the similarities we share whether at home or in our career choices; even if she openly objects to the many projects I get myself into and she most certainly does not fully understand why after ten years of a PhD in chemistry, I have abandoned the lab completely and moved into the kitchen instead!

Notes from the Field: Zamnning

This piece isn’t about cooking in particular, but rather about a space where I spent many days working when my children where still very young, and when working with two six months old babies was practically impossible at home.  This was my sanctuary, and with my reocrrucing visits I discovered a  microcosm that was worth examining.  At the risk of sounding judgmental, or having the piece misunderstood, I chose to write it with  a comic, and imaginative point of view. This is meant to make you laugh, and if you know me roll your eyes at my science nerd self.  It is also meant to offer indirect commentary on societal trends and relationships.

Homemade Chocolate (Peter Rabbit) Ice-cream

  Ingredients 8 eggs separated 3 cups heavy cream 1 cup whole milk 1 cup sugar 65 g of milk chocolate (Easter Chocolate Bunny medium size) 1/3 cup unsweetened coco powder 1 Tbsp Vanilla 1 tsp crushed gum Arabica (mastic) (absolutely optional and only if you like the taste of mastic do you use this,…

My Big Fat AbuLaban Iftar

To Khamis AbuLaban, family is all he had left after he lost his village. And when you lose all that is material and physical in life, you always hang on to what is more precious, love.

Khobaizeh

This Article First Appeared in This Week in Palestine in the April 2015 issue 204. (www.thisweekinpalestine.com) by: Riyam Kafri AbuLaban   “Khobaizeh (mallow) carries the DNA of our heritage,” said Vivien Sansour. She stood by her kitchen counter cutting green velvety khobaizeh leaves that we had just picked in Al-Walajeh, a small village outside of…

The Splendid Palestinian Table

As we age, we pursue cooking to replicate those dishes in the hopes of reviving childhood memories and all the feelings that come with them, and in the hopes that we can create similar experiences for our own children. Food is, therefore, not just sustenance, and our journeys into our kitchens are not only a daily chore to put food on our family tables, but rather a deliberate, creative process in which memories, love, belonging, loss, celebration, and a sense of identity are created and engrained for both those of us who cook and those who eat.