Bethlehem, a recipe book celebrating Palestinian cuisine

‘bethlehem This is a journey that I would like to share with anyone who wants to know about my city, the people of my city, and the food of my city,” says Fadi Kattan about his debut cookbook. He says: Bethlehem: A Festival of Palestinian Food. ‘[It’s] A collection of recipes and portraits that tell very intimate stories…telling the story of Bethlehem’s food straight from the people who make it.

Fadi Kattan talks about “Bethlehem: A Festival of Palestinian Food”

The French-Palestinian chef grew up in the Holy Land and was inspired to celebrate the undervalued culinary history of Palestine. In 2023, he co-founded Aqb, a modern Palestinian restaurant in the heart of Notting Hill, London. There, he serves appealing dishes on ceramic restaurant tableware (also available for purchase) from his third Jaffa-based restaurant, Nur Minawi. Ceramic artist of the Palestinian generation. Now, one year later, Kattan has curated an archive of recipes that capture the flavors, aromas, and stories of Bethlehem’s rich culinary landscape.

Kattan’s recipe book is an ode to the resilience of communities through difficult times. “The most difficult part” [of creating Bethlehem] I was able to balance my emotions between my complete fascination and love for this city and Palestine, and the pain of living under occupation. I didn’t hesitate either. I took on what the reality is and tried to convey it through the book,” he tells Wallpaper*.

Kattan talks with local farmers, artisans and families, and through the profiles that accompany the recipes, creates an evocative picture of the traditions that are made in the kitchen. “I learned from my grandmother Julia that the most important traditions are hospitality and kindness,” he says.

Recipes range from cheese-stuffed grape leaves to tender, slow-roasted lamb seasoned with fenugreek and cardamom to carefully strained labneh (Middle Eastern yogurt) sprinkled with nigella seeds. When asked about his favorite, Kattan finds it difficult to choose.

“I love them all. It depends on the season, time of day, mood, and produce available,” he says. “I wanted the recipes to be accessible and reproducible anywhere. You might think one of my favorite recipes is the fig recipe, because it’s pure simplicity. You cut it into quarters, you cut it into quarters, you put it in olives. Just add oil and sprinkle with milk and you’re done.

Most importantly, Kattan’s work pays homage to the unsung heroes who champion Palestinian food and community, striving to preserve long-standing traditions. “Despite everything that has been done to erase tradition, it lives on… [Our culture] Survival is possible only because each home, family, and craftsman repeats the art of cooking. It is the act of making Palestinian za’atar bread or kaak (semolina shortbread pastry). It’s a gesture of mixing tahini and divis (grape molasses) for breakfast. It’s the act of dipping taboon bread into soup and olive oil.

Bethlehem: A Festival of Palestinian Food Written by Fadi Kattan is available for pre-order and will be released in the US on May 14, 2024 and in the UK on May 16.You can also purchase the recipe book here Amazon