The Palestinian Table

Was looking for authentic Palestinian recipes, beautifully designed book and a mass of wonderful recipes. Highly recommend purchasing as it’s always nice having a physical book to refer back to as opposed to your phone etc.

This is a very authentic cookery book very good book

I already have several Middle Eastern cookbooks so I bought this expecting more of the same. To some degree that is what I got, but I had not realised how different Palestinian recipes are from their neighbours. The use of the ubiquitous 'nine spice powder' (which you have to make yourself as it is not available commercially) gives these recipes a flavour (literally) all their own. I love the writing style of the book and the relatively straightforward recipes.

Many good recipies.

A fantastic cookbook. Detailed recipes that actually work, delicious flavors, and a lot of context. I’ve made three recipes from there already - the kafta and tahini bake, the lentil and bulgur pilaf and the aubergine yogurt salad - and they all worked out perfectly and tasted great.

Not a very inspiring cover but inside this book explodes with fantastic recipes & gives a real sense of life in Jerusalem & occupied Palestine. Really worth buying. Reem Kassis clearly has a close bond with her country.

Let be this book. Love the background to the recipes. A book to curl up with as well as cook from.

If you like middleastern food this is a must have.

Wonderful cookbook, I would highly recommend it.

المنتج قيم

Neben tollen Originalrezepten enthält das Buch auch persönliche Erzählungen der Autorin und tolle Fotos. Sehr empfehlenswert!

De schitterende fotografie brengt de levendige kleuren en texturen van elk gerecht tot leven. Reem Kassis' boeiende schrijfstijl combineert gedetailleerde recepten met persoonlijke anekdotes en culturele inzichten, en biedt een rijk tapijt van geschiedenis en erfgoed. De recepten zijn goed georganiseerd en toegankelijk, waardoor het boek gemakkelijk te gebruiken is voor zowel beginnende als ervaren koks. Duidelijke instructies en handige tips zorgen ervoor dat zelfs complexe gerechten thuis met succes kunnen worden nagemaakt. De variëteit aan recepten, van eenvoudige dagelijkse maaltijden tot uitgebreide feestelijke gerechten, benadrukt de diversiteit en rijkdom van de Palestijnse keuken. Elk gerecht is een getuigenis van de smaken en tradities die de Palestijnse tafel definiëren, waardoor dit kookboek zowel een heerlijk als leerzaam element in elke keuken is.

I first saw the author making a lovely cake on Milk Street, and had to see a copy after hearing Christopher Kimball gush about it. I’m so glad that I did! Every dish we’ve tried has been lovely, and the dishes are pretty relaxing to prepare. Her flavors are lovely, and it’s mostly at the nice and healthy end of the spectrum. We haven’t tried any desserts yet, but if you have a sweet tooth, she’ll tempt you for sure. My thoughts and pics on the dishes we tried: 1) Beef Patties in Grape Leaves – p 150. Absolutely love these! They are filled with meat and vegetables, so you really don’t need to make any side dishes. She lists a few meats to choose from. I did these with ½ lamb and ½ beef and they were fabulous. Our store was out of grape leaves, so I used fresh ones from my husband’s vines out back. Amazon sells them if your store or yard don’t carry them. 2) Tomato, Garlic, and Sumac Salad – p 99. Beautiful, simple, earthy and yummy. I loved the chiles in it. 3) Cauliflower Fritters – p 66. These are fantastic! The recipe only used 1/3 of my cauliflower, and thank goodness for that, because I was able to make a double batch the next day. To my delight, they were total kid magnets. I added a little za’atar and a drizzle of olive oil to the labaneh. 4) My dinner. I’m a BBQ enthusiast and find that the salads in this book go perfectly with the meats I smoke. 5) Eggplant, Yogurt, and Nut Salad – p 96. She has you use the broiler to prepare the eggplant, which makes this super quick and easy to pull together. It’s so pretty and yummy that I’ll add this to my short-on-time entertaining list. 6) My dinner. 7) Za’atar Salad – p 98. Yum! I only think of the spice mix when I see za’atar. She’s referring to a fresh herb here, but lists fresh oregano as a substitute if you can’t find it. I’ve always used fresh oregano with in modest amounts so it wouldn’t overpower dishes. She uses a lot of it as a full salad component rather than just a background flavor and it’s wonderful! This is so fresh and summery! 8) Shrimp in Tomato and Chilli Sauce – p 140. Such and easy, healthy, light, and delicious dish. I just made a nice green salad to go with it. Some others I have flagged to try: Jerusalem Sesame Bagels – p 40 * Za’atar Filled Flatbreads – p 46 * Fried Eggs with Za’atar and Sumac – p 58 * Falafel – p 68 * Palestinian Salad – p 104 * Lentil, Garlic, and Pasta Soup – p 118 * Eggplant, Lentil, and Pomegranate Stew – p 130 * Sweet Pea and Meatball Stew – 132 * Fish with Tahini and Onion Sauce and Pine Nuts – p 136 * Fish in Olive Oil, Lemon, and Cilantro Sauce – p 138 * Shawarma with Onions and Sumac – p 146 * Meatballs in Lemon Garlic Sauce – p 147 * Kafta and Tahini Bake – p 148 * Kafta and Tomato Bake – p 152 * Lamb and Nut Stuffed Aubergine Bake – p 154 * Lentil and Bulgar Pilaf – 164 * Freekeh, Beef, and Vegetable Pies – p 168 * Baked Kubbeh Pie – p 170 * Rice-Stuffed Chicken – p 190 * Maftool with Butternut, Chickpea, and Chicken Stew – p 196 * Toasted Bread Pudding with Cream and Pistachios – p 210 * Baklawa – p 216 * Fenugreek Semolina Cake – p 220 * Cardamom Coffee – p 235 * Dried Fig and Walnut Preserve – p 242