Franco-Palestinian Chef Fadi Kattan’s Debut Cookbook Pays Tribute to Palestinian Cuisine Amidst Chaos
It’s a confusing time for Franco-Palestinian chef Fadi Kattan as he celebrates the release of his first cookbook, “Bethlehem,” showcasing the rich flavors of Palestinian cuisine.
In the midst of the Israel-Hamas war and ongoing turmoil, Kattan’s book serves as a beacon of hope and a reminder of the vibrant culture of his homeland.
Based in Bethlehem, Kattan’s cookbook is a personal journey through the local foods, markets, and culinary traditions of the ancient city.
The stunning illustrations by Lebanese artist Nourie Flayhan bring the pages of “Bethlehem” to life, capturing the essence of Kattan’s love for his hometown.
Divided into the four seasons, the cookbook features over 60 recipes, including classics like taboon bread, cauliflower makloubeh, and stuffed eggplant.
Despite the challenges of living under Israeli occupation, Kattan remains resilient, showcasing the beauty and resilience of the Palestinian people.
In the face of cultural appropriation, Kattan aims to reclaim Palestinian food by sharing his authentic recipes and stories with the world.
Chef Fadi Kattan hopes that readers will embrace his cookbook, cook with it, and make it a staple in kitchens worldwide.
Chef Fadi Kattan’s Cheese-Stuffed Grape Leaves Recipe
Serves 10
Ingredients:
Cheese Parcels:
Get ready for a culinary adventure with fresh grape leaves, raisins, Akkawi or Nabulsi cheese, tomatoes, and zaatar leaves.
Dressing:
Drizzle your cheese-stuffed grape leaves with a flavorful dressing made from olive oil, salt, fresh herbs, and a hint of water for a refreshing touch.
Method:
- Prepare the grape leaves and assemble the parcels with cheese, tomatoes, raisins, and zaatar.
- Bake the parcels in a water bath for a delicious and tender finish.
- Top off the dish with a vibrant herb dressing for a burst of flavor.