{"id":43787,"date":"2020-09-09T11:00:00","date_gmt":"2020-09-09T18:00:00","guid":{"rendered":"https:\/\/dev.afterhoursagency.com\/wgc\/?p=43787"},"modified":"2022-02-14T14:39:48","modified_gmt":"2022-02-14T22:39:48","slug":"cookbook-club-18-falastin","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/cookbook-club-18-falastin\/","title":{"rendered":"Cookbook Club #18 \/\/ Falastin"},"content":{"rendered":"\n

Cookbook Club #18 is back in action today!! Turning it over to our girl Kristina Gill<\/a> to give you the latest on our favorite cookbook this month. And if you missed the intro to Kristina<\/a> – please put your hands together for our very first editor here at What\u2019s Gaby Cooking besides me<\/em>! All yours KG<\/a>! XX<\/em><\/p>\n\n\n\n

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Falastin<\/a> is the long-awaited cookbook about the food of Palestine, by Sami Tamimi and Tara Wigley. Normally I would write a much more expansive introduction but feel that we are quite lucky at the rich answers that Sami and Tara provided to us in their Q & A.<\/p>\n\n\n\n

If you have have Jerusalem<\/a> by Yotam Ottolenghi and Sami, you already have the first part of the story of the food of Palestine. This is the wider story of his beloved cuisine. \u00a0For ingredients, think tahini, sumac, cardamom, honey, citrus, yogurt, pistachios, pulses, grains, spice mixes, fresh herbs and fresh vegetables, ground meat stuffed vegetables and stuffed pastry, slow cooked meats, versatile condiments and sauces.
I am intrigued by the food– Winter tabbouleh with a blood orange dressing, rice with yogurt, roasted cauliflower, and fried garlic, spiced salmon skewers with parsley oil, za’atar bread and sweet tahini rolls. But am even more intrigued by the stories of the people and places– the restaurateur, the refugee camp resident, the village council member and expert maftoul maker, the tahini maker, Gaza and its geographic significance to the food of the surrounding region. These essays provide the context to the recipes and foods which, in my opinion, is so important to being able to understand a cuisine.\u00a0<\/p>\n\n\n\n

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We’d love to hear what you think and what you’re cooking from Falastin! You can find copies at LA’s own Now Serving LA bookstore<\/a>.\u00a0\u00a0I promise I will be on top of the comments this time!!<\/p>\n\n\n\n

If you get stuck on anything remember you can always reach out to Gaby, me<\/a> or @tara.wigley<\/a> and @sami_tamimi<\/a> on Instagram for help! And don’t forget to tag your posts on IG with #WGCcookbookclub.<\/p>\n\n\n\n