Abraham's Kitchen: New Food Culture and Recipes from Israel and Palestine

Israeli-Palestinian cuisine has a unique richness of flavors. Where trade routes once crossed, culinary intersections also emerged. This is still the case today. Abraham's Kitchen takes a journey through Israeli-Palestinian cuisine with its regional variations. It begins in the north with its temperate climate; continues via Tel Aviv, where young chefs reinterpret traditional dishes; continues to Jerusalem, the melting pot of diverse culinary cultures; and finally ends in the south, whose cuisine is influenced by the lifestyle of the desert nomads. Whether shakshuka, challah or baklava – the regional recipes in this book provide insight into both the preparation and the history of origin of iconic dishes. Explained in simple language, the recipes invite amateur cooks and foodies to indulge in the diverse flavors of Mediterranean-Oriental cuisine and get to know its traditions. Abraham's Kitchen is more than a cookbook: it combines regional knowledge with a wealth of authentic and varied recipes, thus painting a picture of a culinary culture whose history is as diverse as its flavors.