Bethlehem

Franco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colors and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadis inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.

His loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuffgrape leaves with Nabulsi cheese,slow roast lamb seasoned with fenugreek and cardamom, rolllabaneh in nigella seeds, andmakeMouhalabieh, a milky pudding scented with mastic and pistachios.Bright and bold flavors and the stories of their origins await readers inBethlehem.

Amidst growing chaos and strife, these stories, recipes, and the legacy of this ancient city, Bethlehem, endure.