From the Editors
The New York Times says Jadaliyya "Brings New Life to Arab Studies." Read about it by clicking here.
Rawia Bishara, Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking. Lanham, MD: Kyle Books, 2014. Jadaliyya (J): What made you decide to write this book? Rawia Bishara (RB): Olives, Lemons & Za’atar has been a long time coming. My restaurant, Tanoreen, is now fifteen years old and I have been, in essence, testing these recipes all along. I also felt like this was the right time to contribute, as Middle Eastern food has come to the forefront and I have ...Keep Reading »
Rawia Bishara opened Tanoreen Restaurant in Brooklyn, New York in 1998 as a tribute to her mother’s rich culinary heritage, and over the years it has won countless accolades. She teaches classes at the renowned DeGustibus Culinary School and her recipes have appeared in Plate Magazine, New York Magazine, and the New York Times. She now runs the restaurant, a unique family-owned and operated enterprise, with her daughter Jumana. She is the author of Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking (Kyle Books, 2014). You can follow Tanoreen on Twitter here and on Facebook here.