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Articles by Fadi Kattan
The flavors of Bethlehem
The first time I finally managed to cook zucchini flowers stuffed with fresh cheese, it was because of a gift. For months, I had been poring over the recipes in Fadi Kattan’s wonderful new cookbook, Bethlehem: A Celebration of Palestinian Food. That’s in part because I live in the Holy Land, and I buy my fruits and vegetables every Saturday from the same market in Bethlehem that stands at the heart of Kattan’s book.
"Culinary Palestine"-Fadi Kattan in an excerpt from Sumud
In this exclusive excerpt from the new book Sumūd: A New Palestinian Reader, edited by Malu Halasa and Jordan Elgrably, chef Fadi Kattan shares several stories and recipes. The book’s co-editors have been on an East Coast tour for Sumūd, presenting it at Harvard, the University of Pennsylvania and NYU. Fadi Kattan’s newest restaurants are Akub in London and Louf in Toronto.
Fadi Kattan's 'Bethlehem': A culinary journey through Palestine
Bethlehem is a celebration of Palestinian food and culture from one of the area's most dynamic chefs, Fadi Kattan, and a portrait of one of the most storied cities in the world. Create a free account to read this article or signup to continue reading Cauliflower makloubeh.
Remembering Teta Julia and Her Recipe for Christmas Cake
While Christmas is an annual highlight for many people around the world, naturally in Bethlehem, it is something extra special. It can feel like the little town is always building up to this holiday. But these days, someone important is missing: my grandmother. Teta Julia truly loved Christmas, an occasion for so many things that she cared deeply about: flavorsome food, generous hospitality, charitable giving, the preservation of traditions, and, of course, big family get-togethers.
Palestine, the Land of Grapes and Wine
Beleaguered and beset by military occupation, bombardment, extremist settlers and movement-restricting apartheid, Palestine continues to harvest grapes and produce wine against all odds. Fadi Kattan and Anna Patrowicz It was a good land, called Yaa Figs were in it, and grapes It had more wine than water Abundant was its honey, plentiful its oil. —From “The story of Sinuhe the Egyptian” (1950 BC) Wine, the story of wines and winemaking is a powerful connector of people.
Extend BBQ season with Fadi Kattan's arayes shrak from Bethlehem: A Celebration of Palestinian Food
Life These stuffed pitas can also be prepared in a skillet year-round. These stuffed pitas can also be prepared in a skillet year-round CBC Life · Posted: Sep 09, 2024 5:52 PM EDT | Last Updated: 16 minutes ago (Photography by Ashley Lima) This recipe for arayes shrak comes to us from chef Fadi Kattan’s new cookbook, Bethlehem: A Celebration of Palestinian Food. The stuffed pitas can be prepared on a grill (a great reason to extend grilling season!) or in a skillet year-round.
Hierarchy of pleasures: Fadi Kattan’s Palestinian food picks
A whole roast lamb This is the royal feasting dish in Palestine.
No One Talks About This Stuff: Twenty-Two Stories of Almost Parenthood
Edited by Kat Brown. Unbound, $16.95 trade paper (304p) ISBN 978-1-80018-287-5 These intimate personal reflections, collected by journalist Brown (It’s Not a Bloody Trend), probe the complicated emotions that follow miscarriages, terminated pregnancies, and learning one can’t have a biological child.
Fadi Kattan: A dish for dawn — Apartamento Magazine
Originally published in Apartamento magazine issue #33 When I think of kitchens, my mind splits between the warm nostalgia of home kitchens and the efficiency of colossal metallic restaurant kitchens, one a living spice master’s cave, the other an almost clinical, cold, stainless-steel temple. What a dilemma. My first memories are of my grandmother Julia’s kitchen, of the three-seater table where we sat near the cupboard with the zaatar and zeit bowls with dibes and tahinia within reach.
Fadi Kattan: Late-Night Labaneh — Apartamento Magazine
Fadi Kattan: Late-Night Labaneh Featured in Apartamento Cookbook #7: Late-Night Meals along with Yemisi Aribisala’s recipe: Alkaki and the Allegory of a Good Marriage Imagine, you come home late at night after a long service, you have cooked all day, barely had time to eat anything, and your head is full of recipes, ideas on improvement of things you plated that night, flavours you worked with until they permeate through your palate, and you are hungry! You open your fridge, and go for...
Episode 3: How Cactus is Used for Fashion, Fuel, and Food — Whetstone Magazine
Episode 3 - How Cactus is Used for Fashion, Fuel, and Food Cactus isn't just a pretty backdrop in Western movies. It can be used for food, fashion, and biofuel. In fact, some varieties of cacti use 80% less water than traditional crops.
The Story of Jericho Sheikh Daoud and His Beloved Mansaf
“In the Arab Desert,” Badre Shakir al Sayyib (Irak) oil on canvas, 120 x 100 cm (courtesy artist Mary Jose). Fadi Kattan When I think about food and incarceration, the stories of the late Palestinian community leader, Daoud Iriqat immediately come to mind. He was always a lesson in optimism and perseverance, carrying his political ideals high and proud through the shifting sands of our regional history. Palestinian style mahshi, stuffed zuccini.
Fadi Kattan’s Fatteh Ghazawiya الفتة الغزاوية
Fadi Kattan Food memories are a tricky thing! It has been so long that I have not been to Gaza yet I still have wonderful memories of the Gaza fatteh prepared by the late Im Khader, my uncle’s mother-in-law. In my childhood memories she was quite possibly the best cook in Gaza — an impressive woman who prepared delicious feasts, had the best shatta recipe ever and was also known for her celebrated lamb meat.
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