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Starting from its origins in the 1960s and following its evolution
At the time
Large pictorial wrappers
main courses featuring even more succulent dishes
Zaitoun: Recipes from the Palestinian Kitchen (Yasmin Khan) *Signed* Syria Starting from its origins inYasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the regions bountiful eggplants, peppers, artichokes, and green beans; slow cooked stews of
