Tell us a little more on yourself that you wish you could share with your readers.
I am a Palestinian - Canadian. My true love is teaching. I’m in my element cooking and creating recipes. I am passionate about sharing the foods and stories of my Palestinian heritage and the beautiful country I call home in Canada. I can’t imagine my fridge without plenty of fresh lemons and homemade yogurt.
Your specialty is Arabic cuisine. Are there any misconceptions about the cuisine that you’ve often come across when presenting your show or when talking to people?
Arabic cuisine remains a mystery to most people. It is often thought of as “spice-heavy” and laden with meat and rice dishes. While we do love rice and many dishes feature it, there are still hundreds of dishes waiting to be discovered that use many grains like Freekeh, Burghul, Couscous for example. The subtle use of herbs is prominent in Arabic cuisine and can also be the star ingredient like we see in the beautiful salad known as Tabbouleh.
And most people have been introduced to many wonderful street foods like Shawarma, Falafel, Zaatar Flatbreads (Manaqeesh) and the exceptional refined dishes are enjoyed in homes and not in a fine dining restaurant setting.
You’ve written two books about Arabic cuisine. Was it difficult to transpose your thoughts and emotions of the food you create on paper when writing the books?
This story is from the July - August 2020 edition of Cuisine & Wine Asia.
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This story is from the July - August 2020 edition of Cuisine & Wine Asia.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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