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Faces of Palestinian Cuisine

Palestinian chefs and culinary artisans blend tradition and innovation, crafting flavors that tell stories of heritage and taste.

  • 9 cooks
  • Born 1955–1987
  • 3 from Jerusalem
Musakhan: taboon bread, sumac, onions and olive oilMusakhan: taboon bread, sumac, onions and olive oil
Kanafeh at the souq in NablusKanafeh at the souq in Nablus
Musakhan rolls, as made in the northMusakhan rolls, as made in the north
Photos: Kokaly (CC BY-SA 3.0), Guillaume Paumier (CC BY 3.0), Osps7 (CC BY-SA 4.0), via Wikimedia Commons

About Cuisine

A table that tells a story.

Palestinian food is a map of the land: olive oil from the hills, za’atar from the fields, fish from Gaza’s sea and knafeh from Nablus. Recipes passed down by mothers and grandmothers have carried whole villages through exile.

Today Palestinian cooks are telling that story to the world. Sami Tamimi grew up cooking in Jerusalem’s Old City and wrote Falastin, Reem Kassis wrote The Palestinian Table, and in Brooklyn Rawia Bishara’s restaurant Tanoreen has fed New York for decades.

The people in this path are chefs, bakers, writers and keepers of recipes. They show that a dish can hold a homeland.

All 9 cooks

Every face in Cuisine, from the earliest pioneers to the voices of today.

Born across the decades

Tap a decade to filter · 2 without a recorded birth year

  1. 1950s
  2. 1960s
  3. 1970s
  4. 1980s

9 cooks