Podcasts about palestinian kitchen

In this episode, Palestinian chef Anan Jardali Zahr describes her beloved foodways and ingredients, including Molokhia, Kusa, and Zaatar. Anan was born in Akka, Palestine and came to California at age 11, after the Six-Day War of 1967. She graduated from University of California at Berkeley's Department of Near Eastern Studies and attended Graduate School at West Chester University in the Department of Education. She and her family have lived in the Philadelphia area since 1980 where she previously taught in the school system. From 1995-2001, Anan had a Mediterranean restaurant in Wilmington, Delaware and she continues to share her love for Palestinian food through cooking demonstrations (which is how we first met, at the Culinary Literacy Center of the Free Library of Philadelphia) and through Instagram: @ananzahr   SEED STORIES TOLD IN THIS EPISODE: Palestinian Molokhia Palestinian Kusa Squash Lebanese Za'atar   MORE INFO FROM THIS EPISODE: Interviewee: Anan Zahr Anan on Instagram: @ananzahr Seeds and Their People: EP 5: RAU ĐAY, LALO, SALUYOT, EWEDU, MOLOKHIA, Mar 16, 2020 Ingredients Across Borders: Sumac at the Culinary Literacy Center of the Free Library of Philadelphia   ABOUT: Seeds And Their People is a radio show where we feature seed stories told by the people who truly love them. Hosted by Owen Taylor of Truelove Seeds and Chris Bolden-Newsome of Sankofa Community Farm at Bartram's Garden. trueloveseeds.com/blogs/satpradio   SUPPORT OUR PATREON! Become a monthly Patreon supporter! This will better allow us to take the time to record, edit, and share seed stories like these.   FIND OWEN HERE: Truelove Seeds Facebook  |  Tumblr  |  Instagram  |  Twitter   FIND CHRIS HERE: Sankofa Community Farm at Bartram's Garden   THANKS TO: Anan Jardali Zahr Maebh Aguilar Sara Taylor

In this episode you can hear Palestinian American activist Abbas Hamideh, the founder of Al Awda for the right of return of Palestinians and the founder of the immensely popular Facebook group Mama's Palestinian Kitchen! Abbas was  born in Puerto Rico and grew up in the United States. When he was 12 years old his father took him to his homeland, Palestine. They went to Deir Yassin, in West Jerusalem, where his father is originally from. At the same age as Abbas was during that first visit, 12 years old, his father witnessed the Deir Yassin massacre. He survived it and he ended up in a refugee camp in Jericho. In 1967 they were expelled again and they left to Puerto Rico. This visit changed everything for Abbas. He understood the sadness, the bitterness and the anger of Palestinians in diaspora. He decided to become an activist, to struggle for the right of return of the Palestinian refugees that got scattered around the world. He established Al Awda and they organized many awareness raising events and protests. During the Covid pandemic they could not do anymore protests and gatherings. Some of the platforms on social media that Palestinians were on, were not necessarily a safe space where they could publicly share their love for Palestine. There was a particular group where Arabic food was the common ground, but the admins kept blocking Palestinians who were critical and asked to boycott Israeli products. So Abbas decided to start with Mama's Palestinian Kitchen and he could have never imagined how successful that would be. He had to ask friends to help him moderate the group and they had to come up with some strict rules in order to keep the page manageable and alive. If you want to become a member of the group you can find the Facebook page here, click:Mama's Palestinian Kitchen Facebook groupCheck out the website of Al Awda, the Palestine Right to Return Coalition https://al-awda.org/Connect to Stories from Palestine podcast on social media, check out the YouTube channel, sign up for the newsletter and do a very much appreciated donation to keep the podcast going! All the links can be found on: https://linktr.ee/StoriesfrompalestineIf you are interested in the October program in Palestine (3 - 14 October 2022) then you can find more information on https://storiesfrompalestine.info/travel-to-palestine/ If you enjoy listening to Stories from Palestine then you should also check out the podcast Jerusalem Unplugged. You can find it on most podcast players and on social media.

[REBROADCAST FROM June 10, 2021] Author Yasmin Khan joins us to discuss her cookbook, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, a follow up to her acclaimed 2018 cookbook, Zaitoun: Recipes and Stories from the Palestinian Kitchen.   This segment was picked by our Producer Katherine Milsop.

Author Yasmin Khan joins us to discuss her new cookbook, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, a follow up to her acclaimed 2018 cookbook, Zaitoun: Recipes and Stories from the Palestinian Kitchen.   Halloumi saganaki This is the perfect appetizer in my eyes: sweet, salty, crunchy, fried. Rectangles of halloumi are dusted in semolina or cornmeal, sautéed until crisp, drizzled with a warm, thyme-infused honey, and topped with crunchy pomegranate seeds. This recipe is inspired by a dish I kept returning to at the Loxandra restaurant in Nicosia, Cyprus and is one of the most popular mezze dishes that I make for my friends at home. Let's be honest, you can never go wrong with fried cheese. Enjoy!   101/2 oz/300g halloumi cheese 1 large egg 1/4 cup/40g fine semolina or cornmeal 3 tablespoons sunflower oil 2 tablespoons honey 1 teaspoon finely chopped thyme leaves couple of handfuls of arugula leaves 4 to 5 fresh figs, quartered (optional) 3 tablespoons pomegranate seeds black pepper serves 4 as part of a mezze   Cut the halloumi into 8 thick slices. Beat the egg in a small bowl and spread the semolina or cornmeal out on a plate. Dip the halloumi slices in the beaten egg, then roll them in the semolina or cornmeal so they have a crust around them. Heat the oil in a nonstick frying pan until it is hot, then fry the halloumi pieces for a few minutes on each side until they are golden brown. Place on some paper towel to soak up any excess oil. Meanwhile, heat the honey in a small saucepan with the thyme. Now assemble the dish. Place the arugula on a serving plate and arrange the halloumi on top, nestling the figs around, if using. Drizzle a little of the hot honey over each slice of halloumi. Finish with a smattering of pomegranate seeds and grind some black pepper over the top.

The Auckland Writers Festival Winter Series will be streaming live and free-to-view on the Festival’s YouTube and Facebook channels, and then available as a video or podcast via our soundcloud, iTunes or our website. Episode Five features: RICHARD FORD (United States) Leading American novelist and short story writer Richard Ford is the author of seven novels and several collections, among them The Sportswriter, Let Me Be Frank With You and Independence Day, the winner of the Pulitzer Prize for Fiction and the PEN Faulkner Award. In 2019 he was awarded the Library of Congress Prize for American Fiction – a lifetime achievement award. The Library described him as a “luminous storyteller – one of the most eloquent writers of his generation”. He is currently a professor in the Humanities at Columbia University and his latest collection is Sorry for your Trouble. AMY McDAID (Aotearoa New Zealand) The winner of the James Wallace Prize for the first draft of her debut novel Fake Baby, Amy McDaid has a master’s of creative writing from The University of Auckland and has had work published in The Spinoff and Three Lamps Journal. She works as a neonatal intensive care nurse. YASMIN KHAN (England) Food writer and broadcaster Yasmin Khan is the author of The Saffron Tales and Zaitoun: Recipes from the Palestinian Kitchen and counts Yotam Ottolenghi and Nigella Lawson as fans. Yasmin is passionate about sharing people's stories through food. Prior to her food career, she was a human rights campaigner for NGOs. HOST: PAULA MORRIS (Aotearoa New Zealand)Paula Morris (Ngāti Wai, Ngāti Whātua) is an award-winning fiction writer and essayist. The 2019 Katherine Mansfield Menton Fellow, she teaches creative writing at The University of Auckland, sits on the Māori Literature Trust and is the founder of the Academy of NZ Literature. This series provides an opportunity to champion New Zealand and international books that were to feature at our cancelled May Festival, we encourage you to support writers and NZ publishers and booksellers by purchasing featured books. Order via our Festival bookseller. #awfwinterseries

Part cookbook, part travelogue, and part investigative journalism, Yasmin Khan’s “Zaitoun: Recipes from the Palestinian Kitchen” takes us through the joy and the struggle of eating in the Occupied Palestinian Territories.

Brea and Mallory talk about murder books with author Wendy Heard! Use the hashtag #ReadingGlassesPodcast to participate in online discussion! Email us at readingglassespodcast at gmail dot com! Reading Glasses Merch Sponsor - Serial Box   serialbox.com/podcast - For 20% off! Links - Reading Glasses Facebook Group   Reading Glasses Goodreads Group Amazon Wish List   Newsletter  Wendy Heard Wendy's Twitter     The Kill Club by Wendy Heard Books Mentioned -  The Memory Police by Yoko Ogawa, translated by Stephen Snyder Make It Scream, Make It Burn by Leslie Jamison Zaitoun: Recipes from the Palestinian Kitchen by Yasmin Khan Little Secrets by Jennifer Hillier Cemetery Boys by Aiden Thomas I'll Be Gone in the Dark by Michelle McNamara People Who Eat Darkness by Richard Lloyd Parry All Your Twisted Secrets by Diana Urban Lady Killers by Tori Telfer Drive Your Plow Over the Bones of the Dead by Olga Tokarczuk, translated by Antonia Lloyd-Jones Starvation Heights by Gregg Olsen Chew Volume 1 by John Layman, Rob Guillory (Artist) The Secret History by Donna Tartt Dare Me by Megan Abbott

Yasmin Khan isn't afraid to delve into the tough stuff. Growing up around a dinner table with an Iranian-born mother and Pakistan-born father who met as activists in the aftermath of the Iranian Revolution, politics were definitely on the table. A career fighting for international human rights was a natural evolution for her, but there was an even more direct way to bring some humanity to an often overwhelming and abstract cause. After her first cookbook The Saffron Tales: Recipes from the Persian Kitchen earned Khan a devoted following, she decided to take on an even more daunting task—documenting the people and recipes keeping the traditions of Palestinian cooking alive in her new cookbook Zaitoun: Recipes and Stories from the Palestinian Kitchen. In this intimate conversation, Khan opens up about the challenges, barriers, and personal stresses that went into creating this extraordinary document. http://yasminkhanstories.com/ Twitter @yasmin_khan Instagram: @yasminkhanstories

Yasmin Khan is here with her beautiful new book, Zaitoun: Recipes and Stories from the Palestinian KitchenTopics: Happy Cherry. The Greatest City in the World. Malfunctions. Introductions. Kai Ryssdal. Air horn. Durian. All the podcasts. Retail Nightmares is the best podcast. Happy birthday, Laurie. I would not bake for you. The sex lives of public radio hosts. Legacies. KRF. Terry Gross. Ari Shapiro. Nina Totenberg. Don’t look in my eyes. London. France. I see a dead chicken’s head. Mega Fauna. Speedways. OMG so much candy and seasoning and mustard from Marisa Miller! What’s the worst thing you ate? The Heavenly Bed. Boner pie. I’ll bake for you. Just facts.Follow Yasmin Khan on Instagram and Twitter.Buy her book, Zaitoun: Recipes and Stories from the Palestinian Kitchen.Follow CarbfacePod on Instagram and Twitter.Our PO Box:CarbfacePO Box 595New York NY 10185

Today's Episode: Yasmin Khan This week, we're excited to welcome Yasmin Khan to SALT + SPINE, the podcast on stories behind cookbooks. Yasmin is the author of two cookbooks: The Saffron Tales: Recipes from the Persian Kitchen and Zaitoun: Recipes and Stories from the Palestinian Kitchen. We sit down with Yasmin at our studio in San Francisco's The Civic Kitchen Cooking School to discuss her cookbooks, traveling through Israel and the West Bank to chronicle Palestinian cuisine, and her love of pomegranates. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco. Bonus Salt + Spine Features on our website: RECIPE: Mussakhan (Roast chicken with sumac and red onions) EXCERPT: Hear Yasmin reading from Zaitoun. -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

British journalist and cookbook author Yasmin Khan writes about Palestinian food tasting alive. But what does that mean? So much, it turns out, and we have a really great conversation about this incredible cuisine and history. Khan spent years reporting for her new book, Zaitoun: Recipes from the Palestinian Kitchen, and she discusses her on-the-ground reporting process. And she does something remarkable: Explaining za’atar (a cool though sometimes confusing Middle Eastern spice blend) in the most succinct, clear manner I’ve ever read. In recipe form! Tune in to find out all about that. Oh yeah, New Yorkers: The best knafeh can be found hidden in Park Slope. Tune in to find out!Also on the show is writer Rebekah Peppler, author of a great new book: Apéritif: Cocktail Hour the French Way. She talks about the three meanings of the apéritif.

Yasmin Khan believes we have more that unites us than divides us—and that nothing unites us more than food. The travel writer and former human rights activist has brought that philosophy to life in her two thought-provoking cookbooks—Saffron Tales: Recipes from the Persian Kitchen, and her latest release, Zaitoun: Recipes from the Palestinian Kitchen. She explores the cuisines of each region to bring her readers a better understanding of the people and the places. Yasmin talks about her experience working on Zaitoun, the lack of female voices in travel journalism, and the void left by Anthony Bourdain. Thanks to Handsome Brook Farm for supporting this season of Radio Cherry Bombe. Photo courtesy of Matt Russell Radio Cherry Bombe is powered by Simplecast

Yasmin Khan is an award-winning author, campaigner and cook.In 2013, after suffering a debilitating burnout and having to step back from her human rights work, Yasmin switched careers and turned to food as a tool through which to share people’s stories. She ran a Kickstarter to write a book that would offer a window into Iran, the result of which is her best-selling debut book The Saffron Tales: Recipes From the Persian Kitchen (Bloomsbury, 2016). The book was chosen by the New York Times, the Wall Street Journal and the BBC Food Programme as one of the best cookbooks of 2016.Yasmin’s second book, Zaitoun: Recipes and Stories from the Palestinian Kitchen was published in July 2018 and immediately became a number 1 best-seller on Amazon. The book is a collection of recipes and stories gathered from her travels through Israel, the West Bank and Gaza and was heralded by the late, great, Anthony Bourdain as “A moving, hugely knowledgeable and utterly delicious book”.In this episode we talk burn-out, Kickstarter, career changes, micro-communities and how to manage multiple projects. See acast.com/privacy for privacy and opt-out information.