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Brooklyn Based- Home Cooking, Middle Eastern Home News & Features Food Events Guides Culture Kids Classes ABOUT ADVERTISE CONTACT SUBSCRIBERS Search the blog... SEARCH Subscribe to the best of Brooklyn! Your Email Address.... GO Browse by Category Books 02/17/14 9:41am Home Cooking, Middle Eastern Style: Tanoreen’s Chef Shares Her Recipes in New Book by David Chiu Featured, Food, News & Features No Comments Like Share Tweet 7 Like Share 14 0 StumbleUpon Safari Power Saver Click to Start Flash Plug-in Today's Tips Celebrate Grand Street Restaurant Week with Grand Street BID The Grand Bar and Grill Sponsored By The Grand Street BID. The Grand Street BID in East Williamsburg promotes businesses… MORE» What the Hell Goes on in Jess Wood’s Head? To simply call Jess Wood a comic doesn’t really do her justice. Sure, she gets up on stage and does… MORE» Tip Sheet Overflow: Valentine’s Edition Forget the V-Day roses and buy your S.O. a set of arrows off Cupid’s bow instead. Photo: L’Ecole Des Beaux… MORE» Sign Up for BB Subscribe to the best of Brooklyn! Enter your email Go Features and #longreads Six Places to See Street Art (Five of them Indoors) “The Death of Graffiti” by Lady Pink is part of the CIty as Canvas exhibit at the Museum of the City of New York. Photo: MCNY Street artists like Banksy, Space Invader and Mr. Brainwash don’t just mount their playful… MORE» Next Stop Suburbia: Our Neighborhood Guide to Ditmas Park Dorchester Road is lined with beautiful homes. Photo: Peggy Truong When you arrive in Ditmas Park, it’s pretty easy to forget all of your worries–and the fact that you’re in Brooklyn and can get to midtown Manhattan on a train… MORE» The Narrative Month in Brooklyn: Professional Cuddling, Crass Clowns and… Put down the tweets and move away from the listicles…okay maybe read just this one listicle– our monthly rundown of recent, in-depth Brooklyn-centric stories that you shouldn’t miss. 1. Faith There are a few things that consistently draw us to neighborhoods outside our well-worn urban of their Fathers BKLYNR profiles pathways, and food, whether it’s an ethnic enclave serving dishes you can’t find anywhere else in the city, the renewed religious interest in or a restaurant that inspires rave reviews from all who visit, is at the top of that list. Culinary tourists New… MORE» have been riding the R train to Bay Ridge for more than 15 years now, seeking out the smoky eggplant, richly spiced lamb kibbie and homemade flatbreads at Tanoreen, the neighborhood’s much loved Middle Eastern restaurant. Now, Rawia Bishara, chef and owner, has collected her favorite recipes into a Follow Us cookbook. Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking was released last week. It’s filled with more than 100 recipes for soups, salads, breakfast dishes, main courses, sides and desserts. While the recipes reflect traditional preparations that Bishara learned cooking with her family in Israel, there are also contemporary flourishes and influences from other cultures, such as the tagine djaj (chicken tagine), a popular Moroccan dish, and salmon in pesto, which Bishara started cooking when she arrived Recent Posts in the U.S. Warm Up Wednesday Bishara’s book isn’s just a compendium of recipes–it’s also a personal scrapbook of sorts, with Words and Whiskey reminiscences of her Palestinian upbringing in the town of Nazareth in northern Israel. “I have endless food memories from my childhood,” she writes, “but the most vivid has long remained the summers I Show ‘Em How You Shoryuken spent with my four brothers and sisters at our grandparents’ homes in the villages of Rama and Tarshiha.” Plan a Hassle-Free Party With Divvydown We spoke with Bishara about the book, Middle Eastern cuisine, and her life in Nazareth, and she shared Sleepless in Brooklyn a recipe from the book, for samak tagine, with us. The Economy of Words: A Conversation Your interest in cooking came from your mother? with Peter Mountford Yes it did. My mom was a schoolteacher but she was a fantastic cook. It was like her joy. She had five kids and we always had parties around. We have a big family She always entertained, she loved doing it. The Happy Dre Day basic [influence] came from my mom. But after that, it’s coming to New York too and being exposed to so many different kinds of foods, cultures. Check out The Tip Sheet our curated weekly events email for the best shows, classes, concerts, movies and more around Brooklyn (and sometimes beyond). Food Faves Brooklyn’s Best New Restaurants of 2013: The Definitive List In an effort to find a consensus amongst food critics’ picks for the best new Brooklyn restaurants of the year,… MORE» Brendan Spiegel Out of Borough Experience: M. Wells Steakhouse M. Wells Steakhouse opened last week in a rehabbed auto body shop in LIC. Photo: M. Wells If you get… MORE» Brendan Spiegel A Slice of Grand Central Comes to Brooklyn Grand Central Oyster Bar’s original location is in Grand Central Station. Photo: Grand Central Oyster Bar Of all the restaurants… MORE» Brendan Spiegel Turkey, Pies and More: Our Thanksgiving Resource Guide Thanksgiving is less than three weeks away and it’s time to start planning your menu and procuring your ingredients– especially your… MORE» Vegetarian stuffed vegetables Annaliese Griffin One touching story from the book is your memory from childhood of your mother and OMG Eat This Now: Cinnamon Bun at River father preparing a dish called maftool–which is similar to couscous–in which your father Styx volunteered to peel the pearl onions himself so your mother wouldn’t cry. It’s kind of It’s not quite so burnished in real romantic. life–the filter I used when I took It was like that. My mom was a schoolteacher and entertained a lot. My father loved to eat. They had that these is a little out of… MORE» relationship. He helped her out. Back then, men did not do that in the Middle East, they did not cook. It Annaliese Griffin was a very nice atmosphere between my parents. You also recall the times when your family would eat lunch under the olive trees in your mother’s hometown of Rama. Search the blog... We used to go out to harvest the olives when it’s in season. We would spend three days in the village and go under olive trees and spend a whole day there and take our lunch with us. We grew up spending Search summers in my mother and father’s village. They both did a lot of the harvesting thing, they used to do that all the time–all the vegetables, all the grains, olive, olive oil–they did everything from basics. They never bought anything. Booklyn While the recipes draw from traditional Middle Eastern cooking, they also reflect a modern sensibility and influences. Words and Whiskey That’s part of living in New York. It gets you exposed to so many different things. You start having the Mon February 24, 2014Working courage to change things around a little bit with all what’s available to you. And if you have good tastes, it as staff editor for the New York works. I don’t think anybody should be scared from trying new things. But the original recipes are the Times is enough pressure to make anyone turn to drink,… MORE» same. I did not change them. The Economy of Words: A Conversation with Peter Mountford Peter Mountford will discuss his latest book, The Dismal Science, with Sam Lipsyte at Community Bookstore on Wednesday. Photo by… MORE» Home Cooking, Middle Eastern Style: Tanoreen’s Chef Shares Her Recipes… There are a few things that consistently draw us to neighborhoods outside our well- worn urban pathways, and food, whether it’s… MORE» 4,000 Miles of Beer on the Wall Tue February 18, 2014Beer Union spent four months traveling 4,000 miles around New York State visiting breweries, pubs and craft-beer bars… MORE» Ride Out Winter With These Two Book Picks Writing in Booklyn I receive at least one book in the mail per week. Sometimes I ask for them and… MORE» Chicken “Pizza” It may seem like picking children, but is there one particular recipe that you like to cook at home? At home, my son cooks for me (laughs). What I enjoy really is not cooking a specific dish at home–it’s really being together and cooking together. I don’t like to spend hours in the kitchen cooking by myself. In general, it’s the ambience and atmosphere that make the meal enjoyable. Fried fish is something people like to eat out, but it should be eaten at home. It’s nice to have it right from the fryer and into your plate hot and crunchy. This would create an atmosphere of three or four hours of fun in a house: having a drink, eating fish, making the salad, the whole thing. Brooklyn Based delivers free daily emails about the borough's best food, events, attractions and innovators. Get Brooklyn Based in your inbox--sign up here. Rawia Bishara, Tanoreen < Previous Post Next Post > A Recipe from the Tanoreen Cookbook: Samak Bana Kuma Comes to Life at BAM Tagine Leave a Reply Name * Email * Website Comment Post Comment Notify me of followup comments via e-mail Notify me of new posts by email. Post A Comment Recent Articles Warm Up Wednesday by Kate Hooker 02/18/14 3:00pm No Comments Wed February 19, 2014This year’s unrelenting winter probably hasn’t been great for our collective waistlines.
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