Reem Kassis is best known for her cookbook, The Palestinian Table. In the book she tells stories about her childhood—growing up in Palestine and she shares some fabulous recipes. She never expected to end up cooking professionally. She left Palestine to pursue a degree in business and worked in the industry for years before she decided to take cooking to the next level, which she definitely did. Her cookbook was the Winner of the Guild of Food Writers First Book Award and a James Beard nominee for Best International Cookbook. I should note here that Reem’s cookbook is not gluten free but many recipes are naturally gluten free or can be adapted to be gluten free. I often use quinoa or millet in place of wheat grains.
Apple Podcasts: https://podcasts.apple.com/us/podcast/reem-kassis-the-palestinian-table/id1441338206?i=1000444556789
Herbs & Spices: 6:33
Taboon flatbread 10:44
Elements of good cooking 13:37
3-Ingredient Za-atar Spice Mix: a blend of sesame seeds, lemony sumac, and oregano (or substitute thyme). It makes a great topping on salads, meat, grains, eggs, etc.
Here are two Dairy Free and Gluten Free Flatbread recipes I would like to try. I have made several types of puffy flatbreads already and the results have not measured up. Volunteer to test these! Or share your favorite flatbread recipe 🙂 Once I find one that I’m thrilled with, I’ll update this blog post. Thanks for your patience 🤩