Palestinian cuisine seems to be having a moment in the United States, with significant and forward-looking chefs like Reem Assil, Lamees Dahbour and Mona Leena Michael leading the way here; elsewhere, Sameh Wadi and Amanny Ahmad are holding it down in Minneapolis-St.
Paul and New York City, respectively.
The past two years also saw the release of several books on the subject: Yasmin Khan's Zaitoun, Joudie Kalla's Baladi and Reem Kassis The Palestinian Table.
This class of chefs is exciting, grappling with the politically complicated task of carving out space for their cuisine in a time when even mentioning Palestine as a homeland or country of origin is fraught and rarely even permitted by the style guides of mainstream media.
