Lama Obeid

From the West Bank, Lama Obeid shares a lyrical recipe for the Palestinian dish Fatteh Adas against the backdrop of the genocide

From Chile to the U.S., Palestinians have formed communities, opened restaurants and markets, imported ingredients from their homeland, and continued the legacy of the Palestinian kitchen. Palestinian students studying abroad bring their ingredients

Book Club: Amid Gaza’s destruction, Mona Zahed wrote 'Tabkha', a cookbook that celebrates Palestinian heritage, culture, and the will to survive

Baking bread in Gaza has become a luxury. The price of a bag of flour has skyrocketed to $700, forcing families to turn to animal feed or risk their lives.

Yalla! Let's Eat: Palestinian food is having a moment, and where better to try it than Palestine itself? In a whistle-stop tour, The New Arab rundowns some of the country's favourite eats, and where best to find them.