For centuries, the crossroads of Israel and Palestine have been a vibrant melting pot of cultures and culinary traditions. This title takes you on a journey across this region, showcasing the rich history and diverse flavours that define its cuisine. With recipes ranging from shakshuka to challah to baklava, this book offers a comprehensive look at these beloved dishes’ origins, providing insight and inspiration for any kitchen.From the fertile northern plains to the bustling kitchens of Tel Aviv, each dish tells a story of trade routes, migrations, and shared heritage. Explore Jerusalem’s time-honoured staples and the southern deserts, where nomadic traditions inspire earthy, inventive cuisine. Abraham’s Kitchen transcends the traditional cookbook, offering a deeply personal and culturally rich exploration of Israeli and Palestinian food.

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