On today’s episode of THE FOOD SEEN, Rawia Bishara’s journey from Nazareth to New York, carries a soulful tradition through Middle Eastern cuisine, but she also introduces powerful new flavor profiles through her personal approach to cooking as experienced at Tanoreen in Brooklyn. In her first cookbook, “Olives, Lemons & Za’atar”, many of those restaurant dishes are put into an intimate context, from lunching under olive trees in Northern Israel, to mixing in Moroccan spices to stews during Ramadan. There will be mezzes, tagines, kibbeh cooked and raw, plus Americanized twists on recipes like, Salmon in Pesto and Eggplant Napoleon. Be it in Bay Ridge or beyond, Rawia’s recipes will forever transport you to Galilee. This program has been sponsored by Fairway Market.


Image by Todd France

“People always seem to congregate in the kitchen when they’re at home and we did that as well.” [6:30]

–Jumana Bishara on The Food Seen

“It’s nice when people know what’s involved in the dish they’re in love with.” [17:00]

“It’s about passion, it’s not just about ingredients.” [18:30]

–Rawia Bishara