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Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis
Castelmagno soufflé with fig sauce is a light alternative to the usual cheeses and panettone soufflé glacé is an unconventional Christmas cake
with dishes that can be made in conventional ovens and grills in your home all year round
date and walnut torte
Tanoreen: Palestinian Home Cooking in Diaspora; A new and extended edition of Olives, Lemons, and Za'atar (Rawia Bishara) Food Writing Naz Deravian left Iran withRecipes from the iconic Brooklyn restaurant. It has been 10 years since the publication of the beloved cookbook, Olives, Lemons and Zaatar by Rawia Bishara, chef and owner of the iconic Brooklyn restaurant Tanoreen. In this new extended edition Rawia shares the flavors of her Palestinian childhood in Nazarethwith recipes passed down from her mother and recreated with Rawias creative flair, as well as dishes influenced from summers spent in Spain, and
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