The Holy Lands have been sacked by far too many nation states and Empires to mention, all of whom have left a religious mark and diverse cultural heritage in their wake. It's a heritage that  proudly extends to its food and drink.
In the West Bank and the Arab quarters of Jerusalem you can be sure to taste a wide ranging cuisine befitting of such a turbulent history of occupation. From traditional Middle Eastern concoctions of stewed lamb, rice, hummus and burghul-infused tabouleh salads, to the resplendent mezzes that make up Ottoman cooking, Palestinian eating habits really do betray a cosmopolitan outlook.
Chef and global nomad Bobby Chinn, investigates authentic Palestinian cuisine. He explores Jerusalem, Jericho, Bethlehem and the administrative centre of Ramallah on his grand mission, taking time out to make a classic Ramadan dessert called Katayef at the prestigious American Hotel in Jerusalem, a Makloubeh lamb stew with Chef Jozeph Asfour -  who has cooked for Pope Benedict - and a traditional, Middle Eastern dish called Musakhan, for a local Christian Arab family.
He also takes time out to learn a few morsels about the thriving agricultural landscape, visiting a Medjhoun Date farm in the chalky deserts of Jericho, a woman's co-operative making the local couscous - or Maftoul - and taking part in the olive harvest. Wherever Bobby roams he is greeted and feted by curious locals, tasting great food along the way, and enjoying fantastic Arab hospitality in this little spoken about area of the Middle East. |
