Description Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za\'atar provide something irresistible for every occasion.
Rawia now runs the restaurant, a unique family-owned and operated enterprise, with her daughter Jumana..
She teaches at the renowned De Gustibus Culinary School and her recipes have appeared in Plate Magazine, New York Magazine and The New York Times.
About the Author Rawia Bishara opened Tanoreen in 1998 as a tribute to her mother\'s rich culinary heritage and over the years it has won countless accolades.
The result is a sensational cross-cultural mix and provides you with everything you need to enjoy the Best Home Cooking and share the most convivial Middle Eastern hospitality.
Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn.
These dishes represent the flavors of Rawia\'s Middle Eastern childhood with recipes copied faithfully from family cookbooks (her mother\'s most treasured harissa), and then developed with a creative flourish of her own.
Description Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za\'atar provide something irresistible for every occasion
