![]() ![]() ![]() Detailed, lucid instructions for delving into the baking customs of Belad al Sham (the Greater Syria region) anchor “ Arabiyya,” including Assil’s secrets to mana’eesh fragrant with za’atar and olive oil, ring-shaped ka’ak crusted with sesame seeds and tutorials on spinach-stuffed fatayer and other savory turnovers. She pours the whole of her experience into her first cookbook. Beyond converting Reem’s to a worker-owned model in an effort to capsize hierarchical restaurant models, Assil has the courage to be outspoken on many topics: among them Palestinian rights, the intersection of food and social justice, and the many ills of capitalism. She was a labor and community organizer before becoming a full-time chef, and she brings an activist’s soul as well to her culinary career. If you know of Reem Assil - and of her restaurant Reem’s in San Francisco’s Mission District, inspired by the tradition of corner bakeries across the Arab world - you’re probably aware she brings more to the food space than first-rate baking skills. Arabiyya: Recipes from the Life of an Arab in Diaspora ![]()
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