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Aug. 23, 2024
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A dish consisting of “Winter herbs with pickled radish and turnip, laban jameed and dibes” in the kitchen of Fawda restaurant, in Bethlehem, West Bank.
(Corinna Kern / For The Times)A dessert prepared by Fadi Kattan called “Sweet Aubergine Makdous,” in Bethlehem, West Bank.
(Corinna Kern / For The Times)A dish consisting of “Slow-roasted lamb accompanied by a freekeh salad”, in Fawda restaurant, in Bethlehem, West Bank.
(Corinna Kern / For The Times)Small eggplants are seen in the kitchen of Fadi Kattan, used for a dessert called “Sweet Aubergine Makdous.”
(Corinna Kern / For The Times)Fateen Halahla prepares “Winter herbs with pickled radish and turnip, laban jameed and dibes” in the kitchen of Fawda restaurant in Bethlehem, West Bank.
(Corinna Kern / For The Times)Fadi Kattan, center, founder of Fawda restaurant, shops for meat in Bethlehem, West Bank.
(Corinna Kern / For The Times)A local baker prepares Taboun (mini-bread) for Fadi Kattan, founder of Fawda restaurant in Bethlehem, West Bank.
(Corinna Kern / For The Times)Nisren Serhan prepares tables at Fawda restaurant in Bethlehem, West Bank.
(Corinna Kern / For The Times)Fadi Kattan, founder of Fawda restaurant, prepares a dessert called “Sweet Aubergine Makdous” in Bethlehem, West Bank.
(Corinna Kern / For The Times)Fadi Kattan, left, and Fateen Halahla prepare a dish of slow roasted lamb in the kitchen of Fawda restaurant in Bethlehem, West Bank.
(Corinna Kern / For The Times)Chef Fadi Kattan walks to the market to buy ingredients for his dishes in Bethlehem, West Bank.
(Corinna Kern / For The Times)Aug. 23, 2024