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Our cookbook of the week is The Arabesque Table by Reem Kassis. Tomorrow, we’ll feature an interview with the author.
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Try refreshing your browser. Cook this: Halaweh from the Arabesque Table Back to video
“Living abroad, it’s hard to find halaweh (halva) that’s really, really good,” says Palestinian writer Reem Kassis, who was born and raised in Jerusalem, and lives in Philadelphia. “A lot of what you find is too sugary, too sweet, too chewy. And if you want to make it the traditional way, it’s very difficult.”