Fadi Kattan: The Real Bethlehem, and Its Food

Food with Mark Bittman

Sweetness and Light

Nutrition, Arts, Food, Culture, Cooking, Health & Fitness, Society & Culture

4.9 • 947 Ratings

🗓️ 5 June 2024

⏱️ 36 minutes

🔗️ Recording | iTunes | RSS

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Summary

The chef and author talks to Mark and Kate about the dangers of simplifying reality; why we should recognize and champion origin, and how doing so is a lesson in humility; the effect the Israeli conflict has had, and continues to have, on agriculture; and his new book, which is a loving tribute to his home, Bethlehem.

We're sharing two recipes from Bethlehem on the Bittman Project – Fig Salad, and Mujadara – and you can find them here.

https://bittmanproject.com/recipe/fadi-kattans-fig-salad/

https://bittmanproject.com/recipe/fadi-kattans-mujadara/

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Transcript

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0:00.0	Hi friends and welcome to Food. I'm Kate Bitman. Thanks for being here with us.
0:07.6	Want to reach out with a question or feedback you can do that at food at mark bitman.com you can also find us online at bitman project
0:16.8	dot com we've been adding recipes almost daily and we're almost up to 800 which means we'll be at a thousand soon so you
0:25.1	should check those out. Last week we had another piece by Erica Huel. She
0:29.7	makes the argument for reverse garnishing or making garnishes the main event and when you read it
0:35.5	you'll get it. The accompanying recipes are must tries at least for me and our very own
0:40.9	Doc Willoughby extolled the merits of dried lines, one of his favorite ingredients.
0:47.0	Also with recipes. Of note, select recipes are available to all.
0:52.4	Every single recipe is available to all.
0:52.6	Every single recipe is available to paid members.
0:55.9	If you'd like to join us, use code annual one month
1:00.2	when you're checking out and your first month will be on us.
1:03.7	Bitman project.com. We'll get back to that conversation in a minute, but first I want to talk about
1:20.6	something that lots of people ask me about when it comes to global cuisines.
1:25.0	There is something magical about eating a cuisine in the place where it originated.
1:29.6	One of the reasons for that is that the dishes that define it cuisine are built around the produce
1:33.8	that's native to a place. It's why the feta and tomato in a Greek salad taste so perfect
1:39.2	in Athens, or the artichokes in olive oil in Rome are to die for.
1:43.4	They have a certain sweetness and tang that you can get close to
1:47.0	but not easily replicate.
1:48.9	And not surprisingly, one of the best ways to get a sense for how something should taste is to visit
1:55.8	a region of the world and sample a dish in several forms from lots of different neighboring
	...

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