Olives, Lemons and Za'atar takes you on a colourful culinary journey that brought Rawia Bishara from her native Palestinian town of Nazareth to her adopted hometown of New York, where she presides over the critically acclaimed Tanoreen restaurant.

From tangy lemony tabbouleh, smoky rich baba ghanouj to beautifully spiced lamb shank, the recipes are drawn from Rawia’s Middle Eastern childhood and influenced by her Mediterranean travels.

Olives, Lemons & Za'atar provide something irresistible for every occasion. Accompanied by engaging stories and beautiful photography, Rawia shares her superb family dishes and then developed with a creative flourish of her own. With nine chapters from breakfast via main courses to desserts, including pickles, yogurt, bred, mezze and salads that are the hallmark of the region, let Rawia inspire you bring Palestinian flavours into your home kitchen.