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Samaritan Cookbook

A Culinary Odyssey from the Ancient Israelites to the Modern Mediterranean

by Benyamim Tsedaka

Edited by Ben Piven and Avishay Zelmanovich

Epilogue by Steven Fine

Published by: Wipf and Stock Publishers

118 Pages, x 0.24 in

  • Paperback
  • 9781725285897
  • Published: October 2020

$35.00 / £27.00 / AU$48.00

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  • Hardcover
  • 9781725285880
  • Published: October 2020

$45.00 / £34.00 / AU$61.00

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The first-ever Samaritan Cookbook takes you on an adventure into this little-known world of Israelite food and drink. We journey to both halves of the community: in Holon, outside Tel Aviv, and Kiryat Luza, on Mount Gerizim near Nablus. Most people have heard the Parable of the Good Samaritan, but few realize that the community is once again going strong today, much less tasted or prepared any of their cuisine. Despite almost fading from the history books, the Samaritan way of life has survived 3,000 years in the Holy Land. From hummus and avocado sesame salad to lamb meatballs with pine nuts and chicken with za'atar, Samaritan cuisine is a unique blend of Mediterranean traditions, reflecting the flavors and spices of contemporary Arabic and ancient Levantine neighbors.
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