Chefs explore Palestinian food on culinary tour

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STORY: Chefs with Palestinian roots are on a culinary tour

to learn more about the dishes they grew up with

Location: Gaza City, Gaza

The tour's aim is to expand the 

international appeal of Palestinian cuisine

(Suzanne Husseini, Palestinian-Canadian chef)

“Through the food that my mother used to prepare, every dish has a story, and every dish reminds me of a story that connects us to the land, to Palestine. Everything she ate, she would say, 'we prepared it like this, and it tastes like this in our country, or doesn’t taste like this in our country'.”

Husseini is one of five influential chefs 

on the farm-to-table tour 

of the occupied West Bank, Jerusalem and the Gaza Strip

The chefs are learning about the nutritional

benefits of ingredients and traditional techniques

(Abeer Najjar, American-Palestinian chef) 

“I love fish and my mum’s family is from Jaffa so I feel like we love fish because of her as well. But I really never experienced such a variety of fish that I’ve never seen before or never ate before and when we were able to eat so many of them last night and in different ways that they were cooked whether they were grilled, fried, you know, barbecued.”

The tour was sponsored by the

United Nations Development Programme