Rolnictwo w Afryce - Noor Images

Occupied Palestinian Territories, Bethlehem, 11 February 2017 Fadi visits his favorite baker to order more specialised bread. (The baker's daughter works with Fadi) Fadi Kattan, the Palestinian leader and chef in his restaurant "Fawda". He is a former dirty rasta who wanted to taunt his parents, all the clergy of the holy land, and the Palestinian political class, and has succeeded in a gastronomic revolution in Palestine. The Holy Land was historically famous for its food. Vibrant fruit and vegetables, even the gardens were supposed to be more beautiful than elsewhere. Bethlehem was one of the jewels of the ??sLand of milk and honey???, and it was in this small West Bank city that a famous celebrity was born in December (like Jesus): Fadi Kattan, the Palestinian leader and chef. Fadi Kattan, a former dirty rasta who wanted to rage his parents, all the clergy of the holy land, and the Palestinian political class, has succeeded in a gastronomic revolution in Palestine. "We have lost, or are in the process of losing, a certain legacy around quality products", the French-Palestinian enthusiastic with a Parisian suburb accent insisted. He is working to put regional products at the center of Palestinian cuisine. Tourists are leaving rave reviews on the internet. Hosh al Syrian, a hotel-restaurant, is creating an impact on the visitors of Bethlehem. His ??ssmall revolution??? is the restaurant in the hotel??Snamed Fawda ("chaos" in arabic) in the winter 2015. More than a restaurant it is a reminder of a lifestyle of Palestine of yesteryear. Trained in Europe, Fadi began his career in high-end hotels across Europe. Kattan spends hours looking for the tastiest turnips, the purest beetroot. He ignores the larger vegetable market with mass farming produce and buys from an elerly lady stooped on side of old City stairs as it is local and small farmer produce. The elderly farmer (Um Nabil) says ??sI've been here for 40 years and I never saw a guy like that??S.??? Meanwhile, his favorite local butcher, ripens ribs of beef in his refrigerator. These two are known by their grandmothers and share a certain snobbery. "All butchers are not real butchers", starts the heir of generations of quality butchering. "For the Palestinians, local cuisine is the same as at home, with very long dishes to prepare, and whose recipe does not really admit of variation since it is often a family tradition, local??Sso when we go to the restaurant, we look for something exotic, like the burger or the fettuccine Alfredo," Fadi Kattan explains. The daughter of his favorite baker, Niveen,is trained in the kitchen and hospitality. He always liked to cook "something else", like his grandparents who had brought back recipes from Sudan or India where they lived for a while. His younger brother Karim remembers with emotion the exquisite pasta dishes simmered by Fadi during the long curfews of the second intifada ("my mother was furious because he was messing 3000 pans, at least now he learned to use the Many utensils "). Since the opening of Fawda, Fadi confesses an addiction to the adrenaline of "returning plates in the kitchen", which he scrutinizes meticulously. His teacher, Fulvio Truoglu, whose house, in the heart of the Marais, has attracted the best of Parisian cools for decades, had allowed Fadi to train behind the scenes in his canteen. Regularly, the prodigy returns to tell his adventures to the Sardinian chief. The salads of camomile flowers are seasoned with "dibiss": a kind of pomegranate / dates syrup reduced to the appearance of balsamic vinegar, but thicker and sweeter; The beef, cooked with cream or butter, is served in a thick, sweet and sour meat juice, where the taste of the blood mixes with the ripe lemon juice, even the smoked salmon is marinated in zaatar, a mixture of thyme And spices elevated to the rank of national pride. Tanya Habjouqa / NOOR