I discovered this soup a few years ago, and I’m not exaggerating when I say it’s one of my favorite things to eat. I wouldn’t say I’m the biggest fan of soup in general (with some notable exceptions like a tomato soup to accompany a grilled cheese), but this one is different. I crave it, especially in crisp weather just like we’re having right now. As soon as the autumn squashes start taking over the produce section, I pull out the recipe.
As you’ll know by now, I am always on the hunt for a cookbook featuring an underrepresented food culture. I have a few Palestinian cookbooks, and I think it’s an area of food that’s come more into the spotlight over the past couple of years thanks to prominent bloggers, but I hadn’t realized until I heard an interview with Yasmin Khan, author of the recently released Zaitoun, how diverse the territory’s food cultures are. She discussed in particular how interesting and unique she found the food in Gaza, an area she wasn’t able to visit. But she worked with the author of The Gaza Kitchen, a book I already happened to own, to do her research and learn the region’s recipes. The Gaza Kitchen has become one of my favorite books.
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