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Tanoreen - Makdous Peppers Oil-Cured Peppers with Walnut Stuffing

$2.00

"This recipe is a twist on the classic eggplant. It’s crunchy from walnuts, silky from olive oil and spicy from hot sauce and fresh garlic. These last for a month in the fridge. Once you’ve finished with the peppers, you can use the remaining oil to start your next batch! They’re vegan and gluten free, too." - Rawia & Jumana

Recipe contains nuts

GIVING BACK
This recipe gives back to the Institute for Middle East Understanding (IMEU), an independent non-profit organization that provides journalists with quick access to information about Palestine and the Palestinians, as well as expert sources, both in the United States and in the Middle East. Both through its website and its staff, the IMEU works with journalists to increase the public's understanding about the socio-economic, political, and cultural aspects of Palestine, Palestinians, and Palestinian Americans. 
CO-OWNERS JUMANA BISHARA & CHEF RAWIA' STORY

Rawia & Jumana Bishara are co-owners of Tanoreen in Bay Ridge, Brooklyn. Chef Rawia immigrated from her home town of Nazareth to New York over 40 years ago. She is the author of two cookbooks ‘Olives, Lemons & Za’atar’ and ‘Levant’ and is a James Beard-nominated chef. Tanoreen is a Michelin rated Bib Gourmand restaurant going on 22 years.

VISIT US
7523 3rd Ave
Brooklyn, NY 11209

tanoreen.com/

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