Tanoreen - Makdous Peppers Oil-Cured Peppers with Walnut Stuffing
"This recipe is a twist on the classic eggplant. It’s crunchy from the walnuts, silky from the olive oil, and spicy from the hot sauce and fresh garlic. These will 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 Bishara
Recipe contains nuts
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. The IMEU works with journalists to increase the public's understanding of the socio-economic, political, and cultural aspects of Palestine, Palestinians, and Palestinian Americans.
CO-OWNERS JUMANA BISHARA & CHEF RAWIA' STORY
Rawia and Jumana Bishara are co-owners of Tanoreen in Bay Ridge, Brooklyn. Chef Rawia immigrated from her hometown 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-plus years.