Fawda restaurant in Bethlehem
13 Images

Fawda resturant in Bethlehem

Fawda restaurant in Bethlehem

A dish consisting of “Winter herbs with pickled radish and turnip, laban jameed and dibes” in the kitchen of Fawda restaurant, in Bethlehem, West Bank.

 (Corinna Kern / For The Times)
Fawda restaurant in Bethlehem

A dessert prepared by Fadi Kattan called “Sweet Aubergine Makdous,” in Bethlehem, West Bank.

 (Corinna Kern / For The Times)
Fawda restaurant in Bethlehem

A dish consisting of “Slow-roasted lamb accompanied by a freekeh salad”, in Fawda restaurant, in Bethlehem, West Bank.

 (Corinna Kern / For The Times)
Fawda restaurant in Bethlehem

Small eggplants are seen in the kitchen of Fadi Kattan, used for a dessert called “Sweet Aubergine Makdous.”

 (Corinna Kern / For The Times)
Fawda restaurant in Bethlehem
Chef Fadi Kattan, 41, walks to the market in order to buy ingredients for his dishes, Bethlehem, West Bank, December 16, 2018. (Corinna Kern / For The Times)
Fawda restaurant in Bethlehem

Fateen Halahla prepares “Winter herbs with pickled radish and turnip, laban jameed and dibes” in the kitchen of Fawda restaurant in Bethlehem, West Bank.

 (Corinna Kern / For The Times)
Fawda restaurant in Bethlehem

Fadi Kattan, center, founder of Fawda restaurant, shops for meat in Bethlehem, West Bank.

 (Corinna Kern / For The Times)
Fawda restaurant in Bethlehem

A local baker prepares Taboun (mini-bread) for Fadi Kattan, founder of Fawda restaurant in Bethlehem, West Bank.

 (Corinna Kern / For The Times)
Fawda restaurant in Bethlehem

Nisren Serhan prepares tables at Fawda restaurant in Bethlehem, West Bank.

 (Corinna Kern / For The Times)
Fawda restaurant in Bethlehem

Fadi Kattan, founder of Fawda restaurant, prepares a dessert called “Sweet Aubergine Makdous” in Bethlehem, West Bank.

 (Corinna Kern / For The Times)
Fawda restaurant in Bethlehem
Fadi Kattan, 41, and Fateen Halahla, 23,(L-R) prepare dishes in the kitchen of Fawda Restaurant, in Bethlehem, West Bank, December 16, 2018. (Corinna Kern / For the Times)
Fawda restaurant in Bethlehem

Fadi Kattan, left, and Fateen Halahla prepare a dish of slow roasted lamb in the kitchen of Fawda restaurant in Bethlehem, West Bank.

 (Corinna Kern / For The Times)
Fawda restaurant in Bethlehem

Chef Fadi Kattan walks to the market to buy ingredients for his dishes in Bethlehem, West Bank.

 (Corinna Kern / For The Times)
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