Fawda resturant in Bethlehem

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

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

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

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)

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

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

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

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

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

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)

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

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