Fawda restaurant in Bethlehem
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Fawda resturant 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)

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

 (Corinna Kern / For The Times)

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

 (Corinna Kern / For The Times)

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

 (Corinna Kern / For The Times)
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.

 (Corinna Kern / For The Times)

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

 (Corinna Kern / For The Times)

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

 (Corinna Kern / For The Times)

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

 (Corinna Kern / For The Times)

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

 (Corinna Kern / For The Times)
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.

 (Corinna Kern / For The Times)

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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