In the face of conflict, a crop of talented Palestinian chefs is reclaiming and reinventing their rich farm-to-table cuisine.

At Fawda, Kattan creates four-course meals that highlight Palestinian produce grown no more than 18km away, still in the West Bank. A meal may start with a salad of local eilik (chicory), radish, hweirneh (wild hedge mustard) and pomegranate – all of which can be foraged throughout the Palestinian

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