About Reem Kassis

Reem Kassis is a Palestinian writer whose work focuses on the intersection of food with culture, history and politics. You can find some of her writings in The Wall Street Journal, The Washington Post and the LA Times and various academic journals. She is the author of Phaidon’s acclaimed cookbook The Palestinian Table, which won the Guild of Food Writers First Book award and a Gourmand World Cookbook award and was a James Beard Best International Cookbook award finalist and NPR Best Book. Her second book, The Arabesque Table is a one-of-a-kind collection of contemporary recipes tracing the rich history of Arab cuisine. She grew up in Jerusalem, then lived in the US, France, Germany, Jordan, and the UK. She now lives in Philadelphia. @reem.kassis

A large white platter filled with halved various colored cherry tomatoes, labneh balls, olive oil, and a sprinkle of spices.

Tomato Salad with Labneh

A simple little salad that uses height of summer tomatoes to great effect. A dash of Middle Eastern spices and salty cheese make it perfect.

A bowl of preserved lemon yogurt sauce with a spoon resting in it.

Preserved Lemon Yogurt Sauce

If you’re looking for a simple sauce, dip, and all-around condiment that you’ll use all summer long and beyond, this is it. Citrusy and creamy and packed to the hilt with fresh dill.

Eight kafta, or spiced kebabs, on a plate with a bowl of preserved lemon yogurt next to it and a bowl of rice beside it.

Kafta ~ Spiced Kebabs

Perfect for those nights when you’re looking for simple but also ultra-satisfying, these herbed meatballs are a weeknight revelation. And we’re loving the sauce that goes with them.