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Digital Subscriptions > Delicious Magazine > March 2018 > ”These are the flavours and aromas of my heritage”

”These are the flavours and aromas of my heritage”

Hanan Kattan is an entrepreneur, restaurateur and filmmaker. London has been her home for three decades but the aromas of this Palestinian dish transport her to the land of her birth

TASTES LIKE HOME

Some of my strongest childhood memories are from visits to our family who remained in Palestine. It always felt like a celebration. I remember my paternal grandfather’s cool, stone house and sprawling olive groves in Bethlehem. Cousins, aunts and uncles would gather for Sunday lunches and picnics at tables holding so many dishes – from hand-rolled vine leaves to houmous with sautéed lamb.

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About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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