Additional information
by Benyamim Tsedaka (Author), Ben Piven (Editor), Avishay Zelmanovich (Editor)
The first-ever Samaritan Cookbook takes you on an adventure into this little-known world of Israelite food and drink. We journey to both halves of the community: in Holon, outside Tel Aviv, and Kiryat Luza, on Mount Gerizim near Nablus. Most people have heard the Parable of the Good Samaritan, but few realize that the community is once again going strong today, much less tasted or prepared any of their cuisine. Despite almost fading from the history books, the Samaritan way of life has survived 3,000 years in the Holy Land. From hummus and avocado sesame salad to lamb meatballs with pine nuts and chicken with za'atar, Samaritan cuisine is a unique blend of Mediterranean traditions, reflecting the flavors and spices of contemporary Arabic and ancient Levantine neighbors.
Author Biography
Author Benyamim Tsedaka is an elder of his people and head of the Israelite Samaritan Information Center. He has published more than 120 books and over 2,000 articles on Samaritan life.
Ben Piven has spent over a decade as a journalist for Al Jazeera and other outlets. With extensive experience in the languages and societies of the Middle East, the Baltimore native was a Fulbright Scholar in cultural geography. He studied digital media at Columbia University School of Journalism. Avishay Zelmanovich is a scholar of Middle Eastern cultures and Jewish history. Being fluent in Hebrew and English helped him translate the complexities of the original cookbook. Born in Kibbutz Na'an but raised in New York, he has bridged the American and Israeli cultural landscapes.
