Following years of frequent dinner parties & teaching friends how to cook, chef Rawia decided to open a restaurant to share a simple idea: Cooking delicious Palestinian & Middle Eastern food as she does for family & friends, but with her unique twists.

Tanoreen’s cookery style was born first & foremost as a form of expression inspired by her mom and then influenced by her time traveling abroad & living in the New York.

In 1998 Tanoreen opened as a ten table, storefront in Brooklyn, & has since taken on a partner (Jumana, aka ‘The Daughter’), expanded to a larger location, published a cookbook, & now has a second book being published in June 2018.

Rawia describes herself as the daughter of a passionate, imaginative home cook. Jumana can now describe herself as the daughter of a passionate, imaginative restaurateur & author.

We are honored to continue an intergenerational legacy. Our commitment to and respect for our culinary heritage is the basis for Tanoreen & as the years have passed our menu has proudly evolved to embrace new flavors & influences to enliven & enrich.

Please join our table.

Warmest regards,

Rawia & Jumana Bishara

It has been 10 years since the publication of the beloved cookbook, Olives, Lemons and Za'atar by Rawia Bishara, chef and owner of the iconic Brooklyn restaurant Tanoreen. In this new expanded edition Rawia shares the flavors of her Palestinian childhood in Nazareth - with recipes passed down from her mother and recreated with Rawia's creative flair, as well as dishes influenced from summers spent in Spain, and from living and cooking in the historically Italian neighborhood of Bay Ridge. The result is a sensational cross-cultural mix and gives you everything you need - pickles, yogurt, bread, mezze, salads, stews, desserts, and more - to enjoy the best of Middle Eastern home cooking and share in the most convivial Arab hospitality.