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.
Rawia & Jumana Bishara
Jumana always says that when you eat at Tanoreen it’s as if you are eating at our home. We intend to highlight just that with the cuisine at Tanoreen: HOME-STYLE food meant for sharing.
By that token, Tanoreen has varied in its fusions, but never deviated from its roots, a blend of classical Palestinian & Middle Eastern cooking with delicious multicultural aromas stirred through. The cuisine celebrates tradition & embraces change.
Olives, Lemons & Za’atar takes you on the colorful culinary journey that brought Rawia Bishara from her native Nazareth to her adopted hometown of New York City, where she presides over the acclaimed Brooklyn restaurant, Tanoreen. Through engaging stories & thoughtful recipes, she recounts the joys of growing up in a food-loving family in which every meal provided the backdrop for her most cherished memories. As the daughter of a passionate, imaginative home cook, Bishara honors her mother’s unique approach to traditional Middle Eastern cuisine with dishes that are rarely experienced outside the region. As a celebrated restaurateur, she has created original offerings in the same spirit, inspired by her Mediterranean travels & years of cooking for her own family in America. In nine chapters ranging from Breakfast to Dessert (including many vegetarian options), Bishara shared her poignant memories & her superb recipes, tossing in a little extra spice here & a handful of savory herbs there, just as her beloved mother did so many years ago.
In LEVANT, Rawia offers more than 100 recipes that represent a modern approach to her native cuisine. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant for the contemporary palate. Taking off from a traditional pantry (including olive oil, tahini, za’atar, sumac), she updates classic flavor profiles to dazzling effect. The Mediterranean diet has always been a healthy one, with so many of what we now call “superfoods” at its base. But here Rawia takes it a step further by focusing on dishes that are vegetarian or vegan & gluten-free, as well as meat dishes where vegetables take center stage. These recipes represent the way people increasingly eat & cook today. A few of the stand-out recipes are Cauliflower ‘Steak’ with Pomegranate Molasses & Tahini, Roasted Beet Hummus, Harissa Baked Chicken, Poblanos with Walnut Stuffing, Falafel Scotch Eggs, & Triple Almond Cake. LEVANT explores the sensational cross-cultural possibilities of culinary exchange setting the path for the future of Middle Eastern cooking.