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Tanoreen
Step inside and pull up a chair. The table fills quickly. The mezze arrives bold and vibrant. The welcome is the kind you feel before anyone says a word. The aroma tells you where you are — garlic blooming in olive oil, basket of zaatar-sumac crisps, something slow-cooked since morning.
This is the cooking we grew up on, leveled up — the dishes of Palestine, the flavors of the Levant — brought to New York by a mother and daughter in 1998, and served the same way ever since.
Everything is made to be shared. Just like at home.
Come hungry. Stay late. Leave full.
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Tanoreen: Palestinian Home Cooking in Diaspora
Bring our kitchen into yours.
Ten years ago, Chef Rawia published Olives, Lemons & Za'atar — the recipes of her childhood in Nazareth, the dishes her mother taught her, the flavors she's been cooking for her family and her city ever since. This new, expanded edition goes further. Pickles and breads. Silky hummus and smoky baba ghanoush. Mezze, stews, celebration platters, and the syrup-soaked sweets we send out at the end of the night.
Recipes passed down from her mother. Shaped by summers in Spain. Rooted in the in South Brooklyn neighborhood where Tanoreen first took hold. A full kitchen's worth of Middle Eastern home cooking — and an invitation into the hospitality we've been practicing for twenty-five years.
Cook with love. Keep it on your table.
Pass it on.
Shop CookbookLet Us Take Care of the Table
For twenty-five years, we've cooked for rooms of every size. Boardroom lunches for a dozen. Diplomatic receptions at UN missions. Weddings, gallery openings, anniversaries. A four-hundred-guest event at MoMA.
Whatever the occasion, the food arrives the way it leaves our kitchen — made that morning, built on authentic recipes, generous portions served however you prefer: Family-style platters, individual boxes, or full-service events — shaped around your guests and your room. Vegan, halal, gluten-free handled without ceremony.
Your people. Our table. Brought to them.
Inquire NowShip Nationwide
Bring Tanoreen to your table — wherever you are.
The dishes our regulars come back for — the ones that earned us Michelin's Bib Gourmand and a James Beard nomination for Chef Rawia — packed with care and shipped across the country. Our signature cauliflower fried crisp and draped in tahini and pomegranate. Stuffed grape leaves rolled that morning. Mini savory hand pies and full mezze spreads, Maklobeh layered deep with lamb and rice and spice, the way it's served at Sunday tables across the Levant. Knafeh pulled warm from the oven, cheese stretching under a bright crust of kataifi.
Made the way we make it here, every day. Boxed up, sent out, ready to warm and serve at home.
A little of our kitchen, on the way to yours.
Order once. You'll get it.
Order GoldbellyIn The News
Twenty-five years of cooking brings people to the table — and plenty to write about.
We've been in the Michelin guide every year since 2011. The New York Times, Bon Appétit, Saveur, The New Yorker, Food52, and Time Out have all come through the door. Chef Rawia is a James Beard nominee and the author of three cookbooks. And Tanoreen has been called, variously, an institution, a Brooklyn landmark, and — most often — the kind of place you leave already planning your next visit.
See what they've been saying.
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A table at Tanoreen, whenever they want it.
For the colleague who deserves a proper dinner. A Christmas gift. A birthday. The in-laws coming into town. The friend who needs a long, unhurried meal with good food and better company. One evening at our table — ready when they are.
Simple, thoughtful, always a good idea.
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