Fadi Kattan’s Akub embodies Palestine’s cuisine and heritage, with a London accent, in Notting Hill
that some Israeli cooks are laying ownership claims to many of the foundations of Palestinian food, from tabbouleh and fattoush to hummus, falafel, and shawarma. In the context of London, where Israeli restaurants serving versions of modern cuisine from the region are widespread and thriving, Akub is, at least implicitly, driven by the political goal of reclaiming the Palestinian identity of certain dishes and ingredients.
“We also want people to think beyond hummus and falafel, and also to change the perception of Palestinian cuisine as meat-based,” he says. “I want vegans to understand how many dishes there are for them. There’s okra, chard, purslane, khobeizah.”“Overall, the primary aim at Akub is to stay true to the ingredients and give respect to the product, wherever it comes from. When I lived and worked in France, I was made more aware of how important provenance is.
, rice, lamb, and laban jameed , into a crunchy ball, we will be showing diners the intensified flavour of Palestine.” He is nonetheless excited to observe how a new urban context will generate an evolution of the cuisine he developed at Fawda. “I’m not someone that thinks, ‘This is the holy text.’ It’s my menu, but we will tweak it to make it flexible. The idea of Akub is to have my modern take on Palestinian traditional food, but with lots of variety for Londoners to experience.”, Kattan says he’s already thinking beyond the restaurant’s original concept.
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