The Rise of Palestinian Food
By Ligaya Mishan New York Times Style Magazine Feb. 12, 2020Updated 1:33 p.m. ET THE CARROTS, KNOWN as jazar ahmar, are stocky and rugged, as dark as wine, shading from red into purple. This may be the closest they get to the color of their ancestors, the primeval carrots that were first cultivated about a thousand … Continued
