Qanoon Restaurant

10/25/2026

10/19/2026

❤️

09/23/2026

Today’s farmers market haul became a pot of freekeh soup with carrots, onions, and broccoli—and I couldn’t leave without bringing home a few flowers, too. 💐
Freekeh is a staple in Palestinian kitchens: green wheat harvested young and roasted, with a smoky, nutty flavor I grew up with. It’s the heart of this warm, comforting soup. Come try a bowl at Qanoon. 🇵🇸

09/11/2026

At Qanoon, even the za’atar tells a story. 🌿
We make our za’atar with the same flavors, traditions, and memories I grew up with in Palestine. As New York City’s first Palestinian restaurant, Qanoon was created to bring recipes deeply rooted in our culture to the heart of NYC.
I love creating unique dishes while highlighting seasonal ingredients that are particular to Palestinian cuisine—ingredients you may not find anywhere else in the city. Almost every dish on our menu carries a story: of family, land, tradition, and home.
This is more than food. This is Palestinian culture, one dish—and one story—at a time.
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09/08/2026

Fresh fava beans simmered in the rich broth of slow-cooked, grass-fed flank steak, then finished with a warm, silky yogurt sauce. This is Foul bil Laban—a traditional Palestinian dish that tastes like home, comfort, and memories passed from one generation to the next.
At Qanoon, we bring the flavors of Palestine to New York—not only to be enjoyed, but to be remembered, shared, and celebrated around the table. 🇵🇸
Come taste a little piece of home. ❤️
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08/29/2026

Arayes in the making—one fresh ingredient at a time. Ground beef, parsley, Qanoon’s nine-spice blend, garlic, onions, pepper paste, red and green peppers—and, of course, a whole lot of love. 🇵🇸❤️
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08/28/2026

Baked Palestinian sambosak stuffed with ground beef, onions, pine nuts, and my nine-spice blend. Served with green olives I pickle the Palestinian way—just as my parents used to—and a refreshing side of cucumber, yogurt, and dill. A plate full of flavor, tradition, and memories of home. 🇵🇸❤️
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08/18/2026

Join us at QANOON and experience authentic Palestinian cuisine in the heart of NYC. 🇵🇸❤️

08/15/2026

Before I became a chef, I was just a kid watching my mother cook and working alongside my father on the land. 🇵🇸❤️
Some of my strongest childhood memories aren’t photographs. They’re smells, flavors, sounds, and moments around our family table.
I remember my mother, Rasmyee, cooking for our family—the aroma reaching me before I even walked through the door. I remember working alongside my father on the land and in the commercial greenhouses he built, growing tomatoes, watermelons, olives, and so much of the food that eventually made its way to our table.
Growing up, I didn’t realize how deeply those moments were shaping me.
Years later, thousands of miles away in New York City, I find myself recreating those memories through food.
When I cook makloubeh, musakhan, kufta, or simply drizzle Palestinian olive oil over a plate, I’m carrying a little piece of my childhood with me.
Qanoon is more than a restaurant to me. It’s a continuation of my parents’ table, my childhood, and the Palestine I grew up knowing.
Maybe that’s the beautiful thing about food: you can leave home, but one bite can take you right back. 🇵🇸❤️
What dish takes you back to your childhood? Tell me in the comments. Many thanks for مريم الخاجة for doing this video.
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08/14/2026

My name is Tarek, and I opened Qanoon in 2019 because I wanted Palestinian cuisine to have a home in New York City. 🇵🇸
Qanoon became the first restaurant in NYC to proudly and clearly identify itself as Palestinian. That mattered deeply to me because our food deserves to be known by its real name—and our stories deserve to be told.
I grew up in Palestine, surrounded by farming, family, and food. We grew olives, watermelons, tomatoes, and many of the ingredients that filled our table. Food was never simply something we ate; it connected us to the land and brought our family together.
My mother, Rasmyee, was my greatest influence. I could often tell what she was cooking before I even walked into the house. The aromas of makloubeh, musakhan, and bamyeh still take me right back home.
At Qanoon, I’m not simply serving food. I’m preserving memories, celebrating Palestinian culture, and representing our cuisine proudly and authentically.
Every dish carries a story. Come sit at our table and experience a little piece of Palestine—right here in Chelsea. ❤️ many thanks to مريم الخاجة for this piece
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08/13/2026

Who can flip a giant pot of makloubeh as well as I can? 😏 One flip, no fear—and a whole lot of Palestinian love! 🇵🇸🔥🍚

08/13/2026