Qanoon Restaurant

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. 🇵🇸❤️
NYCEats ChelseaNYC

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. 🇵🇸❤️
FamilyRecipes FlavorsOfPalestine MiddleEasternFood QanoonNYC ChelseaNYC NYCEats NYCRestaurants

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.
OurFoodOurStory NYCFood ChelseaNYC

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
ChelseaNYC NYCRestaurants

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

08/12/2026

Makloubeh is a fundamental dish in every Palestinian household. Every family makes it a little differently, but rice, turmeric, and cumin are always at its heart. We layer it with our favorite vegetables—cauliflower, eggplant, and carrots—and some families add chickpeas.
This dish carries so much nostalgia for me. Growing up, I could tell what my mother had prepared for our weekend meal from the aroma in the parking lot—before I even walked into the house.
Today at Qanoon, we make two versions: one with lamb and one vegetarian… but don’t tell my mother! 🇵🇸❤️

07/30/2026

Farm-fresh focaccia with feta, olives, and lots of love—served for brunch with two eggs over the focaccia and fresh ricotta. 🍳🫒❤️

فوكاتشيا طازجة بمكونات من المزرعة، مع جبنة الفيتا
والزيتون والكثير من الحب—تُقدَّم على البرانش مع بيضتين فوق خبز الفوكاتشيا وجبنة الريكوتا الطازجة. 🍳🫒❤️

BrunchNYC Focaccia FreshFocaccia FarmersMarketFresh FarmToTable FetaAndOlives FreshRicotta EggsForBrunch HouseMade MadeWithLove NYCFoodie EatLocalNYC SupportLocalRestaurants

07/16/2026

Musakhan is more than a dish—it is one of Palestine’s greatest culinary traditions and a celebration of the olive harvest.
Every autumn, Palestinian families gather beneath their olive trees to harvest fruit that has sustained generations. The olive tree is more than agriculture; it is a symbol of home, resilience, memory, and our enduring connection to the land. Freshly pressed olive oil, with its vibrant aroma and peppery flavor, becomes the heart of the season and finds its way into nearly every Palestinian kitchen.
There is no better way to celebrate that harvest than with Musakhan.
Fresh taboon bread is drenched in the season’s new olive oil, then layered with slow-cooked onions, fragrant sumac, roasted chicken, and toasted almonds. Every bite carries the richness of the harvest and the unmistakable taste of fresh olive oil at its peak.
But the true magic of Musakhan is not only on the plate. It is the family gathered around the table, stories shared between generations, laughter filling the room, and the memories created with every meal. For Palestinians, Musakhan is not simply food—it is heritage served warm.
At Qanoon, every Musakhan we prepare is our way of honoring those traditions and sharing a piece of Palestine with New York.
🇵🇸🍃
Taboon Sumac FoodHeritage MiddleEasternFood ChelseaNYC ManhattanEats NYCFood TasteOfPalestine FoodCulture FamilyTradition QanoonNYC