Kattan notes, "At a very young age, my maternal grandmother, Julia, would do an exquisite safarjal [quince] jam and I would be allowed to taste it as soon as she started taking a spoonful out of the pot to check consistency." This reflects the personal connection and heritage tied to making quince jam, showcasing how traditional recipes can evoke cherished memories and family bonds.
Kattan emphasizes the importance of the quince's unique qualities: "This rock hard fruit cannot be eaten raw. With a little heat and a little patience, though, quince can star in a surprisingly diverse array of sweet and savory dishes." This encapsulates the versatility of quince in culinary contexts.
Kattan shares a perspective on the fruit's cultural significance, mentioning, "It is a fruit that is present a lot in Palestine." This highlights quince’s role not just as an ingredient, but as a part of cultural identity and tradition in various Mediterranean regions.
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