Top Chefs Unite to Create Edibles Highlighting Palestinian Ingredients

When communities unite to support those in need, they often bring out extraordinary levels of creativity and solidarity. No matter where you’re from, the instinct to help others in distress is universal. This spirit has been a recurring theme in the culinary world, and Rose Los Angeles is a prime example of that.

Rose Los Angeles is a company that specializes in thoughtfully crafted, ingredient-driven edibles they call “delights.” They collaborate with celebrated chefs and farmers to create elegant THC-infused products that stand out for their flavor and quality. Their past collaborations have included culinary icons like Enrique Olvera, head chef and owner of Pujol—ranked the 9th best restaurant in the world in 2021—and Dominique Crenn, recently named one of TIME Magazine’s Top 100 Most Influential People. Now, Rose Los Angeles is using its platform to make a meaningful impact by supporting those in need in Palestine.

To achieve this, Rose Los Angeles has invited renowned chefs Fadi Kattan, Samin Nosrat, Reem Assil, and Andy Baraghani to create special Delights using ingredients sourced from Palestine. This seasonal release features flavors like Mulberry Black Lime, Watermelon Marjoram, Lemon Sumac, and Sekanjebin, all made with local produce and aromatics from the region. Here’s a look at what each chef has brought to the table:

• Reem Assil’s Mulberry: Features a jammy Frog Hollow Farm mulberry puree paired with Palestinian black lime, creating a balance of sweetness and floral tartness.

• Samin Nosrat’s Sekanjebin: A chartreuse-colored delight inspired by the classic Persian drink, blending a vinegared syrup of cucumber and fresh mint for a sweet and tangy twist.

• Andy Baraghani’s Lemon: Combines the sweet and fragrant Meyer lemons with the savory tang of Palestinian sumac, resulting in a delight reminiscent of a more complex lemon drop.

• Fadi Kattan’s Watermelon: Blends freshly harvested melon into a puree, enhanced with mild Palestinian marjoram for an earthy, piney undertone.

What sets these products apart is the level of sophistication in their creation, a standard rarely seen in other cannabis-based edibles.

The most remarkable aspect of this initiative—aside from the inevitable buzz these delights are sure to provide—is that $100,000 from the sales will go directly to Thamra, an organization focused on fresh food production in Gaza.

Seeing Rose Los Angeles and these talented chefs make such a significant contribution to those in need is heartening. While it may not solve all the challenges facing the innocent people of Gaza, every bit of support counts, and this gesture of hope can make a real difference.