Qanoon Restaurant

Qanoon Restaurant Modern Middle Eastern cuisine inspired by flavors and memories from Palestine

06/09/2026

Let us cater your next event. From intimate gatherings to large celebrations, your guests will be impressed by bold flavors, beautiful presentation, and authentic Palestinian hospitality.



02/17/2026

When Mansaf hits the table… everything stops.
Six plates. One tradition.
Lamb slow-braised until it falls apart.
Turmeric rice layered over shrak bread.
Warm jameed poured generously — because generosity is the rule.
This isn’t just dinner.
It’s how we gather.
NYCFood FamilyStyle TasteOfPalestine NYCEats

02/01/2026

Za’atar loves cheese — that’s why it’s a classic pairing with labneh in Palestinian cuisine.
At Qanoon, we took it one step further…
Za’atar cheesecake.
Savory, creamy, unexpected — and honestly? Pure heaven. ✨🧀🌿

Steam rising, spices blooming, memories stirring.This is how comfort is cooked at Qanoon.
01/29/2026

Steam rising, spices blooming, memories stirring.
This is how comfort is cooked at Qanoon.

01/27/2026

This freekeh comes directly from Jenin — earthy, smoky, and full of memories.
At Qanoon, we cook it the way it has always been cooked: slowly, with patience, respect, and love — زي بيت ستي (like in my grandmother’s home).
It’s more than a soup. It’s a story of our land, our mothers’ kitchens, and the traditions we protect and carry with us wherever we go. تراث، دفئ، وذاكرة.
A warm, soulful bowl you don’t just taste — you feel in every spoon.
Come try it this week at Qanoon 🤍🍲

01/23/2026

This is more than okra.
It’s a classic Palestinian home dish — cooked slowly, seasoned gently, and meant to be shared. A taste of home, on your table at Qanoon.

01/13/2026

Homemade hummus at — fresh lemon 🍋, silky tahini, and lots of love.

01/11/2026

Recreating that same feeling here at Qanoon fills me with a deep sense of purpose and joy. Making kras za’atar with fresh wild za’atar I source from a local farmer, alongside the other uniquely Palestinian dishes I love to share, is my way of keeping home alive here in Chelsea.
Za’atar is at the heart of the Palestinian kitchen. It grows in the mountains, and we used to hike as families just to pick it—turning it into memories before it ever became food.
We made za’atar fatayer (my favorite), prepared the spice blend—dokka for some—and used it in salads or baked it into man’oushe. Simple ingredients, deep roots, and stories you can taste.

12/08/2025

One bottle is all it takes. Pick up our premium olive oil and treat your loved ones to a delicious surprise. #2025

11/24/2025

This Thanksgiving, serve homemade hummus and share the love with family & friends. Recipe below. Homemade Hummus (Traditional Style)
1. Prepare the Chickpeas
Rinse 2 lbs of dried small chickpeas thoroughly.
Soak overnight in a large container, ensuring they are fully submerged.
Water should be at least 1.5× the height of the chickpeas.
The next day, drain the water, rinse well again, and remove any dark or damaged chickpeas.
2. Cook the Chickpeas
Transfer chickpeas to a large pot and cover generously with water.
Add 1 teaspoon baking soda.
Bring to a simmer and cook gently for 2–3 hours, until extremely soft.
If white foam appears, stir it back into the water instead of discarding it.
Ensure the chickpeas remain covered by water throughout cooking.
(Optional) After 1 hour of cooking, remove a handful of chickpeas and reserve for garnish.
3. Prepare the Tahini Base
Juice 15–20 lemons.
Combine the lemon juice with ¾ lb tahini in a blender or mixer.
Gradually add very cold water or ice while blending, until the mixture becomes smooth, pale, and creamy.
Avoid adding too much water.
4. Make the Hummus
Blend the cooked chickpeas together with the tahini mixture.
Add:
5 cloves garlic
1 teaspoon cumin
Salt, to taste
Adjust flavor and texture with extra lemon juice and cold water as needed.
5. Store
Divide the hummus into small zip-top bags and freeze.
Keep 1–2 portions out for immediate use.
6. Serve
Plate the hummus and garnish with:
A spoonful of whole chickpeas in the center
Paprika
(Optional) Green salsa: lemon + parsley + 5 red cherry tomatoes + garlic + salt + spicy pepper, crushed together by hand in a mortar and pestle
Enjoy! 🇵🇸❤️

11/23/2025

Hosting? Let me elevate your event with delicious Palestinian food. DM

11/02/2025

🌿 Olive Season in Palestine 🌿
This year marks one of the heaviest olive harvests in Palestine — a season that carries our history, our resilience, and the heart of our cuisine.
My family once had lands full of olive trees. Every year, we made our own oil, pickled green olives, and cured black ones — traditions that kept us connected to our roots.
At Qanoon, I proudly continue that legacy — hand-pickling olives and importing pure Palestinian olive oil to support local farmers and share the true taste of home with you.
Each drop tells a story of land, love, and generations that never stopped believing in their soil. 💚

noonRestaurant

10/13/2025

We’ve got your next catering covered. DM us!

Address

180 9th Avenue
New York, NY
10011

Opening Hours

Monday 5pm - 11pm
Tuesday 5pm - 11pm
Wednesday 5pm - 11pm
Thursday 5pm - 11pm
Friday 5pm - 11pm
Saturday 12am - 3pm
5pm - 11pm
Sunday 10am - 3pm
5pm - 10:45pm

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