n 2015, Dima published her first cookbook “Plated Heirlooms” a 500-page exploration of her native Falasteen (Palestine) and its rich culinary history through generations of Palestinian cooking. The first effort of its kind to document Palestinian cuisine and the regional variations in each of its authentic recipes.
The book houses over 280 detailed recipes from all sections of the cuisine, it also explores the cuisine's history and its unbreakable connection with the Palestinian culture, the culture that gave life to its multitude of recipes and cooking styles. In her narrative, Dima also shares some heart warming stories about Palestine and the Palestinian people.
Plated Heirlooms categorizes Palestinian cuisine, and explores the country's different regions cooking style and regional recipe variations.
In May 2017 Plated Heirlooms won the title “Best In The World” for Arabic Cuisine by the Gourmand World Cookbook Awards that was held in Yantai, China.
Previous to that, Plated Heirlooms also won 3 international awards:
1. The national winner of The Dun Gifford Award for “Best Mediterranean Cuisine”.
2. The national winner of “Best Self Published Book” by the Gourmand World Cookbook Awards.
3. The national Winner for “Best Historical Recipes Book” by the Gourmand World Cookbook Awards.