Moghrabieh
Moghrabieh is a traditional Levantine dish, made with fried onions, and chickpeas and often includes slow-cooked beef, chicken, or lamb.
Palestinian Cooking
Lamb Fattah
Jalil Dabit joined us for the “House Pot,” where guest chefs are invited to cook a dish from home at Cafe Asif. He made fattah — a traditional dish with warm chickpeas and lamb that he tops with pine nuts.
Dahdah (Palestinian Semolina Cake)
The dessert’s name comes from the Arabic word dahdah, meaning a plump person — fitting for a cake that is rich and hearty.
Pistachio Hareesa Nabqia
The hareesa nabaqia cake originates from Nabq, an important Syrian city nestled in the Qalamoun Mountains, along the Syrian-Lebanese border.
Hareesa bel Qashta
Safa Ibrahim, a Druze cook from the Golan Heights, comes from a family deeply rooted in Syria. Her hareesa cake, filled with qashta (or ashta—both pronunciations are correct), carries this heritage
“We Must Remind Ourselves How to Live Together”
Jalil Dabit owns Samir, a traditional Palestinian restaurant in Ramle, and co-owns Kanaan, a vegetarian restaurant in Berlin with Oz Ben-David, an Israeli Jew. A week after October 7, the duo released “Kanaan: das israelisch-palästinensische Kochbuch” (Kanaan: The Israeli-Palestinian Cookbook) — despite last minute efforts to halt its printing. Dabit, who identifies as Arab Palestinian, Israeli, Christian, and secular, reflects on the past year in his own words.
Spring Wheat for a New Beginning
Is Shavuot a holiday that celebrates the wheat harvest or the giving of the Torah? Tova Dickstein, a researcher of ancient Israelite food, delves into the history of Shavuot, and explains how a holiday focused on wheat turned into a dairy feast.
Skillet Laffa with Labneh and Wild Mustard Greens
Skillet Laffa with Labneh and Wild Mustard Greens. Both preparation method are modern simplified versions of traditional, more complex recipes.
Rabiya (Fresh Fava Bean Maqluba)
Maqluba is the flagship dish of Palestinian cuisine. You will find it served in most homes in the country on the first day of Ramadan.
Muzna Bishara Shares Her Ramadan
The most important time of the year for Muslims families is rich in spirituality and culinary traditions
Qatayef Asafiri
Qatayef Asafiri, which translates to little bird qatayef, originated in Syria and Lebanon. They’re filled with a soft cheese for Ramadan.
Qatayef (Sweet Stuffed Pancakes for Ramadan)
These sweet, stuffed pancakes fried in butter and doused with simple syrup, are perhaps the food most closely associated with Ramadan.
For Muzna Bishara, Za’atar Is the Scent of Winter
My Palestinian Kitchen: Stories of Family & History
Za’atar Preserved in Olive Oil
In this traditional recipe, fresh hyssop or za’atar leaves are preserved in olive oil along with spices and lemon.
Za’atar Spice Mix (Dukkah)
The word “dukkah” in Arabic literally means crushed, and each region has its own unique blend. This version is from Muzna Bishara’s mother.
Za’atar and Strawberry Crumble
Muzna Bishara adds fresh hyssop or za’atar and olive oil to her strawberry crumble, for a dessert that’s sweet but earthy.
Za’atar Flatbread (Fatayer Fellahi)
Unlike the popular stuffed spinach fatayer, this pastry resembles layers of puff pastry separated with olive oil, hyssop leaves, and onions.
Olive Tree in Palestinian Culture
My Palestinian Kitchen: Stories of Family & History
Mussakhan (Palestinian Chicken With Sumac)
Mussakhan, a Palestinian dish of roasted chicken with sumac, is probably the recipe most associated with the olive harvest.
Olive Oil, Chocolate, and Date Tart
Inspired by Palestinian ka’ak, this olive oil tart is made with a shortcrust and filled with fills dates and chocolate ganache.
Fenugreek Siniyeh (Semolina Cake)
Sweet fenugreek siniyeh is a rich semolina cake seasoned with fenugreek, nigella seeds, and citrus blossom water.
Sumaqiyya (Gazan Stew)
This rich Palestinian stew, which comes from Gaza, is flavored with lamb, allspice, sumac, and dill seeds.
Bissara (Broad Bean and Mulukhiyah Stew)
This thick stew made from dried broad beans and mulukhiya leaves comes from the Palestinian kitchen. Serve it with warm pita.
Watch: Chef Sami Tamimi and Ronit Vered Discuss ‘Falastin: A Cookbook’
On November 6, 2021 Asif hosted the acclaimed chef and author Sami Tamimi to celebrate his latest book “Falastin.” He spoke with food journalist and Asif’s gallery curator Ronit Vered about Palestinian cuisine, cultural appropriation, and the cookbooks that have influenced his career.
Al Mabroushy (Palestinian Bakewell Tart)
This is a fresh take on the Bakewell tart with a Levantine twist from Sami Tamimi and Tara Wigley’s “Falastin: A Cookbook.”
Pea, Spinach, Za’atar, and Preserved Lemon Fritters
These green fritters made with spinach, peas, and heaps of fresh herbs come from Sami Tamimi and Tara Wigley’s “Falastin: A Cookbook.”
Muhammara (Roasted Red Pepper and Walnut Dip)
This smoky and tangy dip with red bell pepper and walnuts comes from Sami Tamimi and Tara Wigley’s “Falastin: A Cookbook.”
Sambousek (Arabic Samosas)
Almost every culture has its take on the filled dough dish, this is the Palestinian one. From Sami Tamimi and Tara Wigley’s Falastin: A cookbook.
Labneh-Filled Fatayer With Nigella Seeds and Honey
A sweet and sour version of fatayer, these pastries are filled with labneh, honey, seasonal fruit, and nigella seeds.
Freekeh, Mung Bean, and Raw Zucchini Tabbouleh With Carob Dressing
In this new variation on the classic tabbouleh, chef Muzna Bishara uses freekeh, mung beans, zucchini, and a carob dressing.
Fish Shishbarak in Yogurt
These choux pastry dumplings filled with fish, and poached in warm yogurt sauce are a new approach to the classic Palestinian dish.
My Country of Black Figs
My Palestinian Kitchen: Stories of Family & History
Preserved Figs in Syrup
Barely any recipes with fresh figs can be found in traditional Arab cookbooks. Instead, they were enjoyed fresh or preserved in recipes like this one.
Dried Fig Malabi (Milk Pudding)
In the traditional local kitchen figs were used not only for their flavor, but also as a thickener. This recipe is a good example.
Za’atar Manakish With Roasted Figs
Muzna’s contemporary take on the farmers’ summertime snack is topped with figs, cheese and watercress leaves for a refreshing crunch.
Fish Tagine
Usually this dish – baked fish topped with Tahini – is known as a fish siniya, but in Julia’s family they called it this way.
Grapevines From Eden
My Palestinian Kitchen: Stories of Family & History
Filo Triangles Stuffed with Kashta and Grapes
Kashta, the filling for these savory triangles, is a homemade version of ricotta cheese commonly used in pastries and desserts in Palestinian and other regional kitchens.
Inside the Jaffa Kitchen
We joined Palestinian chef Nadir Abu-Seif as she prepared a feast of recipes from her hometown
Freekeh’s Smoky Roots
My Palestinian Kitchen: Stories of Family & History
Arab Red Lentil Soup
Palestinian lentil soup, spiced with cumin and served with lashings of lemon juice, has become a symbol of home cooking.
Shish Barak (Dumplings Poached in Yogurt)
Jaffa-born cook Nadir Abu-Seif learned how to prepare this dish of meat-filled dumplings poached in yogurt from her father.
Sayadieh (Jaffa-Style Fish Over Rice)
One of Jaffa’s best known dishes, this recipe for fish over seasoned yellow rice is similar to those from other coastal cities in the region.
Smat (Arab Lentil Soup With Noodles)
This dish of thick yellow split peas (or lentils) with wide egg noodles is an essential part of Jaffa’s Arabic cuisine.
Dawali (Stuffed Grape Leaves)
These perfectly rolled grape leaves are cooked with lamb chops, which adds a richness to the finished dish.
Chicken Stuffed With Freekeh
A festive dish, this whole chicken stuffed with freekeh, is at the center of the table in Muzna Bishara’s family kitchen in Kafr Qara.
Freekeh Salad with Chicken and Roasted Apricots
In this new interpretation of the beloved tabbouleh salad from Muzna Bishara, the bulgur is replaced with local freekeh.