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.
Skillet Laffa with Labneh and Wild Mustard Greens. Both preparation method are modern simplified versions of traditional, more complex recipes.
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.
The most important time of the year for Muslims families is rich in spirituality and culinary traditions
Qatayef Asafiri, which translates to little bird qatayef, originated in Syria and Lebanon. They’re filled with a soft cheese for Ramadan.
These sweet, stuffed pancakes fried in butter and doused with simple syrup, are perhaps the food most closely associated with Ramadan.
My Palestinian Kitchen: Stories of Family & History
In this traditional recipe, fresh hyssop or za’atar leaves are preserved in olive oil along with spices and lemon.
The word “dukkah” in Arabic literally means crushed, and each region has its own unique blend. This version is from Muzna Bishara’s mother.
Muzna Bishara adds fresh hyssop or za’atar and olive oil to her strawberry crumble, for a dessert that’s sweet but earthy.
Unlike the popular stuffed spinach fatayer, this pastry resembles layers of puff pastry separated with olive oil, hyssop leaves, and onions.
My Palestinian Kitchen: Stories of Family & History
Mussakhan, a Palestinian dish of roasted chicken with sumac, is probably the recipe most associated with the olive harvest.
Inspired by Palestinian ka’ak, this olive oil tart is made with a shortcrust and filled with fills dates and chocolate ganache.
Sweet fenugreek siniyeh is a rich semolina cake seasoned with fenugreek, nigella seeds, and citrus blossom water.
This rich Palestinian stew, which comes from Gaza, is flavored with lamb, allspice, sumac, and dill seeds.
This thick stew made from dried broad beans and mulukhiya leaves comes from the Palestinian kitchen. Serve it with warm pita.
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.
This is a fresh take on the Bakewell tart with a Levantine twist from Sami Tamimi and Tara Wigley’s “Falastin: A Cookbook.”
These green fritters made with spinach, peas, and heaps of fresh herbs come from Sami Tamimi and Tara Wigley’s “Falastin: A Cookbook.”
This smoky and tangy dip with red bell pepper and walnuts comes from Sami Tamimi and Tara Wigley’s “Falastin: A Cookbook.”
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.
A sweet and sour version of fatayer, these pastries are filled with labneh, honey, seasonal fruit, and nigella seeds.
In this new variation on the classic tabbouleh, chef Muzna Bishara uses freekeh, mung beans, zucchini, and a carob dressing.
These choux pastry dumplings filled with fish, and poached in warm yogurt sauce are a new approach to the classic Palestinian dish.
My Palestinian Kitchen: Stories of Family & History
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.
In the traditional local kitchen figs were used not only for their flavor, but also as a thickener. This recipe is a good example.
Muzna’s contemporary take on the farmers’ summertime snack is topped with figs, cheese and watercress leaves for a refreshing crunch.
Usually this dish – baked fish topped with Tahini – is known as a fish siniya, but in Julia’s family they called it this way.
My Palestinian Kitchen: Stories of Family & History
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.
We joined Palestinian chef Nadir Abu-Seif as she prepared a feast of recipes from her hometown
My Palestinian Kitchen: Stories of Family & History
Palestinian lentil soup, spiced with cumin and served with lashings of lemon juice, has become a symbol of home cooking.
Jaffa-born cook Nadir Abu-Seif learned how to prepare this dish of meat-filled dumplings poached in yogurt from her father.
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.
This dish of thick yellow split peas (or lentils) with wide egg noodles is an essential part of Jaffa’s Arabic cuisine.
These perfectly rolled grape leaves are cooked with lamb chops, which adds a richness to the finished dish.
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.
In this new interpretation of the beloved tabbouleh salad from Muzna Bishara, the bulgur is replaced with local freekeh.