Olive Tree in Palestinian Culture
My Palestinian Kitchen: Stories of Family & History
Palestinian Cooking
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.”