Illustration by Ori Kroll
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.
Bissara. Photo by Matan Choufan.
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.
Palestinian Bakewell Tart. Photo by Jenny Zarins.
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. Photo by Jenny Zarins.
These green fritters made with spinach, peas, and heaps of fresh herbs come from Sami Tamimi and Tara Wigley’s “Falastin: A Cookbook.”
Muhammara. Photo by Jenny Zarins.
This smoky and tangy dip with red bell pepper and walnuts comes from Sami Tamimi and Tara Wigley’s “Falastin: A Cookbook.”