Dine in Palestine by Layan Suleiman

Everything you need to know about Palestinian cooking.

To my loving Parents, Grandmothers, and Aunt. Thank you for everything.

Maftoul Page 20

Contents Introduction .................................................... 6

Main Dishes Rummaniyye..................................................... 8 Mujaddara (Rice with Lentils) .......................... 10 Za’atar Flat Bread ............................................ 12 Musakhan (Taboob Bread with Onion, Sumac & Chicken) ... 14 Cauliflower Baked in Tahini ............................. 16 Makluba (Rice with Eggplant & Lamb) ............. 18 Maftoul (Palestinian Couscous with Vegetable Stew)............ 20

Desserts Hilbe (Fenugreek Cake) ................................... 24 Ka’ak (Date Stuffed Biscuit).............................. 26 Mutabak (Sweet Pastry) ................................... 28 Glossary .......................................................... 30

Introduction

As a child, I always stood next to my grandmother and mother as they both worked their magic in the kitchen. My grandmother’s small kitchen filled with marvelous aromas and flavors is the home of my favorite memories. There my grandmother spent long hours baking and cooking for my siblings and I. I loved her enthusiasm towards cooking and the smile on her face as she taught me the techniques and tricks to perfecting dishes native to my culture. She would share stories of her life in Palestine as a young girl and draw with her words pictures of beautiful gardens filled with the ingredients used in every single Palestinian dish. Palestine is known for its endless green za’atar bushes, growing grape vines, homemade goat cheese, and rows and rows of massive olive trees that are crushed to produce beautiful olive oil. In Palestine, woman learned how to make do with seasonal ingredients available, creating unbelievable combinations and unforgettable dishes that have become traditional staples.

The Palestinian cuisine is considered to be similar to the cuisine of countries surrounding it, however people fail to understand that there are numerous dishes that give Palestine its own unique food identity. Makluba and Musakhan are some of the recognized dishes included in this cookbook, prepared for weddings, Eid, as well as everyday lunch. To truly share the food of my native Palestinian culture, I have also shared recipes of the lesser-known dishes such as Hilbe and Rummaniyye.

“Dine in Palestine” aims to share the fascinating and neglected Palestinian cuisine. Through it I hope people view Palestine with a new and different lens, one that focuses on the beauty of its culture, land, and food. 6

Main Dishes

Rummaniyye

Native to the region of Gaza, this dish consists of eggplants and lentils cooked in pomegranate juice, an interesting combination with a marvelous taste.

Ingredients 3/4 cup green or brown lentils, rinsed 1 medium size eggplant, cut into bite-size cubes 2 tbsp olive oil 4 garlic cloves, crushed 1 tbsp thinly sliced coriander 1 tbsp flour 1 cup pomegranate juice (substitute: 1/4 cup pomegranate molasses) 1 tbsp cumin powder Salt (to taste) Black pepper (to taste) Pinch of coriander Grains of pomegranate

Method 1. Add lentils to a medium sized pot with 2 -3 cups of water making sure the water completely covers the lentils. Cover the pot and leave it over low heat until it is cooked halfway (about 15 minutes). 8

2. Add eggplant cubes, salt, black pepper, and cumin. Stir and cover for 10-15 minutes until lentils and eggplants are soft and cooked through. 3. Pour olive oil into a frying pan over medium heat. Once oil is hot, add garlic, coriander, and flour, frequently stirring until garlic is golden brown. 4. Distribute the garlic mixture over the lentil and eggplant pot, then add the pomegranate juice or molasses (if pomegranate juice is too sweet substitute Âź of the juice with lemon juice). Stir the pot for 3-5 minutes to make sure ingredients are well incorporated. 5. Pour the mixture into medium-sized deep plates. Garnish with a drizzle of olive oil, coriander, and grains of pomegranate. Serve hot or cold with pita or taboon bread.

Mujaddara (Rice with Lentils)

A quick and easy dish, Mujaddara is a Palestinain comfort food ideal in cold weather.

Ingredients 1 cup brown lentils 4 cups water 1 tsp salt Âź tsp black pepper 1 tsp cumin 1 cup white rice, rinsed 2 large onions, thinly sliced. Âź cup olive oil

Method

3. Cover rice and lentils and allow to cook for 15-20 minutes over medium-heat. Lower the heat for the last 5 minutes. 4. Heat olive oil in a frying pan, add onions and cook until golden brown and crispy. Place onions on a plate covered with a paper towel. Keep the oil to the side to use later in the recipe.

5. When the rice and 1. Place lentils, water, salt, lentils are fully cooked, pour over the oil used to pepper, and cumin in a cook the onion and allow medium sized pot over medium heat until lentils to cook for another 2-3 minutes. are cooked through (approx. 15minutes) 6. Garnish with a generous amount of crispy onions. 2. Soak rice in 2 cups of water for 30 minutes, rinse Serve with tomato & then add to cooked lentils. cucumber salad.

Za’atar Flat Bread

The first thing that comes to mind when mentioning Palestine is za’atar, a herb that grows endlessly in the Palestinian region. A favorite breakfast item, this crunchy and comforting za’atar stuffed bread is enough to keep anyone pleased and energised.

Ingredients Dough: 2 cups flour ½ tsp dry yeast ½ tsp salt ½ tsp sugar ¼ cup vegetable oil 2/3 cup lukewarm water Stuffing: 2 cups fresh za’atar leaves, washed 2 tbsp olive oil Pinch of salt Pinch of sumac

Method For the Dough: 1. Combine flour, yeast, salt, and sugar in a medium sized bowl. In a different bowl, stir oil into water. 12

2. Pour the water and oil mixture over the dry ingredients, then knead to combine the ingredients until a dough is formed. If needed, add more water to help with the kneading process. 3. Cover with a wet cloth and leave in a warm place for 1-2 hours until dough grows in size. For the Stuffing: 1. Add the za’atar leaves, olive oil, salt, and sumac in a separate bowl and rub to combine well.

1. Preheat the oven to 200째C 2. Cut the dough into 2 large pieces and leave to rest for 5 minutes. 3. Grease a clean table with some olive oil. With oiled hands begin spreading the dough starting from the middle by gently pressing towards the edges. Continue with this process until a thin layer of dough (around 1/2cm thick) is formed. 4. Distribute some of the filling evenly over the dough then fold each side to the middle. 5. Place the stuffed dough in a greased baking tray and press along the edges until flat. Allow to rest for 10 minutes. 6. Bake for 10-12 minutes or until golden brown on both sides. Cut into 12 square pieces and serve with tea.

Musakhan (Taboon Bread topped with Onion, Sumac and Chicken)

Originating from Jenin and Tulkarm, Musakhan is always the star in celebrations and family gatherings. This dish incorporates many of the fresh and delicous ingredients of the region from tangy sumac to rich olive oil.

Ingredients 1 chicken, quartered 3 taboon bread or flatbread 1 kg red onions, diced 1 cup olive oil 1 tsp salt 1tbsp+4 tbsp sumac Âź pine nuts, toasted

Method

2. Remove chicken from pot and keep the thick onion sauce that is created through this process to the side. 3 Season the chicken with 1 tbsp of sumac and roast. 4. Place one taboon bread in a large baking tray, top with a generous amount of the onion mixture and sprinkle with 1 tbsp of sumac. Bake in an oven preheated to 200Â°C for 5 minutes or until edges are golden brown. Repeat with remaining bread.

1. In a large pot, sautĂŠ the onions with the olive oil then add the chicken, stir and cover. 5. Stack the baked taboon, Cook on low heat until chicken is tender (approx. 45 place the chicken on top and garnish with pine nuts. Serve minutes). with yogurt. 14

Cauliflower Baked in Tahini Sauce

A hidden gem of the Palestinian cuisine, this dish consists of tender cauliflower baked in a bubbling tahini and yogurt sauce best served with pita bread or rice.

Ingredients 1 large cauliflower head, cored + cut into florets ½ kilo lamb, cut into small cubes 1 large onion, diced ½ tsp allspice Salt (to taste) Black pepper (to taste) Tahini Sauce: 1 lemon, juiced 3 tbsp tahini 2 tbsp plain yogurt ½ cup water 1 chicken stock cube (optional) Salt (to taste)

2. In a separate frying pan, add 2 tbsp of vegetable oil and sauté the onions until translucent, add the lamb, allspice, salt and pepper and stir well until tender (approx. 15 minutes). 3. In a saucepan off of heat, add tahini and lemon, stirring until well combined. Add yogurt, water and chicken stock cube and continue to stir. 4. Place sauce over mediumheat and continue to stir until mixture comes to a boil (5-8 minutes) then set aside.

Method

5. In an ovenproof pan, place the cauliflower florets, lamb and cover in tahini sauce (add water if sauce is too thick)

1. Fry cauliflower florets in a deep pan with vegetable oil until half-cooked (10 minutes). Transfer to paper towel to remove excess oil.

6. Cover with foil and bake for 15-20 minutes in an oven preheated to 200°C until the sauce thickens and cauliflower is cooked through.

Makluba (Rice with Eggplant & Lamb)

Makluba is the arabic word for “upside-down”. It is a dish where a meat, fried vegetables, and rice are layered in a pot and flipped upside down to release the food. Makluba combinations vary including cauliflower with lamb, eggplants, potatos and carrots with chicken, and eggplants with lamb.

Ingredients 2 tbsp olive oil 1 medium red onion, finely diced 1 kilo lamb, cut into 6 medium sized pieces 1 tbsp salt 1 tsp allspice ½ tsp black pepper 1 cinnamon stick 4 pieces of cardamom 3 bay leaves 3 cloves

½-1 cup vegatble oil 2 cups basmati rice, rinsed and soaked 1 large eggplant, peeled + cut into 1-inch slices 2 medium tomatoes, sliced 1 tbsp allspice 1 tsp black pepper 1 tbsp salt ½ tsp cinnamon

Method 1. In a medium sized pot, heat 2 tbsp of olive oil, add the onion and lamb pieces, and stir for 2-3 minutes. Add black pepper, allspice and salt, stir to coat lamb well. Pour water into pot to cover the lamb completely, once at a boil, cover and bring heat to low. Allow to cook fully (about 1 hour).

2. Heat vegetable oil in a frying pan and add the eggplant slices. Cook on both sides until golden brown then transfer onto a paper towel. 3. In a new medium sized pot, layer the tomato slices, eggplant, then the lamb pieces. 4. Add the rice, allspice, black pepper, salt and cinnamon, then pour in 4 cups of the broth. Cover and cook over high heat until the water is absorbed. Lower the heat and let simmer for 15-20 minutes.

Maftoul (Palestinian Couscous) with Vegetable Stew

Maftoul is medium sized couscous made out of flour, bulgur, and oil. These main ingredients are continuosly rolled to create these hearty maftoul pearls. Maftoul is known to be a Palestinian treasure and is a traditional dish mostly prepared in the winter season for the warmth that comes with it.

Ingredients 1kg homemade maftoul or dried packaged maftoul (found online) (substiture: moghrabiah) 1/4 cup warm water ¼ tsp salt 1 tsp cumin seeds (optional) 2-3 bay leaves (optional) 1 tsp whole black pepper (optional) 1 cinnamon stick (optional) 2-4 cardamom pods (optional) 1 tbsp + 3tbs olive oil For spice and onion infused maftool (optional):

Vegetable Stew: 1 tbsp olive oil 4-5 cups water ½ tsp salt 1 chicken, quartered 1 cup of soaked chickpeas 1 large onion, diced 1 cup pumkin cubes 1 cup green squash cubes 1 cup carrot cubes 1 large tomato, diced ½ tsp all spice ½ tsp ground cumin

1 medium onion, finely chopped 1/2 tsp ground cumin 1/2 tsp ground dried corriander 1/2 tsp ground caraway 1/2 tsp all spice

Method 1. To cook maftoul, a couscous pot is required (a large pot for the bottom and a colander for the top which holds the maftool or moghrabieh.) If this tool is not available, substitute with a regular metal colander that fits well over a large pot. Colander must fit the pot really well so that steam does not escape between the pot and colander. 20

2. Brush colander with 1 tbsp of olive oil and layer half of the maftoul. For the spice and onion infused maftool, rub cumin, coriander, caraway, and all spice with the onion, then spread in the middle of the maftoul and top with the remaining maftoul. 3. In the bottom part of the couscous pot (or in a pot), add water and whole spices and bring to a boil. 4. Place the colander filled with maftoul ontop of the pot and allow to cook for 1-1.5 hours on low heat. Make sure colander does not touch water. Frequently stir the maftoul using a fork to ensure the pieces do not clump. (Maftoul is ready when the maftoul pearls become a golden color and are easily squished.) 5. Remove colander from heat and empty maftoul into a large bowl, add the rest of the olive oil and gently rub maftool between palms of hand (or toss in a bowl) to coat all pearls with olive oil. For the vegetable stew: 1. Heat olive oil in a medium sized pot, add the onion, spices and chicken and stir for 2-3 minutes, cover with water and allow to cook for about 1 hour. Remove chicken and set aside. 2. Add all vegetables and allow to cook over medium heat until the stock thickens and the vegetables are tender. 3. Place chicken back into stew or roast if preferred. Serve with cooked maftoul.

Mutabak Page 28

Desserts

Hilbe (Fenugreek Cake)

A flat semolina cake flavored with fenugreek seeds that was essentialy created as a way to sneak the healthy benefits of fenugreek seeds into a family favorite.

Ingredients 3 cups semolina 1 cup flour ¼ cup sugar 1 cup olive oil 2 tbsp fenugreek seeds 1 tsp dry yeast ½ tsp baking powder 1 tbsp anise seeds 1 tbsp fennel seeds 1 tbsp black caraway seeds 2 tbsp tahini 2 cups sugar 1 cup water

Method 1. Place semolina, flour,

2. Soak fenugreek seeds in 1

cup of water for 30 minutes. Then, place over medium heat until water comes to a boil.

3. Add dry yeast, baking powder, anise, fennel and black caraway along with the soaked fenugreek seeds to the flour mixture. Knead all ingredients with the water the fenugreek was soaked in to form a dough.

4. Cover a large baking sheet with a thin layer of tahini and lay the dough evenly into the sheet. Cut the dough into square shaped pieces and leave to rest for 1-2 hours before baking.

sugar and olive oil in a medium sized bowl and rub ingredients together between hands until everything is well 5. Bake in a 180°C oven for incorporated. Cover and leave 30-35 minutes. in a room-temperature area preferably overnight but if in a rush 2-3 hours will do. 24

6. Meanwhile, create a simple syrup by stirring the sugar and water over high heat until the sugar is dissolved and consistency thickens. Leave to cool before use.

7. Pour cooled simple syrup over fenugreek cake while it is still hot.

Ka’ak (Date Filled Biscuit) A sweet crumbly biscuit known to be a Eid staple.

Ingredients Dough: 1 kg flour ¼ cup sugar ¼ tsp ground mahleb 1 tsp ground anise 1 tsp ground dried fennel 1 tbsp seaseme seeds Pinch of salt 1 cup vegetable oil ¾ cup olive oil 1 tsp dry yeast 1 cup warm water Filling: 1 kg pitted dates ¼ cup olive oil 1 tsp cinnamon

Method

2. Rub the flour mixture with both hands until oil is well absorbed. 3. Add water and dry yeast, then knead the dough until everything is well combined. Cover and set aside. For the Filling: 1. To create the date paste, either place the pitted dates in a food processor and pulse until it becomes a smooth paste or knead the pitted dates with hands until it is a paste. Mix in cinnamon and olive oil. 3. Roll the date paste into numerous ½ cm thick cylindrical pieces and set aside.

For the Dough:

Filling & Rolling Process:

1. Add sugar, mahleb, anise, dried fennel, seaseme seeds, salt and both oils to the flour in a large bowl.

1. Preheat oven to 200°C 2. Cut the dough into small round pieces (around 20).

3. Roll into a long, thin cylindrical shape with hands, then flatten out until 1 cm in thickness. 4. Place filling in the middle of the flattened dough, fold one end over the filling to meet with the other end and seal well. 5. Cut the stuffed dough into 4cm pieces. Join the ends of each piece together to form an O shape. 6. Place stuffed pieces in a large baking tray 1 cm away from each other and bake for 5-10minutes or until light gold in color.

Mutabak (Sweet Pastry)

A winner to kids and adults alike, Mutabaak, thin layers of pastry baked to perfection coated in sugar or syrup, is the go-to dessert in Palestinian households.

Ingredients Dough: 4 cups plain flower Pinch of salt 1.5 cups water In addition: 2 cups olive oil Sugar to taste Simple syrup (refer to fenugreek cake for directions)

Method 1. Combine flour, salt and

water in a large bowl and knead with hands until an elastic dough is formed.

2. Split dough into four medium sized balls and place in a semi-deep dish halfway filled with vegetable oil to rest for 2-3 hours. 28

3. Preheat oven to 200째C 4. Place 1 dough ball on a clean surface greased with olive oil and with clean and greased hands, begin to press the dough upwards and outwards to create a flat dough. Repeat process until dough becomes extremely thin and almost see-through. (small holes may be formed) Frequently re-grease hands with olive oil to ease the process. This will create the thin sheets of pastry associated with this dish.

5. With fingertips, carefully fold top and bottom edges to the middle, then repeat with other two sides. Brush dough with some olive oil between each fold.

6. Transfer the dough to a large rectangular baking tray and allow to rest for 10 minutes, then press along the dough until it is roughly the size of the tray. 7. Bake for 10 minutes or until golden brown. Sprinkle with water once out of oven to slightly moisten and cool. Cover quickly to avoid dryness. The mutabak should be soft with a slight crunch. Serve with sugar or homemade syrup.

Glossary Fenugreek Seeds are the aromatic seeds of an edible plant that are used whole and ground. Mahleb is a common Middle Eastern spice made from the pit of wild sour cherries used mostly in breads and biscuits. Moghrabiah is the largest form of couscous that is more commonly used in Egypt, however it is used to substitute maftoul for its similar flavor. Semolina is the remaining grains of milled wheat flour used in pastas and desserts. Sumac is a purple spice that has a tangy lemony flavor mostly used in Middle Eastern cooking. Taboon Bread is Palestinian flat bread baked in a clay (taboon) oven. Tahini is an oily paste made from ground seseame seeds used in numerous Middle Eastern foods such as hummus. Zaâ&#x20AC;&#x2122;atar is the arabic word for thyme, a herb found greatly in Palestine mainly collected during Spring. It is used fresh when in season and is more commonly known in its dried form, made into a spice blend with sumac and seaseme seeds.

Learn how to cook authentic Palestinian food, from flavourful main dishes to unforgettable sweet desserts.