Palestine
Ask what Palestine eats and the answer starts with this: olive oil, sumac and taboon-baked breads define hearty Levantine home cooking; Nablus is famed for knafeh. Look for Musakhan (sumac-onion roast chicken on taboon bread soaked in olive oil), Maqluba (upside-down pot of rice, fried eggplant, cauliflower and meat) and Knafeh (nablus icon: semolina crust over melting cheese with orange syrup). Taboon bread soaked in olive oil with sumac and onions under roast chicken, made at the olive harvest to use the new oil. This atlas has 34 Palestine dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Maftoul
Hand-rolled couscous pearls steamed with chicken and chickpeas. Ready in 1 hr 30 min prep and 1 hr 30 min…
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Makdous
Small aubergines stuffed with walnut and red pepper, preserved in olive oil. Ready in 45 min prep and 3 days…
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Musabbaha
Warm whole chickpeas under loose tahini, lemon and cumin. Ready in 15 min prep and 1 hr 30 min cooking.…
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Nammoura
Semolina cake soaked in syrup, cut into diamonds with an almond on each. Ready in 20 min prep and 40…
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Qatayef
Stuffed pancakes filled with nuts or cream, fried or served fresh in syrup. Ready in 30 min prep and 40…
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Qizha
Black nigella seed paste, dark and bitter, spread in festive pastries. Ready in 20 min prep and 15 min cooking.…
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Qidreh
Hebron rice and lamb with whole garlic, baked in copper pots. Ready in 40 min prep and 2 hr 30…
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Rummaniyya
Gazan lentils and aubergine soured with pomegranate. Ready in 30 min prep and 1 hour cooking. 6 servings. A soup…
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Sahlab
Warm thickened milk drink topped with cinnamon, coconut and nuts. Ready in 5 min prep and 15 min cooking. 4…
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Shatta
Fiery red or green chilli paste fermented with salt, dill and garlic. 30 min to prepare. Fills a 500 ml…