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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Shorbat adas
Red lentil soup with cumin and lemon; Ramadan opener. Ready in 15 minutes prep and 45 minutes cooking. Serves 6.…
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Sumagiyya
Gazan stew of chard, meat and tahini soured with steeped sumac. Ready in 40 minutes prep and 1 hour 45…
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Taboon bread
Dimpled flatbread baked on hot stones in clay taboon. Ready in 30 min prep and 15 min cooking. 6 breads.…
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Tamr hindi
Chilled tamarind sharbat, dark and tart, a Ramadan cooler. 20 min to prepare. 2 litres. A drink recipe from Egypt.
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Warak dawali
Vine leaves rolled tight around rice and meat, cooked over lamb chops. Ready in 2 hours prep and 1 hour…
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Za’atar
Wild thyme, sumac and sesame blend eaten with oil and bread. Ready in 20 min prep and 10 min cooking.…
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Zibdiyit gambari
Shrimp baked with chilli, tomato and dill in a clay bowl. Ready in 25 minutes prep and 25 minutes cooking.…