Mallow Cooked With Olive Oil (Khobeizeh)
With the beginning of spring, roadsides across Palestine are filled with khobeizeh; and it’s very common to see people stopping their cars by the side of the road,… Read More »
Pickled Stuffed Eggplants (Makdous)
For many Palestinian families, the most important part of their kitchen is what is called the supply cabinet or supply pantry, which contains different foods preserved naturally to be used… Read More »
Rummaneyye
For some time now I have been wanting to post a recipe for a dish which from the Gaza region because I’ve never posted any in the blog… Read More »
Red Bulgur with Eggplant (Shulbato)
I cannot think of an easier dish to make than Shulbato. It’s dead-simple, tasty, and nutritious. You try it once and then you will be making it every… Read More »
Freekeh Soup (Shorbet Freekeh)
Coldest days of the year are necessarily calling for some sort of food. Soup comes first; it’s meant to be hearty, soothing and warming. Freekeh soup in particular… Read More »
Eggplant Dip (Mutabbal)
Mutabbal (or Mtabbal) is not only one of hundreds Levantine appetizers (mazze), it is the most popular one (beside hummus of course). The origin of the word Mutabbal… Read More »
Lentil Soup (Shorbet Adas)
For my family, and for many, lentil soup means winter. But when Ramadan comes in summer, then here is an exception. In Ramadan, lentil soup is to be… Read More »
Okra Stew (Bamieh)
Probably writing this recipe takes more time than preparing it. It is super easy to make (for a main dish) and it tastes fancy and delicious. There are… Read More »
Zaatar Bread (Fatayer Zaatar)
Zaatar is the Arabic word of thyme, it is a wild herb that grows throughout hills and fields of the Levant and East Mediterranean regions. Zaatar has become (along… Read More »
Fattet Hummus
Fattet hummus is one of different fatteh dishes in the Levantine cuisine. All these dishes are based on having fried pieces of pita bread topped with different toppings…… Read More »
