Palestinian

A cuisine that holds the Levantine table at its centre: olive oil, za'atar, sumac, tahini and lemon shape the seasoning. Musakhan (sumac chicken on flatbread) is the national dish; maqluba, mansaf, knafeh Nabulsiya and freshly-baked taboon bread are the table's other anchors. Slow-cooked stews, hand-rolled grape leaves, shared mezze and the closeness of olive groves to home cooking define the kitchen.

15 recipes

Browse by section

Desserts 1 recipe

Side Dishes 3 recipes

Snacks 3 recipes

Recipes

Fatayer Sabanikh

A soft yeasted olive-oil dough rises for 45 minutes. The filling: spinach wilts briefly in salted water and is squeezed bone-dry; chopped onion massages with salt to soften and weep; the two combine with sumac, lemon juice, pomegranate molasses, olive oil and toasted pine nuts. The dough divides into 12 balls; each rolls into a 12 cm disc; a spoon of filling sits in the centre; the disc folds into a tricorn (three corners pinched up to meet at the top). Baked at 220°C 15-18 minutes until deep gold.

1 hour 38 minutes Serves4

Kibbeh Bil Saneeyeh

Fine bulgur (#1 grade, the smallest) soaks for 20 minutes; squeezed dry. The kibbeh dough: bulgur, lean lamb mince, grated onion, baharat, allspice, salt and pepper, all blitzed in a food processor to a smooth slightly sticky paste. The filling: onion fries; lamb mince browns with baharat, allspice and cinnamon; pine nuts toast in. A 26 cm round tin (or rectangular dish) is greased; half the kibbeh paste presses into the base; filling spreads on top; remaining kibbeh paste pats over the top. The whole surface is scored into diamonds with a sharp knife, brushed with olive oil, and baked for 35-40 minutes.

1 hour 55 minutes Serves6

Lahem Bi Ajeen

A soft yeasted bread dough rises for 1 hour. While it rises, the lamb mince is mixed by hand with grated onion, chopped parsley, finely diced tomato, garlic, baharat, allspice, cinnamon, pomegranate molasses, lemon juice and salt, no cooking, the mince stays raw and cooks on the pies. The dough divides into 12 balls; each rolls into a thin 12 cm disc; a heaped tablespoon of the meat mix spreads to the edges. Bakes for 8-10 minutes at 230°C on a baking stone (or hot tray) until the dough is crisp and the meat is glossy and just cooked through.

1 hour 57 minutes Serves6

Maklouba

Aubergines are fried first to soften and develop colour. Cauliflower is fried to gold. Chicken is cooked in a spiced stock. The pot is layered from bottom up: tomato slices, aubergine, cauliflower, chicken, parboiled rice. Stock is poured over; everything steams together. Inverted onto a platter, the layers stack into a multicoloured cake.

1 hour 45 minutes Serves6

Mlukhieh Palestinian

Chicken thighs poach with onion, bay, cardamom and cinnamon to make a fragrant stock and tender meat. Finely chopped frozen mlukhieh leaves (the easiest way; sold at Middle Eastern shops) tip into the strained hot stock; simmer for 25 minutes. Meanwhile, a tarka: lots of crushed garlic and ground coriander fry in olive oil until fragrant and just gold. The tarka stirs into the simmering mlukhieh, this is the Palestinian signature step. Salt to season. Served over rice with the poached chicken alongside and a squeeze of lemon.

1 hour 40 minutes Serves4

Musakhan

A whole chicken or chicken pieces marinate in olive oil, sumac, allspice and lemon. Onions cook slowly in olive oil until completely soft and sweet, then turn deep red-purple from a generous shake of sumac. The chicken roasts on top of the onions; the bread layers under at the end to catch the juices. Pine nuts toast separately.

1 hour 35 minutes Serves4

Samkeh Harra

A whole fish is rubbed with salt, lemon, garlic and olive oil inside and out. While it rests, a sauce of tahini, lemon juice, water, garlic and chopped fresh coriander whisks together, adjusted with more water until the texture of pourable double cream. Diced red onion, Aleppo pepper, cumin and a pinch of cayenne fry briefly in olive oil. The tahini sauce stirs in; warms gently to a velvety consistency. The fish nestles on top in an oven dish; the sauce surrounds it; covered with foil; baked for 20 minutes; uncovered another 5-10 minutes. Topped with toasted pine nuts, pomegranate seeds and extra coriander at the table.

50 minutes Serves4

Shish Barak

A simple wheat-flour-and-water dough rests for 30 minutes. The filling: onion fries; lamb mince browns with baharat, allspice, cinnamon, salt and pepper; cooled. The dough rolls thin, cuts into 5 cm rounds; a small spoon of filling sits on each; folded in half to make a half-moon; the corners pinched together over the back to form a tiny tortellini. Lined up on a tray; baked for 12 minutes at 200°C to firm and lightly colour. A warm yogurt sauce simmers gently, thickened with cornstarch (or whisked egg white) so it doesn't split. The baked dumplings drop in and warm 5 minutes. Garlic-and-mint butter sizzles on top.

1 hour 30 minutes Serves4