20 recipes
Patties of soaked chickpeas and green herbs, crisp and brown outside, tender and green inside, served with tahini sauce.
A warming soup of cracked freekeh with its gentle smoky flavour, cooked in chicken broth scented with cardamom and cinnamon, with shredded chicken and a squeeze of lemon.
Ripe tomatoes cooked down in olive oil with garlic and hot chili into a thick, glossy sauce, scooped up with warm bread.
Gaza's fiery salad: tomatoes pounded with garlic, hot green chili and dill, dressed with lemon and olive oil. No cooking needed.
Chickpeas cooked until meltingly soft, blended with tahini, lemon and garlic until silky, and finished with olive oil and cumin.
Long oval bread rings coated in toasted sesame, soft inside, eaten with za'atar and olive oil.
Minced-meat and parsley kofta baked over sliced potatoes, then covered with a lemony tahini sauce and topped with pine nuts.
Palestinian maftoul cooked in chicken broth with caraway and allspice, served with golden chicken and a broth of small onions and chickpeas.
Layers of lamb, golden eggplant and spiced rice cooked in one pot, then flipped onto a serving platter and topped with toasted nuts.
Brown lentils and rice cooked together with olive oil and cumin, crowned with a heap of crispy caramelised onions.
Very soft warm chickpeas in a lemony tahini sauce, finished with olive oil and a garlicky green chili dressing, scooped up with bread.
Sumac-roasted chicken served on taboon bread topped with onions slow-cooked in olive oil, finished with toasted pine nuts.
Rice spiced with turmeric and allspice, baked with lamb, chickpeas and whole garlic cloves until it has soaked up all the broth.
A thick brown-lentil soup with ribbons of homemade dough, flavoured with fried onions, garlic and coriander, served with lemon.
Brown lentils and eggplant cooked down until thick, soured with pomegranate molasses and lemon, and finished with tahini, garlic, dill and chili.
Cucumber, tomato and onion cut into very small dice, tossed with parsley, mint, lemon juice and olive oil.
A thick Gaza stew of lamb, Swiss chard and chickpeas, soured with sumac and flavoured with tahini, dill, garlic and chili.
Shrimp baked in a spicy tomato sauce rich with garlic, dill and olive oil, served hot with bread.
A layer of ghee-crisped kataifi pastry over melted, stretchy white cheese, soaked in syrup and topped with pistachios — a home oven version.
Small pancakes cooked on one side only, filled with walnuts and cinnamon, sealed into half-moons, fried until golden and dipped in syrup.
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Recipes from Palestine
