Fatet Dajaj – فتة دجاج

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Fatet recipes use day old pita bread that is soaked in a special sauce and layered with a main ingredient  like chicken or eggplant. This recipe uses chicken and rice. In Palestine and across the Middle East, wasting bread is Haram, and these recipes are a way to use bread that has gone stale in a tasty dish. This is also an ideal recipe for leftover rice or roasted chicken.  Continue reading

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Labneh – لبنه

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Labneh is strained yogurt, and has the consistency of cream cheese. It is a popular breakfast item in Palestine, the  middle east and Greece. As a matter of fact you’ll find labneh in every Palestinian home. It makes a great dip. You can spread it on  toasted bread, bagel or like in Palestine, eat it with pita bread. You can also mix labneh with different vegetables and herbs for a variety of flavored labneh dips.

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Mitabaq – مطبق

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Mitabaq is Palestinian cinnamon rolls, filled with walnuts and cinnamon, and dipped in a thick qatr. Traditionally mitabaq is made with a soft dough. Our recipe is a crunchy Mitabaq made with Filo dough. Although a lot of the desserts in Palestine are made with qatr, each one of them has a unique, defined taste.  Continue reading

Shakshukeh – شكشوكه

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Shakshukeh is a dish made of sauteed tomatoes, eggs, and chili pepper, and flavored with garlic and olive oil. It’s a well known dish in Palestine and all over the middle east, sometimes with different names. This recipe with the hot chilies comes from Gaza. Shakshukeh is an easy to prepare recipe. In Palestine it’s served as a light dinner or a weekend breakfast.  Continue reading

Baba ganoush – بابا غنوج

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Baba ganoush is a smoky eggplant dip, made from roasted eggplant and tahini sauce. Broiling or grilling the eggplant gives it that smoky flavor. Light and healthy, baba ganoush tastes yummy when it’s fresh and better if it’s saved in the fridge for the next day’s lunch or snack.  In Palestine it’s often served with barbecue.  Continue reading