Fatayer Sabanekh – فطاير السبانخ


Fatayer Sabanekh are triangle-shaped, golden pastries filled with fresh cut spinach, onions, and spices. This is one of our favorite spring recipes. Spinach season in Palestine starts in the early spring and runs through late summer, so eating these always reminds us of nicer weather – something we are really missing right now in Seattle. The neat, little triangles are a great addition to any party spread, and also make great appetizers.

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Mejadara – مجدره


Mejadara is a filling, rich, rice and lentil dish, topped with caramelized onions, served with yogurt and/or salad. It’s a gluten free meal, and a great source of protein. Mejadara is well known all over the middle east and there are many different recipes. This is the one from my home town, Hebron (الخليل).

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Bamia – بامية

Bamia and Roz

Bamia, or okra, is the main ingredient in this tasty spring stew, and served over rice. It can be made with meat or vegetarian. Even if you think you know okra, give this recipe a chance! Prepared this way, there isn’t the “slime” factor that okra is notorious for. Okra also has a myriad of health benefits. The superior fiber in okra stabilizes blood sugar, has an abundance of vitamins A and C, and contains calcium, magnesium, potassium and folic acid. I ate a ton of this while I was pregnant, and now my little one loves bamia, too!

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