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.
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 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
Sambousik is a fried pastry filled with cooked, ground beef and onions, and flavored with nutty spices. Crusty on the outside, juicy and soft on the inside, it’s another of our favorites.
Betinjan maqli, or fried eggplant, is an easy, delicious, side dish of fried eggplant topped with parsley, garlic, and a hint of sumac. When preparing this dish I always double the amount of eggplant for my eggplant lovers; we never have leftovers!
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.