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
Musakhan is a traditional Palestinian dish made in villages in outdoor ovens. It’s a large, toasty bread, smothered with onions and sumac and topped with chicken. It’s still a popular dish in every household throughout Palestine. Here in Seattle, replicating this dish is tricky because we don’t have the outdoor ovens to make the fresh taboon (bread). BUT, we do have access to naan, which is similar, and even more recently taboon can be found at some Arabic stores. If you are out looking for the bread, it is also called tanour.
Freekeh is fire roasted, young, green wheat, it’s often cooked like rice or in a soup. Freekeh is one of the traditional favorite foods in Palestine. It’s an excellent source of protein, fiber, vitamins and minerals. It has an earthy, delicious flavor. Mansaf freekeh is cooked freekeh topped with your favorite meat and toasted almonds.