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
Seniyat Reyash is baked lamb chops topped with onions, tomatoes, and jalapeno peppers. It takes about 10 minutes to prepare, and the oven does the magic. In Palestine, Seniyat Reyash is usually served with rice next to a side dish of grilled or baked vegetables. This meal is also my mom’s favorite. 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
Salata Arabia is a finely chopped salad dressed with a zesty home made dressing. It’s a tasty well known salad in Palestine with a great variety of ingredients, and it goes with any main meal, and is always a healthy side dish. While the tomatoes and cucumbers are the staples of this salad, you can be creative with your choice of other ingredients; they key is the dressing and chopping.
Fasoolia bil zeit is sauteed green beans, onions, and tomatoes infused with olive oil. Fresh and light, it’s a fantastic, colorful,
vegetarian side dish.
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!