Palestinian Traditional Dishes You Must Add to Your Cooking List

6 High Protein Casseroles For Warm And Cozy Winter

Rummaniyeh - Lentil And Eggplant Stew

Ingredients:

1 cup brown or green lentils

4 cups of water

1 large-size eggplant (peeled and cut into cubes)

¾ cup lemon juice or pomegranate juice

2 tablespoons sour pomegranate molasses

4-5 garlic cloves (crushed)

2 tablespoon olive oil

1 tablespoon flour (or cornstarch as a gluten free option)

2 teaspoons cumin powder

Jalapenos (Optional)

Salt to taste

Steps:

1- In a saucepan, combine the lentils and water, bring to a boil, cover, and continue to cook for 10-15 minutes, or until the lentils are softened.

2- Cover the saucepan and reduce the heat to medium after adding the aubergine, salt and cumin. Allow it to cook for an additional 25 minutes.

3- Pour the flour, lemon juice and pomegranate molasses into the saucepan, mix well and cook for another 5 minutes.

4- In a separate skillet, heat the olive oil, then add the crushed garlic and green chili (optional), stirring constantly until golden brown. Pour over the soup.

5- Place in serving bowls and top with pomegranate seeds, parsley, and olive oil.

6- Serve at room temperature with a salad and/or flatbread on the side.

Recipe and image credits: palestineinadish.com

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Easy Palestinian Red Lentil Soup

Ingredients:

1 cup red split lent

2 tablespoons extra virgin olive oil

1 chopped sweet onion

4 cups boiled water

1 ½ teaspoon cumin powder.

Salt to taste

Steps:

1- Rinse red lentils in a strainer with water and set aside.

2- Heat extra virgin olive oil in a saucepan.

3- Sauté the chopped onions until they turn golden.

4- Stir the lentils into the onions until everything is well combined.

5- Pour boiled water over everything and thoroughly combine the water with the lentils and onions. Make sure the pot is large enough to prevent it from boiling over.

6- Give it another swirl after adding the salt and cumin.

7- Bring the pot to a boil, then cover and reduce to a low heat to allow it to simmer.

8- Simmer for 15 minutes, then mix and continue to simmer on low heat for another 30 minutes.

9- Serve and enjoy!

Recipe and image credits: palestineinadish.com

6 Delicious Slow-Cooker Recipes for Fall

Ma’loubeh, Flipped Over- Rice, Cauliflower, And Chicken

Ingredients:

1 medium-size cauliflower cut into florets

1 tablespoon of olive, salt and ½ teaspoon of cumin powder for grilling cauliflower

4 pieces of chicken (breasts or legs)

2 tablespoons vegetable oil

A pinch of each of the following spices for the chicken (cinnamon, nutmeg, allspice, and salt)

2 cups of basmati rice

1-2 tomatoes sliced

1 sweet onion sliced

2-3 garlic cloves sliced

4 cups of water

¼ teaspoon cinnamon powder

¼ teaspoon cardamom powder

¼ teaspoon nutmeg powder

½ teaspoon turmeric

1 teaspoon allspice

salt and pepper

roasted almonds (optional)

Steps:

1- Place cauliflower florets on a baking pan and toss with 1 tablespoon olive oil, salt, and cumin powder.

2- Grill cauliflower for 25-30 minutes in a preheated 375-degree oven, then broil for 2-3 minutes for a golden brown color.

3- In a pot, heat the oil and sprinkle the spices over the chicken after removing the skin; cook for about 5 minutes on both sides, or until the chicken is golden brown.

4- Bring the water to a boil and cover the chicken. Reduce the heat to low and cook for 30 minutes, or until the chicken is cooked. Cook for an additional 10 minutes if using chicken breasts.

5- Drain and set aside the water.

6- Meanwhile, after rinsing the rice, combine it with all of the seasonings.

7- In the same saucepan, cook the onions and garlic in oil until golden brown. Turn off the heat and begin layering all of the ingredients, beginning with the sliced tomatoes over the onion and garlic, followed by the cauliflower, chicken, and rice.

8- Place a small plate in the center of the rice and cover with chicken broth for 12 to 34 inches.

9- Cover the saucepan and leave it to simmer for 30-40 minutes on low heat.

10- Take off the heat and set aside for 20-30 minutes to allow the layers to adhere.

11- Bring a large spherical serving plate and set it on top of the pot. Gently touch the bottom of the pot to let the ma'loubeh fall off.

12- Serve with yogurt or salad and garnished with toasted almonds.

Recipe and image credits: palestineinadish.com

Maftoul (Palestinian Couscous)

Ingredients:

Spice Blend

1 teaspoon ground Cumin 

1 teaspoon ground Coriander seed

1 teaspoon ground Fennel seed

1 teaspoon ground Cinnamon

Chicken

1 Chicken - Cut into quarters or eights

2 tablespoon Olive oil

Salt and black pepper

2 Onions - Cut into wedges

Maftoul

1 ½ cups Maftoul - Pearl couscous

2 ¼ cups Chicken Broth

2 tablespoon Butter

4 Garlic cloves - Minced

1 can Chickpeas - Drained and rinsed

Parsley and Lemon wedges for garnish

Steps:

1- Combine all the individual spices in a small bowl. 

2- Preheat your oven to 190C. Rub the chicken pieces with olive oil and season with ½ of the spice mixture, salt and pepper. Place the seasoned chicken pieces on a baking sheet with the onion wedges. Bake for 35-45 minutes.

3-  Boil the maftoul according to the package directions. If you can’t find any directions, place the maftoul, 2 ¼ cups chicken broth, and a teaspoon of salt in a medium-sized pot with a lid. Bring to a boil, turn the heat down to a simmer, and cook covered for 30 minutes.

4- Add the butter and fry the garlic and the rest of the spice mixture, 1-2 minutes until fragrant in a pan set on medium-low heat. Add the chickpeas, a ½ teaspoon of salt and ½ cup of chicken broth. Stir to combine and simmer for 5 minutes to warm through.

5- Combine the cooked maftoul with the chickpea mixture. This mixture should neither be soupy nor dry.

6- Serve the roasted chicken and onions over the chickpea and maftoul mixture. Garnish with parsley and lemon wedges. 

Recipe and image credits: urbanfarmandkitchen.com

Labneh and Makdous Salad

Ingredients:

A combination of kale, lettuce, baby spinach, arugula

5 balls of labneh

4 makdous eggplants cut into 1 cm slices

Pomegranate balsamic salad dressing:

Juice of one lemon (about 1/4 cup)

1/4 cup olive oil

1/4 cup or 4 tablespoons balsamic vinegar

1/4 cup or 4 tablespoons pomegranate molasses

one clove of garlic minced

1/2 teaspoon dried mint

1/2 teaspoon dried oregano

1/2 teaspoon salt

Black pepper to taste

Steps:

1- Prepare the dressing by mixing the ingredients together.

2- Add all the ingredients to a jar, close the lid and shake it well. Set aside.

3- Place the salad greens in a bowl, add the salad dressing and toss to coat.

4- Arrange the greens in a serving bowl.

5- Top with the labneh balls and makdous slices.

Recipe and image credits: chefindisguise.com

Freekeh (Roasted Green Wheat)

Ingredients:

2 cups freekeh

1 tablespoon olive oil

1/4 cup dried apricots

1/8 cup pine nuts

1/8 cup slivered almonds

1/8 cup shelled pistachios

4 cups water

2 teaspoons salt

Steps:

1- Set the freekeh aside to drain after washing it in a strainer until the water flows clear. In a small saucepan over medium heat, heat the olive oil.

2- Sauté the freekeh and salt for a few minutes to bring out the smokey flavor.

3- Cover the pot and let it cook on low heat until all of the water has been absorbed. This should take approximately 20 minutes. Add the dried apricots after about 10 minutes.

4- While the grain is cooking, brown the nuts in a small pan.

5- When the freekeh is done, stir in the nuts.

Recipe and image credits: eatpalestine.com