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Index
Cover
Title Page
Copyright
Contents
Foreword
Introduction
Falastin: the place and people
Falastin: our book
Sami Tamimi: your host
Tara Wigley: your guide
Breakfast
Hassan’s easy eggs with za’atar and lemon
Fresh herb omelette with caramelized onions (Ijeh)
Fruit and yogurt with sesame oat crumble and tahini-date syrup
Scrambled red shakshuka
Green shakshuka
Ful medames
Warm hummus with toasted bread and pine nuts (Fattet hummus)
Hummus: two ways
Warm chickpeas with green chile sauce and toasted pita (Musabaha)
Snacks, Spreads, and Sauces
Sweet and spicy seeds and nuts
Labneh
Labneh balls (Labneh tabat)
The yogurt-making ladies of Bethlehem
Preserved stuffed eggplants (Makdous)
Battir: how a little village made a big mark on the map
Falafel with sumac onion
Pea, spinach, za’atar, and preserved lemon fritters
Cauliflower and cumin fritters with mint yogurt
Kubbeh
Spicy olives and roasted red pepper (Zaytoun bil shatta)
Shatta (red or green)
Beet and sweet potato dip with pistachio bulgur sauce
Nablus
Charred eggplant with tahini and herbs (M’tabbal)
Roasted red pepper and walnut dip (Muhammara)
Butternut squash m’tabbal (M’tabbal qarae)
Tahini sauce
Tahini parsley sauce (Baqdunsieh)
Veggie Sides and Salads
Chopped salad: three ways (Salata Arabieh)
Spicy herb salad with quick-pickled cucumber
Baby gem lettuce with charred eggplant yogurt, smacked cucumber, and shatta
Na’ama’s buttermilk fattoush
Roasted figs and onions with radicchio and goat cheese
Green tabbouleh (Tabbouleh khadra)
Rice tabbouleh (Tabboulet ruz)
Winter tabbouleh with a blood orange dressing (Tabbouleh shatwieh)
Vivien Sansour and the Palestinian Seed Library
Roasted cauliflower and charred eggplant with tomato sauce
Roasted eggplant, feta yogurt, Aleppo chile, and pistachios
Roasted squash and zucchini with whipped feta and pistachios
Yogurt-roasted cauliflower with quick-pickled chiles, golden raisins, and red onions
Chunky zucchini and tomato salad (Mafghoussa)
Roasted eggplant with tamarind and cilantro (Batinjan bil tamer hindi)
Summer squash and chickpeas cooked in yogurt (Kousa bil laban)
Zucchini, garlic, and yogurt (M’tawaneh)
Braised fava beans with olive oil and lemon (Foul akdar)
Spiced chickpeas (Balilah)
Lentils with tahini and crispy onions (Adass bil tahineh w al basal)
Sautéed tomatoes (Galayet banadoura)
The Tent of Nations: one family’s story of peaceful resistance
Spicy roasted new potatoes with lemon and herbs (Batata bil filfil)
Mashed turnip with greens, caramelized onions, and feta
Bulgur, tomato, and eggplant pilaf (Shulbato)
Buttery rice with toasted vermicelli (Ruz bil sh’arieh)
Soups
Chilled cucumber and tahini soup with spicy pumpkin seeds
Molokhieh soup with fava beans (Besara)
Charred eggplant and lemon soup
Butternut squash and saffron soup with caramelized pistachios and herb oil
Freekeh soup with chicken meatballs (Shorbet freekeh)
Chard, lentil, and preserved lemon soup (Shorbet adass w sliq)
Veggie Mains
Pan-fried okra with tomato, olives, and haloumi (Bamia bil siniyhe)
A tale of two restaurateurs: the politics (or not) of food
Eggplant, chickpea, and tomato bake (Musaqa’a)
Beet and feta galette with za’atar and honey
Pomegranate-cooked lentils and eggplants (Rummaniyya)
Bulgur mejadra (Mjaddarat el burgul)
Rice with yogurt, roasted cauliflower, and fried garlic (Labaniet alzahar)
Spinach and toasted orzo with dill and chile yogurt
Pasta with yogurt and parsley breadcrumbs (Ma’caroneh bil laban)
Fish
Fish spice mix (Baharat samak)
Spiced za’atar squid with tomato salsa (Habar bil za’atar)
Fish kofta with yogurt, sumac, and chile (Koftet samak)
Stuffed sardines with spicy tomato dagga (Sardine ma’ daggit banadora)
Fishing in Gaza: the catch-22 of the sea
Baked fish kubbeh (Kubbet samak bil siniyeh)
Spiced salmon skewers with parsley oil
Roasted cod with a cilantro crust (Samak mashew bil cozbara w al limon)
Seared sea bass with lemon and tomato sauce
Baked fish in tahini sauce (Siniyet samak bil tahineh)
Whole baked mackerel in vine leaves (Samak bil waraka)
Prawn and tomato stew with cilantro pesto
Fisherman’s dish (Sayyadieh)
Meat
Meat dumplings in yogurt sauce (Shush barak)
Cooking in Aida refugee camp, Bethlehem
Open meat or cauliflower pies (Sfiha)
Spiced chicken arayes
Baked kofta with eggplant and tomato (Kofta bil batinjan)
Kofta with tahini, potato, and onion
Lamb bolognese with okra (Sinniyat bamia bil lahmeh)
Chicken meatballs with molokhieh, garlic, and cilantro
Stuffed turnips with turkey, freekeh, and spicy tamarind sauce (Mahshi lift)
Meatballs and peas in tomato sauce
Stuffed eggplants and zucchini in a rich tomato sauce (Baatingan w kusaa bil banadoura)
Chicken musakhan
Olive trees and olive oil
Lemon chicken with za’atar
Spicy pasta bake
Pulled lamb shawarma sandwich
Chicken shawarma pie
Upside-down spiced rice with lamb and fava beans (Maqlubet el foul el akdhar)
Fragrant Palestinian couscous (Maftoul)
Baseema Barahmeh and the Anza PFTA Cooperative
Meaty vine leaf pie
Oxtail stew with chard, sumac, and tahini (Sumaqqiyeh)
Breads and Pastries
Pita bread (Khubez)
Jerusalem sesame bread (Ka’ak Al Quds)
Za’atar bread (Aqras za’atar)
Sweet tahini rolls (Kubez el tahineh)
The art of tahini: one man’s quest to get it just right
Sumac onion and herb oil buns
Arabic samosas (Sambousek)
Spinach pies (Fatayer sabanekh)
Sweets
Knafeh Nabulseyeh
Filo triangles with cream cheese, pistachio, and rose (Warbat)
Pistachio harisa
Ma’amoul bars (Ma’amoul maad)
No-churn strawberry ice cream (Bouza)
Orange blossom, honey, and baklava semifreddo
Chocolate and qahwa flour-free torte
Palestinian Bakewell tart (Al mabroushy)
Sticky date and halva puddings with tahini caramel
Labneh cheesecake with roasted apricots, honey, and cardamom
Shortbread cookies (Ghraybeh)
Muhallabieh with cherries and hibiscus syrup
The Walled Off Hotel, the separation wall, and the Balfour bungle
Glossary: the pantry and politics of Palestine
Index
Acknowledgments
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