5 Super Easy Palestinian Recipes to Try Today

And no, hummus is not on the list


If you love olive oil, yoghurt, sumac and hummus, look no further—Palestinian food is bomb. Slightly less popular than Lebanese food, and often wrongly mislabelled as Israeli cuisine in the West, Palestinian food is (finally) having its moment. Chefs are bubbling up from the underground, and by doing so, they’re not only safeguarding their ancestors’ recipes—they’re preserving their identity. In a world where Palestine has been quasi-erased from the map, eating zeitoun and za’atar can sometimes be the only thing reconnecting Palestinians to their land.

But whether you eat it in the West Bank, Gaza, Jordan, Syria, Lebanon or Tel Aviv, Palestinian cuisine is pure pleasure. Storied, humble and super flavourful, Palestinian food is generous and welcoming.

As we’re all spending much more time at home, and with restaurants closed – now is the best time to learn how to cook new dishes. Yalla, it’s time to ditch your quarantine pasta and banana bread; try out these five super easy Palestinian recipes today.

Lemony Cumin Lentil Soup

Fattet Hommous


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Stuffed baby aubergines and grey squash | Mahshi Koussa w Batinjan | محشي Swipe to see the inside!😍 The pictures say it all. Ingredients: 1 Kg grey squash 1 Kg baby aubergines 2 cups Egyptian *short grain rice* 1 Lb ground beef or lamb 2 teaspoons Salt 1 teaspoon Blackpepper 1 teaspoon Turmeric 2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 2 teaspoons All spice 1/2 cup chopped Parsley 1/4 cup vegetable oil Boiled Water Tomato juice Salt and pepper to taste (for the broth) Instructions – Wash the squash and aubergines – Remove the top and bottom stems of the squash. – Remove the top stem of the aubergines – Soak the rice in water. – Carve both the squash and the aubergines. Preserve the squash pulp for another delicious recipe. Discard aubergine pulp. – Prepare the filling by first sauteing the ground beef or lamb in a skillet until the scum has been released and it has cooked midway. – In a large bowl, place the drained rice, ground meat, salt, blackpepper, turmeric, cinnamon, nutmeg, all spice, parsley and vegetable oil. Mix till well combined – Stuff the squash and aubergines with the filling leaving approximately 1 cm at the top empty. – Place the stuffed veggies in a pot. – Pour water over the stuffed veggies to submerge them completely. Cover and place the pot on medium heat. – Once the water has decreased by half the amount, add the tomato juice till the veggies are once again submerged. – Add salt and pepper to taste to flavour the broth. – Leave the pot to reach a boil. Allow to boil for 5 minutes. – Cover and lower the heat. Leave pot to simmer until rice is fully cooked. – Once you think the rice is done, you can test out a piece by breaking it open. Enjoy!! ❤ #zucchini #foodiegram #foodstyling #vegan #comfortfood #dinnerideas #dinner #tastemademedoit #madefromscratch #courgette #greysquash #foodblog #foodbloggers #feedfeed #buzzfeedfood #foodphotography #foodporn #homemade #aubergine #foodforfoodies #forkyeah #aprilisforarabfood #delicious #foodblogfeed #hereismyfood #comfortfood #recipe

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Cauliflower And Cumin Fritters With Mint Yoghurt

Herb And Za’atar Ijeh

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Ijeh is a Middle Eastern savory pancake/omelette, popular in Syria, Palestine, Jordan and Lebanon. Some add grated courgette or the pulp from the courgettes after they’ve been cored for mahshi or stuffed courgette with rice, minced meat cooked in yoghurt, tomato sauce or with warak inab or rolled vine leaves. Traditionally a small amount of flour is added to the ijeh mix to bulk it up and make of a fluffy pancake like. It can be done as a large or small individual patties, some even scramble it. The main ingredients in ijeh are eggs, onion and lots of fresh and dried herbs, such as parsley, coriander, spring onion, mint and green chilli. There is a recipe in Falastin, page 24, that sadly didn’t get a photo. The recipe in the book asks for caramelised onion and feta cheese, but of course they can be left out. عجة فلسطينية بالخضار #falastinacookbook Sorry about all the barking 🙄🤣

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