Live Cook-Along 16th July, 7pm

Thursday 16th July at 7pm on Facebook and YouTube
With talk of Israel’s Annexation of the West Bank weighing heavily in the air, we wanted to remind ourselves of the beautiful resistance and the historic and proud identity of the Palestinians once more. And what better way to do that than through the distinctive and wonderful food Palestine is known for.

Palestine On A Plate — Live Stream
With Phoebe Rison from The Olive Tree Kitchen and Chris Rose from Amos Trust

Thursday 16th July at 7pm on Facebook and YouTube
Hosted by our friends at Greenbelt Festival 

Watch on Facebook here
Watch on YouTube here

With most of us unable to travel to sample different cultures and cuisines this summer, we wanted to bring a taste of Palestine to you. So, as you plan your meals for next week, build in a Palestinian night on Thursday 16th July as Phoebe Rison from The Olive Tree Kitchen joins us at 7pm to cook up a storm.

On the menu will be:

  • Loaded Labaneh
  • Summer Kofta
  • Salata Arabia
  • Shatta Sauce

Please see below for all the ingredients, equipment and prep you’ll need to do in advance and then join us to cook along with Phoebe to create your own ‘Taste of Palestine’. All the dishes will be served with pickles, olives, warm pita bread and chilled white wine.

If this sounds overwhelming, don’t worry — Phoebe has designed this menu to be quick and easy to prepare — perfect for a summer’s evening. If for whatever reason you’d prefer not to cook along with us, that’s fine of course — there will still be lots to learn about and enjoy.

Our own Chris Rose will be in conversation with Phoebe as she cooks, reminding us that food is as political as it is cultural. The conversation, as well as the food, will remind us all to renew our commitment to fight for a just peace and equal rights for all those who call Palestine-Israel their home.

For more details of Greenbelt’s Wild At Home online content, please visit or search #GBWildAtHome

— — — — — — — —

  1. Loaded Labaneh


  • 1-2kg natural yoghurt (hung in the morning)
  • 1 courgette
  • 1 aubergine
  • ½ cauliflower
  • 1 carrot
  • 3 garlic cloves
  • a small handful of walnuts
  • a few sprigs of fresh mint
  • a handful of fresh parsley
  • ½ lemon
  • a handful of almonds
  • 1 pomegranate
  • a small handful of pine nuts
  • a few glugs of extra virgin olive oil


  • cheese cloth and bowl
  • chopping board and knives
  • baking tray
  • small bowl for missing the dressing
  • shallow but large serving plate/platter


  • before you start, wash all your vegetables, peel the garlic and onions, weigh everything out, group together each dish of ingredients and get all your equipment and utensils ready
  • hang your yoghurt in the morning to make the labaneh — if you have forgotten to hang your yoghurt then don’t worry — this dish is also perfect with unstrained natural yoghurt
  • pre-heat your oven to 190c

2. Summer Kofta


Kofta mix

500g chicken breast (you will need a food processor, so if you don’t have one purchase minced chicken). If you are a pescatarian, you can use 500g cod fillet instead, and everything else the same.

  • 1 onion
  • 1 tomato
  • 4 garlic cloves
  • 1 egg
  • a large handful of fresh parsley
  • a small handful of fresh mint
  • a small handful of fresh coriander
  • 1 red chilli
  • 1 tbsp tomato puree
  • 1 tsp tumeric
  • 1 tsp mixed spice
  • 1 tsp paprika
  • 1 tsp ground corriander
  • 1 cup of vegetable oil to fry

Serving Sauce

  • 1 aubergine
  • 2 tbsp tahini
  • 2 tbsp water
  • a bit of fresh parsley to garnish


  • food processor (if you don’t have one, use minced chicken not chicken breast)
  • frying pan (I use a gas hob to cook the aubergine — if you don’t have one, I will talk you through an alternative cooking option using an electric hob and oven)
  • chopping boards and knives
  • shallow and large serving plate/platter


  • chop the chicken, onion and tomato into chunks and if you really want to get ahead, put all the kofta ingredients into your food processor.

3. Salata Arabia


  • 2 tomatoes
  • ¼ cucumber
  • ¼ yellow onion
  • ½ lemon, juiced
  • 1 tbsp dried mint
  • a pinch of salt
  • a few glugs of extra virgin olive oil

To serve

  • your favourite pickles and olives
  • pita breads
  • a good chilled white wine


  • chopping board and knives
  • serving bowl


  • if you really want to get ahead (if there is only one of you in the kitchen), all these ingredients will be finely chopped and mixed together in a bowl with the crushed mint.

4. Shatta Sauce


  • 2 plump on-vine tomatoes
  • 2 garlic cloves
  • 1 or 2 red chilli
  • 1 tbsp sugar
  • 1 tsp salt
  • a bit of extra virgin olive oil


  • food processor or mini herb chopper
  • small bowl to serve

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