Go into any restaurant in Palestine, any fast food place, any falafel or shawarma shack and you will find deep-fried vegetables; carrots, potatoes, cauliflower, aubergines, courgettes. For me the courgette and cauliflower are the kings of these. I as once staying at a hotel in Nablus while supporting local farmers to convert to organic farming and for breakfast at this hotel they were serving huge trays of these deep-fried vegetables. I mean, the farmers were lucky to see me at all that day. Luckily I was heavily pregnant with my second son Rupert at the time so I was able to blame my aubergine belly on the baby.
Read MoreGarlic Yoghurt
This sauce has a real kick to it because of how much garlic is in it. it carries real heat- it is perfect to cut through the depth and richness of meat dishes. i particularly like it with beef or lamb kebabs and qidreh.
Read MoreFil-fil har
This is a delicious and flavourful dip that is light and so it goes perfectly with fried foods and more heavy dishes. My father used to love this and my mama would always have it on the table for him when we were growing up.
Read MoreLabaneh Balls
You may have already dried our Labaneh dip with chili and walnuts. its delicious. its not hard to make labaneh, you just hang up some yoghurt in a muslin and go to sleep. Despite it being very easy, its even easier to just get some out of your fridge in the morning. So if you make a lot you can preserve some and they will last you months.
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Ba’dounsia
I remember when I first started traveling back and forth to Palestine a few times a year with work, my team and I used to stay in a lovely little hotel a short walk form the city centre. the lovely thing about being where we were is that we found all the little simple places that people who really know Ramallah would go to. one of my favourite of those places was a tiny shawarma shop where you had point through the glass counter – as it was pointless trying to speak more loudly than the Arabic dance music playing-at everything you wanted to add to your shawarma wrap while the big man in his vest, cigarette perched between his lips, would overfill your sandwich for you all while shouting into the phone nestled between his shoulder and cheek with a large fan pointed directly at him trying to cool his perspiring body. He was always especially generous with the Ba’dounsia which suited me just fine. I loved his Shawarma. And making this sauce- which is essential for Kofta, kebab, cauliflower fritters, courgette fritters and falafel- takes me right back.
Read MoreDill Yoghurt
When I make this yoghurt I am instantly transported back to markets in Palestine where the heady mix of pungent tomatoes, squashed cucumbers underfoot and earthy smells of veg about to reach past its best is spiked with perfectly fresh a breezy smells of mint and dill. I know you may not think that the smell of rotting tomato and fresh dill is a very pleasant one, but when it reminds you of your childhood, of sunshine and of an existence before you knew about the Nakba, the occupation and the injustice it is perfect.
Read MoreChili Ful with Tahini Yoghurt
This dish always reminds me of going to Gaza. We used to stop for lunch near the beach at Khan Younis in between visiting communities and projects. I always let my friend Azzam order for me as he is a real foodie and its great to eat to someone else’s taste every so often. He always used to order a minty, yoghurty, hummusy dish which was served warm and had an unreal amount of spice on it- a lot of Gazan food is very spicy.
Read MoreSummer Muttabal
Look, I actually think that regular muttabal is perfect in the summer. I just want to make that clear. However, this version is utterly perfect in the summer with a BBQ and treated like a salad more than a dip. Spoon heaps of it onto your plate to eat with your BBQ kofta, grilled fish and garlicky BBQ vegetables and it is perfect. while still smoky, its somehow brighter and fresher than our usual- and incredibly popular- muttabal.
Read MoreShatta Sauce
Can you have fish without chips? or mash without gravy? or anything without Shatta Sauce? NO. I make a fresh batch of this every 2-3 days because its so delicious and goes on everything. It lives on a low shelf in my fridge so that mama can get to it before we wake to douse her breakfast in and its served either on all of our food- rice, salads, meats, hummus, labaneh- or in a small bowl for us to dip everything and anything in. I strongly recommend that you make it and make it again.
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The Olive Tree Kitchen 