Shatta is so simple and so essential to the Palestinian eating experience, I feel a bit silly calling this a recipe. Its essentially preserved chillies that you can use to dress dips, salads and meats. You can make red or green I personally hardly ever use it neat, but instead use it as a sort of shatta starter in the fridge that I add to kofta mix, to make sauces, marinades and dips.Read More
It’s actually hard to know how to improve upon Hummus. However, like with everything in Palestine, if you add spiced meat and nuts something ordinary becomes sublime. If hummus is for every day, then this recipe is for special occasions- a holiday brunch with the family, or festive nibbles with friends.
I can’t think of anything that Is not improved by this delicious dip. I absolutely have to serve this when I cook rice and any baked good that wants to be dipped like sfiha or kubbe.
This stuff is divine. Whether used to dip kettle chips, warm pita, cucumber sticks into or poured over rice this feta dip is absolutely delicious and I can’t help but eat it all when mama makes it. And its PINK!
Hummus is usually served cold like any regular dip, but I love it on a weekend morning hot and chunky with lots of sumptuous flavours.
My whole life is Palestine. My education, the jobs I have striven for, my career and my life has always been about Palestine. But my personal time, once I clock off, I have not always found it easy to engage formally. That is because I find it too hard, too tiring and too exposing. It’s hard to be detached enough from the issue to keep going when you are part of the issue. I have found it hard to find my place in the past, you know, growing up. Too afraid to bore everyone with the Palestine issue, while knowing it’s also always expected of me to talk about it.
Aubergines have a very special place in my heart, they always remind me of my time visiting farms in the Jordan Valley in Palestine.
In Palestine, you cant go out to eat anywhere without Ba’dounsia showing up. On your falafal, in your shawarma, to dip your fried veg into, poured over salads.
Labaneh is a real favourite in Palestine. It is traditionally a breakfast dish, but is eaten throughout the day as a snack or as part of an evening meal of mezze. As I explained in a previous post, It comes in a few different textures; creamy and smooth like a dip, thick and textured like a spread or hard and dry like a cheese. You can make all three varieties very easily at home and the only thing that differentiates them is the number of hours you strain the yogurt for (12 hours for the dip, 19 hours for the spread, 24 hours for the cheese).
Foul is a breakfast dish, served in a large communal bowl for the whole family to dip into and scoop from using warm bread. My Mama always made it for brunch at the weekends, and in fact she still does when we are all home together. I usually make it as a light weekend lunch.