Mama’s eyes glisten as she says ‘my mama always used to make these on Christmas eve and New Years’ eve. She would make these perfectly round little dumplings and we would eat them to ready us for the cold and dark walk through the small streets of the old city to get to Mass’. Mama remembers as she laughs at memories of her mother using a rolled tea towel to keep her five children away from these freshly fried light and delicious mouthfuls before they were all ready and how one of her brother was particularly good sneaking them away.
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Cauliflower and aubergine dippers with a three-herb dip
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 MoreHerby Feta
My mother didn’t really teach me recipes, she taught me how to cook. How to have an instinct for flavours, consistencies to achieve and methods of preparation. and i suppose that is what this herby feta is. It isn’t really a recipe, its a way of eating.
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 MoreKousa Nuggets
when you have a three year old, a lot of food starts being referred to as a ‘nugget’. We always make these a day or two after we make mahshi with the pulp of the courgettes that have been cored out. they are utterly delicious and make a great lunch with a nice fil-fil dip and salad.
Read MoreNutty, Herby Vermicelli Rice
if you have been trying our recipes for and while, you will know how much we like to make a big deal out of our rice dishes. sometimes it even feels like the rice is the main event instead of the side. this is the rice me make most often, and its perfect and moreish. naturally vegan, this is a great way to treat the non-meat eaters in your life.
Read MoreSimple Olive Loaf
this is a simple bread that can be knocked up easily to accompany your soups or stews…..or just eaten warm with butter while hunched over the kitchen counter.
Read MoreBurghul & courgette soup
I can’t even begin to tell you about my mother’s soups. She has got an amazing skill of turning the pantry and fridge into a goldmine even if it looks like there is nothing in there. These soups got me through the exhausted days as i nursed by babies day and night and helped me recover so many times in my life.
Read MoreLoaded Labaneh
this is a delicious summer lunch and a stunning vegetarian side to a larger meal. traditionally we deep fry this, but you can also roast in the oven- both instructions are given below.
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The Olive Tree Kitchen 