The Foodie Kit: Buy from Palestinian Artisans

As many of you know I have spent much of the last 10 years supporting Palestinian livelihoods and economic development. Supporting Palestinian artisans is not just essential to the local economy in Palestine, but is also important to maintain traditional cultural crafts and skills. We at The Olive Tree Kitchen have teamed up with Bethlehem Fair Trade Artisans to bring you some wonderful gifts for your kitchen.

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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.

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Herby 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.

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Beef Qidreh

my favourite restaurant in Ramallah is called ‘Darna’. it is an old house that has been turned into a lovely restaurant with huge trees inside it, traditional stone walls and a gorgeous fire place. there is the obligatory wall of celebrity and famous politician photographs, but that is forgivable. in the summer i like to sit on the lower level beneath the large leafy palms with the sunlight streaming through the large windows as i order maza, but in the winter, i like to sit on the raised level near the fire and order Qidreh. It is traditionally a slow cooked lamb dish with chickpeas and rice all cooked together in a tall terracotta pot over hot coals. when you order it, they bring the terracotta pot out to your table and turn it upside down as the meat, chickpeas and rice come tumbling out in a perfectly delicious mess for you to then spoon onto your plate. this is my version with beef, which i turn up a bit like a maqlooba.

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Kousa 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.

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Nutty, 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.

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Burghul & 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.

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