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.
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Mama’s OG Fattet Hummus
This is the second fattet hummus recipe on our blog and to Mama it is ‘Original Gransta’; authentic, old school and exceptional. ‘now this is the way to make it…and eat it!’ says Mama narrowing her lips into anticipation as she scatters beef and nuts over the layered hummus, chickpeas and toasted bread.
‘on special holidays we were allowed home from our boarding school in Jerusalem. It was just a 10 minute walk from the convent to our home in the old city and my brothers and sisters and I- dressed in crusader tabards with the Jerusalem cross on them- I mean honestly!- would walk home together hand in hand and my Mama would have this waiting for us. Still warm and it was delicious. We were always so happy to be back home.’ Mama tells me. I have similar home-coming dishes that would always be waiting for me when I got back from university or foreign travels and those memories are just perfect, aren’t they?
Read MoreLive 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.
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.
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 MoreBeef 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.
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.
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The Olive Tree Kitchen 