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4 recipes

Lemonana

From café terraces in Ramallah and Jaffa to juice bars along Hamra Street in Beirut, summer means tall glasses of lemonana: lemons and fistfuls of fresh mint blended with ice into a sharp, sweet, electric-green slush. It is the drink handed to you after a walk through the market at noon, and it cools a mezze lunch like nothing else. Everything goes in a blender, but the mint must be fresh and plentiful. The common mistake is blending the mint for too long, which bruises it and turns the drink murky and grassy. Chef's tip: make a lemon-sugar syrup first and chill it; dissolved sugar sweetens evenly and lets you blend for only a few seconds.

20 minPalestinianDrinksVeganGluten free
by KrazyBadal 0 views

Za'atar spice blend

In Palestinian homes za'atar is both a herb and the blend made from it, kept in a jar beside a bowl of olive oil so torn bread can be dipped in one and then the other at breakfast; children grow up on it, and it goes to school in sandwiches. The blend is mostly dried wild za'atar (or thyme and oregano), tangy with sumac, nutty with toasted sesame and seasoned with salt. Common mistake: grinding it to dust; it should be coarse and slightly flaky. Chef's tip: rub the dried leaves with a few drops of olive oil before mixing; it wakes their aroma and helps the sumac cling.

15 minPalestinianBasicsVeganGluten free
by KrazyBadal 0 views

Kharroub

Through Ramadan, street vendors in Jerusalem's Old City and in Nablus walk the alleys with brass urns of kharroub on their backs, clacking cups to announce the cold carob drink that breaks the fast. Made by soaking crushed carob pods (or more easily from carob molasses), it is dark, chocolatey-caramel in taste, lightly sweet and very refreshing over ice. Common mistake: boiling the pods hard, which makes the drink bitter and cloudy; soak and simmer gently. Chef's tip: a few drops of orange-blossom water just before serving lifts the earthy carob flavour.

25 minPalestinianDrinksVeganGluten free
by KrazyBadal 0 views

Shai bil maramiya

Offer a guest tea in a Palestinian home and it will most likely come in small glasses, sweet, strong and fragrant with maramiya, the soft-leaved sage that grows on every terrace and is said to settle the stomach after a heavy meal. In winter the leaves are dried; in spring they are picked fresh. Common mistake: boiling the sage with the tea, which brings out a medicinal bitterness; it goes in after the heat is off. Chef's tip: bruise the sage leaves between your fingers before dropping them in, and let them steep only 2–3 minutes.

8 minPalestinianDrinksVeganGluten free
by KrazyBadal 0 views