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4 recipes

Salatet za'atar akhdar

In spring, Palestinian families pick young za'atar (wild hyssop-thyme) from the hills of the West Bank and the Galilee, and the tender leaves are tossed raw with onion, lemon and the year's new olive oil. The salad is sharp, piney and peppery, eaten as part of breakfast with labneh, olives and warm taboon bread, or beside grilled meat. If you can't find fresh za'atar, a mix of fresh oregano, thyme and a little marjoram comes close. Common mistake: chopping the leaves; keep them whole so they stay perky and don't turn dark. Chef's tip: rub the sliced onion with sumac and salt for 5 minutes first; it softens its bite and turns it a pretty pink.

15 minPalestinianSaladsVeganGluten free
by KrazyBadal 0 views

Dagga

Dagga, sometimes called salata ghazawiyya, is the salad that sits on every table in Gaza, pounded in a clay bowl (zibdiya) with a wooden pestle until the tomatoes collapse into a juicy, chunky relish. Fresh dill, green chilli, garlic and lemon make it sharper and hotter than any salad in the north, and it is spooned over fish, rice and grilled meat or scooped up with bread. Common mistake: using a blender, which turns it into a smooth sauce; you want broken pieces in their own juice. Chef's tip: pound the garlic, chilli and salt to a paste first, then add the dill, so its oils bloom before the tomatoes go in.

15 minPalestinianSaladsVeganGluten freeSpicy
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

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