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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 min

Palestinian Drinks

by KrazyBadal 0 views

Ijjeh

Ijjeh is the quick supper of Palestinian and Levantine homes: eggs beaten with so much parsley, mint and spring onion that they turn green, spiced with a little cinnamon and allspice, then fried as thick little patties. They are tucked into warm bread with tomatoes and pickles for school lunches, or served on a breakfast spread with olives and labneh. Common mistake: frying in too little oil over a high heat, so the outsides burn before the herbs inside cook. Chef's tip: a spoonful of flour and a pinch of baking powder make them puff and stay soft when eaten cold the next day.

22 min

Palestinian Breakfast & Brunch

by KrazyBadal 0 views