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Grilled Kofta / kabab | !"#$% !&'() )(+* Ingredients pounds Ground Lamb pounds Ground Beef cups Finely Chopped Parsley cups Finely Chopped Onion 2 Tablespoons Ground Allspice 2 cloves Minced Garlic 1 Tablespoon Garlic Powder teaspoons Ground Paprika teaspoons Ground Black Pepper 1 teaspoon Salt cups Bread Crumbs 1 whole Egg Preparation Instructions Soak bamboo skewers for 30 minutes before prepping (or use stainless steel skewers). Preheat an outdoor grill to high heat. Mix all of the ingredients above thoroughly in a large glass bowl. Wet ngers and hands (or coat ngers and hands with a bit of olive oil) and mold meat mixture around skewers in a long, oblong log shape. (You can also mold this rst, and then thread the skewer through them, but the other way is easier). Grill until meat is no longer pink. Do not over grill, but ensure that the meat is cooked thoroughly. Serve hot

2 Palestinian Falafel Recipe I Ingredients: * 3 kilograms Chick Peas * 1/4 kilogram Garlic * 1/2 kilogram Onion * 1/4 kilogram Parsley * 4 tablespoons Falafel Spice: (Cumin, Turmeric, Coriander, and Cayenne) * 2 tablespoons Carboneh (baking soda) * Salt to taste. Preparation: Sok the chick Peas in water for at least 8 hours. Grind the Chick Peas, Garlic, Onion and Parsely together, with a small amount of water, adding the falafel spices, carboneh, and salt. Leave set for at least one hour, then deep-fry in hot oil for about three-minutes, or until brown (note: the quantities listed are for restaurant quantities, adjust the ingredients accordingly). Palestinian Falafel Recipe II 4-6 servings Ingredients: Chickpeas, dried -- 1 cup Breadcrumbs -- 1/2 cup Garlic, crushed -- 2-3 cloves Parsley, minced -- 1/4 cup Flour -- 2 tablespoons Salt -- 1-2 teaspoons Baking powder -- 1 teaspoon Ground coriander -- 1 teaspoon Ground cumin -- 1 teaspoon Turmeric (optional) -- 1/2 teaspoon Cayenne pepper -- 1/2 teaspoon Oil for deep frying Preparation: Place the chickpeas in a large saucepan and add water to cover them by 2 inches. Bring to a boil over high heat and then cover tightly and remove from heat. Let set for 1-2 hours to soak. Drain the chickpeas and rinse them with fresh water. Place the chickpeas, breadcrumbs and garlic in a food processor and pulse until the chickpeas break down into small pieces the size of breadcrumbs. Do not overprocess to a puree. Remove the chickpea mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then atten slightly. Heat oil in a deep fryer to 375F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Drop patties a few at a time into the hot oil and brown well on both sides, about 4-5 minutes. Remove the browned from the oil and drain on a plate lined with paper towels. Repeat with the remaining patties.

3 Falafel can be served on its own with taratour sauce. Or stuff it in pita bread halves with tomatoes, cucumbers and onions and eat it like a sandwich.

4 Vegan Spinach Palestinian Pies: Fatayer Sabanegh (Spinach Triangles) ,-*+. /"*01

INGREDIENTS: This quantity will make 50-70 depending on the diameter of the cutter. DOUGH: 3 cups Flour 00 (can be substituted for all-purpose our) 2 cups organic pastry our (can be substituted for all-purpose or cake or whole wheat our) 1 Tablespoon of dry yeast 1 Tablespoon sugar 1 Tablespoon salt 3/4 cup oil (canola, or olive oil) 1 1/2 cups water STUFFING: 1 lb of frozen chopped spinach (14 oz bag is ne) Fresh if available . 1 lb of frozen collard greens (or spinach) 4 medium onions (about 12 oz.) 1/4 cup sumac 1 teaspoon paprika pinch of cayenne (optional) 1 Tablespoon salt 1/2 teaspoon black pepper 1/3 cup pine nuts (optional) Dressing for the stufng: 1/4 cup lemon juice (bottled is OK) 1/4 cup extra-virgin olive oil 1 or 2 Tablespoons pomegranate molasses (optional)

5 METHOD: Start by making the dough. Proof the yeast with 1/4 cup of warm water and 1 Tablespoon of sugar. While waiting for the yeast to proof, mix the oil with the our (or ours, if using more than one type) in a mixer tted with the dough hook or by hand. When the yeast has bubbled, add it to the our mixture, and mix in the water gradually. Knead the dough until it is as smooth as baby skin. Let it rest for one hour or more, while you mix the stufng. Defrost and thaw out the spinach and collard greens. Place them in a colander and squeeze them out to get 3 cups of juice, at least. You want to get them very dry. Chop the onions very ne and place them in a bowl. Mix in all the spices. Make the dressing: mix the oil, lemon juice and pomegranate molasses in the quantities suggested. Squeeze the onions dry and add them to the spinach and greens mixture, along with the pine nuts. Now, pour the dressing very conservatively until the greens are moistened but no more than that. If the stufng is too wet, it will open up the turnovers. Cut the dough in half and spread it on a cold and greased counter as thin as possible, about 1/16 of an inch. If you cant make them that thin, it is OK, just dont make them too thick (no more than than 1/8in) Cut rounds with a 4 in. cookie cutter and start spreading one tablespoon of stufng on each fatayer. Lift the fatayer and pinch 2 ends rst and then the third to form a pyramid. Place them in greased cookie sheets and bake them after 20 minutes in a preheated oven at 350F. for about 15 to 20 minutes or until the top and bottoms are golden. Cool and eat at room temperature or slightly warm. These can be frozen for a month or longer.

6 Arabic roast leg of lamb A recipe by :Laila M Hussain Hussain The longer you marinade the leg the tastier it will be. You can use the juices afterwards for making gravy INGREDIENTS 2 kgs whole lamb leg 1tsp garlic crushed 1 tsp ginger crushed 2 tsp salt 1/2 tsp black pepper 4 tbsp lime juice 4 tbsp mint leaves crushed 4 tsp natural yogurt 1 tbs tamarind paste DIRECTIONS 1. Make slits in the leg for marinade to penetrate 2. Mix all ingredients together and marinade preferably over night. The longer the better. 3. Wrap leg in heavy duty foil ,pouring in the marinade juices 4. Cook on 200C for 1 hour 5. Uncover the foil and cook for a further 30 minutes 6. Slice and serve while hot

7 Chicken Molokhia Palestinian Style Ingredients 1 medium-size chicken cut into large pieces salt 1 cup our 1 teaspoon cinnamon 2 bay leaves 1 medium onion, chopped into large pieces head garlic, crushed cup butter 4 tablespoons nely chopped fresh coriander leaves (cilantro) leaves of 1 lb of fresh molokhia teaspoon pepper 3 lemons 1 loaf Arabic (pita) bread, toasted and broken into small pieces Arabian, Chicken Molokhia Palestinian Style, Chicken Procedure Rub the chicken with 3 tablespoons of salt; then rinse off the salt with lukewarm water. A few moments after the salt is rinsed off, rub the chicken with the our and rinse again with lukewarm water. Place the chicken in a pot with the cinnamon, bay leaves, and onion; then cover with water (about 10 cups) and cook for about 1 hours until the chicken is tender. Take the chicken out of the stock and set aside; then strain the stock, return to the pot, and set aside. In a frying pan, fry the garlic in the butter until it becomes golden brown; then add the coriander leaves and the chicken and fry until the chicken turns golden brown. Remove the chicken and place on a platter, ready to serve. Bring the stock to a boil; add the molokhia, salt, pepper, and the juice of 2 lemons and boil uncovered over medium heat for 25 minutes. Add the juice of the last lemon and cover the pot; then turn off the heat and let stand for 20 minutes. Transfer the cooked molokhia to a serving bowl. To serve, place a handful of the toasted bread on a plate; then place a layer of rice on top of the bread, and over this, place the molokhia with its juice. Also on each plate, place one or more of the chicken pieces.

8 Arayes - (Grilled minced meat and Pita Bread) Ingredients : 500 g ground lamb (minced) 1 large onion, nely chopped 1 small tomato, nely chopped 2 garlic cloves, crushed 1 teaspoon salt 1 teaspoon baharat mixed spice, Recipe # 224763 1 cup fresh parsley, chopped 5 teaspoons lemon juice 50 g pine nuts, roasted 5 teaspoons olive oil 5 pita bread Preparation Pre-heat oven to gas mark 4/350F/180C. In a large bowl, add in the minced lamb, with the chopped onion and tomato, crushed garlic, salt, spice mix, parsley, lemon juice and toasted pine nuts and mix well. Cut bread into quarters. Open up the quartered bread pieces and spread a heaped tablespoonful of meat mixture in a thin layer into one side of the bread and press down to close. Brush both sides of the bread with oil. Place on a baking tray and bake in the centre shelf of the oven for half an hour, turning once after 15 minutes. Serve hot or warm with yogurt

9 Maftoul is the equivalent of couscous or moghrabieh in rural Palestine. Try this authentic recipe that takes time to prepare but is totally worth it especially for family gatherings. INGREDIENTS 1 kg maftoul, or couscous 8 pieces chicken breast without skin 8 pieces chicken drumstick without skin (or substitute beef stew cubes) 2 kg onions, small and nely chopped 1 cup chickpeas, boiled 2 medium potatoes peeled & cut, (optional) Trimmed and cut broccoli, 1 stalk (optional) Trimmed and cut cauliower (optional) large carrot peeled and cut (optional) 1/4 cup olive oil 1 teaspoon turmeric 1/2 teaspoon allspice 1/2 teaspoon black pepper 1 teaspoon salt This dish requires a special instrument: the couscous pan. It consists of 2 parts on top of each other. The bottom part is a large pot and the top part is a colander that holds the couscous or maftoul. If you don't have this instrument, you can use a regular colander that ts over a large pan but doesn't sink in it. It has to be bigger that the saucepan used. COOKING METHOD 1. In the bottom part of the couscous pan (or in a large saucepan), place the chicken (or beef if using) , oil and onions and mix well. Then add in the turmeric, allspices, salt and pepper. Cover with water and place on medium heat. 2. Put the maftoul in the top part of the couscous pan and put it over the bottom part(or put maftoul in the colander, put a cloth under the colander and place it over the saucepan used for chicken/beef). 3. Cover the pan with its lid (or the colander with an aluminum foil) so that the maftoul is cooked by absorbing the steam rising from the chicken broth. It is important that steam can only escape from the top of the pan this is why we use a cloth between the colander and the saucepan. 4. Stir the maftoul occasionally. When the chicken is close to be done, add to it the chickpeas and leave to boil. 5. Remove the chicken (of beef if using) from the broth and set aside. Strain the chicken or beef broth, reserve the onions on a plate and keep the chicken broth for later use. 6. Finally, place the maftoul in a serving dish and pour over it cup of chicken broth. Spread over it the onions and arrange the chicken pieces on top. Pour the remaining chicken broth in a deep serving bowl. 7. When serving: pour more chicken/beef broth over each plate. Al-Quds, Jerusalem, Palestine

10 Manakish Manakish Za'atar Recipe Ingredients: 1/2 package active dry yeast 1-1/2 cups unbleached all-purpose our 1/2 cup warm tap water 1/2 teaspoon salt 1 cup dried thyme 1 cup sumac 1 tablespoon sesame seeds 3 tablespoons olive oil Preparation: Whisk together the yeast, 1 tablespoon of the our and 1/4 cup warm water in a small bowl and let stand until mixture develops a creamy foam; about 10 minutes. If mixture does not foam, discard and start over with new yeast. Next, stir together the salt and 3/4 cups our in a large bowl. Then add yeast mixture and remaining 1/4 cup of warm water. Stir until smooth, then mix in another 1/2 cup our. If dough sticks to your ngers, stir in just enough our to make the dough start to pull away from the side of the bowl. This dough may be wetter than familiar Italian pizza dough. Knead the dough on a lightly oured surface with oured hands. Lightly re-our the work surface and your hands when dough becomes too sticky. Work the dough until it is smooth, soft and elastic; about 10 minutes. Form dough into a ball, then generously dust with our and put in a medium bowl. Cover the bowl with plastic wrap and let dough rise in a warm, draft-free place until it doubles in size; about 1 to 1-1/4 hours. While dough is rising, combine thyme leaves, sumac and sesame seeds in a medium mixing bowl. Sumac is a dark red berry that grows on bushes throughout the Middle East and some parts of Italy. Sumac is sold ground or in dried seed form and can be found at most Middle Eastern markets, or can be ordered from an online specialty company. Next add the olive oil to the mixture to form a paste. This paste is the zaatar mixture. When the dough has fully risen, place it onto a oured surface, and press down to form into a disk shape. Spread with the zaatar mixture and place on a pizza stone or oiled pizza pan. Cook in a 350-degree oven for 3 to 4 minutes, or until the dough is crispy and brown. Serve warm.

11 Lentil and Bulgur porridge (Mujaddara )|23/4 %87 INGREDIENTS: This quantity will yield 4 servings 1 cup of brown lentils 1/3 cup of coarse burghul ( if unable to nd, use ne burghul) 2 large onions ( about 350g) 1/3 cup extra-virgin olive oil Salt, black pepper, a bay leaf, a cinnamon stick and a few sprigs of parsley METHOD: Wash and clean the lentils, watching for loose pieces of stone. Place the lentils in a pot, cover with about 6 cups of water and bring to a boil. Take off the scum from the surface and add to the broth a bay leaf, a cinnamon stick and a few sprigs of parsley. Simmer on medium heat for about 20 -30 minutes until the lentils are cooked but still rm. Remove the lentils from the pot with a slotted spoon and place in a bowl. Keep the broth in the pot and turn the heat off. Remove the cinnamon stick and bay leaf (if using) Heat the olive oil in a large skillet and add the chopped onions. Cover the skillet and cook the onions on low heat until translucent. Uncover the skillet, turn the heat to very low (if necessary place a heat diffuser under the skillet) and cook the onions until they turn brown, stirring from time to time. It will take about 45 minutes. Drop the onions and oil in the pot with the lentil broth. Simmer the broth and onions for 15 minutes. Cool the broth and then liquidize in a blender until the onions are pureed with the broth. Return the broth to the pot and add the lentils back, the burghul and the salt and pepper. Simmer the mixture until the burghul is completely cooked, adding a bit of water if necessary to ensure the burghul is well cooked and creamy. Turn the heat off and keep the lentils in the pot for about 15 minutes. The mixture should be moist and creamy. Transfer to a serving dish. Eat warm or at room temperature with a salad of tomatoes and onions .

12 Fattoush A popular Palestinian salad prepared a lot during the fasting month, Ramadan. It is a very fresh spring salad that combines many nutritious ingredients. Ingredients (for 4 persons) 2 tomatoes 2 cucumbers 2 spring onions Lettuce 1 Radish Parsley Green mint 1 loaf of pita bread Dressing: Lemon, salt, and olive oil Fattoush Preparation Cut the vegetables into small - medium size pieces. The lettuce, parsley and green mint should be cut in small pieces. Cut the pita bread into squares of 1 square cm each and either fry them until golden brown or roast them under the grill. Add the bread to the vegetable mixture. Add lemon, salt, and olive oil to taste

13 Hummus Ingredients 1 cups dried chickpeas (the smallest you can nd) 1/2 cup tahini juice from 1 squeezed lemons 1-2 garlic cloves 1/2 teaspoon cumin 1 tablespoon + 1/8-1/4 teaspoon baking soda salt olive oil parsley How do I make that into Hummus? (Directions) [Brut: 10-20 hours. Net: 30 minutes] 1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate. 2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume. 3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two ngers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which oat over the cooking water. When done, sieve the grains and keep the cooking water. 4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue. 5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture. Serve with some good olive oil and chopped parsley.

14 Tabbouleh Salad Palestinian Recipe for Tabbouleh Salad! 3 cups of nely chopped at-leaf parsley 1/2 cup of nely chopped fresh mint 4 or 5 nely chopped spring onions (with the green parts) 4 ripe, medium size tomatoes, chopped into small cubes 1 cup of medium burghul (cracked wheat) 1/2 tsp allspice 1/2 cup lemon juice 1/2 jalapeno pepper, de-seeded, chopped ne (optional) 5 TBS good olive oil Salt and Pepper You need; Chef's knife, chopping board, mixing bowl. RINSE burghul several times and then soak in cold water for about twenty minutes. CHOP the tomatoes (small dice). CLEAN the parsley and remove the large stems (you want mostly leaves). Chop ne. PUT the burghul in a sieve to drain. TRIM the spring onions, and chop them into 1/4" lengths. PUT the drained burghul and tomato in a large mixing or serving bowl. Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeno. TASTE for seasoning. If too dry, you can add additional lemon juice. TOSS well. Tabouli benets from resting - you can cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally. SERVE with cabbage or lettuce leaves - scoop some tabouli into a leaf and enjoy!

15 Tahini sauce Ingredients 1/3 cup raw tahini 1/3 cup cool water 1/2 lemon 1 small garlic clove 3-5 stalks of fresh parsley salt Preparation 1. Put the tahini in a small bawl and pour a little water. 2. Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times. keeping the mixture more or less homogeneous. 3. Squeeze and add the lemon juice. Chop the garlic and the parsley well, and add them while stirring. If the tahini is too thick, add a little more water. Add the salt. 4. Serve with some chopped parsley on top.

16 Upside Down- Eggplant Maqloobeh |%>=#4! ;+*-8* Recipe from Blog http://libyanfood.blogspot.com/ Ingredients Serves 4-6 500g - 750g deboned lean lamb/beef cut into portion sized cubes Spices for the meat/chicken stock: salt and pepper to taste, 2 bay leaves, 2 cinnamon sticks, 6 cardamom 3 cups short grain rice, washed and drained Spices for the magluba: 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp turmeric Vegetable oil for frying/ brushing 1 medium size aubergine cut into thick slices 1 small cauliower divided into segments 2-3 medium onions cut into wings 1 nly chopped small onion 6 unpeeled large garlic cloves (optional) To Serve 1/2 cup pine-nuts or blanched halved almonds, fried until golden Put about 3 liters of boiling water in a pot, add meat cubes, chopped onions, stock spices and salt. When the meat is cooked set it aside, add more salt to the broth (the broth should be distinctly oversalted) and keep it hot to cook the rice in it. While the meat cooks prepare the onion. In a pan, saut the onion and the unpeeled garlic cloves in a little oil until slightly browned. The vegetables are usually fried, but I prefer to place them on a hot tray under the grill having brushed them generously on both sides with olive oil. Brush the bottom of a non stick pot (preferably aluminium) with oil, layer the cooked meat at the bottom and add the fried onion and unpeeled garlic cloves to ll in the spaces. Add the cauliower, then the aubergine. Press the vegetables down with the palm of your hand to create an even layer, then sprinkle the magloba spices on top. Top the vegetables with the washed and well drained rice and press lightly down. Now gradually ladle the hot broth on top of the rice. Pour each ladle slowly to preserve your maqluba layers. the broth should be about two ngers' width over the rice. Don't stir at all. Cook on medium heat, leaving the pot uncovered until the broth start bubbling and is about level with the rice. It will look like this, don't stir, reduce heat and cover the pan tightly with foil and then the lid. Don't uncover for at least 30 minutes. Taste the rice, if cooked remove from heat and leave to rest for about 10 minutes. Remove the cover and place a at large plate or tray on top of the pot, hold the tray in place with the palm of one hand then turn the pot with the tray upside down and leave for a few minutes. Slowly lift the pot off. Sprinkle with fried almond and serve with yoghurt cucumber sauce.

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