Do you know a unique Palestinian recipe ?

Question

It seems I make the same old things over and over and I want to make something new and different

All the recipe books contain les than 30 recipies and there all the same

Answer 1

MANAKISH ZAATAR  

2 teaspoons dry yeast

1 kg flour (approximately 2 1/4 lbs.)

1 teaspoon table salt

little olive oil

2 cups warm water (about 37 oc)

fresh Palestinian/Lebanese Zaatar + olive oil

Dissolve yeast in little of warm water. Combine flour, salt, 3-4 spoons of fresh olive oil (if possible) and warm water.

Roll the dough into medium circular shape. Pour the Zaatar onto the dough then bake in the oven heated at 350°C or about 650°F (3-6 minutes). Don't burn.

Note: Zaatar is a pita bread brushed with olive oil, and optionally lemon juice and garlic, and sprinkled with red pepper, tomatoes, scallions, parsley, mint, and mixed greens.



JM

Answer 2

MUSAKHKHAN

Yield:  makes 6 servings

ingredients:

1 whole free-range chicken (about 3 1/ 2 pounds)

Salt and freshly ground black pepper to taste

1/2 cup extra virgin olive oil

3 1/2 pounds onions, peeled and sliced thin

1/4 cup sumac

4 sheets marquq bread (see the Note below) or 2 large khubz 'arabi (Arabic flatbread or pita bread), split open and separated

directions:

1. Cut the chicken into up into two b*****s, two thighs, two legs, and two wings. Salt and pepper the chicken.

2. In a large, deep casserole, heat 1/ 4 cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside. Add the remaining 1/ 4 cup olive oil to the casserole and cook the onions until translucent, about 35 minutes, stirring occasionally. Add the sumac and cook for 2 minutes to mix.

3. Preheat the oven to 350F. Cover a 9 x 12-inch baking dish with two overlapping halves of the Arabic bread or 2 sheets of marquq bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole. Cover with the two remaining half leaves of bread or sheets of marquq bread, tucking in the sides crusty side up and spray with water. Bake until the chicken is very tender and almost falling off the bone, about 1 1/ 2 hours. Before the top cover of bread begins to burn, spray with water again or cover with aluminum foil.

Note:  The size of marquq bread made and sold in the U.S. or Canada varies, so use common sense.  It is sometimes found with its Armenian name, lavash bread.

Answer 3

A twist on a Middle East recipe with a splash of Afghan and Central Asia.

30 min | 5 min prep | SERVES 4 2  cups long grain white rice  

4  cups water, approximately  

1/4  cup golden raisins  

1/4-1/2  teaspoon salt  

1 1/2  tablespoons cinnamon  

1/8  cup olive oil  

1/2  teaspoon saffron (optional)  

plain yogurt, for serving  

Wash rice well. Place 2 cups rice in a rice maker (or pot), add 4 cups water, or enough water to just cover the rice with no grains sticking out.

Add raisins, salt, cinnamon, saffron (optional) and then drizzle olive oil around in a circle over the rice mixture. Mix well with spoon so rice and ingredients are blended together. There should be enough cinnamon added to give off a strong scent of cinnamon. Adjust amount as needed.

Cook rice in rice maker or pot and after rice is cooked, stir ingredients together one more time. Spoon onto large platter and serve with plain, nonfat yogurt.

Answer 4

Hey,

There is a dish that is stuffed carrots.

You need to get the really fat short looking carrots usually found at farmers market.

I believe they are stuffed with rice and meat and the sauce contains lemon and garlic. (Will get back to you with the recipe)

Instead of stuffing eggplants and zucchini with rice and meat, you can use bulgar (cracked wheat)

Shashoukeh is a fried tomato dish with peppers. You can make this recipe spicier bu adding hotter peppers. It all depends on your taste. Shakshoukeh makes a nice snack or side dish.

INGREDIENTS:

3 ripe tomatoes, diced

1 bell pepper (green, red or yellow), sliced into thin strips

2 cloves garlic, crushed

2 tablespoons olive oil

salt and pepper

PREPARATION:

In a medium frying pan, fry the garlic and peppers in olive oil. Add tomatoes. Fry for about 3-5 minutes, carefully mixing with a spatula or wooden spoon.

Sprinkle with salt and pepper. Serve immediately with fresh pita bread.

Lentils Couscous Recipe

I made this recipe the other day, instead of using rice , I used Couscous, and it was really good. Basically it is cooked the same as the lentils and Rice Recipe (Mujadarah) only subsituting couscous for Rice.

  

1 cup lentils

1/2 cup couscous

2 large onions (sliced 1/2 inch slivers)

1/4 cup olive oil or vegetable oil

4 cups water or chicken broth or vegetable broth

salt (to taste)

1/2 teaspoon black pepper

1 teaspoon cumin

1 dash cayenne (optional)

Directions

1Saute onions with olive oil (stirring occasionally) until golden brown. Reserve 4 tablespoons of browned onions for garnish.

2Meanwhile place lentils, water (or broth) salt,and black Pepper in a different saucepan and cook for around 20 minutes or until lentils are tender.

3Add Couscous, browned onions, cumin, and dash of cayenne to the lentils, stir, cover and simmer for about 5-10 minutes or until water is absorbed.

4Place Lentils and Couscous in serving dish and garnish with 4 tablespoons of reserved browned onions