Vegan . Cook for 4–6 minutes, stirring often, until the mixture has reduced by half and is beginning to form a thin syrup. As an activist and local councillor, Itidal is very involved in Battir’s political struggles. History of Palestine

"We do non-violent resistance just by living, working our land, dancing dabke, playing our music. Fish from coastal towns such as Akka and Haifa will be underpinned by the trio of garlic, chilli and dill; inland, meat dishes are likely to be flavoured with allspice, cumin and cinnamon. Add the peppers, chickpeas, tinned tomatoes, sugar, 200ml of water, 1¼ teaspoons of salt and a good grind of black pepper. Cover the aubergines with water, add 2 heaped teaspoons of salt, some black pepper, 3 whole garlic cloves and 4 teaspoons of tomato puree. Cook for 4–5 minutes, stirring frequently, for the garlic to really soften, then remove from the heat. It’s tasty and filling. No wonder UNESCO made it a Word Heritage Site. Prepare the cucumber by placing each half on a chopping board, cut side facing down. Bake for 60–70 minutes, or until the cake is beginning to take on some colour around the edges but still has a slight wobble in the middle. Aubergine, red-pepper and butternut-squash dips.

Roughly chop the onions and garlic and add to a heavy pot on a high heat with the olive oil. It’s there on every table in Palestine, ready to be dipped into or drizzled over all sorts of things: roasted vegetables, fish or meat, and all sorts of leaf, pulse or grain-based salads. Pour 130 ml of the cooking water you saved then add the tahini, lemon juice, olive, garlic and salt. Place the potatoes and the tomato among the aubergines. TRIAL OFFER: 3 Issues for £1. It keeps well in the fridge for 3–4 days, so always make the full recipe, even if what you are cooking only calls for a few tablespoons. Remove the aubergines from the heat and leave to cool on the side for 5 minutes. The smoky taste normally comes from the aubergine being cooked over an open flame, but produces an equally delicious result under a hot grill. The village of Battir is famous for its aubergines - betenjan in Arabic.

This traditional Levantine dish of aubergine, tahini and olive oil is a wonderful starter or side dish that adds a different flavour dynamic to any meal. Peaches, plums and cherries are also good, as are strawberries. Thinly slice 1 onion and 1 tomato and place in the bottom of a large pan. Everyone in the region makes it and eats it, including Israelis. Hawader translates as ‘ready-to-eat’ and is the practice of batch-cooking – and with it comes the tremendous hospitality Palestinians are famous for. Not only were they my neighbours when I lived in Dheisheh, but they also welcomed me into their home with open arms and treated me like a family member. Served warm or cold. Mix together all the ingredients, along with 120ml of water and ¼ teaspoon of salt. You can opt out at any time or find out more by reading our cookie policy. Using a sieve, rinse the rice under running water until the water runs clear and put in the bowl with the meat. Easy . Remove to a plate. We aim to show a more human side to this beautiful country full of wonderful people and breathtaking sites. Remove from the oven and leave to cool for about 20 minutes. 3 Cloves of Garlic To many Muslims, Jews and Christians, Palestine is an ancient sacred land; to others it’s a nation carved up by politics. Once drained, place the aubergine in the bowl of a food processor along with the yoghurt, garlic, lemon juice, tahini and ½ teaspoon of salt.

Put 2 tablespoons of oil into a large sauté pan and place on a medium-high heat. The apricots are best roasted and put on top of the cake on the day of serving. Add the aubergine and salt, then leave to simmer for 25 minutes. I remember being taken to Bethlehem on a tour as a child.

Put 2 tbsp of oil into a small saucepan and place on a medium-low heat. Itidal is a wealth of information about Battir, and Palestine in general. 1 Tbsp of Tahini Blitz for about a minute, until completely smooth, then set aside until needed. Fidaa was not the first or last person to talk to me about hummus or falafel in terms of cultural appropriation. Joanna writes about planet- and lockdown-friendly cooking.

Mix well. Food of Palestine. Destinations in Palestine Cut widthways into round slices, 2cm thick, and place in a large bowl. 1 Handful of Parsley According to Itidal, this dish has been part of the Palestinian diet for hundreds of years, stuffed with bulgur wheat before rice came to Palestine. Remove the aubergines from the heat and leave to cool on the side for 5 minutes. Co-authored by food writer Tara Wigley (who also co-wrote Ottolenghi Simple), Falastin is a beautifully relaxed, detailed and affectionate celebration of the Palestinian cuisine Tamimi grew up eating. Sign up at to receive weekly recipes. Scatter over the mint leaves, if using, and serve. Then cut the beef steak, 1 tomato and 1 onion in very small pieces (as close to a rice grain as you can) and put in a medium-side bowl. Cover the aubergines with water, add 2 heaped teaspoons of salt, some black pepper, 3 whole garlic cloves and 4 teaspoons of tomato puree.

“ We do non-violent resistance just by living, working our land, dancing dabke, playing our music. Our advice? Pulse for about 15 seconds, to combine, then pour the mixture into the cake tin. Take the aubergines and pierce all sides with a fork. A fermented yogurt dried in disks and rubbed together to make a powder, it forms the basis of distinctively flavoured, rich umami sauces and gravies. Its finest extra-virgin olive oil stands shoulder to shoulder with the best Italian varieties – peppery yet sweet and worth seeking out.

Along the way, the beautiful recipes are interwoven with stories from unheard Palestinian voices – transporting you from your kitchen counter to Bethlehem, East Jerusalem, Nablus, Jenin, Haifa, Akka, Nazareth, Galilee and across the West Bank. Preheat oven to 400°F. Salmon also works well. You basically need to scoop out as much of the aubergine flesh as you can without puncturing the skin (see photo). Print + Digital Then turn the heat down to medium, cover and cook for about 30/35 minutes (in Palestine most people will cook the stuffed aubergines for one hour or more but 45 minutes in total is enough). The base was Noor’s idea: blitzing up the sheets of filo to make crumbs. (recipe and image produced by the ‘Welcome to Palestine’ team) Ingredients. Add the onion and cook for about 7 minutes, until softened and lightly browned. (recipe and image produced by the ‘Welcome to Palestine’ team), 1 Aubergine It’s just the sort of dish you want to have in the fridge ready to greet you after a day out at work. Occasionally skim off the foam that forms on the water's surface. This easy recipe will get you whipping up your own hummus in no time. In Palestine, you’ll get hummus for breakfast, lunch, dinner, as a main or side dish. When in season, many people will go out of their way to get hold of these small vegetables, affectionately referred to as ‘Battiri Betenjan’. Pour the hummus in a bowl and drizzle extra virgin olive oil over it. A stable and an inn – history, not myth. 10-12 hours for soaking, 60 mins for boiling the chickpeas, 1 good bowl of hummus, for 4 to 5 people as a dip, 3 to 4 tablespoons of lemon juice (1 lemon).

Punchy flavours and plenty of crunch - you won't even notice you're eating a superhealthy salad 35 mins . If using vanilla in the filling, use 1½ teaspoons of vanilla paste or the scraped seeds of ½ a vanilla pod, in addition to the vanilla extract already there. Latest Palestine News 2 Tins of Chopped Tomatoes It will thicken up when left to sit around, so just give it a stir and some more lemon juice or water every time you use it. There is an outside threat so we want to keep our culture. A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours.

Place the cod in a parchment-lined roasting dish, skin side down, and brush with the remaining 2 tablespoons of oil. In Palestine, you’ll get hummus for breakfast, lunch, dinner, as a main or side dish. This hummus recipe comes from Fidaa and her mother Jamila who live in Dheisheh camp, Bethlehem’s largest refugee camp. Taste and then add more salt, tahini and lemon juice depending on your own taste. Echoes of the Greek dish moussaka are correctly heard here, both in the name and the feel of the dish.

Then transport yourself to Palestine with Falastin, the new cookbook by Ottolenghi head chef Sami Tamimi and food writer Tara Wigley. Let the mixture bubble away for at least 30 minutes then add the chickpeas and chopped coriander.