About Me

I am 13 years old and in 8th grade. My background is Palestine (which I love very much!) This website will teach you all sorts of Palestinian delicious foods. Look at the different foods and chose one to learn the recipe, ENJOY!

Dessert- Rice Pudding

Ingredients (Serves 2-3)
2 1/2 cups of whole milk
1/3 cup of long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup raisins (optional)

Directions
In a medium heavy bottomed saucepan, mix milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, which takes about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
In a small mixing bowl, whisk together egg and sugar until well mixed. Add a half cup of the rice mixture - a tablespoon at a time.
Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon if putting.
You can serve this warm or cold.

Mujadara

Ingredients
3 cups of dry lentils
1 cup of long grain or brown rice
1/2 cup of olive oil
4 onions, peeled
6 cups water or low-sodium vegetable stock
1 teaspoon salt
1/2 teaspoon of ground black pepper
1/2 teaspoon ground cumin
Cayenne pepper to taste (optional)
Directions
Begin by carefully rinsing the lentils. Drain and set aside.
Dice two of the peeled onions. Set aside with the rice and lentils.
Take the two remaining onions, and then cut into slices about 3/4 inches thick. Cook in the olive oil on medium-high heat until golden brown (about ten minutes). Remove with and set aside on a paper-towel covered plate to drain. Do not get rid of oil.
Sauté the diced onions in oil until they’re soft. Add the rinsed lentils - beware of splattering. Stir together and toast the lentils for two or three minutes. Add the water and all the seasonings. Bring to a boil, and then allow to simmer for about ten minutes. The lentils should become tender.
Add the rice to your simmering pot. Cook about 25 minutes or until the rice is done. White rice will cook faster than brown varieties.
When the rice is done, transfer the finished pilaf to a serving plate or bowl. Top with the onions.

Dessert- Mamoul

Ingredients
1/2 teaspoon active dry yeast
1/4 cup water
1 tablespoon flower water
1 large egg
8 tablespoons unsalted butter, melted and cooled to lukewarm
1 1/2 cups coarse semolina (NOT fine semolina flour)
2 tablespoons sugar
1/4 teaspoon salt
1 cup all-purpose flour
Milk, for brushing
Ingredients for filling
3/4 cup honey dates
3 tablespoons sugar
1 1/2 teaspoons flower water
1 1/2 teaspoons rose water
Directions
In a large bowl, dissolve the yeast in the water. Stir in the flower water, egg, and melted butter. Add the semolina and stir in, then sprinkle on the sugar, salt and stir. Add the flour then stir and turn to combine until crumbly but still holds together when squeezed. Cover with plastic wrap and let rest for 1 hour.
Meanwhile, prepare the filling: Place all the ingredients in a food processor and process to a paste. Then put into a bowl and set aside, covered.
Preheat the oven to 350°F Set out a baking sheet near you.
To shape the mamoul, use a tablespoon to scoop up a full level tablespoon of dough. Place it in the palm of one hand and use the thumb and fingers of the other hand to flatten it into a nearly 3-inch-diameter round. Scoop up 1 1/2 teaspoons of the filling and place it on the center of the round. Pull the edges up to cover the filling, and then roll the cookie lightly between your palms to make a ball. Place closed side down on the baking sheet. Repeat with the remaining dough and filling, placing the cookies about 1/2 inches apart. Prick each cookie decoratively with a fork. Brush the tops with a little milk.
Bake until touched at the edges with golden brown, 20 to 25 minutes. Let out immediately to cool.
NOTE: You can find carved mamoul molds at Arab grocery stores to decorate the mamoul instead of using a fork. If you have a mold, oil it with olive oil and then oil again lightly every 3 or 4 mamoul. Fill the mold almost full of dough and use your thumb to press down in the center. This will make a hollow in the center and will also give you thin walls of dough around the edges.

Mahshi (stuffed squash)

Ingredients (This Serves 4)
8 Mahshi or zucchini, trimmed, and stalked
100g lamb minced
50g (1/4 cup) long-grain rice, washed and drained
1/2 tomato, finely chopped
10g butter, melted
2 tsp water
1/4 tsp ground allspice
1/4 tsp ground cinnamon
70g (1/4 cup) tomato paste
1/2 tsp salt
Directions
Use an apple corer or small, sharp knife to remove the flesh from the zucchini, leaving a 5mm-thick border. Wash shells in a bowl of salted water.
Combine the minced lamb, rice, tomato, butter, water, allspice and cinnamon in a large bowl. Season with salt and pepper. Fill each zucchini shell about three-quarters full with the rice mixture (Don’t put too much!)Place the zucchini in a single layer, in a large saucepan. Cover with cold water. Add tomato paste and salt. Bring to the boil over high heat. Reduce heat to low. Cook for 1 hour or until very tender.
Can be served with bread or yoghurt.

Bamya (Okra)

Ingredients:
6 tablespoons of unsalted butter or olive oil
2 lbs of stewing lamb or beef, chopped
2 onions, finely chopped
2 garlic cloves cut into very small pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup peeled seeded and chopped tomato
3 tablespoons of tomato paste
1 cup beef stock
2 tablespoons chopped fresh mint (optional)
Salt
Fresh ground pepper
1-1 1/2 lb okra
1 lemon
Directions
Okra must be cooked so that the slimy texture is gone.
Trim the cone tops with a knife, and then soak the okra in red wine-vinegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
Drain, rinse and dry the okra and proceed with the recipe.
This dish is popular throughout the Middle East and can be prepared with lamb or beef.
Serve with rice.
Preheat an oven to 325 F (165 C).
In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
Working in batches, add the meat and fry, until browned on all sides, about 10 minutes.
Using a slotted spoon transfer to a baking dish or stew pot.
Add the onions to the fat remaining in the frying pan and sauté over medium heat until tender, 8-10 minutes.
Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
Stir well.
Pour over the meat and season to taste with salt and pepper.
Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
Taste and adjust the seasonings.
In a sauté pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and sauté for 3 min., stirring gently.
Remove the stew from the oven and arrange the okra on top in a spoke pattern.
Sprinkle the lemon juice evenly over the surface.
Re-cover the dish and return it to the oven.
Bake for 35 minutes longer.
Add stock or water if the mixture seems too dry.

Kuba

Filling Ingredients:
1 pound of ground beef or lamb
2 large onions, peeled and finely chopped
½ cup finely chopped green pepper
3 tbsp of chopped parsley
¼ cup of pine nuts, toasted and chopped
1 teaspoon of paprika
½ teaspoon finely chopped mint leaves
½ teaspoon each of salt, freshly ground black pepper, and ground cinnamon
Outside cover:
1 ½ pounds of lamb, finally ground
1 medium onion, peeled and finely chopped
Salt and freshly ground black pepper to taste
1 tbsp chopped parsley
¾ fine bulgur, soaked 20 minutes in water and drained
Directions for filling
Fry the meat until lightly browned. Add the onions and simmer for 30 minutes. Add the green pepper and parsley. Cook for 10 minutes. Add the remaining ingredients and stir. Let it chill completely. Shape into balls the size of small walnut.
Directions for Outside Cover
Mix all the all outside ingredients together. Beat the mixture in an electric mixer until light and fluffy, 10 to 15 minutes. Dip your hands in cold water, and then shape meatballs twice the size of walnuts. Make a dent in the middle of each ball, pressing all around the inside wall to make an opening for the filling, the thinner the wall the better. Place some filling in each hole. Seal and smooth surface with wet fingers.
Place the kufta, a few at a time, in boiling chicken stock. Cover and simmer for 8-10 minutes. When the Kufta rises to the top, they are done. You can serve with homemade yogurt.

Kufta

Ingredients
3 lbs ground beef or lamb
1 large onion
3/4-1 cup finely chopped fresh parsley
4 garlic cloves
seasoning salt or salt
allspice
black pepper
garlic powder
Topping:
3-4 tomatoes
3-4 potatoes
Directions
Start by chopping up the parsley in a food chopper until fine.
Do not use dried parsley.
Then put the parsley in a large mixing bowl.
Then cut onion up into pieces, it doesn't matter how small, just so you can fit it into the chopper and combine the garlic and chop away until fine.
Put the onion garlic mixture in the bowl with the parsley and add ground meat and spices.
Mix with hands until everything is well blended.
Pat the meat mixture down in the bottom of a baking pan and broil in oven until top is browned, and then take out of the oven.
Peel potatoes.
Slice tomatoes and potatoes into quarter of an inch in size and layer, potatoes first and then tomatoes will be top layer.
Sprinkle with a little salt and bake in oven about 425°F covered with foil for approximately 45 minutes to and hour.

Dessert-Kunafa

Ingredients:
1 package Kunafa (can be found in most middle eastern, or Arab grocery stores)

1/2 lb. butter, melted

1 1/2 cups sugar

1 cup water Juice of half a lemon

1/2 tsp. rosewater or vanilla extract

1/4 cup whole almonds

1/2 cup golden raisins

2 cups walnuts, chopped (or 2 1/2 cups pistachios and omit raisins)

For Syrup:
2 1/2 tbsp sugar

2 tsp. ground cinnamon

1 lb. soft ricotta cheese and butter, for buttering the pan

Directions:
1. In a heavy bottomed saucepan over medium-high heat, add water, the 1 1/2 cups sugar and lemon juice. Stir until combine. Bring to a boil. Let it simmer to a syrup. Remove from heat, let it cool and add rosewater or vanilla.

2. Preheat oven to 350 degrees F or 180 degrees C. Butter a 12-inch round, 2-inch high cake pan.

3. In a large bowl gently loosen kunafa. Mix very well with the 1/2 pound of melted butter. Place almonds in a decorative pattern in the cake pan. Cover with half of the kunafa. Press down lightly.

4. If using the ricotta cheese, spread in an even layer over kunafa, and then cover with the remaining half of the kunafa. Press down gently.

5. If using the raisins and walnuts sprinkle an even layer over kunafa. Sprinkle with cinnamon and sugar. Cover with the remaining half of the kunafa. Press down gently.

6. Bake until lightly golden, about 30 to 45 minutes. (Note: the reverse side will be more golden when you turn it out.)

7. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate. This makes 12 servings.

Msakhan

Ingredients:
Chicken, about 3 ½ pounds
Salt and freshly ground black pepper
½ cup olive oil
3 ½ onions, peeled and sliced thin
¼ Sumac
4 sheets of Arabic flatbread or pita bread, split open and separated

Directions:
1. Cut the chicken up into two breasts, two thighs, two legs, and two wings. Salt and Pepper it.
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, for about 20 minutes. Then remove and set aside. Add the remaining 1/ 4 cup olive oil to the casserole and cook the onions for 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. 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 halves of 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 ½ hours. Before the top cover of bread begins to burn, spray with water again or cover with aluminum foil.

Mansaf

Ingredients
2 large containers plain yogurt
1 to 3 strands saffron
2 lbs lamb , cut into chunks with bones attached (shanks are good, but any lamb meat with bones is good)
***You can use chicken, goat or beef if you don't like lamb***
Water to boil meat and make stock
1/4 small white onion, chopped
1/2 tsp salt
2 Tbsp butter
3 oz slivered almonds
3 oz pine nuts
4 cups cooked white rice
1 box crisp Middle Eastern cracker bread
Very large platter for serving
Directions
1. In a large stock pot boil the meat and onion with enough water to cover by 4 inches. Boil it until meat is tender and can be pulled off the bone gently using a fork (usually takes 1 to 2 hours).
2. In another stock or large pot, pour in all of the yogurt before turning on heat.
3. On HIGH heat bring the yogurt to a boil.
4. CONSTANTLY STIR THE YOGURT WITH A WOODEN SPOON.
5. **STIR IN ONE DIRECTION ONLY! If YOU STIR LEFT, CONTINUE TO STIR LEFT. DO NOT REVERSE DIRECTION AT ANY TIME** If you reverse directions the yogurt will spoil.
6. As the yogurt is coming to a boil add the saffron.
7. Once yogurt comes to a boil immediately turn off heat.
8. Remove lamb from the other pot and strain the stock.
9. Add 2 to3 cups of stock to the yogurt pot (you may make the yogurt thinner by using 3 cups of stock, thicker by only using 2 cups).STIR IN THE SAME DIRECTION AS BEFORE!
10. Add 1 Tbsp Bharat (spice mixture). You can add another tablespoon if the taste is not spicy enough. STIR IN SAME DIRECTION AS BEFORE, JUST ENOUGH TO COMBINE INGREDIENTS.
11. Add salt. If sauce is not tart enough you can add lemon juice (or 1/2 of a small lemon). STIR IN SAME DIRECTION AS BEFORE, JUST ENOUGH TO COMBINE INGREDIENTS.
12. Add lamb to the yogurt/broth mixture and bring to a boil once more. DO NOT STIR. Turn off heat once the mixture has come to a boil.
13. Brown the pine nuts and almonds with the butter in a small non-stick frying pan.
14. Place the cracker bread on the platter.
15. Top the bread with all of the rice.
16. Place meat pieces on top of the rice.
17. Pour enough yogurt sauce to make the bread at the bottom very moist.
18. Pour the rest of the sauce into a large bowl for serving (you may use individual bowls if you wish).
19. Top the meat/ rice/bread/mixture with the almonds and pine nuts over the top by sprinkling them on.

Dessert- Harissa

Ingredients for cake:
3 cups semolina
3/4 cup unsweetened butter, melted
3/4 cup sugar
1 1/2 teaspoons baking soda
1 cup plain yogurt
1/2 cup whole blanched almond or ground pistachio nut (to garnish)

Ingredients for Syrup:

4 cups sugar
3 cups water
1/2 small lemon, juice of (or equivalent citric acid)

Directions:
Mix the semolina, the sugar and the butter in a large bowl. Use your hands to mix the butter with the other ingredients until mixed well.
Mix the yogurt and the baking soda in a separate bowl.
Wait a few minutes until the yogurt doubles in size.
When the yogurt has doubled, pour the yogurt mix on top of the semolina mix.
Use your hands again to mix.
After you combined the two mixes, press the mix down on a small jellyroll pan or a 9x13 Pyrex baking dish.
(The cake mix should not be more then 1 inch thick. If it is bake the cake in a bigger pan or take out the extra and bake it in a separate pan.).
Cut a diamond or square design in the cake with a butter knife.
If using almond, place one in each piece.
Bake at 400 degrees for 30 to 45 min. until it’s a bronze brown color.
Pour cold syrup on top while it’s hot so it can absorb all through.
If using ground pistachios, sprinkle a little on top of each square.
FOR THE SYRUP:
Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using citric acid use only the tip of a teaspoon. Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.

Maftoul

Ingredients:
3 tbsp. of Olive Oil
Chicken or beef broth
1 tsp Ziyad Cumin Powder
Salt and pepper
1 can Ziyad Chicken peas
2 tbsp. tomato paste
1 small onion, chopped
4 carrots, sliced


Directions:

Maftoul is cooked in a special pot (a couscous steamer) with an inside bottom-perforated pan placed in a larger pot.
Moisten Maftoul in water and oil for 15 minutes. Put it in perforated pan above stew.
Mix broth, vegetables, tomato sauce, chick peas, onions and carrots, then add spices to taste preferences.
Boil stew with maftoul in raised perforated pan.
Maftoul is ready when the granules are cooked, separated, soft, and moist.
Maftoul stew consists of diced seasonal vegetables and legumes (usually chickpeas), fish or meat (preferably chicken or lamb, but also beef). Add spices.
SERVE: Place Maftoul in center of a large platter and top with meat chunks and vegetables.

Taboula

Ingredients
2 cups cracked wheat (bulghur)

2 cups very hot water

1 cucumber, chopped

2 small tomatoes, chopped

1 bunch green onions, (8) sliced

1/2 cup fresh chopped mint

2 cups fresh chopped parsley

1 clove garlic, minced (optional)
Ingredients for Dressing

1/2 cup fresh lemon juice

3/4 cup extra virgin olive oil

1 tablespoon pepper

2 teaspoons salt, or to taste

Directions
· Soak the cracked wheat in the hot water until the water is absorbed, which usually takes about 30 minutes.
· Drain any water that stays, if there is any.
· Combine the salad ingredients, including the wheat, in a medium bowl.
· Mix the dressing ingredients together and stir into the salad mixture.
· Serve cold or at room temperature.
· This makes about 8 cups, 12 to 16 servings.

Fatoush

Ingredients
1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
Salt to taste
Ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 package or (5 ounce) arugula
4 pita rounds, toasted and torn into pieces

Directions
1. Mix the water and cornstarch in a small saucepan over medium-high heat until it becomes thick. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate it until it is ready to be used.
2. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

Maklouba

Ingredients
1lb/2 cups risotto or grain rice
2 lb boned shoulder of lamb, diced
4 oz/1/2 cup butter
4 tbsp corn oil2 lb cauliflower, cut into florets
Salt and freshly ground black pepper
Ground cinnamon
2 oz/1/2 cup pine nuts
Plain yoghurt

Directions:

Boil the rice in water for 10 minutes. Then Drain. Put the lamb in a large saucepan and just cover it with boiling water. Cover and boil in low temperature for 30 minutes.
Meanwhile, melt half the butter with the oil in a large frying pan. Fry the cauliflower until it is golden brown.
Drain the lamb, but reserve the cooking liquid. Wash the saucepan and return the meat to the pan. Season it well with salt, pepper and cinnamon to taste.
Put the cauliflower in a thick layer on top and season it again. Put the drained rice on top and spread in an evenly.
Pour the lamb cooking water over the rice, topping it with water if necessary. Do not stir. Season it again with salt, pepper and a little more cinnamon.
Cover and cook gently over moderate heat until the liquid has been absorbed and the rice is tender. Turn off the heat and leave without disturbing for 20 minutes.
Put it over a warm serving dish and leave the saucepan in place for a further 15 minutes. Meanwhile fry the pine nuts in the left over butter.
Lift off the saucepan, put the pine nuts and the butter over and serve warm with yoghurt.

Grape Leaves

Ingredients:

1 (16 ounce) jar grape leaves

1 lb ground beef or lamb

1 cup long grain white rice

2 tsp salt

1 small onion, chopped fine

1/2 tsp pepper

1/4 tsp cinnamon

1/4 tsp allspice

5 cloves garlic, minced

1 1/2 lemons

1 aluminum pie pan

Directions:
Put rice in a medium sized bowl and cover it with 2 cups of cold water. Let it stand for 30-60 minutes.Drain and rinse grape leaves (otherwise they will be slightly sour).Drain all of the water from the rice.Mix rice, meat, salt, pepper, allspice, chopped onion, and cinnamon. Mix by hand at least 5 minutes.Begin with one grape leaf, flattened out on a surface:Add 1 1/2 tablespoons of the mixture onto bottom of the leaf
Starting from the bottom of the leaf, roll the mixture up into the leaf, folding in the edges.Don't fold extremely tight, because the rice will expand slightly.Poke several holes into the disposable aluminum pie pan, then place pan bottom-up into the kettle.As you roll the grape leaves, place around the pie pan in a circular fashion.When you finish the 1st layer, top with a squeeze of the lemon and a pinch of the minced garlic.Repeat for all layers until the meat mixture is gone.Place a heatproof plate over the top of the leaves- plate should leave a little room on the edges.Fill kettle with water over the top of the plate.Cook on top of stove on high heat until it begins to boil.Lower heat to medium so that water does not boil over and continue cooking.Total cooking time after it starts to boil is 15-17 minutes.Carefully drain water from kettle, then remove plate and let cool.