Category Archives: Eastern Sweets Recipes

Mar 13, 2026

Palestinian Freekah

Ingredients:​Freekah:

3 cups of high-quality cracked green freekah.​Chicken: 1 whole chicken (cut into 4 pieces).​Broth: Onion, cardamom, cinnamon stick, and bay leaves for boiling the chicken.​Spices: Allspice, cinnamon, turmeric, and salt.​Topping: Fried nuts (almonds/pine nuts).

Instructions:​

Boil the chicken with aromatics until tender. Strain and save the broth.​Wash the freekah thoroughly and drain.​Sauté the freekah in a bit of ghee or oil for 5 minutes to enhance the smoky flavor.​Add the spices and 4.5 cups of the hot chicken broth.​Simmer on low heat for 30-40 minutes until the freekah is tender.​Roast the chicken in the oven until golden. Serve it on top of the freekah and garnish with nuts.

Mar 13, 2026

Palestinian Mujadara

For 🥦🥕🌽 Vegan/Vegetarian

Ingredients:​Lentils:

1.5 cups of brown or green lentils.​Grain: 1 cup of coarse bulgur (or rice).​Onions: 4 large onions (sliced into thin wings for caramelizing).​Oil: 1/2 cup of extra virgin olive oil.​Spices: Cumin (the main spice), salt, and black pepper.

Instructions:

​Boil the lentils in water until half-cooked.​In a separate pan, fry the onion slices in olive oil until dark golden and crispy. Set some aside for garnish.​Add the bulgur (or rice) to the lentils and their water.​Pour the olive oil used for frying the onions over the mixture.​Season with cumin and salt. Cover and cook on low heat until the water is absorbed.​Serve cold or hot, topped with crispy onions and a side of Palestinian salad or yogurt.

Mar 13, 2026

• Cauliflower Maqluba: ​
• Learn how to make the classic Palestinian Cauliflower Maqluba. A step-by-step recipe for a perfectly flipped pot of rice, chicken, and golden fried cauliflower.
• ​Gazan Qidreh:

​Discover the unique flavors of Gazan Qidreh. A traditional Palestinian spiced rice dish with lamb, chickpeas, and garlic. Authentic recipe from Gaza.

Mar 13, 2026

Gazan Qidreh

Ingredients:​Meat:

1.5 kg Lamb or Beef.​Rice: 4 cups of long-grain rice.​Aromatics: 2 heads of garlic (whole cloves), 2 cups chickpeas, 2 green chili peppers (whole).​Spices: Cardamom, Turmeric, Black pepper, and Nutmeg.​Fat: Red palm oil or high-quality Ghee.

Instructions:

​Boil the meat with aromatics until tender.​Sauté the garlic cloves, chickpeas, and green chili in ghee.​Mix the rice with the spices and the sautéed garlic/chickpeas.​Layer the meat at the bottom, then the rice mixture.​Add the broth and cook until the rice is fluffy.

Mar 13, 2026

Cauliflower Maqluba

Ingredients:​

Vegetables: 1 large cauliflower (cut into florets and fried), 2 potatoes (sliced and fried).​Meat: 1 kg Chicken or Lamb (boiled, broth saved).​Rice: 3 cups of medium-grain rice (soaked).​Spices: Turmeric, Allspice, Cinnamon, Salt, and Black Pepper.​Garnish: Fried pine nuts and fresh parsley.

Instructions:​

Place the fried cauliflower and potatoes at the bottom of the pot.​Add the cooked chicken/lamb over the vegetables.​Top with the spiced rice.​Pour the boiling broth until it covers the rice by 2 cm.​Simmer on low heat for 35 minutes. Flip and serve.

Mar 13, 2026

The secret of Palestinian taste is now on our website

Maqluba):

​Description: Discover the authentic Palestinian Maqluba recipe. Learn how to layer chicken, rice, and fried vegetables to create the perfect traditional flip at home. Step-by-step guide included.

Hebron Qidreh):​

Description: Master the art of Hebron Qidreh. A professional guide to cooking the famous Palestinian spiced rice with lamb, whole garlic cloves, and chickpeas in the traditional style.

Mansaf):​

Description: The ultimate Palestinian Mansaf recipe. Learn how to cook tender meat in a rich Jameed yogurt sauce, served over yellow rice and Shrak bread for an authentic feast.

Try our authentic Hebron Qidreh recipe as well

Mar 13, 2026

Palestinian Mansaf

Ingredients:​

Meat: 1.5 kg of Lamb or Chicken.​Jameed: 500g of high-quality Jameed (liquid or reconstituted).​Rice: 4 cups of short-grain rice cooked with turmeric and ghee.​Bread: Shrak bread (thin flatbread).​Garnish: Toasted almonds, pine nuts, and fresh parsley.

Instructions:​

Meat Preparation: Boil the meat with aromatics (cinnamon, cardamom, onions) until partially cooked.​The Broth: Add the Jameed liquid to the meat broth and simmer together until the meat is perfectly tender and the sauce is creamy.​Rice: Cook the rice with a touch of turmeric to give it the iconic yellow color.​Assembly: Lay the Shrak bread on a large tray, soak it with some Jameed broth, cover with a layer of rice, then place the meat on top.​Garnish: Pour more Jameed sauce over the tray and garnish with plenty of nuts and parsley.

Mar 13, 2026

Palestinian Maftoul (Hand-Rolled Couscous)

Ingredients:​Maftoul: 1 kg of fresh or high-quality dried Maftoul.​Chicken: 1 whole chicken, cut into pieces.​The Stew (Yakhni): 1 kg red onions (sliced), 2 cups boiled chickpeas, pumpkin cubes, carrots, and chicken broth.​The “Daqqa” (Seasoning): Finely chopped onion, dried dill seeds (Ein Jaradeh), green chili, salt, and cumin.​Spices: Caraway (essential), allspice, cinnamon, and salt

Instructions:​Steaming: Cook the Maftoul using a steamer pot over the boiling stew until tender.​The Stew: Sauté onions in olive oil, then add chickpeas, pumpkin, carrots, chicken broth, and spices. Simmer until vegetables are soft.​The Daqqa: Mash the seasoning ingredients together and tuck them inside the Maftoul while steaming to infuse the authentic flavor.​Serving: Lightly moisten the Maftoul with broth and ghee, then top with chicken and the vegetable stew.