Mar 13, 2026

Palestinian Stuffed Grape Leaves & Zucchini

Ingredients:​Vegetables:

500g Grape leaves (fresh or jarred), 1 kg small Zucchinis (cored).​The Filling: 3 cups short-grain rice (soaked), 500g minced lamb, 1/4 cup olive oil, salt, black pepper, and allspice.​The Pot Base: Lamb chops or sliced tomatoes and potatoes.​Cooking Liquid: Water or broth, lemon juice, and a few cloves of garlic (crushed).

Instructions:​

Preparation: Mix the rice, minced meat, oil, and spices for the filling.​Stuffing: Stuff the cored zucchinis (leave space for rice to expand) and roll the grape leaves tightly.​Layering: Place the lamb chops or vegetables at the bottom of a large pot, then layer the zucchinis and grape leaves on top.​Cooking: Add the liquid and lemon juice. Place a heavy plate on top to keep the leaves in place. Simmer on low heat for 1.5 to 2 hours until tender

Mar 13, 2026

Authentic Palestinian Food

palestinian-kofta-tahini-recipe

​Kofta with Tahini:​

Discover the rich flavors of Palestinian Kofta with Tahini sauce. A delicious tray of seasoned minced meat and potatoes baked in a creamy, tangy tahini dressing.

roasted-chicken-vegetables-tray

​Chicken & Vegetables:

​The classic Palestinian roasted chicken and vegetables tray. A healthy, one-pan family meal packed with traditional spices and Mediterranean flavors.

Mar 13, 2026

Palestinian Roasted Chicken & Vegetables

Ingredients:​Chicken:

1 whole chicken, cut into pieces.​Vegetables: Potatoes, carrots, onions, and bell peppers (all cut into large chunks).​The Marinade: 1/2 cup Olive oil, 3 tbsp tomato paste, 4 cloves of garlic (crushed), lemon juice, and spices (turmeric, paprika, cinnamon, and allspice).​Aromatics: 2 Bay leaves and a cinnamon stick.

Instructions:​

In a large bowl, mix the chicken and vegetables with the marinade, ensuring everything is well coated.​Arrange the chicken and vegetables in a deep baking tray.​Cover tightly with foil and bake at 200°C for 60 minutes.​Remove the foil and broil for 5-10 minutes until the chicken skin is crispy and golden.​Serve with vermicelli rice or fresh bread.

Mar 13, 2026

Palestinian Kofta with Tahini Sauce

Ingredients:​Kofta:

1 kg Minced Lamb or Beef, 1 finely chopped onion, a bunch of fresh parsley (minced), salt, black pepper, and allspice.​Vegetables: 3 Potatoes (sliced and fried or roasted).​The Sauce: 1 cup Tahini, 1 cup Yogurt (optional), 1/2 cup Lemon juice, 2 cloves of garlic (crushed), and 1.5 cups of water or broth.​Garnish: Toasted pine nuts and chopped parsley.

Instructions:​

Mix the meat with onions, parsley, and spices. Spread it in a baking tray or form into small fingers.​Place the potato slices on top of the meat.​Bake in a hot oven (200°C) for 15-20 minutes until the meat is browned.​Whisk the tahini ingredients together and pour over the tray.​Return to the oven for another 15 minutes until the sauce thickens and bubbles.

Mar 13, 2026

authientic Palestinian food

Falafel:​

Learn how to make authentic Palestinian Falafel at home. Crispy on the outside, fluffy on the inside, and packed with traditional herbs and spices.

Hummus:​

The secret to making creamy Palestinian Hummus. A professional-style recipe using simple ingredients for the perfect smooth texture and rich flavor.

Mar 13, 2026

Creamy Palestinian Hummus

Ingredients:​

Chickpeas: 2 cups of dried chickpeas (soaked and boiled until very soft).​Tahini: 1/2 cup of high-quality sesame tahini.​Liquid: Juice of 2 lemons, 2 cloves of garlic, and ice-cold water.​Topping: Extra virgin olive oil, whole chickpeas, and a sprinkle of paprika or sumac.

Instructions:

​In a blender, process the warm cooked chickpeas until smooth.​Add the garlic and lemon juice while blending.​Slowly pour in the tahini and a few tablespoons of ice water to achieve a creamy, white consistency.​Season with salt to taste.​Spread on a plate, create a well in the center, and fill with a generous amount of olive oil.

Mar 13, 2026

Authentic Palestinian Falafel

Ingredients:​

Legumes: 500g dried chickpeas (soaked for 24 hours with a pinch of baking soda).​Greens: A large bunch of fresh parsley and cilantro, 4 cloves of garlic, 1 small onion.​Spices: 2 tbsp cumin, 1 tbsp coriander powder, salt, and chili flakes.​The Secret: 1 tsp baking powder (added just before frying).​Oil: Vegetable oil for deep frying.

Instructions:​

Drain the soaked chickpeas and grind them in a food processor with the greens, garlic, and onion until you get a fine paste.​Mix in the spices thoroughly. Let the mixture rest in the fridge for 30 minutes.​Just before frying, stir in the baking powder.​Form into small balls or discs and fry in hot oil until dark golden and crispy.​Serve hot with tahini sauce and pita bread.

Mar 13, 2026

palestinian-mujadara-recipe

Mujadara:​

The ultimate Palestinian Mujadara recipe. Learn how to make this healthy, vegan dish of lentils and bulgur topped with crispy caramelized onions.

freekah-with-chicken-recipe

Freekah:​

Authentic Palestinian Freekah recipe with roasted chicken. A smoky, nutty, and highly nutritious grain dish perfect for family dinners.