Falastin: A Cookbook
113 recipes
Contents
View Keyword IndexBreakfast
- Hassan's easy eggs with za'atar and lemon p. 22
- Fresh herb omelette with caramelised onions (ljeh) p. 24
- Fruit and yoghurt with sesame crumble and tahini-date syrup p. 25
- Scrambled red shakshuka p. 28
- Green shakshuka p. 29
- Ful medames p. 32
- Warm hummus with toasted bread and pine nuts (Fattet hummus) p. 34
- Hummus: two ways p. 36
- Warm chickpeas with green chilli sauce and toasted pita (Musabaha) p. 39
Snacks, Spreads and Sauces
- Sweet and spicy seeds and nuts p. 46
- Labneh p. 48
- Labneh balls (Labneh tabat) p. 49
- Preserved stuffed aubergines (Makdous) p. 56
- Falafel with sumac onion p. 62
- Pea, spinach, za'atar and preserved lemon fritters p. 66
- Cauliflower and cumin fritters p. 67
- Kubbeh p. 71
- Spicy olives and roasted red pepper (Zaytoun bil shatta) p. 73
- Shatta (red or green) p. 73
- Beetroot and sweet potato dip with pistachio bulgur salsa p. 77
- Burnt aubergine with tahini and herbs (M'tabbal) p. 82
- Roasted red pepper and walnut dip (Muhammara) p. 83
- Butternut squash m'tabbal (M'tabbal qarae) p. 86
- Tahini sauce p. 87
- Tahini parsley sauce (Bagdunsieh) p. 87
Veggie Sides and Salads
- Chopped salad: three ways (Salata Arabieh) p. 92
- Spicy herb salad with quick-pickled cucumber p. 93
- Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta p. 96
- Na'ama's buttermilk fattoush p. 99
- Roasted figs and onions with radicchio and goat's cheese p. 100
- Green tabbouleh (tabbouleh khadra) p. 102
- Rice tabbouleh (tabboulet ruz) p. 103
- Winter tabbouleh with a blood orange dressing (tabbouleh shatwieh) p. 104
- Roasted cauliflower and burnt aubergine with tomato salsa p. 110
- Roasted aubergine, feta yoghurt, Aleppo chilli and pistachio p. 111
- Roasted squash and courgettes with whipped feta and pistachios p. 114
- Yoghurt-roasted cauliflower with quick pickled chillies, sultanas and red onions p. 116
- Chunky courgette and tomato salad (Mafghoussa) p. 117
- Roasted aubergine with tamarind (Batinian bil tamer hindi) p. 118
- Marrow and chickpeas cooked in yoghurt (Kousa bit lobon) p. 120
- Courgettes, garlic and yoghurt (M'tawameh) p. 122
- Braised broad beans with olive oil and lemon (Foul akdar) p. 123
- Spiced chickpeas (Balilah) p. 125
- Crispy onion p. 126
- Sautéed tomatoes (Galayet banadoura) p. 129
- Spicy roasted new potatoes with lemon and herbs (Batato bil filfil) p. 137
- Turnip mash with greens, caramelised onions and feta p. 138
- Bulgar, tomato and aubergine pilaf (Shulbato) p. 140
- Buttery rice with toasted vermicelli (ruz bil sh'arieh) p. 143
Soups
- Chilled cucumber and tahini soup with spicy pumpkin seeds p. 149
- Molokhieh with broad beans (Besara) p. 150
- Grilled aubergine and lemon soup p. 152
- Butternut squash and saffron soup with caramelised pistachios and herb salsa p. 153
- Freekeh soup with chicken meatballs (Shorbet freekeh) p. 156
- Chard, lentil and preserved lemon soup (Shorbet adass w sliq) p. 157
Veggie Mains
- Pan-fried okra with tomato, olives and haloumi (Bamia bil siniyhe) p. 162
- Aubergine, chickpea and tomato bake (Musaqa'a) p. 170
- Beetroot and feta galette with za'atar and honey p. 173
- Pomegranate cooked lentils and aubergines (Rummaniyya) p. 176
- Bulgur mejadra (Mjaddarat el burgul) p. 178
- Rice with yoghurt, roasted cauliflower and fried garlic (Labaniet alzahar) p. 181
- Spinach and toasted orzo, with dill and green chilli salsa p. 182
- Pasta with yoghurt and parsley breadcrumbs (Ma'caroneh bil laban) p. 184
Fish
- Fish spice mix (Beharat samak) p. 190
- Spiced za'atar squid with tomato salsa (Habar bil za'atar) p. 191
- Fish kofta with yoghurt, sumac and chilli (Koftet samak) p. 192
- Stuffed sardines (Sardine ma'daggit banadora) p. 194
- Baked fish kubbeh (Kubbet samak bil siniyeh) p. 201
- Spiced salmon skewers with parsley oil p. 202
- Roasted cod with a coriander crust (Samak mashew bit cozbara w al limon) p. 204
- Seared sea bass with lemon and tomato sauce p. 205
- Baked fish in tahini sauce (Siniyet samak bit tahineh) p. 208
- Whole baked mackerel in vine leaves (Samak bil waraka) p. 211
- Prawn and tomato stew with coriander sauce p. 212
- Fisherman's dish (Sayyadieh) p. 215
Meat
- Meat dumplings in yoghurt sauce (Shush barak) p. 220
- Open meat (or cauliflower) pies (Sfiha) p. 226
- Spiced chicken arayes p. 228
- Baked kofta with aubergine and tomato (Kofta bil batinjan) p. 230
- Kofta with tahini, potato and onion p. 234
- Lamb bolognese with okra (Sinniyat bamia bil lahmeh) p. 236
- Chicken meatballs with molokhieh, garlic and coriander p. 239
- Stuffed turnips with turkey, freekeh and spicy tamarind sauce (Mahshi lift) p. 241
- Meatballs and peas in tomato sauce p. 243
- Stuffed aubergines and courgettes in a rich tomato sauce (Baatingan w kusaa bil banadoura) p. 244
- Chicken musakhan p. 247
- Lemon chicken with za'atar p. 254
- Spicy pasta bake p. 256
- Pulled lamb shawarma sandwich p. 259
- Chicken shawarma pie p. 260
- Upside down spiced rice with lamb and broad beans (Maglubet el foul el akdhar) p. 264
- Fragrant Palestinian couscous (Maftoul) p. 267
- Meaty vine leaf pie p. 270
- Oxtail stew with chard, sumac and tahini (Sumaqqiyeh) p. 273
Bread
- Pita bread (Khubez) p. 278
- Jerusalem sesame bread (Ka'ak Al Quds) p. 282
- Za'atar bread (Agras za'atar) p. 285
- Sweet tahini rolls (Kubez el tahineh) p. 287
- Sumac onion and herb oil buns p. 292
- Arabic samosa (Sambousek) p. 294
- Spinach pies (Fatayer sabanekh) p. 296
Sweets
- Knafeh Nabulseyeh p. 302
- Filo triangles with cream cheese, pistachio and rose (Warbat) p. 306
- Pistachio harisa p. 309
- Ma'amoul bars (Ma'amoul maad) p. 310
- No-churn strawberry ice cream (Bouza) p. 312
- Orange blossom, honey and baklava semi-freddo p. 314
- Chocolate and qahwa flour-free torte p. 317
- Palestinan Bakewell tart (Al mabroushy) p. 319
- Sticky date and halva pudding with tahini caramel p. 320
- Labneh cheesecake with roasted apricots, honey and cardamom p. 322
- Shortbread cookies (Ghraybeh) p. 325
- Muhallabieh with cherries and hibiscus syrup p. 327