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Palestinian Spinach Vegan Pies 01/26/2012

Posted by vegetariancooking in Main Dishes, Snacks.
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The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, is filled with lemon and sumac, a tangy Middle Eastern spice. Ziadeh forms the pies into a triangle, but the half-moon shape here is simpler to do. To get this recipe see this link: http://www.delish.com/recipefinder/palestinian-spinach-pies-recipe

Kanafah Nablus 01/26/2012

Posted by vegetariancooking in Uncategorized.
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The largest plate of Kanafah was made in Nablus in July 2009. Palestinians made the largest Kunafah in an attempt to get into the book of Guinness World Records. The plate of the Palestinian delicacy measured 75 meters in length and two meters in width with a weight of 1,350 kilogram.

Palestine: Hummus for the Vegan, Passion for the Soul 01/26/2012

Posted by vegetariancooking in Snacks.
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In Arabic hummus means chick pea, the main ingredient of this healthy Mediterranean diet recipe. As it happens, every family seems to have its own authentic recipe, which in fact adds to our culinary enjoyment.

After trying different hummus recipes, I usually make the one I give you below: A traditional, quick and easy recipe that always gives me superb results.

If you follow the Mediterranean diet you should eat legumes at least once or twice a week, and this homemade hummus recipe is a very good option, particularly for children who don’t want to eat legumes.

Cut down on the garlic if your kids are not used to it, and add a little bit more of tahini. Make sure that you use real Lebanese tahini (sesame paste) or similar. It is much sweeter and lighter than the Western brands you usually find in health stores. Apart from the cooking of the chick peas, this hummus recipe is suitable for cooking with kids.

Hummus recipe name.

Ingredients for this hummus recipe

Serves 6 to 8 as appetizer

  • 2 cups (450 g) dry chick peas (garbanzo beans) – about 5 cups cooked
  • 1/2 cup (8 tablespoons) tahini (sesame paste)
  • 3/4 cup (12 tablespoons) lemon juice – freshly pressed
  • 3 cloves garlic – peeled
  • 1/2 teaspoon salt
  • 1/4 cup water (use chickpea cooking water, if you have it available) – optional
  • 2 or more tablespoons olive oil
  • 2 tablespoons finely chopped flat Italian parsley – as garnish

Hummus recipe preparation instructions

Preparation time: 15 minutes
Cooking time: 15 minutes (not counting cooking the chick peas

First method: More manual; it’s how I like to do it

    1. Cook the chick peas and drain them. Click to learn how to cook chickpeas for the hummus recipe.
    1. Crush and mash the garbanzo beans with a food mill or blender.
      • If you use a food processor, be careful not to liquidize the chick peas.
    1. Add the salt and peeled garlic cloves to a mortar and crush them. Add the tahini and lemon juice alternately to the same mortar and mix well with the pestle or a wooden spoon.
    1. Pour the tahini mixture over the pureed chick peas, and work it with a whisker or wooden spoon until you obtain a smooth and thick, but soft paste.
      • If you find the consistency of the hummus too thick, add lemon juice and/or water. Do not add a lot of water, though, or you’ll compromise the flavor. Likewise, do not add too much lemon juice, or it will only taste to lemon.
    1. Pour the hummus onto a shallow serving plate.
    1. A moment before serving, drizzle some olive oil in the center and garnish with the chopped parsley.
  1. Serve chilled or at room temperature with radishes, pickles and green onions, as it is done traditionally.

Second method: Faster

    1. Place the chick peas, tahini, fresh lemon juice, peeled garlic cloves and salt in a blender and blend into a thick paste. Add water as needed. Take care not to liquidize the garbanzo beans.
    1. A few minutes before serving the hummus, decorate it with the chopped parsley. Drizzle olive oil in the center.
  1. Serve at room temperature, or refrigerate for an hour and serve chilled.

Manakeesh Zaatar and cheese: Vegetarian in Palestine 01/06/2012

Posted by vegetariancooking in Breads, Snacks.
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Vegan Palestine Hummus: Dress it up the right way! 01/06/2012

Posted by vegetariancooking in Breakfast Dishes, Snacks.
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You may not own a hand etched brass platter, but you do have what it takes to make your Palestinian Hummus simply gorgeous!  Drizzle your extra-virgin olive oil from fair trade over your Palestinian hummus, toss on a few chick peas, paprika, and parsley…add that Arab bread, and its going to become your basic staple energy pick-up!

Palestine Vegan Falafel: No ‘mix’ needed, totally fresh! 01/06/2012

Posted by vegetariancooking in Sandwiches/Fast Food, Side Dish, Snacks.
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Ingredients
Chickpeas, dried — 1 cup
Breadcrumbs — 1/2 cup
Garlic, crushed — 2 to 3 cloves
Parsley, minced — 1/4 cup
Flour — 2 tablespoons
Salt — 1 to 2 teaspoons
Baking powder — 1 teaspoon
Ground coriander — 1 teaspoon
Ground cumin — 1 teaspoon
Turmeric (optional) — 1/2 teaspoon
Cayenne pepper — 1/2 teaspoon
Oil for deep frying

Method
Place the chickpeas in a large saucepan and add water to cover them by 2 inches. Bring to a boil over high heat and then cover tightly and remove from heat. Let set for 1 to 2 hours to soak.
Drain the chickpeas and rinse them with fresh water. Place the chickpeas, breadcrumbs and garlic in a food processor and pulse until the chickpeas break down into small pieces the size of breadcrumbs. Do not overprocess to a puree.
Remove the chickpea mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly.
Heat oil in a deep fryer to 375°F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Drop patties a few at a time into the hot oil and brown well on both sides, about 4 to 5 minutes. Remove the browned from the oil and drain on a plate lined with paper towels. Repeat with the remaining patties.
Falafel can be served on its own with tahini sauce. Or stuff it in pita bread halves with tomatoes, cucumbers and onions and eat it like a sandwich.

Palestine brings us: Vegan “Esh al bulbul (Konafa with nut)” 01/06/2012

Posted by vegetariancooking in Sweets.
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For “Esh al bulbul ” you will need:

1 package (about 500 g) konafa =kataifi shredded pastry .

Almonds, Pistachios, hazel nut.

For shira (syrup):
1 1/2 cup sugar
1/2 cup water
1 teaspoon orange blossom water or rose water
1 tablespoon lemon juice

To make shira (syrup):
Combine all ingredient in a medium pan, stir over heat, until sugar is dissolved simmer, uncovered without stirring about 15 minutes or until mixture is thickened.

To make konafa :
1)Take a small amount of shredded pastry ,roll it around your finger then Place on baking sheet.
2)Bake in 350F oven, for 20 to 30 minutes or until it lightly browned ,then fill each one with 2 or 3 pieces of your favorite nut,(dip the nut in the syrup then place it in the center of konafa).
3)Lower the oven heat to 300 F , and bake for 10 to 15 or until they gold and crunchy.

Palestinian Cheese & Filo Heaven: Knafeh! 01/06/2012

Posted by vegetariancooking in Sweets.
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Knafeh also spelled as kanafeh, Knafe, kunafa or knafa originated in the Palestinian city of Nablus in the modern-day West Bank, where it is filled with Nabulsi cheese. Another name for knafeh is knafeh Nabulsiyye. It plays a central role in Palestinian cuisine and is the most famous throughout the Arab world.

Knafeh is made by drizzling a row of thin streams of flour-and-water batter onto a turning hot plate, so they dry into long threads resembling shredded wheat. The threads are then collected into skeins.

Kunafa Recipe:

Ingredients:
1 package of shredded fillo dough
1/2 pound of butter melted
2 lbs ricotta cheese
1/2 cup pine nuts
3 cups sugar
1 tsp lemon juice
Preparation:
First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.
Once this occurs, you start adding the butter while continuously shredding the dough. When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions.
In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the ricotta cheese. Lay the cheese patties onto the prepared dough in the pan. Once the layer of ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.
Preheat the oven to 350 degrees, then place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once achieved, you will need a larger pan in which you will flip the Knefeh so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.