palestinian

A uniquely delicious and silky soup made of crushed green jute leaf, plenty of fresh cilantro, and garlic.

Mulukhiya

Mulukhiya leaves (28 oz minced)

Yellow onion (1 large)

garlic (6 to 8 cloves)

cilantro (1 bunch)

coriander (1 tablespoon)

Water or chicken broth (4 cups)

Olive oil (1 tablespoon)

cardamom

Salt and pepper (To taste)

lemon juice (1 lemon)

Fresh Green Chili (1 large)

Rice (3 cups cooked)

1. Dice and sautÃ© the onion in the oil until it&#39;s translucent.

2. In a mortar and pestle grind the coriander and garlic together.

3. Add the garlic-coriander mixture and fry until the golden. Be careful not to burn the garlic, it&#39;ll turn bitter.

4. Add the fresh cilantro and the minced mulukhiya to the pot and cover with the water or chicken broth.

5. Add the salt, pepper, and ground cardamom to the soup.

6. Bring to a boil with the cover off of the soup then let it simmer for 15 or 20 minutes.

7. To serve, ladle the soup on top of yellow rice (see the recipe for **Ruz**) or break up some pita bread into the bowl. Squeeze some lemon and add as much finely diced green pepper as you like just before eating.

Make and share this Dates and Bananas in Whipped Cream recipe from Food.com.

Dates and Bananas in Whipped Cream

whipping cream

sugar

dates, pitted and thinly sliced lengthwise

bananas,

cinnamon,

In a medium mixing bowl combine cream and sugar then beat until stiff with an electric mixer.

Place in 6 serving dishes, then sprinkle with cinnamon.

A delicious and easy recipe to make, i used low fat coolwhip and it was still great!.

Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.

Chicken Meatballs With Molokhieh, Garlic, and Cilantro From Falastin: A Cookbook

sourdough

chicken or turkey thighs

garlic cloves, crushed

1½ tsp ground cumin

cinnamon

½ tsp ground allspice

¼ tsp chile flakes

cilantro leaves, roughly chopped

parsley leaves, roughly chopped

lemon:

Salt and black pepper

olive oil

chicken stock

spinach

½ tsp chile flakes

cilantro, roughly chopped

This is somewhere between a stew and a soup. A “stoup,” maybe. Comforting and hearty, certainly, served with some rice or crusty white bread.

Playing around: If you want to make this dish gluten-free, replace the breadcrumbs in the meatballs with an equal weight of grated zucchini. The resulting meatballs aren’t quite as firm as those made with bread, but this, arguably, makes them even more comforting.

Getting ahead: The meatballs can be made up to a day in advance and kept in the fridge, ready to fry. The molokhieh can also be made a day or two in advance. You can make up the whole thing well before serving; it keeps in the fridge for two days.

Epicurious

To make the meatballs, place the breadcrumbs in a small bowl and cover with water. Stir, then drain through a colander, squeezing out most of the moisture from the bread. (If using grated zucchini, toss it with ½ tsp of salt and place in a sieve set over a bowl. Let to sit for 20 minutes, then use your hands to squeeze out as much liquid as possible.)

Transfer the crumbs to a large bowl with the chicken, garlic, spices, herbs, lemon zest, ¾ tsp salt, and plenty of black pepper. Using well-oiled hands, shape into about 30 small balls; roughly a scant 1 oz/25g each.

Put 1 tbsp of oil into a large nonstick sauté pan with a lid, and place over high heat. Once hot, add half the meatballs and cook for 2–3 minutes, turning throughout, until golden brown all over. Transfer the meatballs to a baking sheet and set aside. Keep the pan on the heat and continue with the remaining 1 tbsp of oil and remaining meatballs in the same way.

Return the same pan to medium-high heat. Add the 2 garlic cloves, lemon rind, and stock and bring to a boil—this should take about 3 minutes. Add the molokhieh (or the spinach and okra combination), cinnamon, 2 tsp of salt, and plenty of black pepper, then decrease the heat to medium and cook, covered, for about 20 minutes, or until the molokhieh is bubbling and completely defrosted. Add the meatballs, parsley, and ½ cup/10g of cilantro and cook, covered, for another 10 minutes, or until completely cooked through. Stir in the lemon juice.

To make the adha, meanwhile, put the olive oil into a small frying pan over medium-high heat. Add the garlic and cook for about 3 minutes, stirring occasionally, or until golden and crispy. Add the chile flakes, then remove from the heat and pour into a bowl. Stir in the cilantro and set aside.

Divide the soup among four bowls and top with the fried garlic and remaining ½ cup/10g cilantro. Serve at once, with lemon wedges alongside.

Palestinian Taboon Bread is a traditional bread typically used for Musakhan or Manakeesh. This recipe is easy to be made at home and makes the best difference in your cooking.

Palestinian Taboon Bread

all purpose flour (+ some more for dusting and kneading)

water

active dry yeast

neutral oil (such

salt (or

milk

To start, begin by adding the flour and salt together to a large bowl. Mix well.

Then, warm up the water and make sure it&#39;s warm, not hot. Hot water can kill the yeast. Dissolve the sugar and yeast into the warm water. Cover and let it activate for 10 minutes, or until frothy.

Now, combine the activated yeast mixture to the flour. Start kneading.

Gradually drizzle in the oil as your kneading to help the dough form.

Transfer the dough to a clean, dry and floured surface. Knead for a few minutes and pull the dough together, if your hands are too sticky, oil them.

Now, knead the dough until its completely soft. If the dough is too sticky and you cant shape it into a soft ball, add more flour, 1 tbsp at a time. Keep in mind it needs to stay a little sticky/soft.

Once thats done, cover and let it rise in a warm spot until doubled, about 1.5 hours to 2 hours.

In the meantime, clean and dry the river rocks. Place them in a round tray and place them in the oven. Now turn on the oven to preheat to the highest setting your oven goes to. Let the rocks preheat until the dough is ready, about an hour.

Once the dough has risen, divide into 10 equal pieces. You can also divide them into 6-8 pieces for very large pieces of taboon.

Let them rise again for 10 minutes. When ready, take one ball and flatten it into a round circle, not too thick and not too thin. Place ontop of the preheated rocks, and bake until it puffs up, flip over to let it develop some color and remove immediately. Place in a clean kitchen towel and close the top so it doesnt dry out.

Serve with Musakhan, or top with olive oil and zaatar while making to make manakeesh, or use it to eat breakfast.

Mashallah so delicious and easy to follow. Now I’m the bread maker in the family!

I used to be very intimidated by just the thought of making fresh taboon bread. 
I thought I only had to go back to my moms house for it, but Alhamdulilah I found this recipe! 
Very simple. Easy,straight to the point instructions &amp; a delicious result!! 

Thank you!

I never thought I’d be able to make anything like this on my own, but with these recipes so easy and comes out so delicious! My family literally goes on her page when we need dinner ideas!

Top 4 palestinian recipes from across the web

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Mulukhiya

Dates and Bananas in Whipped Cream

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Top 4 palestinian recipes from across the web

The most viewed palestinian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mulukhiya

Dates and Bananas in Whipped Cream

Chicken Meatballs With Molokhieh, G...

Palestinian Taboon Bread

The most viewed palestinian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine