Palestinian food is not just found on the streets of the Old City of Jerusalem with the ka’ak (sesame) bread sellers and stalls selling za’atar chicken and mana’eesh (za’atar and sesame bread), but in the home too; in the kitchens all across the country, where families cook and eat together every day, in a way that generations before them have always done.
Palestine on a Plate is a tribute to family, cooking, and home—old recipes created with love that brings people together in appreciation of the beauty of this rich heritage. Immerse yourself in the stories and culture of Palestine through the food in this book.
This is a celebration of real Palestinian food, cooked with the ingredients that Joudie’s mother and grandmother use, and their grandmothers used before them. Experience the wonderful flavours of Palestine through zingy fattet hummus (tangy yogurt, chickpeas and hummus, served over toasted pita bread and drizzled in buttered pine nuts), satisfyingly spiced makloubeh (an upside-down spiced rice dish with lamb neck and fried eggplant), eggplant and zucchini stuffed full with spiced and herbed lamb, and sublimely decadent awameh (honey dumplings) all accompanied by fresh mint tea and white coffee (not actually coffee at all, but a refreshing mix of water, orange blossom water and sugar).
Colourful photography evoking the vibrancy and romance of the country will bring Palestine into your home and make you fall in love with this wonderful way to cook and enjoy food.
Lemon & Rose Doughnuts
These doughnuts are just beautiful. The essence of the Middle East really shines through here with the fragrant rose water, tangy lemon icing drizzled across the surface, and the dried rosebuds crushed on top. It really has everything I want in a dessert. I know that doughnuts aren’t typically Palestinian but they use many of the ingredients found in our desserts.
Generous 2½ cups (11¼ oz/ 320 g) all-purpose flour
1¼ cups (9 oz/250 g) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
¾ cup (175 ml) Greek yogurt
2 tablespoons vanilla bean paste
1 stick (4 oz/115 g) salted butter, melted (or vegetable oil to make it a chiffon cake texture), plus extra for greasing
1 teaspoon grated lemon zest
A handful of edible dried rosebuds to garnish
For the icing:
2½ cups (9 oz/250 g) confectioner’s sugar
2 tablespoons rose water 2 tablespoons lemon juice
Preheat the oven to 400°F (200°C).
Mix all the dough ingredients together in a large bowl to create a smooth batter.
Lightly grease a 6-hole (3¼ inch/8 cm) doughnut pan with some melted butter or vegetable oil. Fill the holes with batter to about one-third full and bake for about 12 minutes until risen and slightly browned.
Remove from the oven and leave to cool while you cook the rest of the doughnuts. It should result in about 18–24 doughnuts depending on how much batter you use.
To make the icing, mix the sugar with the rose water and lemon juice in a bowl until it is a thick white paste.
Dip the doughnuts into the icing or drizzle it over the tops, then immediately scatter them with the rose petals from the dried rosebuds so that they stick to the icing.
These doughnuts will keep for 2 days in an airtight container.
Excerpted from Palestine on a Plate by Joudie Kalla. Copyright © 2019. Photographs by Ria Osborne. Used with permission from the publisher.