palestinian food recipes

Chocolate Almond Baklawa
Chocolate Almond Baklawa

Chocolate Almond Baklawa excerpted from Dine in Palestine by Heifa Odeh. Page Street Publishing Co. 2022. Photography by Doaa Elkady.

Dine in Palestine by Heifa Odeh. Page Street Publishing Co. 2022. Photography by Doaa Elkady.

Bring the bold flavours of Palestine into your own kitchen with this comprehensive collection of Middle Eastern recipes by Heifa Odeh.

From familiar favourites like moussaka and tobouleh, to more complex meals like Musakhan, Palestine’s national dish, this book includes everything you need to know to cook the full range of Palestinian dishes. With streamlined techniques honed through her online cooking course, Heifa makes it easier than ever to enjoy Arab cooking.

From bold-flavoured breakfasts like Tomato and Lemon Flatbread and satisfying mains like Harissa Pomegranate Molasses Salmon to sweet treats like Fig and Honey Pistachio Cake and beyond ― each dish is also halal to make meal times more inclusive for Muslim holidays and gatherings. With dishes featuring the best Middle Eastern ingredients like figs, pomegranates, sumac and za’atar, every dish offers a taste of Palestine.

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Creamy Orange Blossom Rice Pudding with Dried Roses
Creamy Orange Blossom Rice Pudding with Dried Roses

Creamy Orange Blossom Rice Pudding with Dried Roses excerpted from Palestine on a Plate: Memories from My Mother’s Kitchen by Joudie Kalla. Photography by Jacqui Small.

Palestine on a Plate: Memories from My Mother’s Kitchen by Joudie Kalla

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 yoghurt, 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).

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