I had a wonderful time cooking with @anthropologicalexchange this afternoon. I discovered a rich Gaza kitchen through her family stories. We rolled Stuffed Grape Leaves. Rice, a few simple herbs & tomato are wrapped in soft and flavorful young grapes leaves from #LazizaFarms . I am very grateful to learn.
No matter what culture, we all consume rice. It is one the plants that connect everyday life any culture. I am hoping to introduce more rice stories this summer @liverice. So much to learn and share, stay in touch.
DAY THIRTEEN LUNCH
SALATIT ABU SAFIYA (ABU SAFIYA’S SALAD)
This salad is so good and so garlicky (just a forewarning to pack your breath mints!) and loaded with fresh herbs. Top with plump, pink jewels of pomegranate to make this salad taste extra scrumptious.
The recipe is from one of my favourite cookbooks The Gaza Kitchen: A Palestinian Culinary Journey by Laila El-Haddad and Maggie Schmitt. It’s just the kind of cookbook I love because it’s more than recipes, it’s a window into the food, culture, and the spirit and struggles of the people who call Palestine home. 🍴❤️
I ve tried this Herb stuffed squid from the Palestinian kitchen, specifically from gaza and old Yaffa👌and loved it 🇵🇸🇵🇸 recipe(from gaza kitchen cookbook)👇👇 من المطبخ الفلسطيني تحديدا غزة و يافا، وصفة الحبار المحشي مع دقة السمك من كتاب ليلي الحداد وماجي شميت وصفة خفيفة لطيفة لذيذة•
The Gaza Kitchen book is a Palestinian culinary journey for Laila el haddad and Maggie Schmitt , best source of authentic recipes and stories of 1948 Palestinian refugees in Gaza. I enjoy every single story and recipe of this book ( I got it through Amazon but that was July 2014) Not sure if it is still available online.•
1/2kg clean squid•
4 green chilis chopped•
2tsp ground cumin•
Salt and black pepper
1 cup each / finely chopped parsley /dill/ cilantro•
Olive oil , bread crumbs, oil for frying •
Crush all ingredients in a mortar and pestle , stuff each squid 2/3 full, close with a toothpick, roll each squid in breadcrumbs then fry until slightly brown .
Serve hot with lemon wedges .
I added crushed red chilis and chopped lemons inside the filling too 😁😋follow my insta stories for more details •
Learned how to make special #Gazan salad with #dill#mint#tomato#onion#tahini from Ayat Dina of Israel's #masterchef today. Before Ayat left #Gaza at 18, she ate this w her fam every day of #Ramadan . Ayat is kind of a big deal. Her dreams are to do more cooking workshops, open a restaurant and see her 8 siblings who are still in Gaza. The last one probably won't happen due to israel's harsh restrictions on movement to and from Gaza. 100% sure the first two will though. Thank you for sharing your kitchen and stories #Ayatdina ! Special thx to @daniellaches for making it happen! And @abeer_ayyoub for your moving stories this morning. Learned so much today #icanteven . #Palestinianfood#gazakitchen#gazanfood @palestineonaplate
Sunday brunch... Baba ganoush, chickpeas with kale and pomegranate, caremelised carrots with cumin, roasted tomatoes with burlotti beans and tarragon, Greek yoghurt with garlic and Gaza style cauliflower.... #gazakitchen