sign in sign up
<<
Home , Palestinian cuisine, Saj bread

a dc palestinian community cookbook

DC PALESTINIAN FILM & ARTS FESTIVAL Celebrating 10 years of festivals, the DC Palestinian Film and Arts Festival (DCPFAF) is proud to present this collection of recipes by guest chefs, volunteers, and friends.

When you think of Palestinian , what comes to mind? For us, it is a table covered with colorful plates of . It is teta’s hands -- the skill and knowledge of those who came before us, fed, and nurtured us. We think of thick, black and decadent sweets dripping with honey and simple syrup. And ultimately, we think of the preservation of life, tradition, history, and yes, even art.

This cookbook is a gift by and to our community in commemoration of our tenth year as a festival and DC institution. It is a celebration of one of the greatest and most enduring forms: . We were inspired by the concept of a sufra -- a table filled with lovingly prepared dishes intended to be shared -- which initially served as the inspiration for our 'Sufra Sunday' summer 2020 virtual cooking series.

DCPFAF was founded in 2011 to champion the work of Palestinian artists and filmmakers in and in diaspora, showcasing the range and complexity of Palestinian identities and narratives. It is a project of love, hard work, and a passion for our shared roots. So is this cookbook, which documents not only the recipes of our 2020 Sufra Sunday guest chefs, but also those of our community who shared recipes passed down in their families.

Sahtayn!

1 guest Nadia Irshaid Gilbert @nadiadiaspora

Nadia is a Palestinian-American filmmaker, visual artist, and chef. They produce, direct, edit, and star in “Sahtein,” their cooking show, which celebrates and makes accessible and medicinal wisdom.

The show has more than 5,000 subscribers on YouTube, and has been featured in AmEx Essentials "Tastemakers" series.

As a cinematographer, Nadia has shot a variety of narrative, commercial, and documentary projects across digital and analog mediums over the last seven years.

Their own work often focuses on bridging cultural connections between "East" and "West" and amplifying diasporic voices.

Nadia also creates surreal visual art collages with 35mm film photos.

2 nadia's hindbeh SAUTÉED DANDELION GREENS

INGREDIENTS a few handfuls of dandelion greens salt lemon (to juice) 2-3 onions grapeseed oil (or another pure, high-heat molasses (optional) cooking oil like avocado or sunflower oil) or 7- oil

INSTRUCTIONS

Heat 1-2 tablespoons of avocado/sunflower oil in a cast iron skillet (or sauté pan) and put in 2 chopped onions. Sauté on high with 2 pinches of salt. Reduce heat and stir occasionally as they brown and caramelize. The onions will reduce in volume as they caramelize. Wash lemons and juice them into a bowl of cool water. Add lemon skins. Take the dandelion greens and put them in a bowl of lemon cold water. The greens should be submerged completely in the water. Let them sit for 10 minutes. Drain the dandelion greens from the lemon water. Boil 4-6 quarts of salted water and place the dandelion greens in the boiling water. Blanch the dandelion greens until the stems are tender, about 15 minutes or so depending on the thickness of the stem. Fill a large bowl with cold water. Drain the dandelion greens and place them in the cold water to stop the cooking process. Chop dandelion greens into bite-size pieces. Add 1-2 tablespoons of oil to the caramelized onions and add in the dandelion greens. Cook on medium-high heat and sauté. Add in a pinch of salt. Stir occasionally. Add in sumac or 7-spice mix depending on preference. Cook for a few minutes to awaken . Stir in 1 teaspoon of pomegranate molasses to taste. Cook until there is no liquid in the pan. Garnish with and serve. 3 nadia's mutabbal A PALESTINIAN STAPLE

INGREDIENTS 1-2 small (optional but delicious) olive oil & salt parsley (chopped, for garnish) lemon (to juice) pomegranate molasses (optional)

INSTRUCTIONS

Take 2 garlic cloves and cover with salt and olive oil. Put it in a garlic roast or wrap in foil. Place in oven for 40-50 minutes to roast, until soft. Chop off the top of the and remove leaves. Puncture eggplant all around with a knife. Roast whole eggplant in the oven or on a gas stove until soft. If you are roasting on a stove, turn the eggplant every few minutes so that the eggplant roasts on each side evenly. The skin may blacken and that’s okay! Take the eggplant off the heat and let it cool. Slice eggplant and use a spoon to scoop out the flesh, taking care to not include any burned skin. In a food processor, squeeze out roasted garlic, eggplant flesh, 2-3 tablespoons of lemon juice, 1/2 teaspoon of pomegranate molasses, 1.5 tablespoons of tahini, 1/4 cup of olive oil, and salt to taste (2-3 pinches). Optional to add: 1 tablespoon of yogurt, black pepper to taste or shatta/chili paste. Blend in food processor until smooth. Serve in your favorite Palestinian ceramic bowl and garnish with parsley and/or chives and olive oil.

4 yasma's shepherd salad A SIMPLE YET DELICIOUS & TOMATO SALAD

INGREDIENTS

a few normal-sized tomatoes or a few dried mint handful of cherry tomatoes (finely diced or cheese (or any sliced) or white cheese) 3-4 Persian (finely diced) za'atar (optional) 1 onion (white or yellow or purple, finely parsley (optional) diced) avocado (optional) lemon (to juice) radishes (optional) green onion/scallions (and/or chives or any other to garlic scapes, if you’ve got them) throw in (optional)

INSTRUCTIONS

Finely dice red onion, cucumber, and tomato so that they are the same size chopped. Place in a bowl. Finely slice chives and green onions (green and white parts) and add to the bowl. Cut off tops of the radishes and slice them into quarters and then half moons to add to the salad. Heat skillet on medium-high heat. Slice halloumi cheese into 1/4-inch slices and place in heated skillet to grill the cheese. Turn after a couple of minutes as each side browns. Chop grilled halloumi into cubes and add to the salad bowl. Mince parsley leaves and add into the bowl. Dress the salad right before eating. Additions if you want: avocados / za'atar/ sautéed Dressing: Add 2 tablespoons of lemon juice Add 2 generous pinches of salt to taste Add olive oil Add in 1 tablespoon of dried mint

Mix together 5 guest chef Tala Bani-Odeh @talabaniodeh

Born and raised in Palestine, Tala’s passion and love for food was inspired by her ancestors’ olive trees and farming lands.

At a young age, Tala accompanied her grandmother to pick during the olive harvest season, making saj from scratch, cooking with fresh from their farm, and making homemade ma’moul during Eid.

These precious moments spent with elders learning about Palestinian cuisine and history are what inspired her to pursue her culinary degree from the prestigious Seattle Culinary Academy. Much of the food she cooked at the Academy, and continues to cook for her friends and family, is influenced by her Palestinian heritage, her love for , as well as her curiosity for Mexican food.

Tala is passionate about farm-to-table food and is most in her element when she is experimenting with fresh ingredients. When she is not cooking, Tala loves spending time with her closest friends, watching cooking shows, and making handmade jewelry.

6 tala's fattet betenjan A PALESTINIAN TAKE ON EGGPLANT & CASSEROLE

INGREDIENTS 1 lb eggplant or 2 large eggplants 1 lb tomatoes (peeled & chopped) 1/2 lb of ground beef 1 T tomato paste 1 small yellow onion (diced) 2 T pomegranate malasses 5 garlic cloves (minced) 1 T molasses 1 c vegetable oil 1 c yogurt 1/4 c pine nuts 1/4 c tahini 1/4 c slivered 1 saj bread 1/2 t 1 can chickpeas (optional) 1/2 t 7-spice lemon or lime juice (optional)

INSTRUCTIONS Begin by peeling and cutting the eggplant into squares, and soaking them in salt and lemon juice; dicing the onions; mincing the garlic; and peeling and cutting the tomatoes into small pieces. Heat a cup of vegetable oil in the pan. When it’s hot, drop the eggplant pieces into it. Allow them to fry for approximately five minutes. Remove the pieces after they are a golden brown and place them on a dish covered with a paper towel to soak up excess oil. In a pan, sauté the onions in a tablespoon of olive oil over medium heat. When the onions are softened, add the ground beef to the pan. After a few minutes and when the beef has browned, add the tomatoes, tomato paste, pomegranate molasses, tamarind molasses, cinnamon, 7-spice, salt, and pepper. Allow these ingredients to simmer on medium-low heat together for 10-12 minutes before adding the chickpeas. Taste the mixture to see if any further spices need to be added. Let simmer on low for a few minutes. In a pan, fry the almonds and pine nuts for two minutes. Heat the oven to 350 degrees F. Cut the bread into uneven pieces. Place the bread on a baking sheet and place it in the oven for 3-5 minutes.

(continued on next page)

7 INSTRUCTIONS, CONT.

For the yogurt mix, whisk together Greek yogurt, minced garlic, tahini, and (optional) lemon/lime juice. You can add a little water to the mixture if you want it to be less thick. Add a pinch of salt before whisking a final time. In your serving dish, layer the bread at the bottom of the dish, saving some pieces for later to garnish the dish. Then spoon half the yogurt mixture on top, followed by all of the meat mixture. Next, layer all of the fried eggplant pieces. Add the rest of the yogurt mixture. Garnish with chopped parsley, fried slivers, fried pine nuts, and the baked saj bread.

8 tala's saj bread UNLEAVENED FLAT BREAD

INGREDIENTS 3 c flour 1 c boiling water pinch of salt 1-2 c lukewarm water (as needed) 1.5 T vegetable oil

INSTRUCTIONS

In an electric mixer, combine a pinch of salt, 3 cups of flour, 1.5 tablespoons of vegetable oil, and a cup of boiling water. Let it stir on a medium speed in your mixer and make sure to scrape it down to ensure everything gets mixed. If you do not have a mixer you can use a bowl, but do not use your hands due to the boiling water. Add 1/2 cup of room temperature water as it continues to mix. Gradually add the room temperature water as needed while the mixer is running. Flour the surface that you are working on. When the mixture starts sticking to the sides of the mixer, it is ready. Move it on to your floured surface and add just a bit more flour on top and on your hands. Start working the mixture with your hands and kneading it into a circle for a minute or two. Divide the into 8 balls. Cover those balls with a towel and let them rest for 10 minutes. If you do not have a saj, you can use a wok by heating it up and flipping it over to use the heated bottom as a replacement for the saj. At this point, start heating up your saj. Place one of the balls on your floured surface and gently flatten it out with your fingers. Then use a rolling pin to flatten it out. Try to stretch it out as much as you can. You can lift the dough with your hand to brush off some of the flour. Using a pillow covered with a pillowcase that is tightened in place with a rubber band, place the flattened dough on top. Stretch it out to cover the pillow. It’s okay if the dough has some holes in it. Flip the dough onto the top of your saj. When bubbles start appearing in the dough, it means that you can flip it to cook the other side. The first side should take 1-2 minutes while the second side should take a few seconds. Move the finished bread to a towel and cover to keep fresh. Enjoy! 9 guest chef Muna Dubbaneh Z&Z DC

Muna Dubbaneh was born and raised in with a knack for cooking in her blood. She often spent time in the with her mother, who passed down her culinary expertise for all , both Palestinian and Jordanian.

At the age of 18, Muna moved to the U.S., where she met and married Issa, who was born in Palestine. They raised five children while Issa owned restaurants and Muna basically ran a mini-restaurant at home. Muna’s favorite moments in the kitchen have always been enjoying fresh-baked bread straight out of the oven, and feeding all her children’s friends who would come over for her famous bread, , and labneh.

Muna loves spending her free time with family and experimenting in the kitchen. Baking and breadmaking were naturally passed down to her kids (but unfortunately not the or msakhan making). In 2016, Muna and Issa helped their kids start Z&Z, a Middle Eastern Food company, at Washington, D.C. farmers markets. They began by selling fresh, homemade mana'eesh baked on a saj oven, and have now expanded to offering za’atar, sumac, and mana'eesh online and in local stores. 10 muna's manoushe DISTINCTLY DELICIOUS

INGREDIENTS 2 T olive oil 2 c all-purpose flour Toppings of your choice: 2 c whole flour za'atar blend by Z&Z DC 1 1/3 cup warm water olive oil 1 T sugar labneh 2 T yeast or one packet mint 1 T salt tomato

INSTRUCTIONS

Preheat oven to 500-550 degrees F. First start by mixing the yeast and the warm water in a separate bowl and wait for the yeast to activate for a few minutes or until mixture is foamy. In an electric mixing bowl fitted with the hook attachment, add yeast mixture, all- purpose and whole wheat flours, salt, and olive oil. Start mixing on low and increase speed as dough forms. Add flour as needed if the dough is too sticky. Once dough is formed, remove and shape dough into a ball. Dust with flour to prevent sticking from hands. Grease bowl with oil and set the ball of dough inside. Cover with plastic wrap and let rise for 45 minutes to 1 hour. Uncover risen dough. On a floured surface cut dough into about 14 even pieces. Take each dough portion and press it lightly into a circle. Next fold and tuck until you achieve a ball. Place each ball on a tray under a damp cloth or cover. Once done let balls rest in a warm place for 20-30 min. While waiting prepare your ingredients for the toppings; for Muna’s way mix Z&Z za’atar mix and Palestinian olive oil. Sprinkle a clean surface with flour and begin to press balls into 6 inch disks. Spread za’atar and oil mixture on top and press into dough while pushing out into a larger disk. Once done, let manoushe rest for 5 minutes on a greased tray before baking. Once done resting, bake for 7-10 minutes on the lowest rack. For an additional final 3-5 minutes, move the tray to the top rack. Let cool, garnish with olive oil, and enjoy! 11 guest chef Samir Abu-El-Hawa Mama Ayesha's

Samir was born in the Mount of Olives in East in 1951. He spent the first 23 years of his life there before meeting his wife, Jamila and emigrating to Washington, D.C. While Samir had never been to DC, his aunt, Mama Ayesha, had already established herself as one of the first Middle Eastern, and only Palestinian, restaurant in the city. Prior to joining his aunt at the restaurant, Samir’s only experience in the hospitality industry was as a cook at Hebrew University.

Mama Ayesha and her sister Sofia took him under their wing and began to share their love and knowledge of food with him. In the years that followed, Samir worked alongside his aunts who were also joined by his younger brother. As his family began to grow, Samir helped run the kitchen and also picked up a second full-time job as a cab driver.

This continued until Mama and Sofia’s passing in the early 90’s. It was at this point when Samir would continue their legacy in the kitchen full-time. To this day, Samir honors their memory in making every dish just as they were made in the 1960’s and shares this passion with a kitchen staff that hails from all over the world. Samir and Jamila have a daughter, three sons, and three grandchildren, and live in Fairfax County, Virginia.

12 samir's makloobeh THE PALESTINIAN CLASSIC, COURTESY OF MAMA AYESHA

INGREDIENTS vegetable oil (for frying) 1 head cauliflower Arabic Salad 2 large carrots tomatoes 2 Idaho potatoes cucumber 1 chicken (quartered) red onions 1/2-3/4 lb basmati mint salt parsley black pepper salt & pepper extra virgin olive oil lemon juice

INSTRUCTIONS

Boil chicken in preferred spices and preserve broth. Fry cauliflower, potatoes, then carrots. Cauliflower will cook the fastest. The goal is to fry them halfway, just until cauliflower and potatoes are golden. Oil should be 350 degrees Fahrenheit. Layer vegetables and chicken at the bottom of a pot, add spices, then rice. Pour chicken broth over the layers. The broth should cover the contents of the pot completely. Feel free to add water if you do not have enough broth. Bring pot to a boil on high heat, then drop to low heat for 15 minutes. Make sure the pot is covered. Finally, cover the pot with your serving dish and flip the pot upside down! Serve with salad and/or yoghurt on the side. Different variations use eggplant and lamb.

193 A HIT-THE-SPOT SPECIAL CONTRIBUTED BY DCPFAF'S DALAL HILLOU

INGREDIENTS 4 eggs 1 medium onion extra virgin olive oil 1 green bell pepper feta cheese (to taste) 1 red bell pepper salt (to taste) 1 T minced garlic black pepper (to taste) 1 can petite diced tomatoes with green cumin (to taste) chilies (to taste)

INSTRUCTIONS

Chop onions and both peppers to the size that you desire. I recommend thin, short strips. Heat olive oil in a large skillet or pan. Add onions, peppers, and garlic to the pan. There should be enough to create a thin layer covering the pan. Let them cook on medium-high heat for around 4-5 minutes, and then add your spices: salt, black pepper, cumin, and paprika as they fit your preference. I recommend about a teaspoon or two of each. Once the vegetables are softened, add the can of diced tomatoes. Let this mixture boil and simmer for 3-5 minutes. Do a taste check at this point to see if you need to add more spices. Next, make four wells with your cooking utensil and crack one egg into each well immediately after making it. Make sure that there is room/your tomato and veggie base between each well. Over low heat, cover the skillet and allow the eggs to cook to the consistency of your preference, around 5-7 minutes. Sprinkle and feta cheese on top, again according to your preference. Eat with bread and enjoy!

14 baamia bil laham WITH BEEF CONTRIBUTED BY NUSAYBA H.

INGREDIENTS 2 t whole seed or 1/2 t 1 lb whole young okra or chopped frozen ground coriander okra 1/2 salt and pepper to taste 2 lb stew beef, cubed 1/2 t garlic powder 1/3 c olive oil 1 8 oz. can tomato or a 28 2 medium onions, diced oz. can of crushed tomatoes 3-6 cloves garlic (chopped or crushed) 1 T fresh lemon juice

INSTRUCTIONS

Cut the stems off the washed okra, and if the okra is longer than 2", slice into rounds. Sauté (medium heat) the meat, onions, garlic and okra together with seasonings until the onions are soft. OR, braise your tough meat in just enough water to cover it until it gets tender and add that meat and broth to the softened onions at the same time you add tomatoes. Stir in tomato sauce/canned tomatoes and add water until okra is barely covered. Simmer for 20-25 minutes or until okra is tender. Stir in fresh lemon juice and serve over rice! (Rice bil sh3riyeh, or rice with vermicelli, is the best option for this dish.)

If you want to use fresh tomatoes instead of canned sauce, just add chopped peeled tomatoes at that point and keep cooking it at very low heat til everything mushes together beautifully.

Simply leave out the meat to make this recipe vegan/vegetarian.

This is also a great recipe to throw into your slow cooker!

195 vegan qidreh CONTRIBUTED BY COMMUNITY MEMBER NANCY KAMEL

INGREDIENTS

1 onion, sliced 1 t qidreh spices (or mix of 7- 2 cloves garlic (minced) spices, cinnamon, and cumin) 1 can garbanzo beans (drained) vegan "beef" or "beef" crumbles 1/2 bag frozen peas and carrots salt and pepper to taste 2 c rice (long grain or parboiled) 2 T olive oil (add more as needed)

INSTRUCTIONS

This is my take on qidreh, a Palestinian dish typically made with lamb, but I adopted it to make it vegan by using garbanzo and vegan “meat” crumbles to make it more filling.

Use a 4 qt or 6 qt pot. Sauté onions until translucent. Add minced garlic and garbanzo beans. Add spices and sauté for a few minutes until aromatic. Add vegan crumbles, sauté again, and mix them into the peas and carrots (add more spices to your liking). Rinse rice with warm water, then add olive oil, salt, pepper, spices to rice and mix Add rice to the pot, add 4 cups of water or more. Tip: Put a wooden spoon handle in the middle of rice and water; if it stays straight, that's enough water. Bring the water to a boil, then lower to low heat until water is evaporated and rice is cooked. Serve with a green salad.

16 The DC Palestinian Film & Arts Festival is a volunteer-run 501(c)(3) non-profit organization that champions the work of Palestinian artists and filmmakers in Palestine and in diaspora, showcasing the range and complexity of Palestinian identities and narratives.

If you want to support our mission, you can make a tax-deductible donation at dcpfaf.org/donate.

DC PALESTINIAN FILM & ARTS FESTIVAL 1101 CONNECTICUT AVE NW SUITE 450 WASHINGTON, DC 20036

DCPFAF.ORG | email us at [email protected]

@dcpfaf @dcpfaf DC Palestinian Film and Arts Festival