1^st June 2014

Musakhan, which is one of the most popular and traditional Palestinian recipes.  It is made of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread.  It is presented with the chicken on top of the bread. The term 'musakhan' literally means something that is heated.

 2^nd June 2014

 Taboon is a flatbread wrap, and is a staple of Middle Eastern cuisine. This  bread is very easy to make. Water, yeast, sugar, salt and olive oil.

 3^rd June 2014 was spent in Nablus, the ‘Queen’ of Arabic sweets.

 Nabulsi Kanafeh is a sweet cheese which is sandwiched between layers of shredded pastry. This specialty from Nablus is prepared in large round trays, saturated with rose-scented syrup, cut into squares and garnished with chopped pistachios.

 4^th June 2014 - Nazareth

 Maftoul or Palestinian couscous is a traditional staple food in Palestine.  Maftoul is an Arabic word derived from the root “fa-ta-la” which means to roll or to twist, which is exactly describing the used method to make maftoul by hand rolling bulgur with wheat flour.

 5^th June 2014

 Mansaf is a traditional and national Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. The name of the dish comes from the term "large tray" or "large dish". Mansaf is served on a large platter with a layer of flatbread, topped with rice and then meat, garnished with almonds and pine nuts, and then the yoghurt sauce is poured over it.

 Please click on link:  Conflict Kitchen Learns to Cook in Palestine