Print this page
Friday, 01 August 2014 06:30

Global Exchange Conflict Kitchen, 31st May 2014 – 5th June 2014

Jerusalem

The Old City’s Spice Market.  The colors.  The scents.  The textures.   The infinite possibilities of how to use these spices in cooking.

 Lunch:  Makloubeh is a Palestinian upside-down rice and eggplant casserole, hence the name which is literally translated as "upside-down". It is sometimes made with fried cauliflower instead of eggplant, and usually includes meat.

  In the evening, we participated in preparing dinner:   “Malfouf” which has a dual meaning of “cabbage” as well as “rolled.”  The dish involves rolling cabbage leaves with a stuffing of ground meat, rice, 7 spices.  Next step is stacking them in a cooking pot in layers, and then simmering them on low heat in a sauce made with lemon juice, fried minced garlic, water and salt.

 1st 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.

 2nd 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.

 3rd 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.

 4th 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.

 5th 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

Last modified on Monday, 04 August 2014 07:56