Qarieh قرعيه

Qarieh is the ultimate Palestinian dip! This ultra flavourful spread is simple, healthy and is a staple in the Palestinian kitchen. Enjoy it with pita, or better yet, as a side next to your Ramadan rice or freekeh based dishes.

Ingredients:

•  4 grilled zucchinis
•  1 cup plain yogurt
•  1 clove of minced garlic
•  ¾ tsp salt (to taste)
•  ¼ jalapeño finely chopped (optional)
•  ¼ tsp dried mint for garnish
•  A drizzle of olive oil

Method:

• Wrap the Zucchini in foil paper and grill at 450°F for 20-30 mins until nice and chard. Peel and lightly mash using a fork.
• In a bowl, mix the yogurt, minced garlic, and salt; add the zucchini’s mix and garnish with the mint and a drizzle of olive oil.

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Sauteed Zucchini w Olive Oil

كوسا بالزيت 

Sauteed Zucchini with tomatoes, onions, and jalapeno is a delicious Ramadan side dish made with simple pantry ingredients and seasoning. During olive harvest season, my great grandmother Nijmeh, who was born in Ramallah in 1905, used to cook the sauteed zucchini over a wood-burning fire. This method gave this dish a distinct aroma and delightful flavour.

Ingredients:

• 6 zucchinis cut into medium size cubes
• 1 medium onion finely chopped
• 3 medium ripe tomatoes peeled and finely chopped
• ½ jalapeno whole (optional)
• ¼ cup olive oil
• 1.5 tsp salt to taste
• ½ tsp black pepper

Method:

• In a medium-sized pot, heat the olive oil. Add the onions and jalapeños, sauté on medium heat for 5-7 mins until the onions are translucent.
• Add the zucchinis and let them cook for 15 mins until they get a nice color.
• Add the diced tomatoes and seasoning and let them cook for 30 mins on low heat
• Serve with warm pita bread.

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Freekeh with Chicken فريكه الدجاج

This nutritious and hearty dish is packed with whole-grain fiber from the freekeh and protein from the chicken. Freekeh and chicken certainly add variety to a well-balanced iftar meal.

Ingredients:

• 1 whole chicken

Chicken spice and seasoning:

• ½ tsp black pepper
• 2 tsp 7 spice (Bharat)
• ¾ tsp cumin
• 2.5 tsp old bay seasoning
• ½ tsp salt
• ¼ cup olive oil
• 4 cloves of garlic, cut into slices
• 1 medium onion, cut into wedges

The Freekeh:

• 1.5 cups Freekeh soaked in hot water for 1 hour
• 1 small onion finely chopped
• 2 tbsp vegetable oil
• ½ tsp black pepper
• 1.5- 2 tsp salt
• 1.5 tsp 7 spice Bharat
• 1.5 tsp cumin
• 1-liter chicken stock

Method:

• Preheat the oven to 425°F. In a roasting tray, rub the chicken with the spices, add the onion and olive oil and cook for an hour and 15 mins or until the chicken reaches an internal temp of 165°F.
• In a medium-sized pot, add the oil and onion, and sauté for 5-7 mins. Add the Freekeh and let it cook on medium heat for an additional 5 mins. Add the stock, bring it to a boil, and turn down the heat to simmer. Cover and cook for 45 mins to an hour.

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Eish Al Sarya عيش السرايا

Ingredients:

Clotted Cream (Eshta)

• 2 Liters of whole milk + ¼ cup of vinegar
• 1 Liter of whole milk
•  ½ cup corn starch
•  ¼ cup of sugar
• 2 tsp rose water
• 1 tbsp orange blossom water

Caramel Syrup:

• 2 cups of sugar
• 1 cup of water

6-8 white toast bread

Chopped pistachio for garnish

Method:

• Start with the caramel syrup; in a medium-sized pot, add the sugar, and let it cook for 5-7 mins on medium heat, occasionally stirring until the sugar starts caramelizing; make sure to continue stirring using a wooden spatula so that the sugar doesn’t burn. Once the sugar is fully caramelized (it should have a nice golden color), add the water (be very careful as the water will splash). Slowly stir until the caramelized sugar fully dissolves, forming a lovely caramel syrup. This should take a total of 10 mins. Turn off the heat and set it aside.
• Now, let’s prep the eshta; in a medium-sized pot, pour 2 liters of milk, bring to a near boil on medium heat (occasionally stirring to prevent the milk from burning), then add the vinegar and reduce the heat to low. The milk will start clotting. 
• Using a strainer ladle skim the clotted cream or curds from the surface and place it in a sieve; repeat until you collect all the clotted cream leaving the ‘water behind’; and set it aside. 
• In another pot, pour 1 liter of milk, the corn starch, and the sugar; whisk while the milk is cold to prevent the corn starch from clotting. Place on medium-low heat and continuously whisk until the milk thickens; once the milk thickens, add the orange blossom, rose water and the clotted cream. 
• As the eshta is getting ready, pre-heat the oven to 350°F, cut the edges of the toast bread and toast the bread for 5-7 mins until golden and crunchy.
• Layer the toasted bread at the bottom of your serving pan (you’ll need a pie like a pan with high edges), soak the bread with the caramel syrup, submersing it slightly. And then pour the hot eshta, cover in a plastic wrap, allow it to cool to room temp, then place in the fridge for at least 3-4 hours. 
• Garish with pistachio and enjoy with an extra drizzle of the caramel syrup.

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ABOUT NIDA KHALAF

Nida Khalaf was born and raised in Ramallah, Palestine. She later moved to North America to pursue higher education and settled in Toronto. For Nida, food, family, and culture are intimately tied up; food serves as a memory and a human connection. Preserving recipes passed down from her loved ones and sharing them with her own unique twist, gives her a wonderful sense of nostalgia for her childhood home and the people with whom she shared the cooking and dining experience. Follow Nida on Instagram!

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