If I had to choose one dish as my favorite in the world, it would be maqloubeh. It’s a true labor of love, with countless variations found across Palestine and the Levant, each family making it a little differently. This week I’m sharing my version, the version I grew up with, and I hope this can be the version your family can get to love as much as me.

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Palestinian Maqloubeh:

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Ingredients

For the Beef & Broth

• 4 lb chuck roast, cut into 1-inch cubes

• Neutral oil, as needed for browning

• 1 yellow onion, halved

• 3 bay leaves

• 1 cinnamon stick

• 5-10 whole allspice berries

• 4-5 cardamom pods

• 1 tbsp whole black peppercorns

• 5-10 whole cloves

• 4 tbsp salt, or to taste

• Approximately 10 cups water

For the Maqloubeh

• 2 large heads cauliflower, cut into florets

• Neutral oil, as needed for deep frying

• 2½–3 cups basmati or other long-grain rice

• 2-3 yellow onions

• ¼ cup extra virgin olive oil

• 2 tbsp Arabic 7 Spice

• Salt to taste

• 6-8 cups reserved beef broth

• Slivered almonds (garnish)

• Pine nuts (garnish)

• Ghee for frying the nuts

Instructions

Prepping the Beef & Broth

Heat a thin layer of neutral oil in a large, heavy-bottomed pot over medium-high heat.

Working in batches to avoid overcrowding the pot, add the beef and brown until a deep crust develops on at least two sides. Transfer the browned beef to a tray or bowl and repeat with the remaining meat.

Return all of the beef to the pot and add the halved onion, bay leaves, cinnamon stick, allspice berries, cardamom pods, black peppercorns, cloves, and salt.

Add approximately 10 cups of water, or enough to generously cover the meat.

Bring the liquid to a gentle simmer. Skim away any foam or impurities that rise to the surface.

Reduce the heat to low and cook at a gentle simmer for approximately 3 hours, or until the beef is tender and easily pulls apart.

Carefully remove the beef from the broth and transfer it to a bowl or tray.

Strain the broth through a fine-mesh sieve to remove the onion, whole spices, and any remaining impurities.

Allow the beef and broth to cool before covering and refrigerating them separately overnight.

Prepping the Cauliflower

Remove the outer leaves and center stalk from the cauliflower.

Break the cauliflower into florets approximately the same size as the pieces of beef.

Heat several inches of neutral oil to 350°F (175°C).

Working in batches, carefully add the cauliflower and fry for approximately 5–7 minutes, or until deeply golden brown.

Remove the cauliflower and allow the excess oil to drain.

Once completely cooled, cover and refrigerate overnight.

Alternative roasting method: Toss the cauliflower generously with olive oil and roast at 400°F (205°C) for approximately 45–60 minutes, flipping halfway through, until deeply browned.

The Rice & Onions

Add the basmati rice to a large bowl and rinse several times with cold water, gently agitating the grains to remove excess starch.

Cover the rice with fresh water and soak for 20–30 minutes.

Drain thoroughly and set aside.

Trim the root and stem ends from the onions, cut them in half, and remove the outer layers.

Slice each onion lengthwise into thin strips from root to tip.

Separate the onion layers and set aside.

Assemble the Maqloubeh

Choose a deep, straight-sided pot that can be comfortably flipped onto your serving tray.

Add enough olive oil to generously coat the bottom of the pot and heat over low to medium-low heat.

Add the sliced onions and season with salt and Arabic 7 Spice.

Sauté for several minutes until the onions have softened and developed some golden-brown color. Spread them evenly across the bottom of the pot to create the first layer.

Reduce the heat to low. Arrange the cooked beef evenly over the onions, filling in as many gaps as possible.

Arrange the cooked cauliflower evenly over the beef.

Spread the drained rice evenly over the cauliflower, gently leveling the surface without compressing it excessively.

Slowly pour the reserved beef broth over the rice. Add additional water if necessary until the liquid just barely covers the surface of the rice. For my batch, this was approximately 6 cups broth plus 1 cup water. The exact amount will depend on the size and shape of your pot.

Place a heat-safe plate directly over the rice to gently weigh down the layers.

Cover the pot and bring the liquid to a gentle simmer. Reduce the heat as necessary and cook for approximately 30–50 minutes, or until the rice has absorbed the liquid and is fully cooked.

Carefully remove the plate. Gently level any uneven areas if necessary.

Cover the pot again, turn off the heat, and allow the maqloubeh to steam and rest for another 15–20 minutes.

The Garnish

Melt a tablespoon of ghee in a small skillet over medium heat.

Add the slivered almonds and pine nuts.

Fry, stirring frequently, until evenly golden brown.

Immediately remove the nuts from the hot ghee to prevent them from continuing to brown.

Flip & Serve

Place a large serving tray flush against the top of the maqloubeh pot.

Holding the pot and tray firmly together, carefully and confidently flip them in one motion.

Allow the inverted pot to rest on the tray for a minute or two before slowly lifting it away.

Scatter the toasted almonds and pine nuts generously over the top along with fresh parsley and aleppo pepper.

Serve immediately with plain yogurt, a fresh salad, and any other preferred sides.

There's a handful of foods that I can never forget because they don't just taste amazing but because they bring back a special feeling. Molokhia is one of those dishes for me. It's a dish that I don't think I can ever live without, I'll always crave it because it takes me home. This week I'm sharing the Molokhia recipe I was raised with and I hope it can be one you share and pass along as well.

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Molokhia:

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Ingredients

Pickled Red Onions

• 2 medium red onions, sliced into ⅛-inch rings

• 1½ tsp kosher salt

• 1 tbsp sugar

• 3 bay leaves

• 1 tsp whole black peppercorns

• 1 tsp coriander seeds

• 1 tsp Aleppo pepper

• 1½ cups vinegar

• 1½ cups boiling water

Chicken & Broth

• 6 bone-in, skin-on chicken thighs

• 8–10 cups water

• 1 cinnamon stick

• 1 tsp whole allspice berries

• 3–4 cardamom pods

• 2–3 bay leaves

• 1 tsp whole black peppercorns

• Salt to taste

• 2 tbsp Zawi Chicken Spice

• 1 tsp chili powder or paprika

• 2–3 tbsp extra virgin olive oil

Molokhia

• 4 cups strained chicken broth

• 1 package frozen minced molokhia (about 400–450 g)

• Salt to taste

Garlic & Coriander Tasha

• 10 cloves garlic, finely minced

• 2 tbsp ghee

• 2 tsp ground coriander

Spicy Jalapeño-Lemon Topping

• 1 jalapeño, roughly chopped

• 2-3 cloves garlic

• Juice of 2–3 lemons

• Salt to taste

Instructions

Pickled Red Onions

Slice the red onions into approximately ⅛-inch rings and transfer them to a large heat-safe jar. Add the salt, sugar, bay leaves, allspice berries, coriander seeds, and Aleppo pepper. Pour the vinegar over the onions followed by the boiling water. Stir or gently shake to dissolve the salt and sugar and evenly distribute the spices. Allow the onions to cool to room temperature, then cover and refrigerate until ready to serve.

Chicken Broth

Place the chicken thighs in a large stockpot. Add the cinnamon stick, allspice berries, cardamom pods, bay leaves, black peppercorns, and salt. Add 8–10 cups of water, or enough to generously cover the chicken. Place over medium heat and slowly bring the liquid to a gentle simmer. As foam and impurities rise to the surface, skim them away with a spoon.

Once the broth reaches a gentle simmer, cover the pot, reduce the heat to low, and cook for approximately 30 minutes. Remove the chicken from the broth and transfer it to a wire rack set over a sheet pan. Allow it to cool slightly and dry.

Strain the broth through a fine-mesh sieve to remove the whole spices and any remaining impurities. Reserve 4 cups of broth for the molokhia. Save any remaining broth for another use.

Roast the Chicken

Preheat the oven to 400°F. Combine the Zawi Chicken Spice, chili powder or paprika, and enough olive oil to create a loose, brushable paste. Thoroughly pat the chicken skin dry with paper towels.

Brush the chicken generously with the spice and olive oil mixture. Roast for approximately 30–40 minutes, until the skin is deeply golden and crispy. If additional browning is desired, switch the oven to broil for the final 1–3 minutes, watching carefully to prevent the spices from burning.

Make the Molokhia

Add 4 cups of the strained chicken broth to a large pot. Add the frozen minced molokhia directly to the broth. Place over very low to medium-low heat. Allow the molokhia to slowly thaw, stirring occasionally as it incorporates into the broth.

Once completely thawed and evenly combined, continue cooking gently until heated through. Do not allow the molokhia to boil. Keep it at a very gentle simmer to preserve its texture. Season with salt to taste.

Melt the ghee in a small skillet over medium heat. Add the minced garlic and fry briefly until fragrant and just beginning to turn golden. Add the ground coriander and cook for another 15–30 seconds, stirring constantly.

Immediately pour the sizzling garlic, coriander, and ghee mixture directly into the molokhia. Stir well and allow the molokhia to cook gently for another 1–2 minutes.

Serve with rice and enjoy.

When people think of Levantine food, they often picture the dishes reserved for holidays and family gatherings. But the meals that quietly shape our culture are usually much simpler. This week, I'm sharing one of the dinners I come back to time and time again. A simple bowl of 7 spiced beef, buttery rice, fresh salad, and herb filled yogurt that proves home cooking doesn't have to be complicated to feel like home.

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7 Spiced Rice & Beef Bowls:

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Ingredients:

Rice

• 200 g (1 cup) basmati rice

• 50 g (½ cup) vermicelli noodles

• 15 g (1 tbsp) ghee

• 475 g (2 cups) water

• Kosher salt, to taste

Beef

• 680 g (1½ lb) lean ground beef (90/10)

• 1 medium yellow onion, diced

• 2–3 tsp Arabic 7 Spice, or to taste

• Salt to taste

Optional

• 30–40 g pine nuts

• 2 tbsp olive oil or ghee

Salad

• 1 small head romaine lettuce, chopped

• 1-2 Persian cucumbers, diced

• 2 vine ripe tomatoes, diced

• 2–3 tsp Zawi Salad Blend

• Juice of 1 lemon

• 2–3 tbsp extra virgin olive oil

• Salt to taste

Yogurt

• 2 cups plain whole milk yogurt

• 1-2 tbsp dried mint

• Salt to taste

Instructions

Rice

Add the basmati rice to a bowl and rinse several times until most of the starch has been removed. Cover with lukewarm water and let soak for 15–20 minutes. While the rice soaks, measure out the vermicelli noodles.

Heat a medium pot over medium heat for 2–3 minutes. Add the ghee and allow it to melt. Add the vermicelli and cook, stirring frequently, until evenly golden brown.

Drain the soaked rice and add it to the pot. Season with salt and toast the rice for 2–3 minutes. Pour in the water and bring to a gentle simmer. Cover and cook for 10 minutes, or until the water has been absorbed. Fluff the rice, cover again, and let steam off the heat for 10 more minutes.

Beef

Dice the yellow onion. Heat a large skillet over medium-high heat. Add the ground beef and break it into large chunks. Cook until the fat begins to render. Add the diced onion and cook for 3–4 minutes until softened. Season generously with Arabic 7 Spice and salt to taste. Continue cooking for another 2–3 minutes, allowing the spices to bloom.

Optional: In a small pan, fry the pine nuts in olive oil or ghee until golden brown. Stir them into the finished beef.

Salad

Combine the romaine, cucumbers, and tomatoes in a large bowl. Season with the salad blend and salt. Add the lemon juice and olive oil. Toss until evenly coated.

Yogurt

Combine the yogurt, dried mint, and a pinch of salt. Mix until smooth.

Some of the most memorable meals aren't built around expensive ingredients, they're built around the staples that have filled our pantries for generations. Fattet hummus is one of those dishes. It combines chickpeas, yogurt, tahini, and crunchy old bread into a breakfast that's far greater than the sum of its parts. I love the simple things and this is by far the most exemplary dish that shows how 4 basic ingredients can be transformed into something not just tasty but beautiful as well.

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Fattet Hummus:

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Ingredients:

• 1 cup Dried Chickpeas

• 1/4 cup Chickpea water

• 2-3 loaves Pita Bread

• Neutral Oil (for Frying)

• 3 cups Yogurt

• 2 - 3 Garlic Cloves

• 1 Lemon

• 1/3 - 1/2 cup Tahini

• Salt to taste

• 1/4 cup Pine nuts (optional)

• Cumin (garnish)

• Aleppo Pepper (garnish)

• Sumac (garnish)

• Fresh Parsley (garnish)

Instructions:

Starting with the chickpeas, measure out 1 cup of dried chickpeas and submerge in water overnight. Strain them and then place in a medium pot with about 6 cups of water and bring to a boil. Cover and simmer for 60-75 minutes until soft and tender. Reserve 1/4 cup of the boiled water and strain the rest. You can save the water to use as stock or to water your plants as well. Once strained, set aside to cool.

Rip your pita into small pieces. I like to separate the two halves so the chips are very thin. Place a small pot on high heat and add enough neutral oil so it’s about a half inch deep. Bring it to 350F and add the ripped pita. Let it fry for about 1-2 minutes until golden and crispy. Then remove and place on a tray lined with paper towel to absorb any excess oil. Work in batches until all the bread has been fried.

For the sauce, add 3 cups yogurt, 1/3 to 1/2 cup of tahini, 2-3 minced garlic cloves, the juice of 1 lemon, the reserved chickpea water, and salt to taste all to a mixing bowl. Whisk until you have a nice smooth consistency.

Assemble the dish by layering the pita chips and chickpeas together. The spoon the yogurt sauce until the entire dish is completely covered.

Optionally you can pan fry some pine nuts in a bit of our frying oil and immediately drop it all over the fatteh while it’s hot.

Then garnish with fresh parsley, cumin, Aleppo pepper, and sumac and enjoy.

I have to be honest and say I have no idea what the difference between mutabal and baba ghanoush is. The answer seems to change depending on who I'm talking to so naturally to me, they're the same thing. It's a fire roasted eggplant dip mixed with lots of tahini, lemon juice, garlic, and of course a really nice high quality olive oil on top. It's simple, smooth, and the perfect contrast to hummus.

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Mutabal or Babaghanoush?

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Ingredients

• 4 Eggplants

• 3 Garlic Cloves

• 1/2 cup Tahini

• 1-2 Lemons

• 1 cup Plain Yogurt

• 0.5 tsp Red Pepper (optional)

• Salt to taste

• Radish (garnish)

• Green Onion (garnish)

• Red/Green Chili (garnish)

• Olive Oil (garnish)

Instructions

Pierce the eggplants with a small knife all over to create tiny slits. This is needed so when the eggplant is roasting it doesn’t explode.

Next roast the eggplants either on directly on a flame like the stovetop or on a grill or pizza oven. Roast them for about 30 minutes turning every 3-4 minutes so they roast evenly all over. The skins will look completely charred, don’t worry.

If roasting in your oven, wrap the eggplant in an inner layer of parchment paper and outer layer of aluminum foil. Place them in a a baking tray and bake at 400F for 60-90 minutes turning ever 15 minutes.

You’ll know the eggplants are done roasting when their shape has collapsed and they’re very soft to the touch. Place them in a large bowl, cover, and let them steam for about 20 minutes.

Once cooled, peel the skin off and finely chop the flesh as small as possible or use a food processor and blend until it’s smooth.

Add the tahini, crushed garlic, lemon juice, plain yogurt, red pepper, and salt to to taste. Mix it well and that’s it.

Garnish with thinly sliced radish, green onion, red or green chili, and of course, lots of olive oil.

Growing up, Bamya is a dish that would frequently show up on our dinner table. It's a dish that everyone has a very strong opinion on, you either love it or hate it. I can say with confidence that everyone in my family LOVES bamya. This is exactly how I was raised with it and I'm certain that if you give this recipe a try, you'll fall in love with it as well.

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Palestinian Bamya (Okra Stew):

This week at Zawi

The spice blend used in this Bamya recipe is our Arabic 7 Spice blend, the blend that actually started Zawi. It’s a mix of allspice, coriander, cumin, cinnamon, cloves, nutmeg, and cardamom that appears throughout all Levantine cooking. It’s the most versatile blend used with stews like this to kebabs, soups, fritters, and more.

When I started Zawi, my goal was to make it easier for people to cook the foods I grew up eating without needing to keep seven separate jars in their pantry. If you’d like to make this recipe exactly as written, you can find our Arabic 7 Spice blend below.

Zawi Spices: https://www.zawispices.com/

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Les Cousines Lebanese Olive Oil: https://tastelescousines.com/

Use code “Waleed15” for 15% off your order

Ingredients

• 1.5-2 lbs Beef Stew Meat

• 1 Yellow Onion

• 1 lb frozen Okra

• 2 tbsp Tomato Paste

• Salt to taste

• Black Pepper to taste

• 2 tbsp Zawi Arabic 7 Spice

• Plenty of Ghee or Olive Oil

• 5-10 Garlic Cloves

• 1 cup Fresh Cilantro

• 5 cups Water

Instructions

Dice the yellow onion and grind the garlic into a paste with a pinch of salt. If needed, cut the stew meat into small cubes.

Get a large heavy bottom pan on high heat for two minutes. Drop to medium and add a tbsp of ghee to cover the bottom of the pot. Add the stew meat and sear on two sides until nicely browned. Work in batches until all the meat is nicely browned. Remove and keep to the side.

Next add the diced onion and saute until soft, about 5 minutes. Then add the frozen okra and saute for an additional 5 minutes or until fully thawed and soft. Add the tomato paste, salt, black pepper, Arabic 7 spice, and seared meat and mix together well. Let this cook all together for a few minutes. Fill with 5 cups water and bring to a boil. The cover, drop to simmer, and let it ride for 1-1.5 hours.

For the Adha, place a small pan on high heat for 2 minutes then drop to medium. Add 2 tbsp of olive oil or ghee and the minced garlic. Flash fry until super fragrant then add all the chopped cilantro. Fry for another minute then immediately drop into the stew.

Plate and garnish with Vermicelli rice, fresh cilantro and aleppo pepper and enjoy.

Ashta is one of the most beloved ingredients in Levantine desserts but many people have never heard of it. This delicate cream finds its way into everything from atayef and halawet el jibn to fruit cups and pastries. Traditionally it takes a painfully long time to make but with this modernized version, you can make large amounts quickly and easily.

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What is Ashta:

This week at Zawi

One of my goals with Zawi has always been to preserve and share the recipes and flavors I grew up with. While today’s recipe doesn’t call for any spice blends, it represents exactly what inspires them. Simple ingredients, family traditions, and the foods that connect us to our home.

As always you can find our spices available at zawispices.com and please use discount code “ZAWI10” for 10% off your first order.

Ingredients

• 1000g Whole Milk

• 30g White Vinegar

• 240g Heavy Cream

• 12-25g Granulated Sugar

• 1-2tsp Rose or Orange Blossom Water

• 8g Cornstarch

• 30g Whole Milk (Cold)

Instructions

Add the 1000g whole milk to a pot and heat over medium heat until steaming and very hot (about 85–90°C / 185–195°F). Do not let it boil.

Turn the heat off, then add the 30g vinegar. Stir gently once or twice, then stop stirring completely.

Let the milk sit undisturbed for 2–3 minutes until it fully separates into soft curds and whey. Strain the curds through a fine sieve or cheesecloth. Let the curds drain until soft and moist (about 20 minutes)

In a separate pot, heat the 240g heavy cream over medium-low heat. In a small bowl, combine the 8g cornstarch and 30g cold milk to form a slurry. Add the slurry to the cream and stir continuously until the cream lightly coats the back of a spoon. Turn off the heat then gently fold the drained curds into the warm cream mixture.

Add the 12-25g sugar and 1-2 tsp rose or orange blossom water. Fold gently to combine while keeping a lightly textured consistency. Do not overmix.

Let cool to room temperature. Transfer to the refrigerator and chill until set.

Meat and potatoes is a combination that every culture utilizes in multiple ways. Sometimes roasted, fried, stewed, and in this case, baked. When I think of a western shepherds pie it's filled with butter, peas, carrots, and is a bit stewy. The Levantine version, on the other hand, is very simple and light and has all the extra bits served on the side. It's really just meat and potatoes. This is the version I grew up with, it's a very nostalgic dish to me. It feels like home, tastes like home, and I hope it's something you can bring into your home.

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Saneyet Batata w Lahme:

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Ingredients

Potato Layer

• 4 lbs Russet Potatoes (peeled and sliced into circles)

• 1.5-2 cup reserved Potato Water

• Salt to taste

Hashweh (Meat Filling)

• 1 lb Ground Beef

• 1 lb Ground Lamb

• 1 large Yellow Onion, finely diced

• 3–4 tbsp Pine Nuts

• 2–3 tbsp Olive Oil or Ghee

• 2 tbsp Arabic 7 spice

• Salt to taste

Breadcrumb Topping

• 1½-2 cups Breadcrumbs

• 3–4 tbsp Olive Oil

• pinch of salt (optional)

Sides & Garnish

• 10 Cherry Tomatoes

• 1 Persian Cucumber

• 1 cup Red Cabbage (shredded)

• 2 cups Plain Yogurt

• 2 Garlic Cloves (minced)

• 2 Lemons

• 2 tbsp Salad Blend

• 1 tbsp Olive Oil

• Salt to Taste

Instructions

Peel the russet potatoes and slice them into circles. Add the potatoes to a large pot of salted boiling water. Cook until completely fork tender (20-30 minutes). Reserve 2 cups of the potato water before draining.

Mash the potatoes with salt and add bits of the reserve potato water as it dries out. Continue until the potatoes are silky smooth then set aside

Heat olive oil or ghee in a large skillet over medium heat. Toast the pine nuts until golden brown, then remove and set aside. Add the ground beef and lamb. Cook until half is browned and the fat has released into the pan. Add the diced onion and cook until softened and meat is fully cooked through (about 5 minutes). Season with Arabic 7 spice and salt to taste. Add the toasted pine nuts back in, mix, and set aside.

Add breadcrumbs to a bowl. Pour in the olive oil and season lightly with salt. Mix until the breadcrumbs are evenly coated.

Preheat oven to 400°F. Spread half of the mashed potatoes into the bottom of an oven safe baking dish. Add the hashweh evenly across the potatoes. Spread the remaining mashed potatoes over the top. Finish with an even layer of the olive oil breadcrumbs.

Bake for 30-40 minutes until heated through. Broil for 2–4 minutes until the breadcrumbs are deeply golden and crisp. Remove from the oven and allow to rest for 10 minutes before serving.

For the salad, slice the cherry tomatoes, cucumber, and red cabbage. Place in a mixing bowl. Season with the zawi salad blend, salt to taste, juice of one lemon, and olive oil. Mix well and set aside.

For the yogurt, mix the plain yogurt with minced garlic, juice of one lemon, and salt to taste. Mix well and set aside.

Plate everything together. Garnish with Aleppo pepper and parsley and enjoy.

Moussaka is a dish enjoyed all throughout the eastern Mediterranean. It's taken so many different forms and styles as it moved from region to region but always made with eggplant. In the Levant, we have our version which also has it's own regional touch. Today I'm sharing the Palestinian version, or at least the version that was made in my home. It's completely vegetarian, served usually at room temp or cold, and another very simple dish to put together. If you don't like eggplant, this one is a great way to reintroduce it and hope you love it!

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Palestinian Style Moussaka:

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Ingredients

• 2-3 Eggplants

• 1 Green Bell Pepper

• 1 Yellow Onion

• 5 Garlic Cloves

• 2-3 medium Steak Tomato

• 2 tbsp Tomato Paste

• 2 cup Water

• 1 tbsp Cumin

• 1 tbsp Coriander

• Salt to taste

• Plenty of Olive Oil

• Fresh Parsley (Garnish)

• Aleppo Pepper (Garnish)

Instructions

Peel the eggplant skin to make a pinstripe pattern, slice the stem off, then cut the eggplant into circles. Lay the eggplant flat and add salt to help draw out the moisture. Let them sit for 15-20 minutes.

Place a large skillet on high heat for 2 min then drop to medium. Add olive oil and lay the eggplant in batches and pan fry until golden brown on both sides. Remove and set aside.

Dice the yellow onion, bell pepper, and tomato and grind the garlic into a paste with a pinch of salt.

Place the onion and bell pepper in the pan with a touch more olive oil. Saute for about 5 minutes on medium low heat or until they have softened. Add the garlic and saute for another couple minutes until the garlic is very fragrant.

Add the diced tomato, tomato paste, cumin, coriander, and salt. Mix well then pour in the water, cover, and bring to a simmer then cover and cook for 10 minutes.

Finally add the eggplant back in, cover and simmer for an additional 10-15 minutes.

Garnish with fresh parsley and Aleppo pepper and enjoy.

Today I'm sharing one of the most well known dishes to come from Palestine. Yes this is a dish that is enjoyed all throughout the Levant but it's known throughout the region that Palestinians do this dish the best. It's a very simple dish, chicken and onions, seasoned in mostly sumac, cooked in an absurd amount of olive oil, and served on top of beautiful and fluffy bread. It's a dish I hope can open your eyes and your stomach and interests you to take a look at Palestinian history and culture!

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Musakhan | Palestinian Chicken & Onions:

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Ingredients

Taboon Bread

• 500-520g Warm Water

• 7g Active Dry Yeast

• 750g Bread Flour

• 30g Powdered Milk

• 14g Salt

Musakhan

• 4-5 Bone-In Chicken Quarters or Thighs

• 2-3 tbsp Zawi Chicken Spice

• 2-3 tbsp Sumac

• 1 tbsp Salt (divided)

• Olive Oil (as needed)

• 2-3 Red Onions

• Taboon Bread (Or any flatbread)

• Parsley (garnish)

• Aleppo Pepper (garnish)

• Pine Nuts (garnish)

Instructions

Taboon Bread

Mix the active dry yeast and 100-120g warm water in a bowl and allow it 15 minutes to bloom. If the yeast doesn’t get foamy then the yeast may be dead and you need to start over.

Add 750g bread flour, 30g dry milk, and 14g salt together in a large mixing bowl. Once they yeast has bloomed, pour into the dry mixture along with another 400g of warm water. Begin mixing until you have a wet sticky dough.

Roll the dough onto a floured surface, rub your hands with olive oil, and begin kneading the dough until you have a nice smooth surface. Oiling your hands helps keep the dough from sticking to your hands. This is a very sticky dough so use the slap and fold method to keep the kneading going. Once you have a smooth dough, place the dough in an oiled bowl, cover, and let it rest anywhere from 90 minutes to 2.5 hours.

Scoop the dough onto a lightly floured surface. Cut the dough into 8 equal pieces and roll each into a small ball. Cover and let them rest for another 20-30 minutes.

Roll each ball flat into a 8-10 inch wide circle. Let them rest for another 10 minutes. Then either bake at 500F for 5-8 minutes or cook in a pan with a bit of oil (about 3-4 minutes per side).

Enjoy right away or cool and refrigerate - stays good for about a week. I love to cut them to fit in the toaster.

Musakhan

Season the chicken thighs with 2-3 tbsp Zawi Chicken Spice, 1 tbsp Sumac, half a tbsp salt, and a drizzle of olive oil. Massage the seasoning all over the chicken. Place in a large baking sheet and bake at 400F for 1 hour.

Slice the red onion into thin strips. Place the onions in a bowl and add another tbsp of sumac and half tbsp of salt. Mix well and set aside for 10 minutes. This helps soften the onions and remove their sharpness.

Heat a large skillet, add a half cup of olive oil, and then the seasoned onions. Saute for 10-15 minutes on medium low heat until the onions are soft and bright pink. Then remove from the heat and set aside.

Optionally, heat a small skillet, add a touch of ghee, neutral oil, or olive oil and add the pine nuts. Coat them in the oil and toast until golden brown. Then strain into a paper towel and set aside.

Heat a piece of taboon bread or flatbread in a pan with a touch of oil. No need to toast it too much, you want a light crisp.

Place the bread on your plate, cover with onion, then place the chicken on top. Garnish with aleppo pepper, parsley, and pine nuts. Enjoy!

In the Levant, we stuff pretty much any and all vegetables and to start this stuffed vegetable series off, we'll be stuffing tomatoes (yes i know they're fruits but we eat them like vegetables so today it's a vegetable). We're starting with this because I consider tomatoes to be very easy to stuff and they cook in the oven so it's pretty hands off. It's a great way to step into more complex Levantine recipes without being all too intimidating. I really hope you can give this one a try!

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Bandoura Mahshi:

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Ingredients

• 8 large Tomatoes

• 1.5lbs Ground Beef (10% fat)

• 1 Yellow Onion

• 2 small Red Onion

• 1/4 cup Pine Nuts

• 2 tbsp Olive Oil

• Salt to taste

• 2 tbsp Arabic 7 Spice

• 2 Serrano Peppers (Optional)

Instructions

Start by dicing the yellow onion and setting aside in a small bowl. Next slice strips out of the red onions and set aside as well.

Slice the top of the tomato off and set aside. Then cut around the perimeter of the tomato to loosen the core and seeds. Then use a spoon to gently dig out the core and seeds. DO NOT throw anything away. Keep the cored tomatoes with their tops together in one tray and the cores and seeds together in another.

Place a large skillet on high heat for a couple minutes then drop to medium. Add 1 tbsp olive oil to the pan and drop in the diced yellow onion. Saute for a few minutes or until they become soft and translucent. Add the ground beef and break up into small pieces. Cook until a majority of the pink is gone. Season with Arabic 7 spice and salt to taste. Continue cooking and mixing so the spices are evenly distributed throughout and all the pink is gone.

Heat a small pan on high heat for a couple minutes then drop to medium low. Add 1 tbsp olive oil and the pine nuts. Mix well so the pine nuts are evenly coated in the oil and toast until they become golden brown. This happens very quickly so pay attention and do your best not to burn them. Once they’re golden brown, immediately add to the meat, mix around, and that’s our stuffing or in Arabic, Hashweh.

Get a baking dish with some depth, I used a 4qt saute pan, and add the tomato cores and seeds and the red onion strips to the bottom. Place all the cored tomatoes on top and fill each with as much of the hashweh (filling) as you can. You can add a couple serrano peppers here if you like heat. Then cover with the tomato tops, cover the whole pot, and into a 425F oven for 45 minutes.

Remove from the oven, drizzle some olive oil on top and salt to taste. Place back in the oven uncovered for another 45 minutes and that’s it.

Serve immediately with vermicelli rice and enjoy!

This is a very unique dish that you won't really find in a middle eastern restaurant. It's called Samak bil Laban which translates to fish in yogurt. It's essentially any cut of fish (usually salmon in my house) covered in a savory garlic yogurt sauce and then topped with lots of different garnishes to give it lots of extra color and flavor. It's a true home cooked dish that will blow your mind. It's very simple to do and perfect for a quick weeknight dinner.

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Palestinian Samak bil Laban:

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Ingredients

• 1 large Salmon Filet

• Salt to taste

• Black pepper to taste

• 2 bunches cilantro

• 10 Garlic Cloves

• 1/4 cup Pine nuts

• Olive Oil (as needed)

• Lemon slices (garnish)

• Aleppo Pepper (garnish)

• Pomegranate Seeds (garnish)

Garlic Yogurt Sauce:

• 3 cups Yogurt

• 2-3 Garlic Cloves

• 6 tbsp Olive Oil

• Salt to taste

• 1 Lemon

Instructions

Add 3 cups yogurt, 2-3 garlic cloves, 6 tbsp olive oil, juice of one lemon, and salt to taste to ta blender. Run the blender for about a minute or until everything is evenly blended together. Then remove and place in the fridge to set.

Grind 10 garlic cloves into a paste and rough chop 2 bunches of cilantro. Set both aside.

Place a small pan on medium heat and allow it to heat up for a few minutes. Add 2 tbsp olive oil and 1/4 cup of pine nuts. Toast the pine nuts for about 5 minutes or until nicely browned all over. Pour onto a plate or bowl lined with paper towel to absorb the excess oil and set aside.

Get a large baking sheet and line with parchment paper or foil. Place the salmon filet on the try and salt and pepper to taste. If you like, lightly drizzle some olive oil on top. Place in a 350F oven for 10-12 minutes.

While the fish is cooking, heat up another pan for a few minutes. Add 3-4 tbsp of olive oil. Add the grinded garlic and flash fry until it becomes super fragrant. Then add the chopped cilantro and stir until the cilantro has shrunk and the garlic is barely starting to brown. Then remove from the heat.

Once the fish is done cooking, plate on your serving tray, cover with the yogurt sauce and immediately drop the hot garlic/cilantro on top. Garnish with pomegranate seeds, pine nuts, Aleppo pepper, and some lemon slices and enjoy.

This is a dish enjoyed throughout most of the Arab countries. Originating in Egypt, we in the Levant have adopted this dish and never looked back. It's essentially a lasagna made with penne pasta and a red meat sauce seasoned with our very favorite Arabic 7 Spice. It's beautiful, it's to die for, and best of all, it's a crowd pleaser. If you love pasta but want to switch things up, macarona bechamel is the move!

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Macarona Bechamel:

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Ingredients

Meat Filling

• 2 lbs Ground Beef (10% Fat)

• 16 oz Tomato Sauce

• 1 Yellow Onion

• 1 tbsp Olive Oil

• 2-3 tbsp Arabic 7 Spice

• Salt to taste

Bechamel

• 6 cups Whole Milk

• 8 tbsp Unsalted Butter

• 8 tbsp All Purpose Flour

• 2-3 Bay Leaves (Fresh or Dry)

• 1 tsp Black Pepper

• 1 tsp Nutmeg

• Salt to Taste

• 1.5 lbs Penne Pasta

Instructions

We’ll start by preparing the meat filling. Dice the yellow onion and set aside. Place a 4qt saute pan on high heat for a couple minutes then drop to medium. Add 1 tbsp of olive oil and then the diced onion. Saute for a few minutes stirring often until the onions become soft and almost translucent.

Add the ground beef to the pan and break up into small pieces. Let it sit and cook for a while until a majority of the pink is gone. Continue breaking into small pieces as it cooks. When all the pink is gone, season with 2-3 tbsp of Arabic 7 Spice and salt to taste. Mix really well so the spice is evenly distributed throughout.

Add 16 oz of tomato sauce and a splash of water, no more than a half cup. Mix well, cover, and simmer on the lowest setting for about 20-30 minutes. Then remove from the heat and set aside.

For the bechamel you’ll need two pots (one large, one small). In the small pot add 6 cups of whole milk and the bay leaves. Simmer on low heat stirring often to not burn the milk. The goal here is to infuse the milk with the flavor of the bay leaves. This should take about 10-15 minutes. Once the flavor is infused, remove the bay leaves and remove the milk from the heat.

In the large pot add 8 tbsp of butter and let it melt down on low heat. Once completely melted, add 8 tbsp of all purpose flour. Whisk the flour into the butter until fully incorporated creating a roux. Then continue cooking, whisking often, until the mixture begins to bubble and spread. From here you can slowly begin adding the milk 1 cup at a time.

Add 1 cup of milk and whisk until it’s fully absorbed by the flour. This happens quick so be attentive. Continue adding milk 1 cup at a time and whisking until fully absorbed. With each cup of milk added the bechamel will grow in volume and become thinner in consistency. Repeat this process until you have used all of the infused milk. The bechamel consistency should be able to coat the back of a spoon.

Season the bechamel with 1 tsp of black pepper, 1 tsp freshly grated nutmeg, and salt to taste. Mix well and that’s your bechamel. Divide this in half by scooping half the bechamel into the small pot used to infuse the milk.

Heat a large pot with salted water and boil the penne pasta according to the packet instructions. Then strain and add the pasta to half of the bechamel and mix. Be sure to coat the pasta as best you can with the bechamel.

Get a 9x13 or 10x14 inch baking dish and begin assembling. Layer the pasta first, then meat filling, and repeat until you have filled the tray. Top the tray with the other half of reserved bechamel. Place in a 350F oven for 40-50 minutes. You can also broil at the end for a few minutes until browned on top. Keep an eye on it because it burns quick. Remove from the oven and allow it 10 minutes to sit untouched. Then serve and enjoy.

Sabanikh is the Arabic word for spinach and that's exactly what this dish is. Lots and lots of spinach cooked down with plenty of onion, garlic, ground beef, and a nice touch of lemon juice to bring this all together. It's a beautiful and simple dish that really defines a Levantine home. Of course our Lebanese, Syrian, and Jordanian neighbors also share this dish but with their own touch. I highly recommend this one, I actually make this for myself quite often because it's easy and a healthy option to throw together.

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Sabanikh:

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Ingredients

• 1.5 lbs Ground Beef

• 1 Yellow Onion

• 10 Garlic Cloves

• 1 large pack Spinach (2.5 lbs)

• 0.5 cup Lemon Juice

• 1 tsp Salt

• 1 tbsp Zawi Arabic 7 Spice

• 1 tbsp Olive Oil

• 1-2 Red Onions

• 1-2 cups Hot Water

• 1-1.5 cups Vinegar

• 1 tsp Salt

• 1 tbsp Sugar

Instructions

Slice the root and tail off of the red onions. Slice rings out of the onions and separate them as best you can. Place them all in a large mixing bowl. Add a cup or two of boiling hot water and 1 to 1.5 cups of vinegar, 1 tsp salt, and a tbsp of sugar. Mix that all together really well and let it sit for as long as possible. The longer it sits, the better the pickle becomes. These can also be stored in an airtight container for several weeks in the fridge.

Dice the yellow onion and separate each garlic clove from the skin and slice the large ones in half lengthwise. Place a large heavy bottom pot on high heat for a couple minutes then drop to medium. Add the olive oil and allow it a minute to heat up. Add the diced onion and garlic cloves. Saute stirring frequently until the onions soften and the garlic begins to brown (about 5-7minutes).

Add the ground beef and cook down and break into small pieces until a majority of the fat renders out. Then season with the salt and Arabic 7 spice. Mix well and continue cooking for another minute or so.

Add the spinach, cover, and give it time to cook down and release its water. Stir occasionally and continue until the spinach is small and wilted. Repeat until you’ve all the spinach in the bag.

Squeeze enough lemons until you have about a half cup of lemon juice (less if you prefer). Add to the pot, mix well, and cook for another minutes uncovered. Then remove from the heat and set aside.

Plate with some vermicelli rice, garnish with Aleppo pepper, pickled red onions, and enjoy.

Homemade Pita has been an absolute game changer for me. It completely outweighs the convenience of store bought. Once you taste it, you'll notice the flavor, texture, and overall feel is just unmatched. It's really a simple and straightforward recipe with the most difficult part being patience. Take your time, don't rush, and you'll forever change the way you see pita.

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Authentic Levantine Pita Bread:

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Ingredients

• 5-6g Active Dry Yeast

• 500g Bread Flour

• 10g Salt

• 300g Water (Warm)

Instructions

Weigh out 5-6g of Active Dry Yeast. Place in a small bowl. Add 100g of warm water. Whisk well and let it sit for about 15-20 minutes to bloom.

In a large mixing bowl weigh out 500g Bread Flour and set aside. Then grab a small bowl and weigh out 10g of salt and set aside.

Once the yeast has bloomed, add it to the flour along with another 200g of warm water and the salt. Begin mixing until you have a shaggy looking dough.

Turn the dough over onto a clean surface and begin kneading. If you like, add a bit of olive oil to your hands while kneading to help prevent the dough from sticking.

When the dough becomes sticky (2-3 minutes in), use the slap and fold method for kneading. Do this for about 5 minutes until it’s not sticky anymore. Then continue rolling/kneading for another few minutes. In total you will be kneading for 10-12 minutes.

Place the dough in a lightly oiled bowl, cover, and set aside for at least 90 minutes to rise. In this recipe I let mine rise for 2.5 hours. You can also cover with plastic wrap and place in the fridge to rise overnight.

Once the dough has rise, place on a clean surface. Shape the dough into a ball or sphere. Then cut into 8 equal size pieces. Shape each piece into a ball then cover and let them rest for 20-30 minutes.

Now the dough is ready to be rolled. Lightly flour your surface and rolling pin. Roll the dough in one direction then flip the dough upside down & 90 degrees and roll in the next direction. Continue rolling and flipping like this until the dough has become a nice round circle. Try not to create any creases otherwise you won’t get the nice puff/pocket. Once the all the dough is rolled, cover and let them rest another 10-20 minutes.

If using a home oven preheat the oven to 500-550F. If you have a pizza stone now would be the time to place in the oven so it can heat up. If not you can place a baking sheet upside down as well to act as your hot surface.

If using a pizza oven, preheat the oven for 30 minutes or until the surface temperature is at least 600F or hotter.

Place each piece of bread in the oven (you may need to work in batches) and let them bake for about 4-5 minutes. If using a pizza oven, be sure to reduce the heat to a medium low and you’ll need to rotate every 90 seconds. The dough will slowly rise and create a beautiful pocket. Remove from the oven and place under a towel to preserve the warmth.

Bake all the bread then serve immediately or keep in an air tight bag for about a week in the fridge.

Enjoy!

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Palestinian Mujaddara with Crispy Caramelized Onions

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Ingredients

Mujaddara:

• 1cup Brown Lentils

• 1 cup Basmati Rice

• 1 tbsp Cumin

• Salt to taste

• 3 Red Onions

• Neutral Oil (for frying)

Cucumber Yogurt:

• 3-4 cups Plain Yogurt

• 2-3 Persian Cucumbers

• 1 Lemon

• 2-3 Garlic Cloves

• Salt to taste

• 2-3 tbsp Zawi Salad Blend or Dried Mint

Salad:

• 1 head Romaine Lettuce

• 3 Roma Tomato

• 2-3 Radish

• 1 Lemon

• 2 tbsp Olive Oil

• Salt to taste

• Sumac to taste

Instructions

Scoop 1 cup of brown lentils and wash. Sift to make sure there are no stones or small rocks then set aside.

Scoop 1 cup of basmati rice and place in a large bowl. Wash and drain a few times until the water begins to run clear. Fill a final time with room temp water and set aside to soak for at least 20 minutes.

Take the three red onions, slice off the root and tail and remove the outer layer. Slice the onions in half then slice thick strips cutting from root to tail. Do your best to separate the layers and set aside.

Heat up a small pot with plenty of neutral oil (about 1 inch deep) and bring to 350F. This is the ideal temperature for frying almost anything. Drop the onions into the oil, as much as you can fit, and leave them to fry anywhere from 5-10 minutes. If you prefer them crispier, leave for about 7-10 minutes. If you prefer a softer onion, leave them anywhere from 4-6 minutes. Then remove the onions and place on paper towels to absorb the excess oil.

In a large heavy bottom pot, add the washed lentils and 1.5-2 cups of water - enough water to just barely submerge all the lentils. Place on low heat, cover, and let them cook for 15 minutes or until all the water has been absorbed.

Strain the soaking rice and then add to the pot. Season with cumin and salt to taste. Add another 2 cups of water or just enough to barely submerge everything again. Keep on low heat, cover, and let it cook for another 10-15 minutes or until all the water has been absorbed. Then fluff up the rice, optionally you can add a scoop of the frying oil all over for extra flavor, then cover again and let it steam for about 10 minutes.

For the cucumber yogurt, add 3-4 cups of plain yogurt, 2-3 diced persian cucumbers, 2-3 minced garlic cloves, juice of 1 lemon, salt to taste, and either 2-3 tbsp of Zawi Salad Blend or 2-3 tbsp of Dried Mint. Mix really well and set aside.

For the salad, wash and thinly slice the lettuce, roma tomato, and radish. Place in a mixing bowl and season with 2 tbsp Olive Oil, juice of 1 lemon, salt to taste, and sumac to taste.

Plate everything together, top with the crispy onions and enjoy!

Fattoush is a salad I think most of us recognize to come out of the Levant. The beauty about Levantine food is that no one makes this recipe exactly the same. Each region, each city, even each household makes their recipes slightly different and this salad is a great example of that. Today I'm sharing the Gazan (Ghazawi) style of fattoush. It's everything you love about your typical fattoush with a little twist.

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Gazan Style Fattoush:

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Ingredients

• 1 Head Lettuce

• 3-4 Roma Tomato

• 3-4 Persian Cucumber

• 3-4 Radish

• 1/4 cup Fresh Mint

• 1/4 cup Green Onion

• 3-4 Pita Loaves

• 2 Garlic Cloves

• 1/2 Serrano Pepper

• 2 Lemons

• 1/4 cup Olive Oil

• 2-3 tbsp Zawi Salad Blend (or Sumac)

• Salt to taste

Instructions

Start by washing all your produce (lettuce, tomato, cucumber, radish, mint, and green onion) then dry really well and set aside.

Nest the lettuce leaves on each other and chop them into 1/2 inch thick pieces then place into a large mixing bowl. Slice tomato into quarters, remove the seeds and stem, slice each quarter in half and cut into half inch thick pieces. Slice the ends off the cucumber, slice into quarters, and chop into half inch thick pieces. Slice the ends off of the radish then slice circles as thin as possible. Place all in the bowl.

Nest the mint leaves on top of each other and slice thin strips. Trim the tips off of the green onion and chop as thin as possible. Add both to the mixing bowl.

Roughly chop the serrano pepper, add to a mortar with a couple cloves of garlic, add salt and grind into a paste. This can also be done in a food processor or with a knife. Add the paste into a small mixing bowl. Add the juice of the lemons, the olive oil, and the Zawi salad blend (or sumac), and salt to taste and whisk together really well then set aside.

If making pita chips at home, slice the bread into squares, place in a large baking sheet, and bake at 350F for 30-40 minutes. Toss them around every 10 minutes to get an even toast on them all.

Just before serving, add the pita chips to the salad, pour the dressing, and mix really well. Serve immediately and enjoy.

Falafel is something that brings me so much joy and happiness. One bite of this crispy and fluffy falafel and your world is forever changed. First you get the savory crunch and then a burst of herbs and spice fills your senses. It's a beautiful thing really and actually quite simple to do.

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Traditional Palestinian Falafel:

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Ingredients

Falafel

• 1 cup Dry Chickpeas

• 1 bunch Parsley

• 1 bunch Cilantro

• 1 Yellow Onion

• 3 Garlic Cloves

• 2 tsp Salt

• 1 tbsp Coriander

• 1 tbsp Cumin

• 1/2 tsp Cayenne Pepper (optional)

• 1/2 tbsp Baking powder

• Neutral Oil (For Frying)

• Romain Lettuce (Garnish)

• Fresh Tomato (Garnish)

• Shatta (Garnish)

• Pickles (Garnish)

• Pickled Turnips (Garnish)

Tahini

• 1/2 cup Tahini

• 1 Lemon

• Salt to Taste

• Water as needed (about 1/4 cup)

Instructions

Soak the dry chickpeas overnight. They must be dry chickpeas, falafel can’t be made with canned chickpeas. In the morning strain and rinse in cold water.

Wash and dry a full bunch of parsley and cilantro. Chop a medium yellow onion into large pieces and set aside a few peeled pieces of garlic.

Using a meat grinder or large food processor, pass chickpeas, cilantro, parsley, onion, and garlic through. Mix it all together and pass through a second time. The falafel mix should look very green at this point.

Season with salt, coriander, cumin, and cayenne (optional) to the falafel and mix well then set aside.

Place a small pot on high heat and fill 1 inch deep with avocado oil or some neutral oil with a high smoke point.

Just before frying, add a bit of baking powder to the falafel and mix well. Test the oil with a small piece of falafel. If it starts sizzling right away the oil is ready. Or you can use a thermometer and check the oil is close to 350F. Roll the falafel mix into a ball about the size of a golf ball or using a falafel mold and drop into the frying oil. Fry for about 4-5 minutes until nicely browned and crispy. Then remove and place on a wire rack to cool.

For the tahini sauce, mix the tahini, juice of 1 lemon , and salt to taste. Then slowly add water (1 tbsp max at a time) and whisk until it’s fully incorporated. Continue adding water and whisking until you have slightly runny but still viscous consistency.

Finally slice some fresh tomato, lettuce, pickles, pickled turnips, and extra parsley if you like. And for some heat a bit of shatta and enjoy!

Ruz bil Haleeb or Rice in Milk is the Levantine version of Rice Pudding. It's a floral, creamy, and refreshing dessert enjoyed warm or cold so it's the perfect year round treat. It's very simple to do , only 6 ingredients, and the payoff is incredible. It's the perfect introduction to Levantine desserts.

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Ruz bil Haleeb:

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Ingredients

• 3/4 cup Egyptian Rice

• 6 cups Whole Milk

• 1 cup Granulated Sugar

• 1-2 tbsp Orange Blossom Water

• 1 cup Water

• 1/2 tbsp Cornstarch

• 3-4 pieces Mastic

Instructions

Wash the rice until water runs clear. Add the rice and 1 cup water to small pot. Boil until all the water is absorbed into the rice (about 5-7 minutes).

Heat 6 cups of milk in a separate pot on medium low heat. Once it’s warm, add the half cooked rice, and drop to low heat. Let it sit and cook for 2 min then whisk for 1 min. This prevents the rice and milk from burning. Repeat the 2 min/1min cook & whisk for 30-40 minutes.

Take 3-4 pieces of mastic and a tsp of sugar and grind into a powder. Also measure out 1 cup of granulated sugar. Add both to the pot and gently whisk for another couple minutes until they’re fully dissolved.

If you like a thicker consistency, mix 3 tbsp of cold milk with 1/2 tbsp of cornstarch. Add to the pot and gently whisk for another few minutes.

Turn off heat, add the orange blossom water, and mix well.

If serving warm, scoop into serving bowls and garnish immediately to enjoy.

If serving cold, scoop into serving bowls, allow 30 minutes to cool, cover with plastic wrap and place in the fridge for at least 2 hours or overnight for best results. Garnish just before serving and enjoy.

Every culture has their version of chicken and potatoes and they each have their own way of evoking feelings of comfort, nostalgia, and just pure joy. In the Levant we do a chicken and potato that's very similar to the Greek style. We go heavy on the garlic and lemon but with a few extra twists that make it unique to our region. It's another easy dish to throw together and will guarantee smiles all over.

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Jaj w Batata:

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Ingredients

Chicken & Potatoes

• 4- 6 Chicken Quarters

• 4-6 White Potato

• 1 Yellow Onion

• 3-5 Garlic Cloves (minced)

• 2 cups Plain Yogurt

• 2 tbsp Olive Oil

• 2 tbsp Tomato Paste

• 2-3 tbsp Zawi Chicken Blend

• Salt to taste

• 1 Lemon

Toum

• 20-30 Garlic Cloves

• 1-1.5 cup Neutral Oil

• 1/4 cup Lemon Juice

• Salt to taste

Garnish

• Shatta

• Pickles

• Pita Bread

• Aleppo Pepper

• Parsley

Instructions

Place the chicken in a large mixing bowl. Add the minced garlic, plain yogurt, tomato paste, Zawi Chicken Blend, salt to taste, lemon zest, and lemon juice to the bowl. Massage into the chicken until everything is evenly coated. Cover with plastic wrap and allow it to marinade overnight or at least 2 hours if baking the same day.

Slice the potato and onion into several thick wedges and set aside.

Lay the onions on the bottom of a baking tray. Place the chicken on top. Wedge the potatoes all over (it’s ok to overcrowd). Add a generous drizzle of olive oil all over. Place in a 400F oven for 70-90 minutes.

If making homemade toum, get a food processor and add all the garlic and a generous pinch of salt. Blitz the garlic and salt until a garlic paste forms. Then run the processor continuously while slowly adding neutral oil (1-2 tsp at a time) until all the oil is incorporated. Continue adding oil slowly until the emulsion holds and you get a fluffy white spread. This takes roughly 3/4 - 1 cup of oil to achieve.

At this point you don’t need to run the processor continuously. Slowly alternate between lemon juice and neutral oil also in 1-2tsp increments until each is fully incorporated. Repeat and taste test until it’s to your liking.

Serve the chicken and potatoes with toum, shatta, pickles, and bread.