Middle Eastern Recipes
The Observatory Almanac — Human Hearth
PERSIAN CUISINE
Lineage: Achaemenid imperial → Sasanian court → Islamic Golden Age refinement → Safavid elaboration
Tahdig (Crispy Rice)
Region: Iran Lineage: Ancient Persian grain cookery → Safavid court technique → Iranian national obsession
Ingredients: - 400 g basmati rice - 2 tbsp salt (for soaking) - 60 ml vegetable oil or melted butter - 1/2 tsp saffron, dissolved in 3 tbsp hot water - 1 medium potato, sliced into thin rounds (for potato tahdig variant) - Salt to taste
Method: 1. Rinse rice in cold water until water runs clear; soak in salted cold water for at least 30 minutes. 2. Bring large pot of salted water to boil; drain soaked rice and parboil for 5–7 minutes until grains have just started to soften but are still firm in the center. 3. Drain; taste for doneness — it should be al dente. 4. Heat oil in bottom of non-stick pot over medium heat; swirl to coat. 5. For potato tahdig: layer potato rounds in oil-coated bottom. 6. Spoon parboiled rice gently into pot in pyramid shape; do not pack. 7. Drape a clean kitchen towel under the lid; place lid on pot. This absorbs steam. 8. Cook on medium-high heat 3 minutes to start the crust, then reduce to very low heat. 9. Cook 35–45 minutes on low heat. 10. Drizzle saffron water over rice; allow to sit 5 minutes off heat. 11. Invert onto large plate in one dramatic motion; the golden crust should come out whole.
Historical note: Tahdig (literally "bottom of the pot") is one of Iran's most beloved foods; the ability to produce a perfect golden crust is a point of family pride.
Ghormeh Sabzi
Region: Iran (with variants in Azerbaijan and Afghanistan) Lineage: Ancient Persian herb cultivation → medieval Islamic cookery → Iran's most popular stew
Ingredients: - 800 g lamb shoulder, cubed - 400 g mixed fresh herbs: fenugreek leaves, parsley, chives or spring onion, dried fenugreek (dominate with parsley if others unavailable) - 150 g dried kidney beans, soaked overnight - 4 dried limes (limoo amani), pierced with fork - 2 onions, diced - 3 tbsp turmeric - 1 tsp black pepper - 3 tbsp vegetable oil - Salt to taste
Method: 1. Fry chopped herbs in oil over medium heat, stirring frequently, for 20–30 minutes until dark green and aromatic. This is critical — raw herbs make the stew bitter. 2. In a separate large pot, fry onion until golden; add turmeric and pepper. 3. Add lamb; brown on all sides. 4. Add soaked kidney beans; cover with water. 5. Add fried herbs and pierced dried limes. 6. Bring to simmer; cover and cook on low heat for 2–2.5 hours. 7. The dried limes will release a sour, distinctive flavor. Squeeze them against pot sides to release more. 8. Adjust seasoning with salt; sauce should be thick and intensely flavoured. 9. Serve with plain white rice or tahdig.
Historical note: Ghormeh sabzi is Iran's unofficial national dish; surveys consistently rank it as the most beloved Persian stew, made for virtually every family celebration.
Fesenjan
Region: Gilan and Mazanderan provinces, Northern Iran Lineage: Caspian Sea Persian cuisine → Safavid royal court dish
Ingredients: - 1 kg chicken pieces (or duck) or 600 g lamb meatballs - 300 g walnut halves, finely ground in food processor - 4 tbsp pomegranate molasses (adjust to taste — sweet vs sour preference varies by region) - 1 tbsp honey or sugar (for sweeter version) - 1 large onion, diced - 1/2 tsp turmeric - 1/2 tsp cinnamon - 1/4 tsp saffron dissolved in hot water - 3 tbsp vegetable oil - 400 ml water - Salt and pepper
Method: 1. Toast ground walnuts in dry pan, stirring constantly, until fragrant and slightly darkened, about 5 minutes. Watch carefully to prevent burning. 2. Fry onion in oil until golden; add turmeric. Add chicken and brown lightly. 3. Add toasted walnut paste; stir to coat everything. 4. Add water; bring to simmer. 5. Stir in pomegranate molasses and saffron. 6. Cover; simmer on very low heat for 1 hour, stirring occasionally. The walnut oils will rise to the surface. 7. Taste and adjust sweet-sour balance with honey or more molasses. 8. Sauce should be thick, dark, and intensely flavoured. 9. Serve over rice.
Historical note: Fesenjan is believed to be one of the oldest Persian dishes in continuous use; archaeologists found walnut-pomegranate residue in Hasanlu ruins dating to 1000 BCE.
Zereshk Polo (Barberry Rice with Chicken)
Region: Iran Lineage: Persian courtly rice dishes → Safavid ceremonial cooking
Ingredients: - 400 g basmati rice (cooked as tahdig) - 100 g dried barberries (zereshk), soaked in cold water 15 minutes - 3 tbsp butter or ghee - 1 tbsp sugar - 1/4 tsp saffron dissolved in hot water - 4 chicken pieces, roasted or braised with onion, saffron, and turmeric - Salt
Method: 1. Prepare rice using tahdig method. 2. Drain barberries; sauté in butter for 2 minutes until plump. 3. Add sugar; stir until slightly caramelized. Add saffron water. 4. When rice is almost done, stir barberry mixture through top half of rice. 5. Serve rice mounded on platter; arrange barberry mixture on top of rice. 6. Arrange chicken pieces around rice; drizzle with saffron butter.
Historical note: Zereshk polo is a dish of celebration in Iran, served at weddings and Nowruz (Persian New Year); the tart barberry is grown primarily in Birjand, South Khorasan.
Ash Reshteh (Persian Herb Noodle Soup)
Region: Iran Lineage: Pre-Islamic Nowruz tradition → Persian New Year and Ramadan ifthar staple
Ingredients: - 200 g reshteh noodles (or linguine broken into thirds) - 200 g dried chickpeas, soaked overnight - 200 g dried kidney beans, soaked overnight - 100 g green or brown lentils - 400 g mixed fresh herbs: spinach, parsley, dill, chives, fenugreek leaves - 2 large onions (1 for soup, 1 sliced thin for crispy topping) - 4 cloves garlic - 2 tsp turmeric - 1 tsp black pepper - 100 ml kashk (whey) or sour cream for topping - 4 tbsp vegetable oil - Dried mint and crispy onion for garnish - Salt
Method: 1. Boil soaked chickpeas and kidney beans in plenty of water for 1 hour; add lentils and cook 30 minutes more until all are tender. Drain, reserving liquid. 2. Fry diced onion and garlic in 2 tbsp oil until golden; add turmeric and pepper. 3. Add cooked legumes to onion base; pour in 1.5 litres water (including reserved legume liquid). 4. Add chopped herbs; simmer 20 minutes. 5. Add noodles; cook until tender, about 10–12 minutes. 6. Meanwhile, fry sliced onion in remaining oil until very crisp and dark golden. 7. Ladle soup into bowls; top with kashk, crispy onion, and dried mint.
Historical note: Ash reshteh is traditionally eaten on Nowruz (Persian New Year) and before the start of a major journey; the noodles symbolize the threads of fate.
Kuku Sabzi (Persian Herb Frittata)
Region: Iran (Gilan province origin) Lineage: Persian egg-herb cookery → Nowruz tradition
Ingredients: - 6 eggs - 200 g fresh herbs: parsley, dill, chives, and fenugreek leaves, finely chopped - 50 g walnuts, coarsely chopped - 50 g dried barberries or cranberries (optional) - 1/2 tsp turmeric - 1/2 tsp baking powder - Salt and black pepper - 2 tbsp vegetable oil or ghee
Method: 1. Beat eggs well; season with turmeric, salt, and pepper. 2. Fold in herbs, walnuts, barberries, and baking powder. 3. Heat oil in oven-safe pan over medium heat; pour in egg-herb mixture. 4. Cover; cook on low-medium heat for 10 minutes until mostly set. 5. Either flip carefully and cook second side 5 minutes, or finish under broiler until top is set and slightly golden. 6. Slice into wedges; serve warm or at room temperature with yoghurt and flatbread.
Historical note: Kuku sabzi is mandatory at Nowruz tables; its green colour symbolises spring and new growth in Persian tradition.
IRAQI CUISINE
Lineage: Sumerian-Babylonian → Abbasid Caliphate culinary golden age → Ottoman imperial influence
Masgouf (Iraqi Grilled Fish)
Region: Baghdad, Iraq (Tigris River tradition) Lineage: Ancient Mesopotamian river fish cookery → Abbasid-era Baghdad specialty
Ingredients: - 1 large whole freshwater fish (carp preferred; bass or bream as alternative), about 1.5 kg - 100 ml vegetable oil - 2 tbsp tamarind paste - 2 tbsp ground turmeric - 1 tbsp cumin - 1 tbsp paprika - 4 cloves garlic, minced - Juice of 1 lemon - Salt and pepper - Sliced tomatoes and onions for serving - Fresh parsley and lemon to garnish
Method: 1. Butterfly the fish open from the back (not the belly); remove spine but leave tail and head. 2. Score flesh deeply; mix oil, tamarind, turmeric, cumin, paprika, garlic, lemon, salt, and pepper. 3. Rub marinade generously all over fish; marinate 30 minutes. 4. Traditionally: cook opened fish on wooden stakes around an open fire, flesh-side to the coals for 30 minutes, then skin-side down 20 more minutes. 5. Modern method: grill or roast at 220°C on rack, flesh-side up, for 25–30 minutes until cooked through and edges charred. 6. Serve on flatbread with sliced tomatoes, raw onion, and parsley.
Historical note: Masgouf is Iraq's national dish; Baghdadi families have gathered on the banks of the Tigris to eat freshly grilled carp for over two millennia.
Iraqi Dolma
Region: Iraq (and throughout the former Ottoman empire) Lineage: Mesopotamian stuffed vegetable tradition → Ottoman palace cuisine → Iraqi family cooking
Ingredients: - 4 large tomatoes, tops removed and hollowed - 4 large onions, tops removed and hollowed - 4 bell peppers, tops removed and seeded - 4 zucchini, tops removed and hollowed - 6 vine leaves (from jar, rinsed)
Filling: - 300 g short-grain rice, rinsed - 200 g minced lamb or beef - 1 large onion, grated - 3 tbsp tomato paste - 1 tbsp pomegranate molasses - 1 tsp baharat spice blend - 1 tsp allspice - Fresh parsley, mint, and dill - 4 tbsp oil, salt and pepper
Method: 1. Mix filling: combine rice, meat, grated onion, tomato paste, molasses, spices, herbs, oil, and seasoning. 2. Fill each hollowed vegetable 3/4 full (rice will expand). 3. Replace vegetable tops; wrap filling in vine leaves and tuck in sides. 4. Layer a heavy pot: start with potato rounds, then place stuffed vegetables and vine-leaf rolls snugly together. 5. Mix 2 tbsp tomato paste with 400 ml hot water and juice of 1 lemon; pour over dolma to nearly cover. 6. Weigh down with heavy plate; bring to simmer. 7. Cook on low heat, covered, for 1–1.5 hours until rice is cooked through. 8. Invert carefully onto large platter.
Historical note: Iraqi dolma differs from Greek or Turkish versions by the use of pomegranate molasses and baharat spices, reflecting the Abbasid-era spice trade through Baghdad.
Kubba (Iraqi Kibbeh)
Region: Iraq Lineage: Mesopotamian meat-grain ball tradition → regional variations across Levant and Iraq
Ingredients: Outer shell: - 500 g fine bulgur wheat, soaked 20 minutes and squeezed dry - 200 g lean lamb mince - 1 tsp allspice - Salt and pepper - Pinch of cumin
Filling: - 300 g lamb mince - 1 onion, finely diced - 50 g pine nuts or walnuts - 1 tsp baharat - 1/2 tsp cinnamon - Salt and pepper - 2 tbsp oil for frying
Method: 1. Brown filling: fry onion; add mince and brown. Add nuts and spices; cool. 2. Knead bulgur and raw lamb mince together until it becomes a smooth, cohesive paste. Season. 3. Wet hands; take a golf ball of shell mixture and hollow into a cup shape. 4. Fill with cooked meat mixture; pinch and smooth outer shell closed into torpedo shape. 5. Deep-fry at 170°C until deep golden brown, about 8 minutes. 6. Alternatively, bake at 200°C for 20 minutes. 7. Serve with yoghurt, lemon, and fresh herbs.
Historical note: Kubba is one of the oldest continuous food traditions in the world; kibbeh-like dishes appear in ancient Mesopotamian texts and stretch across the entire Levant.
Tashreeb
Region: Iraq Lineage: Ancient Mesopotamian bread-and-broth tradition → Abbasid court cookery
Ingredients: - 600 g lamb or chicken, bone-in pieces - 2 large onions, roughly chopped - 4 tomatoes, chopped - 2 tbsp tomato paste - 1 tsp baharat - 1 tsp turmeric - 1 cinnamon stick - 3 cardamom pods - 1 litre water or stock - 4 tbsp ghee or oil - Old flatbread (khubz or pita) for soaking - Fresh parsley and lemon to serve
Method: 1. Brown meat in ghee; add onions and cook until golden. 2. Add spices and cook 1 minute. 3. Add tomatoes, tomato paste, and water. 4. Simmer, covered, 1–1.5 hours until meat is tender. 5. Break flatbread into pieces; arrange in serving bowl. 6. Pour hot broth over bread to soak completely. 7. Arrange meat over bread; ladle extra broth over top. 8. Garnish with parsley and serve with lemon.
Historical note: Tashreeb is considered one of the most ancient dishes in continuous preparation in the Arab world; it appears in descriptions of 10th-century Abbasid Baghdad.
GULF CUISINE
Lineage: Arabian Peninsula nomadic cookery → Indian Ocean trade network spice influence → pearl-diving culture
Machboos (Kabsa)
Region: Kuwait, Bahrain, Saudi Arabia, Qatar, UAE Lineage: Arabian Bedouin rice cookery → Indian Ocean trade spice influence → Gulf national dish
Ingredients: - 1 whole chicken or 1 kg lamb, bone-in - 500 g basmati rice, washed and soaked - 2 large onions, diced - 4 cloves garlic, minced - 400 g canned tomatoes - 2 tbsp tomato paste - 2 tsp bezar (Gulf spice mix): cardamom, cumin, cloves, black pepper, cinnamon, coriander, ginger, turmeric - 1/2 tsp saffron, dissolved in hot water - Dried limes (loomi), pierced - Rose water, 1 tbsp - 50 g raisins - 50 g toasted almonds and pine nuts - 3 tbsp ghee or oil - Salt to taste
Method: 1. Fry onion in ghee until golden; add garlic and bezar spice mix. 2. Add meat; brown on all sides. 3. Add tomatoes, tomato paste, dried limes, and enough water to cover. 4. Simmer 45 minutes until meat is tender. 5. Remove meat; strain and measure cooking stock. Add water to make 700 ml liquid for 500 g rice. 6. In a fresh pot, heat ghee; add drained rice; stir 2 minutes. 7. Pour over measured stock; bring to boil. Add saffron water. 8. Reduce to lowest heat; cover and cook 20 minutes until rice absorbs all liquid. 9. Arrange rice on large platter; place meat on top. Scatter raisins and toasted nuts. 10. Drizzle rose water over rice; serve with salata and yoghurt.
Historical note: Machboos/kabsa is the national dish of most Gulf states; the saffron, rose water, and dried limes reflect centuries of trade with Persia and India.
Harees
Region: Gulf states and Yemen (UAE, Bahrain, Oman, Saudi Arabia) Lineage: Ancient Arabian porridge tradition → Ramadan iftar staple
Ingredients: - 500 g whole wheat berries, soaked overnight - 500 g lamb (bone-in shoulder or shank) - 1 tsp cinnamon - 1 tsp cumin - Salt to taste - Ghee and cinnamon for serving
Method: 1. Boil lamb in large pot with salt until falling off the bone, about 2 hours. Remove meat; shred and reserve. 2. Add drained wheat to lamb broth; bring to boil. 3. Simmer, stirring frequently, for 1.5–2 hours until wheat breaks down completely. 4. Add shredded meat and spices; stir vigorously. 5. The dish should have consistency of thick oatmeal; no whole wheat grains should remain. 6. Season generously. 7. Serve in bowls with ghee drizzled on top and a dusting of cinnamon.
Historical note: Harees (also known as jareesh or harissa in variant forms) is among the oldest continuously eaten dishes in Arabia; it appears in Islamic texts from the 9th century.
Luqaimat (Gulf Sweet Dumplings)
Region: UAE, Bahrain, Kuwait, Oman Lineage: Middle Eastern fried dough tradition → Ramadan and celebration sweet
Ingredients: - 300 g all-purpose flour - 7 g instant yeast - 1 tsp sugar - 1/2 tsp salt - 1/2 tsp ground cardamom - 250 ml warm water - Vegetable oil for deep frying - Date syrup (dibs) or honey for drizzling - Sesame seeds for garnish
Method: 1. Combine flour, yeast, sugar, salt, and cardamom. 2. Add warm water; whisk into smooth, slightly thick batter. 3. Cover; prove in warm place 1 hour until bubbly and doubled. 4. Heat oil in deep pan to 180°C. 5. Use wet spoon to scoop and drop rough balls of batter into hot oil. 6. Fry, turning occasionally, until golden all over, about 3–4 minutes. 7. Drain on paper towels. 8. Arrange on platter; drizzle generously with date syrup and scatter sesame seeds.
Historical note: Luqaimat are the quintessential Ramadan street sweet in the Gulf; vendors fry them fresh throughout the evening after iftar.
Margoog
Region: Saudi Arabia, Qatar, UAE Lineage: Arabian Bedouin meat-and-grain one-pot → Gulf home cooking tradition
Ingredients: - 600 g lamb or chicken, bone-in pieces - 200 g thin flat bread dough, rolled into small sheets (raqaq) - 2 large tomatoes, chopped - 1 onion, diced - 2 zucchini, sliced - 2 potatoes, cubed - 2 carrots, sliced - 2 tsp baharat or bezar spice mix - 1/2 tsp turmeric - 1/2 tsp black pepper - 2 tbsp ghee or oil - Salt
Method: 1. Brown meat in ghee; add onion and cook until softened. 2. Add spices and tomatoes; cook 5 minutes. 3. Add water to cover; simmer 45 minutes until meat is tender. 4. Add vegetables; cook 20 minutes. 5. Tear flat bread dough into small irregular pieces; drop into simmering stew. 6. Cook 10–15 minutes until dough pieces expand and thicken stew. 7. Serve in deep bowls — the torn bread creates a thick, dumpling-like stew.
Historical note: Margoog is the home-style comfort food of the Gulf; the torn dough thickener recalls ancient Bedouin cooking practices with simple grain and available meat.
YEMENI CUISINE
Lineage: Ancient South Arabian Sabaean kingdom → Islamic highland cookery → Red Sea trade port traditions
Saltah
Region: Sana'a, Yemen Lineage: Ancient Yemeni spiced meat tradition → UNESCO-recognized national dish
Ingredients: - 600 g lamb or beef, cubed and cooked into stew - 200 g fenugreek hulba (ground fenugreek whipped with water into froth) - 200 ml saltah broth (spiced meat broth) - 2 tbsp zhug (Yemeni green chilli paste) - 2 large tomatoes, grilled and mashed - 2 onions, caramelized - 1 tsp cumin, 1 tsp turmeric, salt - Flatbread for serving
To make hulba: - 100 g ground fenugreek - 150 ml warm water - Whisk vigorously for 5 minutes until light and frothy
Method: 1. Prepare spiced meat broth with lamb, onion, cumin, and turmeric. 2. Bring saltah broth to boil in stone or clay cooking vessel (traditionally). 3. Add cooked meat and caramelized onions; stir in grilled tomatoes. 4. Add zhug to taste. 5. Drop spoonfuls of frothy fenugreek hulba on top. 6. Serve immediately while hulba is still bubbling and foamy, directly from the clay pot. 7. Eat with flatbread, scooping meat and hulba together.
Historical note: Saltah is Yemen's national dish; the distinctive fenugreek foam (hulba) is unique to Yemeni cooking and is not found in other cuisines.
Zhug (Yemeni Green Chilli Paste)
Region: Yemen (and Israel via Yemeni Jewish diaspora) Lineage: Ancient Yemeni chilli-herb condiment → Levantine spread via immigration
Ingredients: - 6 fresh green chillies (or jalapeños), roughly chopped - 4 cloves garlic - Large bunch fresh coriander - Small bunch fresh parsley - 1 tsp cumin - 1/2 tsp cardamom - 1/2 tsp black pepper - 1/4 tsp cloves - 3 tbsp olive oil - Juice of 1 lemon - Salt to taste
Method: 1. Roughly blend or pound chillies and garlic in food processor or mortar. 2. Add herbs; blend until coarsely chopped (not a smooth paste — texture is important). 3. Add spices, olive oil, and lemon juice; blend briefly. 4. Season with salt; adjust heat with more chillies. 5. Store covered with a film of olive oil in the refrigerator for up to 1 week. 6. Serve alongside saltah, with flatbread, or as a condiment for eggs and grilled meats.
Historical note: Yemeni Jewish immigrants brought zhug to Israel in the 1940s-50s, where it became one of the defining condiments of Israeli street food.
Fahsa
Region: Yemen (Sana'a highlands) Lineage: Ancient Yemeni slow-braised meat tradition
Ingredients: - 800 g lamb shoulder or neck, bone-in, cubed - 2 onions, diced - 4 cloves garlic, minced - 2 tsp hawayij (Yemeni spice blend: cumin, coriander, black pepper, turmeric, cardamom) - 1 tsp tomato paste - 200 ml water - 2 tbsp ghee or oil - Fresh coriander and zhug to serve - Flatbread or bint al-sahn for serving
Method: 1. Brown lamb pieces in ghee until well colored. 2. Add onion and garlic; cook until soft and golden. 3. Add hawayij; stir and cook 2 minutes. 4. Add tomato paste and water; bring to simmer. 5. Transfer to earthenware pot if available; cover tightly. 6. Slow-cook at very low heat (or in 160°C oven) for 2–2.5 hours until meat is very tender and sauce thick. 7. Serve in the cooking vessel with hulba, zhug, and flatbread.
Historical note: Fahsa is the lamb stew counterpart to saltah; both reflect the Yemeni preference for long-cooked, spiced lamb eaten communally from shared vessels.
Bint al-Sahn (Yemeni Honey Bread)
Region: Yemen Lineage: Yemeni bread-making tradition → Sana'a celebration sweet
Ingredients: - 500 g all-purpose flour - 7 g instant yeast - 1 tsp sugar - 1/2 tsp salt - 3 eggs, beaten - 200 ml warm water - 100 g butter, melted (plus more for layering) - Honey for serving (sidra/sidr honey preferred) - Nigella seeds (optional)
Method: 1. Mix flour, yeast, sugar, and salt; add eggs and warm water. 2. Knead into smooth dough; add melted butter gradually. Knead 10 minutes. 3. Prove 1 hour until doubled. 4. Divide dough into 8–10 portions; roll each paper-thin. 5. Layer sheets in greased round pan, brushing each with melted butter. 6. Arrange all layers in pan; brush top generously with butter. 7. Sprinkle with nigella seeds if using. 8. Bake at 200°C for 20–25 minutes until golden and layers are crisp. 9. Drizzle copiously with honey immediately from oven.
Historical note: Bint al-Sahn (literally "daughter of the plate") is Yemen's most famous sweet bread, traditionally made for celebrations and served as a dessert with black seed honey.
PALESTINIAN CUISINE
Lineage: Canaanite → Byzantine → Crusader → Ottoman → Palestinian national identity
Musakhan
Region: Palestine (Tulkarm and Nablus region) Lineage: Ancient olive oil and sumac cookery of the Levant → Palestinian national dish
Ingredients: - 1 whole chicken, cut into pieces - 800 g onions, thinly sliced - 6 tbsp sumac - 1 tsp allspice - 1 tsp cinnamon - 1/2 tsp cardamom - 100 ml olive oil (generous — this dish celebrates olive oil) - 4 taboon flatbreads (or pita) - 75 g pine nuts, toasted - Salt and pepper
Method: 1. Season chicken with allspice, cinnamon, cardamom, and sumac; roast at 200°C for 35–40 minutes. 2. While chicken roasts, cook onions very slowly in generous olive oil over low heat for 45 minutes until deeply caramelized. 3. Stir in remaining sumac; season the onion mixture. 4. Lay flatbread on baking sheet; spread half the sumac onions over bread. 5. Place chicken pieces on bread; top with remaining onions. 6. Return to oven at 200°C for 10 minutes until bread edges crisp. 7. Scatter pine nuts over top; drizzle additional olive oil. 8. Serve torn at the table.
Historical note: Musakhan is considered Palestine's national dish; sumac — a wild berry grown on Palestinian hillsides — is its defining flavour, and olive oil from Palestinian groves its heart.
Maqluba (Upside-Down Rice)
Region: Palestine, Jordan, Syria Lineage: Abbasid-era layered rice cookery → Palestinian and Jordanian celebration tradition
Ingredients: - 400 g basmati rice, washed and soaked - 600 g lamb or chicken pieces, bone-in - 1 medium cauliflower, cut into florets - 2 aubergines, sliced - 2 tomatoes, sliced - 1 large onion, diced - 1 tsp allspice, 1 tsp cinnamon, 1/2 tsp turmeric, 1/2 tsp cumin - 800 ml meat stock - 4 tbsp vegetable oil - Pine nuts and parsley for serving - Yoghurt for serving
Method: 1. Fry cauliflower and aubergine in oil until golden; drain on paper towels. 2. Brown seasoned meat in same oil; add onion and cook until soft. 3. Arrange heavy pot in layers: start with tomatoes on the bottom, then meat, then fried vegetables. 4. Drain soaked rice; layer over vegetables; add spices. 5. Pour hot stock over rice; it should just cover the rice layer. 6. Bring to boil; reduce to lowest heat. Cover tightly; cook 35–40 minutes. 7. Allow to rest off heat, covered, for 10 minutes. 8. Place serving platter on top of pot; invert dramatically. 9. Lift pot slowly; maqluba should hold its layered shape. 10. Scatter pine nuts; serve with fresh parsley and cold yoghurt.
Historical note: Maqluba (Arabic for "upside-down") is a celebration dish throughout the Levant; the dramatic unveiling of the inverted rice tower is a festive moment at Palestinian family gatherings.
Knafeh (Kunafah)
Region: Nablus, Palestine (also Levant broadly) Lineage: Byzantine cheese pastry → Ottoman court sweet → Nablus specialty
Ingredients: - 500 g kataifi (shredded wheat pastry) - 400 g Nabulsi cheese (or fresh mozzarella mixed with ricotta), sliced or crumbled - 150 g clarified butter (samneh), melted - Orange food colouring (traditional for the golden top) - Pistachio, finely ground, for garnish
Simple syrup: - 300 g sugar - 200 ml water - 1 tbsp rose water - 1 tbsp orange blossom water - Squeeze of lemon
Method: 1. Make syrup: boil sugar and water 5 minutes; add rose water, orange blossom water, and lemon. Cool. 2. Rub clarified butter into kataifi strands until well coated. 3. Mix orange food colouring with a little butter; combine with half the kataifi. 4. Press coloured kataifi into greased heavy round baking pan. 5. Spread cheese evenly over kataifi base. 6. Top with remaining (uncoloured) kataifi; press firmly. 7. Bake at 200°C for 25–30 minutes until bottom is golden (the coloured kataifi becomes the top when inverted). 8. Invert onto large serving plate. 9. Pour cold syrup over hot knafeh. 10. Decorate with ground pistachio; serve immediately.
Historical note: Nablus is the global capital of knafeh; the white Nabulsi cheese used in authentic knafeh is unique to the Palestinian city and cannot be exactly replicated elsewhere.
Fattoush
Region: Levant (Lebanon, Syria, Palestine) Lineage: Levantine stale bread recycling tradition → refreshing summer salad
Ingredients: - 2 day-old pita breads, torn into pieces and toasted or fried until crisp - 4 ripe tomatoes, diced - 1 cucumber, diced - 1 small red onion, thinly sliced - 150 g radishes, sliced - Large bunch parsley, chopped - Small bunch mint, chopped - 4 spring onions, sliced
Dressing: - 4 tbsp olive oil - 3 tbsp lemon juice - 2 tbsp sumac - 1 clove garlic, minced - 1 tsp pomegranate molasses (optional) - Salt and pepper
Method: 1. Combine dressing ingredients; whisk well. 2. Toss all vegetables and herbs in a large bowl. 3. Add crispy bread pieces. 4. Pour dressing over; toss gently. 5. Serve immediately — the bread should be added at the last moment to retain some crunch.
Historical note: Fattoush is a bread-recycling salad born from a Levantine aversion to food waste; the sumac dressing is what distinguishes it from panzanella.
Mansaf
Region: Jordan (and Palestine, Syria) Lineage: Bedouin lamb-and-rice hospitality tradition → Jordanian national ceremony
Ingredients: - 1.5 kg lamb shoulder or leg, bone-in pieces - 1 litre jameed (dried fermented goat's milk, dissolved in water) or substitute plain yoghurt with buttermilk - 500 g basmati rice, cooked with lamb broth and saffron - 2 large flatbreads (markook or shrak) - 75 g blanched almonds and pine nuts, toasted - Fresh parsley and turmeric - Salt
Method: 1. Simmer lamb with water, onion, allspice, and bay leaf for 1.5 hours until tender. Reserve broth. 2. Dissolve jameed in warm water; combine with lamb broth. 3. Add cooked lamb to jameed broth; simmer 20 minutes. 4. Cook rice in separate lamb broth with turmeric and allspice. 5. Lay flatbread on very large serving tray. 6. Mound rice over bread; arrange meat over rice. 7. Ladle hot jameed sauce over entire platter. 8. Top with toasted nuts and parsley. 9. Serve additional sauce on the side; guests eat from the communal platter.
Historical note: Mansaf is Jordan's national dish and the centerpiece of Bedouin hospitality; it is served at weddings, graduations, and to honor distinguished guests, always eaten standing around a shared tray.