Cookbook So Tastes Palestine 2

This book is an invitation. You are invited to immerse yourself in the kitchen and the country of Palestine and to get to know this country and its cuisine. A wonderful discovery is the combination of traditional recipes and ingredients from Palestine with young European cuisine that is keen to experiment. Spices that are imported directly from Palestine give the Zataar snails, the Dukkah Hasselback potatoes or the sumac onion salad an unmistakable taste. Let yourself be invited to sit in a restaurant in Bethlehem, Jerusalem or Jericho and immerse yourself in the hustle and bustle, the background noise and smells. Take part in the hospitality of the Beduins, enjoy a traditional coffee after the meal, prepared in the Bedouin style. The idea of working on a cookbook arose from the longing for this country, the hustle and bustle in the marketplaces, the bazaars, the smells and the people who live in this country under difficult conditions, warmth and hospitality. We would like to share the memories of life and meals together and let you immerse yourself in everyday life in Palestine. My pictures reflect impressions of my numerous travels and allow you to participate in the beauty and the special everyday life in this wonderful country that suffers from a difficult everyday life. Travel with us, cook and enjoy the recipes, indulge yourself and your friends in this wonderful cuisine with Palestinian hospitality. Ursula Mindermann & Haider Kahla Palestinian cuisine The Palestinian cuisine is a mixture with Arabic, Persian, Turkish and Ottoman elements. It is an expression of diversity, openness to all these cultures and traditions, including the Bedouin way of life. Cooking styles and ingredients vary depending on the region and climate in Palestine. In the West Bank, rather heavy meals with meat, rice and bread are offered. In the north of Palestine, also because of the proximity to Lebanon, combinations with bulgur, spices and meat, but also the wonderful mezzeh starter arrangements are enjoyed. Mezzeh is made up of a variety of dishes, including hummus, labneh, olives, and pickled vegetables. In Gaza, fish and other seafood are popular, but spicy, e.g. also chili peppers. The spicier cuisine of Gaza can also be tried with the dukkah with chili in the following recipes. Bread with dips made from olive oil and zataar or labneh, a cream cheese preparation, are part of every meal and are a classic addition to salads or simply a quick breakfast. Maqluba, a casserole made from rice, eggplant, cauliflower, carrots and meat is often served on special occasions. Maqluba means "upside down" because the casserole is turned "upside down" on a plate after it has been taken out of the pot to eat. Musakhan is a well-known dish made from various spices, sumac, onions, and chicken. Musakhan became known through an entry in the Guinness Book of Records: in 2010 the world's largest Musakhan was prepared in Palestine.