Our Signature Recipes

Ajvar Dip

30 min Servings: 6

Batata HARRA oven fries

30 min Servings: 6

Lamb Kofta Burgers

30 min Servings: 4

Shish Taouk

30 min Servings: 4-6

Spiced Labna Dish

15 min Servings: 4-6

  • Ajvar Dip

    30 min Servings: 6

  • Batata HARRA oven fries

    30 min Servings: 6

  • Lamb Kofta Burgers

    30 min Servings: 4

  • Shish Taouk

    30 min Servings: 4-6

  • Spiced Labna Dish

    15 min Servings: 4-6

  • Turmeric & Orange Blossom Lemonade

    15 min Servings: 4-6

  • Watermelon Salad

    15 min Servings: 4-6

  • Stuffed Grape Leaves

    60min Servings: 6

  • Red Lentil Soup

    30 min Servings: 6

  • Molokhia

    45min Servings: 6

  • Ziyad Mansaf with Jameed

    45min Servings: 6

  • Makloubeh

    60 min Servings: 6

  • Lentil Swiss Chard Soup

    30 min Servings: 6

  • Kunafa

    60min Servings: 6

  • Hummus

    15min Servings: 4-6

  • Harira Soup

    30 min Servings: 6

  • Ghreibeh – Ghee Butter Cookies

    30 min Servings: 30-45 cookies

  • Fattoush Salad

    10min Servings: 2

  • Date & Tahini Smoothie

    30 min Servings: 6

  • Freekeh and Ground Lamb Ouzi with Liyye Seasoning

    30 min Servings: 6

  • Turkish Spicy Pepper Hummus

    30min Servings: 4

  • Shawarma Crispy Roasted Chickpeas

    10 min Servings: 4-6

  • Sfouf with Turmeric

    30min Servings: 8

  • Sesame and Honey Brittle Cookies

    30 min Servings: 6-8

  • Saffron Custard Kunafa Tart

    15min Servings: 6-8

  • Saffron and Cardamom Custard Cups

    15min Servings: 8

  • Ruz Hashweh

    30min Servings: 4

  • Pomegranate Molasses BBQ Chicken Drumsticks

    60min Servings: 6

  • Pasta with Shrimp and Avocado Sauce

    30min Servings: 4

  • Olive Roll

    30min Servings: 6

This Salad is perfect with fish dishes. It will pair so well with the Sayadia rice and fish dish we are making this week from Laila’s cookbook “The Gaza kitchen”. 
Tahini Chopped Salad, referred to often as a Jerusalem salad.  Crunchy veggies in a creamy lemon tahini dressing. 

Tahini salad recipe 

Tahini dressing: 
* 1 garlic clove, finely minced 
* salt
* ¾ cup Ziyad Tahini 
* ½ cup lemon juice 
* ¼ cup water, more if needed

For the salad:

1 English cucumber, diced 
2 tomatoes, diced 
1 small jalapeno pepper, seeds removed and diced (optional)
1 cup Italian parsley, finely chopped 
½ teaspoon Ziyad Brand Aleppo pepper to garnish 
1 tablespoon sultan extra virgin olive oil
Our upcoming recipe is Sayadiyya from Chef @gazamom Laila El-Haddad's cookbook, "The Gaza Kitchen," a commendable effort to preserve Gaza's rich culinary heritage. This book delves into Palestinian recipes, many specialties of Gaza's kitchen and food culture, offering a delightful array of spicy stews, flavorful dips, aromatic fish dishes, and delectable desserts.
The captivating visuals in the book showcase Gazan cooks, farmers, and fresh-produce merchants, accompanied by insightful in-kitchen interviews where gazans share the stories of their food, heritage, and families.
Sayadiyya, is a rice and fish dish, particularly popular in Palestinian and Lebanese cuisine.
Typically made with white fish, seasoned rice with an array of aromatic spices. The dish often includes caramelized onions, and garnished with fried nuts.
#PalestineCookfromtheBook
To learn more about Palestinian Cuisine, We're giving away a few of our favorite Palestinian cookbooks, stay tuned.
#PalestinianCuisine #CulinaryHeritage #foodstories
This Palestinian recipe comes from chef @reem.assil cookbook “Arabiyya”. Makloubeh is a layered Palestinian rice dish; its name means “upside down” in Arabic. Flipping the pot to reveal its contents is the moment of truth. Will it stand upright, revealing a tower of rice layered with mosaics of vegetables? If not, just remember the first spoonful will send it cascading into the serving tray anyway.
“No two makloubehs are alike. While I was growing up, we had it Gazan-style with eggplant and lamb.
In California, Palestinians from the West Bank insist that chicken and carrots make the ultimate makloubeh. While disputes rage on the best proteins and veggies from village to village, family to family even, devotion to this dish unites all Palestinians, both within Palestine and in the diaspora”.

#PalestineCookfromtheBook
To learn more about Palestinian Cuisine, We’re giving away a few of our favorite Palestinian cookbooks, stay tuned.
#PalestinianCuisine #CulinaryHeritage #foodstories
Palestinian makloubeh 
is a traditional Palestinian dish, often made with rice, vegetables, and meat (chicken or lamb)you can also keep it vegetarian. The ingredients are layered in one pot and cooked, then flipped upside down for serving (hence the arabic came مقلوبة), creating a flavorful and visually appealing dish. Get your ingredients and be ready to flip the pot as we cook this together and learn more about Palestinian cuisine.

#PalestineCookfromtheBook
To learn more about Palestinian Cuisine, We’re giving away a few of our favorite Palestinian cookbooks, stay tuned.
#PalestinianCuisine #CulinaryHeritage #foodstories
Our next recipe is Palestinian Makloubeh and comes from chef @reem.assil cookbook
"Arabiyya".
Makloubeh is a layered Palestinian rice dish; its name means "upside down" in Arabic. Flipping the pot to reveal its contents is the moment of truth.
There are many variations of makloubeh in Palestine some use meat, chicken or keep it vegetarian and the vegetables might also vary.
Gather your ingredients, we can't wait to share this recipe with you.
#PalestineCookfromtheBook
To learn more about Palestinian Cuisine, We're giving away a few of our favorite Palestinian cookbooks, stay tuned.
#PalestinianCuisine #CulinaryHeritage #foodstories
Knafeh is one of if not the most popular Palestinian dessert. Our recipe comes from @fufuinthekitchen her new book “Dine in Palestine”
“Nablus, Falasteen is known worldwide for its spectacular knafeh, which is a sweet cheese pastry that has dimensions of flavors. There are also so many variations to this beloved dessert. In this recipe, I use a common cheese in Middle Eastern desserts known as Arabic sweet cheese and fresh mozzarella to get that gooey cheese pull factor. Kataifi, also known as shredded phyllo dough, which is typically used in knafeh khishneh knafeh with a crunchy top as opposed to soft), is used here for that crisp exterior that protects the cheese filling. Then, this dessert is topped with simple syrup for sweetness and crushed pistachios for color and flavor”.

#PalestineCookfromtheBook 

To learn more about Palestinian Cuisine, We’re giving away a few of our favorite Palestinian cookbooks, stay tuned. 
#PalestinianCuisine #CulinaryHeritage #foodstories

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Get to know key ingredients

It’s possible ingredients in our recipes are new to you. Learn more about common Mediterranean and Middle-Eastern ingredients so you can better understand the blending of flavors.