Molokhia is a staple. I haven't met a single person who grew up in the community (or even a descendent of someone who grew up in the community) that doesn't like it. The texture of the soup is a little gelatinous (similar to Ocra) but don't let that put you off! Cutting the leaves very fine minimises this and anyway, it's part of what makes it so satisfying.Read More
Batata Hamda literally means ‘Sour Potato’ – but let’s forget about that because it’s a name that doesn’t do this dish justice. It’s a tangy chicken soup made distinctive by its gorgeous yellow colour, served with potatoes and celery. In most cases, kobeba dumplings are also added to the soup, although these are optional.Read More
At our house no feast would be a feast without Warab Enab; stuffed vine leaves. We have meat, rice, vegetables and all sorts of other things on the table, but these are the crowning glory – the thing that everyone looks forward to.Read More
Kobeba bil Bungar. Dumplings with Beetroot. The moment you taste the hot, warming, subtly sweet and tangy soup you’ll never turn back.Read More
A spicy, tart, rich and very delicious dip that I am calling a satay because I don't really have another word for it. Eaten with meat (hence the kebabs), or spread on pita and eaten as is.Read More
This vegetarian dish is eaten with yoghurt and is incredibly filling!
The recipe below is copied from my mother's transcript of my grandfather's oral instructions.