Cook the Archive
Palestinian Recipes
Foundational dishes, everyday staples, holiday sweets, breads, salads, and celebratory meals.
Meze & Dips
Baba Ghannouj
Fire-roasted eggplant mashed with tahini, yogurt, and lemon — finished with fresh tomato, parsley, and olive oil, and meant to be shared with everyone at the table.
Salad
Fattoush
The bread salad born of thrift and transformed by generosity — bright with sumac, alive with herbs, and finished with the crunch of yesterday's pita.
Soup
Freekeh Soup
A deeply nourishing soup built on smoky roasted green wheat, tender shredded chicken, and golden caramelized onions — warm, complete, and wholesome from the first spoonful to the last.
Meze & Dips
Hummus
Creamy, smooth, and infinitely better homemade — a dish so fundamental to Palestinian and Levantine life that variety is almost beside the point.
Main Dish
Laban Ummo / Shakriyeh
Lamb braised until tender, then simmered in a silky stabilized yogurt sauce — served over vermicelli rice and scattered with toasted pine nuts.
Main Dish
Lamb Kufta with Pomegranate Molasses
Spiced lamb meatballs layered over golden fried potatoes and tomatoes, slow-baked in a tangy pomegranate molasses sauce.
Main Dish
Mansaf
Slow-cooked lamb in a rich, tangy jameed yogurt sauce over turmeric rice and shrak bread.
Main Dish
Maqluba
A fragrant tower of rice, vegetables, and tender meat, flipped dramatically at the table.
Meze & Dips
Muhammara
Roasted red peppers and walnuts blended with pomegranate molasses and spice — smoky, tangy, and deeply satisfying.
Main Dish
Mujaddara
Green lentils and basmati rice, finished with deeply caramelized onions and fresh parsley.
Main Dish
Mulukhia
An ancient stew of jute mallow leaves simmered with chicken broth and finished with a fragrant garlic and coriander bloom — one of the oldest dishes still eaten every day across the Levant and Egypt.
Main Dish
Musakhan
Sumac-roasted chicken over caramelized onions on taboon bread, born from the olive harvest and made for sharing.
Main Dish
Shish Barak
Spiced meat dumplings, baked golden, then finished in a silky garlic yogurt sauce.
Main Dish
Stuffed Grape Leaves
Thin grape leaves tightly rolled around seasoned rice and meat, layered over lamb chops and tomatoes, and cooked slowly until everything melds into something deeply satisfying.
Main Dish
Sumagiyya
Slow-braised lamb with Swiss chard, chickpeas, and a deeply tangy sumac broth enriched with tahini — Gaza's most beloved dish, cooked in abundance and shared with everyone within reach.
Salad
Tabbouleh
The Levant's most celebrated salad — an avalanche of fresh parsley, mint, and bulgur wheat, bright with lemon and olive oil, that has graced mezze tables for four thousand years.
Sauces & Dressings
Tahini Dressing
Four ingredients.
Salad
Tomato & Chickpea Salad with Tahini
A vibrant, generous salad dressed in tahini, lemon, and olive oil — bright enough to anchor the meze table and versatile enough to belong at every meal.