Simple Ottolenghi
Tastes like Palestine 2
Tastes like Palestine 2
Tastes like Palestine 2
Zaatar & Sumac
Zaatar from Palestine
Simple Ottolenghi
In stock

Tastes like Palestine 2


11,90 6,90 / Piece

Delivery time: approx. 1-2 days

  • German - Palestinian cooperation
  • Picture book by Ursula Mindermann
  • Recipes easy to cook
  • Find all spices in the shop
  • Very high quality paper print

Product contains: 1 piece

Artikelnummer: 5719297 Kategorien: , , ,


Tastes like Palestine 2

This book is an invitation. You are invited to immerse yourself in the cuisine and the country of Palestine and to get to know this country with its cuisine.

A wonderful discovery is the combination of traditional recipes and ingredients from Palestine with European young experimental cuisine. Spices imported directly from Palestine give the zataar snails, the dukkah hasselback potatoes or the sumac onion salad a distinctive taste. Be invited to sit in a restaurant in Bethlehem, Jerusalem or Jericho and immerse yourself in the hustle and bustle, the sounds and smells. Share in the hospitality of the Bedouins, enjoy a traditional coffee prepared Bedouin style after the meal.

The idea to contribute to a cookbook arose from the longing for this country, the hustle and bustle of the marketplaces, the bazaars, the smells and the people who live in this country under conditions of warmth and hospitality that are not easy. We would like to share the memories of life and meals together and let you immerse yourself in everyday life in Palestine. My pictures give impressions of my numerous journeys and let you share the beauty and the special everyday life in this wonderful country, which suffers so much from a difficult everyday life.

Travel with us, cook and enjoy the recipes, let yourself and your friends in on this wonderful cuisine with Palestinian hospitality.

Ursula Mindermann & Haider Kahla 

Palestinian cuisine

Palestinian cuisine is a mixture with Arabic, Persian, Turkish and Ottoman elements. It is an expression of diversity, of openness to all these cultures and traditions, including the Bedouin way of life. Depending on the region and climate in Palestine, the cooking styles and also the ingredients vary. In the West Bank, heavy meals with meat, rice and bread are more common. In the north of Palestine, also due to the proximity to Lebanon, combinations with bulgur, spices and meat, but also the wonderful starter arrangements Mezzeh are enjoyed. Mezzeh consists of various dishes, including hummus, labneh, olives and pickled vegetables. In Gaza, people like to eat fish and other seafood, but spicy dishes such as chilli peppers are also popular. Gaza's spicier cuisine can also be tasted with the Dukkah with Chilli in the following recipes.

Bread with dips of olive oil and zataar or labneh, a fresh cheese preparation, are part of every meal and offer a classic addition to salads or simply a quick breakfast.

Maqluba, a casserole made of rice, aubergines, 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 be eaten.

Musakhan is a famous dish prepared with various spices, sumac, onions and chicken. Musakhan became famous through an entry in the Guinness Book of Records: in 2010, the world's largest musakhan was prepared in Palestine.


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