Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

by On the Hummus Route (Retail) (azw4)

  of the olive oil in a medium saucepan over medium

  chunks

  browned on all sides.

  ¼ cup plus 2 tablespoons (90 milliliters) olive oil

  heat. Add the onion and sauté until golden, about

  4 tomatoes, peeled and chopped

  1 medium onion, chopped

  8 minutes. Add the pine nuts and rice, and cook,

  6 garlic cloves, peeled and chopped

  2. Return the onions to the pan, add the tomatoes

  4 tablespoons pine nuts

  stirring continuously, 2 to 3 minutes. Add salt

  2 medium carrots, cut into 1- to 1½-inch (2- to

  and garlic, and cook until aromatic, 2 minutes.

  1 cup (200 grams) jasmine rice

  and boiling water, cover, and cook until soft,

  3-centimeter) cubes

  Add the carrots, cumin, turmeric, coriander, salt,

  1 teaspoon salt, plus more to taste

  10 minutes. Transfer to a bowl and let cool.

  2 teaspoons store-bought or homemade Baharat

  pepper, and water, and mix well. Bring to a boil,

  1 cup (240 milliliters) boiling water

  Spice Mix (page 376)

  using a spoon to skim the foam off the surface.

  1 cup (250 grams) Cooked Chickpeas for Salads

  2. Add the chickpeas, parsley, 1 teaspoon of the

  1 teaspoon ground cumin

  Reduce the heat to low. Cover and simmer until the

  and Stews (pages 176-7)

  baharat, cinnamon, and dried mint, if using,

  1 teaspoon ground turmeric

  meat is very soft, about 1 hour. If half of the water

  3 tablespoons chopped parsley

  to the rice mixture. Using your hands, combine

  1 teaspoon ground coriander

  evaporates, add more.

  2 teaspoons store-bought or homemade Baharat

  well. Set aside.

  Salt and freshly ground black pepper, to taste

  Spice Mix (page 376)

  8 cups (2 liters) water

  3. Add the potatoes and cook until completely soft,

  Pinch of ground cinnamon

  3. Prepare the sauce: Place the water, tomato paste, the

  3 large potatoes, cut into 1- to 1½-inch (2- to

  about 45 minutes. Mix in the chickpeas. Season to

  ½ teaspoon dried mint (optional)

  2 crushed tomatoes, garlic, paprika, salt, and pepper

  3-centimeter) cubes

  taste. Serve hot as a main course.

  4 cups (1 liter) water

  in a large bowl, and mix well. Season to taste.

  1½ cups (375 grams) Cooked Chickpeas for Salads

  ¼ cup (60 milliliters) tomato paste

  and Stews (pages 176-7)

  4 tomatoes (2 thinly diced, 2 sliced)

  4. Stuff the zucchinis with the filling, making sure to

  4 garlic cloves, crushed

  fill no more than ¾ of the way, so as to leave space

  1 teaspoon paprika

  for the rice to expand.

  Freshly ground black pepper

  12 medium zucchinis, hollowed out, walls ¹⁄₅-inch

  5. Cover the bottom of a medium saucepan with the

  (5 millimeters) thick

  remaining 2 tablespoons of olive oil. Arrange the

  2 sliced tomatoes on the bottom of the pan in an

  To Serve

  even layer. Layer the stuffed zucchinis on top, and

  Plain whole-milk yogurt

  place an inverted plate on top to act as a weight.

  Pour tomato sauce to cover zucchinis at ⅔ their

  height. Add more water if necessary. Bring to a boil,

  reduce the heat to low, cover, and simmer for 1 to

  1½ hours, until the vegetables are soft and the rice

  is cooked through.

  6. To serve, spoon some yogurt onto the plate and

  place two stuffed zucchinis on top.

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  Damascus

  Hummus

  K I B B E H H E M O S T U F F E D S E M O L I N A D U M P L I N G S

  I N C H I C K P E A S O U P

  This dish pairs oversized, meat-stuffed semolina dumplings called kibbeh with a golden chickpea soup

  seasoned with turmeric. Feel free to make the kibbeh smaller if you wish.

  Makes 8 large dumplings

  1. Prepare the filling: Heat 2 tablespoons of the olive

  Seal by pinching the edges. Repeat with remaining

  oil in a large saucepan over medium heat.

  meatballs and dough discs, using bits of dough to

  For the Meat Filling

  Add onions and sauté until golden, 6 minutes.

  patch any holes. Place the kibbeh on the baking

  3 tablespoons olive oil

  Transfer to a bowl using a slotted spoon and set

  sheet and refrigerate for 30 minutes.

  2 medium onions, finely chopped

  aside. Add the remaining 1 tablespoon oil to the

  1²⁄₃ pounds (750 grams) ground beef, preferably

  pan, add the beef, and cook over low heat until the

  6. Prepare the soup: Heat the olive oil in a large

  neck or short rib

  juices evaporate, 20 minutes. Transfer to a sieve set

  saucepan over medium heat. Sauté the onions,

  2 tomatoes, peeled and chopped

  over the sink or a bowl and let cool while the

  carrot, and celery until golden, 5 minutes. Mix

  1 teaspoon store-bought or homemade Baharat

  juices drain.

  in the turmeric, salt, and pepper. Add the cooked

  Spice Mix (page 376)

  chickpeas and water, and bring to a boil.

  1 tablespoon sweet paprika

  2. Mix the meat, onions, tomatoes, baharat, paprika,

  Salt and freshly ground black pepper, to taste

  salt, and pepper in a large bowl. Season to taste.

  7. Add 4 kibbeh to the soup and return to a boil.

  Divide the mixture into 8 equal portions, roll into

  Reduce heat to low and simmer until the dumplings

  For the Kibbeh Dough

  balls, and refrigerate for at least 2 hours.

  are firm, about 20 minutes. Remove and repeat

  1½ cups (300 grams) fine bulgur

  with the 4 remaining kibbeh.

  1½ teaspoons salt

  3. Prepare the dough: Place the bulgur in a large

  ¾ cup (150 grams) semolina

  bowl, add salt and enough water to cover by at

  8. Serve with cooked jasmine rice.

  3½ ounces (100 grams) ground chicken breast

  least 2 inches (5 centimeters). Soak for 30 minutes.

  Meanwhile, prepare a greased baking sheet.

  For the Soup

  2 tablespoons olive oil

  4. When the water is absorbed, add the semolina

  2 medium onions, chopped

  and the chicken. Knead for 2 to 3 minutes until

  1 medium carrot, finely chopped

  a flexible, smooth dough forms. If it’s sticky, add

  2 celery stalks, finely chopped

  some semolina. If it’s dry, add a little water.

  1 teaspoon turmeric

  Salt and freshly ground black pepper, to taste

  5. Divide the dough into 16 equal portions. On a

  3 cups (750 grams) Cooked Chickpeas for Salads

  clean surface dusted with semolina, roll 8 pieces

  and Stews (pages 176-7)

  into 3-inch (8 centimeter) discs, and 8 into 4-inch

  8 cups (2 liters) water

  (10 centimeter) discs. Place a meatball in the center

  of each small circle and cover with a large circle.

  To Serve

  Cooked jasmine rice
/>   396

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  Damascus

  Hummus

  In this popular eatery in Damascus,

  sesame-coated rolls are emptied

  at the center to make more room

  398

  for hummus and falafel filling.

  399

  Hummus

  T H E G O L D E N C H I C K P E A

  A precious surprise hides in a Ramadan meal

  During Iftar, the evening meal in which Muslims break their fast during the

  month of Ramadan, guests of Mehmed the Conqueror were served a pilaf made

  with chickpeas. According to legend, one chickpea was made of pure gold. Like

  the British tradition of finding a silver sixpence in a Christmas pudding, the

  guest who discovered the golden chickpea kept it as their dis kirasi, a special gift

  given during the holy month.

  Left:

  Banquet given by commander-in-

  chief Lala Mustafa Pasha to the

  Janissaries in Izmit, 5 April 1578.

  Topkapi Palace Museum Library

  401

  C O N T R I B U T O R S

  C O N T R I B U T O R S

  W R I T E R S

  I L L U S T R A T O R S A N D P H O T O G R A P H E R S

  d a n a l e x a n d e r

  j o u d i e k a l l a

  Le Voile de l’Ange (A Veil of an Angel) with the

  a n o n y m o u s

  k a r i m m o s ta fa

  International award-winning designer and

  British-Palestinian chef, food consultant, menu

  prestigious Prix Alain Bosquet, for the best

  Photographer from Damascus, sharing his

  Swedish-born photographer living in

  thought leader, the founder and creative

  developer, and cooking teacher from London.

  translated book in France.

  sharp eye for the city’s culture, while remaining

  Beirut, working mainly with journalism and

  director of Dan Alexander & Co., an

  Her family is originally from Jaffa. She is the

  93-5

  anonymous for fear that the Syrian regime will

  documentary photography.

  innovation, design, and branding lab

  author of the bestselling cookbooks Palestine on

  frown on his participation in international

  336-40, 342-4, 346-8, 365

  headquartered in Paris. Dan collaborates with

  a Plate and Baladi.

  c l a u d i a r o d e n

  collaborations.

  opinion leaders and creatives worldwide,

  115, Recipe: 117

  World-leading researcher on Jewish cuisine, and

  372-5, 377-81, 384, 398-9

  e i l o n pa z

  to intercept technology, philosophy, and

  a renowned cultural anthropologist, originally

  Photographer working in New York, whose work

  design. His publication Seafoodpedia won the

  from Cairo. A pioneer in highlighting how

  m o h a m m e d a s a d

  has been showcased by leading publications

  a r i n a b u - h m i d k u r d i

  prestigious Gourmand International Cookbook

  Chef, owner of the El Abed Abu Hmid

  food transforms from place to place and from

  Palestinian photojournalist working out of Gaza.

  worldwide. He is the founder of the popular

  Award. He lives and works in Paris and in the

  Hummus eatery in the ancient port of Acre.

  people to people, Roden has authored dozens of

  66-74, 78-9, 83, 85, 96-101

  vinyl-collecting website Dust and Grooves.

  Périgord region in the South of France.

  Recipe: 314

  cookbooks that capture the stories and traditions

  106-14, 116, 121, 128, 135-7, 140-3, 202-14,

  13-5

  behind each recipe. She is the honored recipient

  220, 229-30, 243, 247-57, 284-7, 290-8, 300-3,

  f e l i p e r o m e r o b e lt r á n

  of many prizes, including the James Beard

  308-9, 315, 317, 320-33, 408

  i t z i k l u z o n

  Photographer based in Bogotá.

  Foundation Book Award, and has served as a

  n o f ata m n a - i s m a e e l

  Israeli restaurateur, owner of Itzik Hagadol

  234-5

  Chef, winner of Israeli Master Chef TV show.

  restaurant that specializes in Middle Eastern-

  BBC cooking show presenter for many years.

  s h a i p e r i

  She is the artistic director of the Levantine food

  style dishes.

  Roden is now the patron of the London-based

  Amateur photographer from Kiryat Ono.

  j o s h b e r e r

  festival A-Sham held annually in Haifa, dedicated

  Recipe: 123

  HIV charity The Food Chain.

  Calligrapher and craftsman working out of

  216

  to educating on coexistence through food.

  33-4, Recipes: 48, 52

  Washington, D.C., focusing on Dari and Farsi

  271-3

  p h o t o e l i a

  f a r o u k m a r d a m - b e y

  languages.

  Historian and Franco-Syrian Arab food

  a r i e l r o s e n t h a l

  80

  Photo Elia is a landmark photo shop in

  Israeli celebrity chef, founder and owner of the

  Jerusalem’s Old City, established by the

  y o s e f b a b a l l a h

  researcher, the author and publisher of several

  Chef, owner of the Alakawi hummus eatery in

  books, including Traité du Pois Chiche (The

  acclaimed restaurant Hakosem, one of Tel Aviv’s

  legendary photographer Elia Kahvedjian, who

  y a r o n b r e n e r

  Kafr Qara. He is the son of a Jewish mother and

  Treaty of Chickpeas), and La Cuisine de Ziryâb

  main culinary landmarks, a must-see (and eat)

  Photojournalist and food photographer

  left a photographic legacy that documents the

  a Muslim father from the mixed city of Acre.

  (The Kitchen of Ziryab).

  street-food restaurant. For over two decades,

  working in Tel Aviv, and Hakosem’s in-house

  history of the region since 1924.

  Recipes: 312-3

  383, Recipe: 390

  he has been serving thousands of people every

  photographer for over a decade.

  217

  day, with chickpeas as a key ingredient in all

  12, 18-25, 42, 57, 146-9, 152, 155-6, 158-61,

  of his dishes. Putting his heart on a platter,

  av i s . r av i t z k i

  m o h a m m a d o r fa l i

  174-85, 187, 189-91, 193-4, 196-99, 218, 222,

  d r . o n b a r a k

  Ariel’s Hakosem serves as an all-encompassing

  Israeli-born French artist and truffle farmer,

  Senior Lecturer in History at the Department

  Syrian chef and restaurateur specializing in

  236, 260-70, 274, 278, 282-3, 299, 310-1, 352

  experience of the senses, a culinary hotspot

  working out of the Périgord region in the South

  of Middle Eastern and African History at Tel

  Aleppian and contemporary Arabic cuisine,

  frequented by celebrities and Michelin-star chefs.

  of France.

  Aviv University. He is a historian of the modern

  and the head of Culinary Content at Discovery

  c h a r l e s c o n s ta n t i n e

 
167-70, Recipes: 176-90

  10-1

  Middle East, specializing in the introduction

  Network’s Fatafeat TV in Dubai.

  Lebanese-born photographer, living in Paris.

  of science and technology into non-Western

  385-7, Recipe: 391

  341, 363-4, 366-7

  h i n d ta h b o u b

  n i m r o d s au n d e r s

  settings. He is also the author of several books,

  Palestinian chef living and working in Paris, the

  Food and nature photographer and photography

  including On Time: Technology and Temporality

  d r . y a h y a d i w e r , m d

  o r ly p e l i - b r o n s h t e i n

  owner of Bandora catering service. Her family is

  teacher, working out of Givatayim.

  in Modern Egypt.

  Culinary expert and chef. She was the chief

  Medical doctor and photographer from

  originally fron Hebron.

  104-5, 119, 125-7, 134

  43-6

  gastronomic editor for Israel’s leading magazine

  Alexandria. His photos have been showcased by

  231, Recipes: 239, 245

  Al HaShulchan (Hebrew for On the Table).

  both Egyptian and global contemporary art and

  cultural institutes.

  b r a n d o n tau s z i k

  p r o f. l i o r a g v i o n

  Orly has released a long line of cookbooks in

  s a m i ta m i m i

  Photographer and filmmaker based in

  Senior Lecturer in Sociology at the Kibbutzim

  Hebrew, and collaborated as a deputy writer

  28-9, 30-2, 35-9, 47, 49, 51, 53, 55, 58-63

  Palestinian chef, co-owner of London’s

  California.

  College of Education in Tel Aviv, and the

  in international publications by Janna Gur,

  Ottolenghi and Nopi restaurants, and co-author

  345, 368-9

  Department of Clinical Nutrition at the Hebrew

  including The Book of New Israeli Food and

  d av i d l o f t u s

  of the bestselling cookbook Jerusalem.

  University of Jerusalem. She is the author of the

  Fresh Flavors from Israel.

  Award-winning, influential, internationally

  221, Recipe: 244

  book Beyond Hummus and Falafel: Social and

  129-33, Recipes: All the recipes in this book are

  acclaimed food photographer based in Britain,

  Cultural Aspects of Palestinian Food in Israel.

  by Orly Peli-Bronshtein, unless stated otherwise.

  with over two decades of cookbook photography

  m o u s a taw f i q

  225-8

  for some of the world’s leading chefs.

  Palestinian journalist and researcher from Gaza

  166, 172-3

  a n n a - m a r i e r av i t z k i

  living in Paris.

  k a r i m h a i d a r

  Philosopher, poet, and artist living and