Oct 11 & 12
مسخن رولز.
Musakhan Rolls
The musakhan rolls are a modern twist to turn the traditional musakhan recipe into a fun finger food that can stand alone or added as a side option for any dinner party. Shredded chicken, chopped onion, sumac, and virgin olive oil are rolled into shrak (a Jordanian flat bread) and baked.
Vegan Option: Sapanekh Rolls(spinach, onion, salt, black pepper, sumac, and olive oil rolled into shrak (a Jordanian flat bread) and baked.
Gluten-free Option: Musakhan Rolls using a gluten-free tortilla
متبل الفاصولیاء الخضراء .
Green Bean Mutabbal
This dish is made from fresh green beans chopped with fresh cilantro, fresh garlic, sumac, salt, and virgin olive oil. Vegan and Gluten-Free
صرر اوزي
Ouzi Surar
Popular across the Arabic region, originally, the filo pastry was used as a form of packaging instead of using a bag or container. This made it a popular 'on-the-go' food for nomadic people. Today, it is commonly cooked for events such as weddings and banquets. Filo dough is stuffed with spiced rice, carrots, and peas.
Gluten-free: Spiced rice, carrots, and peas.
شیشبرك
Shish Barak
These small, meat-filled dumplings in a thick yogurt sauce are one of the most popular Palestinian traditional recipes. Homemade dough is filled with seasoned ground beef and chopped onions and cooked in a yogurt-based sauce. Cilantro, garlic, and virgin olive oil are added at the end. Served with white rice.
Gluten-Free/Vegan Option: Rashta (a very traditional Palestinian dish that takes us back to our Palestinian roots. It’s made of gluten-free pasta, brown lentils, onions, garlic, cumin, salt, squeezed lemon, and virgin olive oil.
.دجاج مشوي بالزعتر وصوص اللیمون والثوم
Grilled chicken with za'atar, lemon and garlic sauce
This dish is made from chicken thighs seasoned with fresh garlic, Palestinian za’atar, salt, black pepper, smoked paprika, squeezed lemon, and olive oil.
Gluten-free. Vegan Option: Vegetables with za'atar, lemon, and garlic sauce
حلبة
Helbeh
Helbeh is a popular traditional winter dessert prepared for family and friend gatherings. This cake gets its bittersweet, spicy flavor from fenugreek seeds and its texture from semolina flour. It also includes flour, olive oil, instant yeast, sugar, salt, anise seeds, powdered milk, sesame seeds, black seeds, and baking powder. It’s sweetened with homemade ater or attar (a simple syrup). Gluten-Free/Vegan Option: Kaak Asawer (date ring cookies)
Meet the Chefs
Sehab, Leeda, and Reem Alabaisi
From an early age, Leeda loved spending time in the kitchen next to her mother, Sehab who learned to cook from her own mother. Unlike her older sister, Reem was never a fan of cooking; she just liked eating!
Due to the ongoing tension in Palestine, the family moved to UAE and spent 20 years in Jordan before joining their brother (Sehab’s son) in Atlanta in 2021.
Today, they live in Alpharetta, helping to raise their 3-year-old niece (Sehab’s granddaughter) so that she can grow up around family and learn about their Palestinian culture. Since Reem isn’t working, she’s taken an interest in learning to cook, peppering her mom and older sister with tons of questions. Leeda has expanded her cooking repertoire to include Chinese, Italian, and Indian dishes, but her favorite dishes to cook remain the Palestinian dishes she grew up with.
Most of their family remain in Palestine. Though they are not in Gazza, their daily life is still impacted by the war.
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