Al Nakba and Palestinian Recipes

This year, March 15 marks the 70th commemoration of Al Nakba, the day after the declaration of independance of the state of Israel, the day Palestinians were kicked out of their homes and their village to make way for settlements for paid Jews from the world to live in.

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If you don’t agree with this at this point, please press Ctrl+W

What is different this year? The person in The White House decided he is playing a board game and falsy assigned a capital to an occupying country by doing what they’re doing best; occupying another. This year, also, the Palestinians aren’t taking it anymore and are revolting. A large number died was killed.

You’d ask, why a food blog is getting into politics? The answer is because I am not separate from this messed up world we live in. And this subject is dear to my heart. I’ve brought it up before and I will still bring it up now more than ever. My grandparents came to Lebanon from Palestine in 1948 when they left their homes for what they assumed would be a short time. Fifty years later, my family moves from UAE, their 1975 refuge from the Civil War, to Lebanon. We have no place to go as we were expelled due to sponsorship country regulations. So we move to the Palestinian Refugee camp in Dbayeh and here I am twenty years later living and making a living from here. Fortunately, my family got the Lebanese nationality, which made things somehow easier on several fronts.

Fighting has been taking place since Earth day, end of March. And for Al Nakba, more than 60 have been killed. YES, Killed. Murdered. Not dead, as reported. and more than 2700 injured to the date of publishing this post.

Still not convinced?
It angers me how the world is silent to the 70-year-old actions of the “only democracy in the Middle East” and the massacres commited to the land they occupy and the neighboring countries.
What also angers me is the cultural theft commited against anything Levantine being promoted, mainly in the US, as Israeli. Hummus is not Israeli. There was nothing called that. It is Levantine, Middle Eastern. There is Jewish bread. But there is not an Israeli hummus. And the list goes on.

Here is where I feel responsible; storytelling and food. Memories and oral history is a vital part in keeping the cause alive. I will do what I am good at, and I will use the platform and medium I have. So here it is. My food and my family’s inherited food is at your hands. Share the stories and the flavors. Fight the way you can, and let’s not turn a blind eye at all the brutal physical and cultural killing taking place until justice is served.

My thoughts and energy goes to all the Palestinians fighting for our land and for our right have the land for us!

Maftoul & Moghrabieh

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Msakhan; Sumac Chicken Rolls

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Fava beans, Peas, and Freekeh Salad

It’s seasonal produce at its BEST!

A couple of weekends ago, I had the chance to hide among the tall fava bean plants and dive deep to collect the long green pods.

I also kneeled down the search for the fresh pea pods hiding underneath barricades of pea vines. I stepped on numerous ones, despite being careful, attempting to reach a handful of pods sunbathing together in the open.

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Rum Flambéed Asparagus Serrano Sticks

Another trip around the sun and another series of produce coming back again. What is the produce that you miss the most and craving for?

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We in Lebanon are – still – fortunate for four seasons (somehow) and with each we have a series of produce of vibrant sweet fruits and fresh green and colorful vegetables to garnish our palate with. It starts peeking through around early March with some juicy orange loquats and luscious red strawberries then some crunchy fuzzy green almonds that are sour at the beginning of their season we dip them in salt to break the sourness. The peak of this season is stone fruits like apricots start making an appearance.

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Sausage Shakshouka with Anchovies and Capers

This is not my first shakshouka recipe. It is said, once you make it, you’ll keep making it all the time. I am not an exception to the rule!
Rarely do I repeat the same dish exactly to the point. It has to be different in something. And this time won’t be any different.

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My love for shakshouka is real. A real love story. Or in the terms of food writers; it is a perfect marriage of ingredients and flavors. Jokes aside, it is. If you haven’t tried it at least once, you’re missing out. Continue reading

The Spill

It’s Monday and it’s time for THE SPILL!!!

What’s Spillin’?

Some good stuff this week so grab your popcorn and come on in

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Easter Breakfast Kaak Asfar 2018-0469 LOGOHappy EASTER

It was Easter weekend! We’ve had some good food, lots of sweets, some chill time. How did you spend your weekend?

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