Food, women, stories from Palestine
31 gennaio 2013
The dark green smooth texture of the Bisara ( fava beans and molokhia puree) with a hot red tomato sauce.
The multicolor- and the multigreen of the creamy and -slightly bitter –citric salads. The golden brown of the crunchy Makholubeh (an upside dish of layers of rice, fried eggplants , onions, chicken, topped with roasted almonds, like a building made of different families that match together)
The white of the spicy -juicy Fatteh with tender lamb -sliced lamb cooked in youghurt with bread.
The "fluo" pink of the Msakhan, chicken cooked in sumac accompanied by Taboon bread topped with delicious crispy purple onions, fried pinenuts, sumac and white pure yoghurt.And the sweets …so sweet but even not too sweet, every bite an experience… just like life… Atayeb Falastine is a project about celebrating Palestinian history, tradition and food. It aims to empower Palestinian women in Ain el Helwe and Nahr el Bared camps and to improve their livelihoods by reviving Palestinian culinary traditions and creating a catering menu, as income generating activity. The project is founded by the Swiss Agency for Development and Cooperation and coordinated in the camps by ILO (international Labour Organization) This has been the second lunch promoting the Palestinian food heritage and cooking made by the women involved in the project Atayeb Falastine @ restaurant Tawlet Souk el Tayeb that joins Conosci il tuo pasto ...and of course ... I will be back very soon with a recipe!......to be continued... *pics by veronica pecorella