Taste of Palestine Cook-A-Long Christmas

Live on Facebook and YouTube — it’s a Palestinian Christmas Cook-A-Long with Phoebe Rison and Nadia Arkanky-Stokes (Phoebe’s Mum) and Chris Rose from Amos Trust. Hosted by our friends at Greenbelt Festival.

Taste of Palestine Cook-A-Long Christmas

Taste of Palestine Cook-A-Long Christmas
Thursday 3rd December at 7pm live online
Live on Facebook and YouTube

It’s a Palestinian Christmas Cook-A-Long with Phoebe Rison and Nadia Arkanky-Stoves from The Olive Tree Kitchen and Chris Rose from Amos Trust.

Following the success of our summer online Cook-A-Long and our annual Greenbelt appearances, we are once again joining forces with our Festival Friends and Sabeel Kairos for a culinary start to the Christmas season. 

You can follow along live on the Greenbelt YouTube Page here or on their Facebook Page here. If you would like to cook along with Phoebe and Nadia, you can download recipe cards for all the various dishes here

We are going to be cooking a traditional Palestinian Christmas Eve recipe and chatting about Palestinian Christmas’, the situation on the ground on the West Bank and in Gaza and the actions we can take in the UK in support — whether that is by supporting the divestment campaign or donating to our Big Give Christmas Appeal.

Christmas Eve Menu

  • Kubbe Sunniya
  • Jewelled Fattoush
  • Garlicky, minty cucumber yoghurt
  • Pickles, olives and lemon
  • Rose Awwameh

— — — — — — —

Kubbe Sunniya

Kubbe Sunniya from the Olive Tree Kitchen.

Ingredients
Bulgar mix

  • 3 cups bulgar wheat
  • 500g minced beef
  • 1 large onion
  • 1 tbsp paprika
  • 1 tbsp mixed spice
  • salt and pepper
  • 3 tbsp olive oil

Stuffing

  • 500g minced beef
  • 1 large onion
  • 1 tbsp paprika
  • 1 tbsp mixed spice
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • 200g pine nuts, toasted
  • 4 tbsp olive oil
  • a large handful of peeled, blanched almonds — toasted
  • a handful of raw pine nuts
  • vegetable oil — enough to deep fry

Equipment

  • large bowl
  • sieve
  • frying pan
  • wooden spoon
  • chopping board and knife
  • ceramic or metal oven-proof dish

Preparation

  • soak your Bulgar wheat for 30 minutes before we start
  • pre-heat oven to 200c
  • toast your pine nuts in a frying pan on a medium heat — keep moving continually to avoid burning until golden. You can add a bit of oil if you prefer
  • measure and mix all your spices together
  • dice your onion

Note to vegetarians:
Swap the beef for the same amount of mashed potato in the bulghar mix. For the stuffing, swap the beef for a mixture of fresh tomatoes, red and yellow peppers, black olives and red onions.

The full recipe can be found on The Olive Tree Kitchen website.

— — — — — — —

Jewelled Fattoush

Jewelled Fattoush.

Ingredients

  • 2 small gem lettuces
  • 4 little radishes
  • 2 tomatoes
  • ½ cucumber
  • 1 green pepper
  • a handful of mint
  • ½ fresh pomegranate
  • 2 white pitas
  • 1 tbsp sumac
  • 1 pinch salt
  • 1 pinch of freshly ground pepper
  • 3 tbsp extra virgin olive oil
  • juice of half a lemon

Equipment

  • chopping board
  • knife
  • serving bowl
  • baking sheet

Preparation

  • pre-heat oven to 200c
  • peel and separate the pomegranate seeds
  • wash and measure out all the vegetables

The full recipe can be found on The Olive Tree Kitchen website.

— — — — — — —

Garlicky, minty cucumber yoghurt

Garlicky, minty cucumber yoghurt from the Olive Tree Kitchen.

Ingredients

  • 1kg Greek yoghurt
  • 3 crushed garlic cloves
  • 2 finely chopped small cucumbers
  • a handful of fresh, finely chopped mint
  • extra virgin olive oil
  • toasted pine nuts to serve
  • salt and pepper

Equipment

  • chopping board
  • knife
  • serving bowl

Preparation

  • Toast the pine nuts at the same time when you prepare them for the Kubbe above.

The full recipe can be found on The Olive Tree Kitchen website.

— — — — — — —

Rose Awwameh

Rose Awwameh from Phoebe Rison at the Olive Tree Kitchen.

Ingredients
Rose Syrup

  • 2 cups sugar
  • 1 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon of rosewater

Awwameh

  • 1 cup flour
  • ⅓ cup cornflour
  • 1 teaspoon yeast
  • pinch of salt
  • ½ cup water
  • 1 teaspoon sugar

    Plus
  • enough vegetable oil to deep fry
  • dried rose petals (optional)

Equipment

  • pan to deep fry
  • slotted spoon
  • small saucepan to make syrup
  • serving dish

Preparation

  • Make the dough as per the recipe, cover and leave to rise for 1 hour before the Cook-A-Long.

The full recipe can be found on The Olive Tree Kitchen website.

Back to Diary

Please support Amos Trust

At the core of Amos Trust’s work are the individuals who support us. Our work is made possible by you. Large or small, your donation makes a real difference.

Give Now

CONTACT US

Amos Trust
St Clement’s
1 St Clement’s Court
London
EC4N 7HB
United Kingdom

Telephone:
+44 (0) 20 7588 2638
Email:
office@amostrust.org
Registered Charity No.
1164234

AMOS SOCIALS

Amos Trust on Facebook Amos Trust on Twitter Amos Trust on Instagram

This item has been added to your shopping basket. Please click on the Checkout button below where you can choose your quantity.

Continue shopping Checkout Close