Herbs and spices galore: Fadi Kattan’s recipes for Palestinian-style vegetables | Middle Eastern food and drink
When I close my eyes and try to think of a dish that says home, mujadara is usually the one that comes to mind. Mind you, the same probably goes for most Palestinians: this humble yet hugely satisfying meal was easily the most requested recipe on my radio show, Ramblings of a Chef, which I started during the pandemic. Mafghoussa, meanwhile, is a refreshing side for grilled meats or to serve by itself with bread as a light meal – the word means “squashed” in Arabic, and the name of the dish came about because the vegetables involved are mashed during or after cooking and served as a cold salad. Mafghoussa (pictured top) There are many different versions of mafghoussa: some are made with tomatoes and laban jameed (salted and dried yoghurt), while others are made with olive oil, as here. I often make mafghoussa when I core courgettes to stuff them, but you could also use chopped courgettes – the taste is slightly different, though. Mafghoussa is always served cold or at room temperature. …
