The Gaza Kitchen, Third Edition: A Palestinian Culinary Journey by Laila El-Haddad and Maggie Schmitt

  • Basic spiced broth (Maraqa)

    Basic spiced broth (Maraqa) (page 22)

    from The Gaza Kitchen, Second Edition: A Palestinian Culinary Journey The Gaza Kitchen, Second Edition by Laila El-Haddad and Maggie Schmitt

    • Categories: Stocks; Cooking ahead; Palestinian
    • Ingredients: chicken pieces; onions; bay leaves; cinnamon sticks; allspice berries; cardamom pods; black peppercorns; whole cloves; whole nutmeg; mastic; lemons; rosemary sprigs
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Notes about Recipes in this book

  • Clay pot shrimp (Zibdiyit gambari)

    • runoutofshelves on June 13, 2020

      This was delicious. I christened a new unglazed claypot with it. I loved the combination of the dill, garlic, salt, and the almonds and the spices, and of course the prawns!

  • Milk pudding parfait (Mhalabiya)

    • mayfayflo on December 18, 2025

      Alert: do not grind the mastic on its own!!! add some sugar to your grinding vessel along with the pearls or else the mastic will stick to everything it touches! And make sure to stir constantly while adding to the pudding or else it'll clump up like crazy. Tasted great despite the sticky situation.

  • Baked chicken with chiles and lemon (Jaj bil filfil wil lamoon)

    • edougherty on February 24, 2026

      Very good, simple to execute. I put the potatoes on top of the chicken instead as I fried it in a Dutch oven and that seemed less messy. Great with really smooth hummus and bread to soak the juices. I imagine rice would be great as well.

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  • ISBN 10 1682570967
  • ISBN 13 9781682570968
  • Published Jun 15 2021
  • Format Paperback
  • Page Count 336
  • Language English
  • Edition Third Edition
  • Countries United States
  • Publisher Just World Books

Publishers Text

This new edition of an award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza. Cooks will find great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. They will also be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families. Anthony Bourdain, Claudia Roden, and Yotam Ottolenghi are among the many culinary figures who have embraced The Gaza Kitchen. This third edition features tantalizing new stories and recipes, a fresh new design in a beautiful paperback volume, new photos, and an updated index.

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