Arabic bread (Khubz kmaj) from The Gaza Kitchen, Second Edition: A Palestinian Culinary Journey (page 100) by Laila El-Haddad and Maggie Schmitt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gazan hot tomato and dill salad (Dagga/salata Ghazawiyya); Abu Safiya's salad (Salatit Abu Safiya); Gaza "confetti" salad (Salata khadra mafrooma); Kishik and hot pepper dip (Mareesa); Charred tomatoes and kishik (Salatit kishik u bandora meshwiya); Spicy avocado dip (Imtabbal abucado); Autumn squash dip (Imtabbal ari'); Hot charred eggplant dip (Imtabbal bitinjan); Spicy eggplant salad (Imfasakh bitinjan); Spicy chickpea croquettes (Falafel); Spicy fried liver (Kibda maqliya); Okra with lentils (Bamia u adas); Sumac-infused chard and lamb stew (Sumagiyya); Beit Tima kishik stew (Kishik Beit Tima); Smothered lentils (Adas imdammas); Pumpkin and lentil stew (Ari' u adas); Sour greens and lentils (Hamasees); Lemony chard, chickpea, and rice stew (Fogaiyya); Fava bean spread (Bisara); Mallow stew with dumplings (Khobeiza); Corchorus stew (Mulukhiyya); Purslane stew (Rijliya/tabeekh baqla); Okra stew (Tabeekh bamia); Eggplant chickpea stew (Tabeekh bitinjan); Sour lentil, eggplant, and pomegranate bowl (Rumaniyya); Grilled kufta kebab (Kebab mashwi); Stovetop kufta (Kufta 'al Ghaz); Pan-baked kufta (Kufta bi saniya); Sardines with spicy tomato sauce (Sardina ma' daggit bandora); Poached fish and tahina stew (Tagin samak); Stuffed roasted crabs (Saltaone mashwi); Clay pot shrimp (Zibdiyit gambari); Sour-plum jam (Mrabiya arasiya); Beit Jirja salad (Salatit Beit Jirja); Tahina herb salad (Salatit t'heena); Oyster mushrooms with chicken (Aysh il ghurab bil dajaj); Green almond stew (Tabeekh looz akhdar); Lenten vegetable stew (Zibdiyit khudar); Baked chicken with potatoes and tomatoes (Sayniyit jaj bil batata wil bandora); Eggplant, tomato, and beef timbale (Musaqa'a); Calamari in tomato sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute barley flour for some of the soft whole wheat flour.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.