GORDON RAMSAY RECIPES

"In Palestine, the olive tree represents everything. Life, peace, resistance, the bond with our land . Thanks to the cook and writer Fidaa Abuhamdiya for having told us about the importance of Palestinian oil and for having prepared the dish that absolutely celebrates it especially for us.

Palestinian olive oil

Across Palestine there are more than 12 million olive trees, particularly around Tulkarem, Nablus and Jenin. The main varieties are Suri, Nabali, Mallisi, Bari, Arbequino, Merhavia, K18 and others, many of which are ancient. From these olives are obtained both for the production of oil and for brine. But once this sector was much more active, so much so that the 285 mills present throughout the country. Then, even in this area, the Israeli occupation certainly did not help: many territories with olive trees were occupied or confiscated for the construction of farmhouses and, not infrequently, centenary trees were uprooted. Furthermore, in general it is always difficult if not impossible for Palestinians to move, so even just getting to your own ground often proves complex. And so, from being one of the largest olive oil producing countries, production in Palestine, of course, together with the whole state, entered a crisis. Yet, Palestinian oil, due to its quality, is among the most requested in the world: today there are about sixteen companies that sell it, both in the Gulf countries and in America. "Last year the production was very generous, reaching almost 40 thousand tons; while this year it was poorer ", Fidaa explains. "But Palestinian oil continues to be in great demand, especially by Palestinians living abroad, because it is an exceptional product, similar to the Italian one". In particular, the most famous, sought after and prized oil of the Holy Land is that of Beit Jala: "This oil is produced from centuries-old olive trees, which are more than 200 years old, in an area considered sacred from a religious point of view," continues Fidaa. "This is why it is a more expensive, exclusive oil that not everyone can afford". In Palestine there is a dish that celebrates oil par excellence and the moment of olive harvesting: the musakhan, where the main ingredient, in addition to olive oil in abundance, is sumac.

What is sumac

Sumac is a perennial tree, widespread throughout the Mediterranean, which produces red fruits similar to berries. Usually the harvest takes place from July to September; then these berries are left to dry in the sun and ground, from which one is obtained red powder which is often used throughout Middle Eastern cuisine. The taste is a little sour, perfect for preparing many dishes, both vegetarian and meat or fish. In Palestine it is used very often, for example, in musakhan where it is a fundamental ingredient, for the color and flavor it releases. Plus, sumac is one of the best antioxidants there is. So, we just have to tell you what the preparation of this dish consists of, which is nothing more than roasted bread with chicken, onions and, of course, olive oil and sumac.

The musakhan recipe

This dish celebrates olive oil in Palestine, when people gather to celebrate the end of the harvest. It is prepared only in this period, Fidaa explains, then with the arrival of winter it is no longer done. «We meet with family or friends and we all sit together in a circle around the table waiting for the musakhan. When it arrives it is a party, a gift, because in addition to goodness, the emotional value of being together and the special atmosphere that is created around this dish is important ", explains Fidaa," which is always served on a round plate. to close the circle, in fact . We thank Amira, Bader, Sahar, Inas, Ali, Ahmad, Julia Amani and Fidaa who gathered for "La Cucina Italiana" to prepare musakhan and reveal the recipe, in order to bring a bit of Palestine to your tables.

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Ingredients

1 whole chicken cut into pieces
4 medium white onions
1 large glass of olive oil
5 tablespoons of sumac
1 tablespoon of ground cardamom
1 lemon
1 black pepper
salt to taste
Arabic bread pita or tabun
almonds or pine nuts to garnish to taste

Method

Wash the chicken pieces well and leave them to marinate for at least 3 hours with olive oil, ground cardamom, a chopped onion, lemon wedges, black pepper and salt.
Arrange them in a pan and bake in the oven for about 40 minutes at 180 ° -200 °.
Brown the onions cut into small pieces in plenty of olive oil.
Season the Arab bread with the onion cooking oil, put the fried onion on the bread, add the sumac, transfer it to a baking tray, and roast it in the oven for about 5 minutes. It will be necessary to make more trays so as not to overlap the bread. Then arrange the roasted chicken with the fried onion, sprinkle with sumac and garnish with fried almonds. Finally, musakhan is usually accompanied with frike soup.

In Palestine it is said: "We will stay here as long as there are olive trees and zaatars."

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On Monday 10 February a dinner of the Gustamundo project is scheduled for the insertion of refugees. Palestinian specialties can be tasted

The flavors of Palestinian cuisine on the table: Monday 10 February, in the restaurant of the Gustamundo project (for the professional insertion of refugees in the catering sector) they are all invited to a supportive dinner also organized with the collaboration of the Community of Sant’Egidio. Among the dishes that will be served, the maqluba or maklube, which means "upside down". It is a dish that comes from the tradition of giving food to the poor after the festive banquets. Every Friday, in the rich Arab houses, the uneaten food was collected in a saucepan and then turned over on a large tray so that it was easier for everyone to reach. Is one spiced meat, vegetables and rice pie, usually seasoned with a sauce of tomatoes, cucumbers, salt and yogurt. Then you can taste the kubba, a rice supplì with meat and spices and, finally, the cruason of meat. Among the ingredients that will be used in the kitchen, it is za'atar, a variety of wild thyme that gives its name to a mix with sesame seeds, sumac, salt.

These specialties will be prepared by Rasha, who through his dishes will share a story that speaks of courage and rebirth. Daughter of Palestinian refugees, Rasha was born and raised in Yarmouk, a refugee camp on the southern outskirts of Damascus. She had managed to achieve some social and economic stability which, however, went into crisis with the conflict. Rasha has always been a tireless worker: did the hairdresser, the make-up artist. And, at home, he has always cooked the recipes handed down by his mother for his children.

One day his life changes: while chasing his son in the street, under the bombs, he comes affected by some splinters that the they almost completely remove the view. From that moment begins the journey that will take her, with her children, first to Lebanon and then, on February 29th 2016, to Rome, with the first humanitarian corridor organized by the community of Sant'Egidio and the Federation of Evangelical Churches active at the level national. In Rome, her three children can resume school, while she follows a course for the blind that teaches her to improve her ability to move and reorganize her home and work life. Despite not seeing, Rasha never stopped.

This is his first experience as a cook in a restaurant. The dinner will start at 8pm at the restaurant in via Giacinto de Vecchi Pieralice, 38, in Rome. It costs 20 euros, including a drink including water, coca cola, bottled beer. The reservation is mandatory (366 8976779, info@gustamundo.it).

Gordon Ramsay Recipes

Tag: Palestine

Musakhan, the dish that celebrates the olive harvest in Palestine – Italian Cuisine