It is spring time and Palestine is full of greens that are very healthy and that are part of the traditional Palestinian cuisine. Food foraging was always an important part of the heritage of Palestinians. Izzeldin Bukhari, founder of Sacred Cuisine, looks for the stories behind the food. In this episode we talk about greens like hwerna, khobeza and mlukhiya. Where do the names come from, what are interesting facts and how do you prepare these greens?
We also talk about the origin of falafel! and the fact that rice was introduced in Palestine on large scale only after the Nakba in 1948 as food aid by the United Nations.
If you want to know more about Sacred Cuisine or order spices, tahina, dibis or bamboo cutlery sets in the online shop you can go to https://sacred-cuisine.com/
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