The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

MUSBACHA (PALESTINIAN CHUNKY CHICKPEA DIP WITH PARSLEY)

MUSBACHA (PALESTINIAN CHUNKY CHICKPEA DIP WITH PARSLEY)

The Kitchen Scholar
Sauces and Dips

SOURCE: PAULA WOLFERT. MEDITERRANEAN GRAINS AND GREENS: A BOOK OF SAVORY, SUN-DRENCHED RECIPES.

Ingredients

Specific Equipment

Makes 1 1/2 cups/180 mL

Instructions

1. Cut and discard the stems off the green chiles. Chop the chiles coarsely along with their seeds and transfer them into the food processor.

2. Add the garlic, cardamom seeds, cilantro, cumin, salt, pepper into the food processor. Grind everything for 2 to 3 minutes or until the mixture has turned into a fine and smooth paste. Transfer to a jar equipped with a tight-covered lid. Cover and refrigerate until further use.

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DJAJ MAQLUBAH (PALESTINIAN UPSIDE-DOWN RICE AND CHICKEN CASSEROLE)

DJAJ MAQLUBAH (PALESTINIAN UPSIDE-DOWN RICE AND CHICKEN CASSEROLE)