The bubbling Fadi Kattan had to close his restaurant since the start of the health crisis, never mind, it is on the networks that the Franco-Palestinian chef tells loud and clear about his heritage ...

Olive oil, sumac, and laban Jammeed, the Palestinian cuisine of Fadi Kattan

For Fadi Kattan, it is they: the grandmothers who hold the secret of Palestinian cuisine, in the palm of their hands, in their spice blends.

By: Clémence Denavit Follow

2 min

The bubbling Fadi Kattan had to close his restaurant since the start of the health crisis, never mind, it is on the networks that the Franco-Palestinian chef tells loud and clear the Palestinian culinary heritage, in particular through a brilliant series: Teta's Kitchen, the kitchen of grandmothers.

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For Fadi Kattan, it is they: the grandmothers who hold the secret of Palestinian cuisine, in the palm of their hands, in their spice blends.

The tetas are the guardians of this rich, local, cheerful, living heritage.

Teta's Kitchen.

From molokheya to maqluba, to musakhan - this chicken dish covered with sumac onions, placed on a bread brushed with olive oil - Palestinian cuisine is a journey, from territories to regions, around dishes reflecting everyday life, of life, harvesting olives, picking Jericho dates, vine leaves and stuffed zucchini. A cuisine made of waiting, not impatience - the tasty wait for the simmered dish, shared, including with the surprise host who will always find a place around the Palestinian table.

With

Fadi Kattan, Franco-Palestinian chef

who grew up in Bethlehem and has been living for 6 years a few steps from the Nativity.

His restaurant

Fawda

is the table of his guest house.

To follow Fadi

Instagram

Fadi Kattan.

For further

Teta's Kitchen

Sabah el yasmine the podcast

Sumac - Claire Bastier editions of the plan 2021

Sami Tamimi's Falastin

Zeitoun by Yasmine Khan

Nagori - Ryoko Sekiguchi - POL

A journey through the cuisines of the Arab world

Culinary Chronicles of Jerusalem - Claire Bastier - Menu Fretin 2016

Musical programming

The art of loving - Joubran / Darwish trio

Team Hummus - Rohan Hussein

Recipe

Musakhan chicken.

Musakhan Chicken

For 4 people.

Ingredients:

1 chicken (about 1.7 kg) cut into 4 pieces, 8 tbsp of olive oil, 1 tbsp of cumin powder, 3 tbsp of sumac, ½ tsp of cinnamon, powder, ½ tsp of four spices powdered, 30 g of pine nuts, 3 large red onions thinly sliced, 4 Taboune breads;

5 g of parsley leaf, salt and pepper.

Preheat your oven to 200 °

- Put the chicken in a salad bowl with 2 tbsp of oil, the cumin, half of the sumac, the cinnamon and the four spices, 1 tsp of salt and pepper.

Mix well, then spread on a baking sheet lined with baking paper.

Roast the chicken until cooked through (about 30 minutes, 45 minutes for a whole chicken).

Remove from the heat and set aside.

- At the same time, pour 2 tablespoons of oil in a large sauté pan, and heat over medium heat. Add the pine nuts and cook for 2 to 3 minutes, stirring constantly, until they are golden brown. Place them in a bowl covered with paper towels. Leave the pine nut oil in the pan, add 6 cl of oil and the onions, and ¾ tsp of salt. Cook over medium heat for 15 minutes until the onions are tender. Add 2 tbsp of sumac, the remaining 2 tsp of cumin and pepper: stir, remove from heat and set aside.

- When you are ready to assemble the dish, set the oven on the grill, break the bread into 4 to 6 pieces.

Place under the grill for 2-3 minutes then arrange them on a large dish.

Cover the bread with half the onions, add the chicken and the chicken juice from the baking sheet.

Arrange the remaining onions on top, and sprinkle with pine nuts, parsley and sumac.

Taste of the World - Olive oil, sumac, and laban Jammeed, the Palestian cuisine of Fadi Kattan

Olive oil, sumac, and laban Jammeed, the Palestinian cuisine of Fadi Kattan

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