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Home-Made Snacks in Palestine

Contributed by Toine Van Teeffelen on 18.02.2006:

Turmus: Soak dried grains for twelve hours, boil until ripe, change water daily for three days till the turmus is not anymore bitter, serve with salt.

Full: Soak corn for twelve hours, boil till ripe, take off water and serve the full hot or cold with salt.

Balila: Soak chickpeas for twelve hours, boil until ripe, take off water and serve hot or cold with salt.

Bushar: Heat oil in a large pan, put popcorn and cover the pan. Lower fire until ready.

These snacks can be served on all occasions.

From: “Sahteen: Discover the Palestinian Culture by Eating”, published by the Freres School, Bethlehem, part of the Culture and Palestine series issued by the Arab Educational Institute-Open Windows, Bethlehem, 1999. To order the book, send a mail to aei@p-ol.com

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