Plate For Palestine - Fundraiser for Gaza
PAND VANMOKUM
28 January 2024
PAND VANMOKUM
28 January 2024
We, 120 loving humans, sat side by side and enjoyed a Palestinian lazy Sunday lunch with a focus on Gaza. Gaza is a 6000-year-old Mediterranean port city famous in antiquity for its exquisite exported white wine. The lazy lunch was the collaboration and co-curation of chef Anouk the Happy Cook.
PAND VANMOKUM has generously donated the whole space, and an army of loving volunteers and chefs blessed us with their spirit of loving generosity.
The lunch started with a grazing shared table of entrees, followed by an ancient Gazan main dish Rumanniyeh, and naturally a fabulous Knafeh dessert by Lebanese Michelin chef Natalia Kerbage. These were accompanied by a glass of South African wine, a glass of fresh orange juice pressed freshly, mint tea, and cardamom coffee cooked on coal outside.
Attendees took home a little booklet about the history of Palestinian food and heritage, a unique experience and much love.
Movie screening
The tables were cleared and Zatar pop-corn was popped while we watched the film:
The Wanted 18, a true story about 18 cows that were wanted by the Israeli army! The witty film is partially animated with talking cows, lots of suspense, and strange twists! The ticket included also a password to watch, The Golden Harvest at home, an award-winning documentary about the 6000-year-old history of olive oil.
Design Exhibition ‘Poetic, political, and unapologetic’
Palestinian designers, design, innovation, and beauty through an exhibition and photo gallery of young bold creatives, designers, change- and beauty makers. With a focus on Gaza. A ceramic art exhibition of Palestinian designer Mary Ann Jaraisy with her brand Ballet Teen
Pop-Up boutique
Brilliant Palestinian curated items were offered in the pop up boutique among hem was Fair Trade Palestine, Disraming design from Palestine, Ballet Teen ceramics, and our iconic Hummus Kit.
Masterclasses Were given before lunch
Indigenous Hummus
The Hummus Masterclass was given by a Palestinian professor of Artificial Intelligence Khalil Simaan, who in addition to writing poetry, is an excellent cook. A study of 13000-year history of Hummus. personal instructions on making Hummus, and what to pay attention to in order to get a perfect balanced Hummus. Atendees took home 3 recipes of Hummus, a 200g box of your self-made vegan, no preservative Hummus, a certificate of learning and making ethical Hummus and a memorable experience.
Zatar, Sumac and Labani
This Masterclass was given by a Palestinian writer and DJ Rasha Hilwi. While learning about herbs and spices, their mix, history and use. Atendees rolled Labneh (fresh crème cheese made from yoghurt) into balls and dipped into different spices and herbs to explore their distinct flavours, effects and use. and took home a 200g box with labneh balls in different flavours and colours.
Life is a pickle
Pickling is a great way to stop time! Palestinian pickles are part of the Mouneh/ our pantry. Our Pickle Master is Palestinian Chef Ahmad Elqadi from The Refugee Company and their A Beautiful Mess. You cannot have Hummus or Falafel without some pickles and pickles are a great way to add some ‘crescendo’ to your food. Attendees prepared 2 jars with different vegetables and took them home.
Fresh Zaatar pastries
Salty Palestinian pastries stuffed with fresh Zaatar and Sumac. This recipe is called Fatayer Fallahy, meaning the farmer’s pastries. Cookbook author and chef Merijn Tol was our Fatayer Master. These pastries were made by farmers in the Spring when they picked up fresh wild Zaatar (Origanum Syriacum, part of the thyme and oregano family). Attendees took hand made Fatayer home stories.
We are touched by the kindness, generosity, and love of our dear fellow human.
The Hummus Academy, together with Anouk The Happy Cook, the generosity of PAND VANMOKUM, 40 volunteers and all the attendees, we raised 5,088€ for Gaza and the well-trusted MAP Medical Aid for Palestinians. This aid will go to support the 2,3 million sieged, starved, and killed people in Gaza, of whom 40% are below the age of 14 years old.
PAND VANMOKUM has generously donated the whole space, and an army of loving volunteers and chefs blessed us with their spirit of loving generosity.
The lunch started with a grazing shared table of entrees, followed by an ancient Gazan main dish Rumanniyeh, and naturally a fabulous Knafeh dessert by Lebanese Michelin chef Natalia Kerbage. These were accompanied by a glass of South African wine, a glass of fresh orange juice pressed freshly, mint tea, and cardamom coffee cooked on coal outside.
Attendees took home a little booklet about the history of Palestinian food and heritage, a unique experience and much love.
Movie screening
The tables were cleared and Zatar pop-corn was popped while we watched the film:
The Wanted 18, a true story about 18 cows that were wanted by the Israeli army! The witty film is partially animated with talking cows, lots of suspense, and strange twists! The ticket included also a password to watch, The Golden Harvest at home, an award-winning documentary about the 6000-year-old history of olive oil.
Design Exhibition ‘Poetic, political, and unapologetic’
Palestinian designers, design, innovation, and beauty through an exhibition and photo gallery of young bold creatives, designers, change- and beauty makers. With a focus on Gaza. A ceramic art exhibition of Palestinian designer Mary Ann Jaraisy with her brand Ballet Teen
Pop-Up boutique
Brilliant Palestinian curated items were offered in the pop up boutique among hem was Fair Trade Palestine, Disraming design from Palestine, Ballet Teen ceramics, and our iconic Hummus Kit.
Masterclasses Were given before lunch
Indigenous Hummus
The Hummus Masterclass was given by a Palestinian professor of Artificial Intelligence Khalil Simaan, who in addition to writing poetry, is an excellent cook. A study of 13000-year history of Hummus. personal instructions on making Hummus, and what to pay attention to in order to get a perfect balanced Hummus. Atendees took home 3 recipes of Hummus, a 200g box of your self-made vegan, no preservative Hummus, a certificate of learning and making ethical Hummus and a memorable experience.
Zatar, Sumac and Labani
This Masterclass was given by a Palestinian writer and DJ Rasha Hilwi. While learning about herbs and spices, their mix, history and use. Atendees rolled Labneh (fresh crème cheese made from yoghurt) into balls and dipped into different spices and herbs to explore their distinct flavours, effects and use. and took home a 200g box with labneh balls in different flavours and colours.
Life is a pickle
Pickling is a great way to stop time! Palestinian pickles are part of the Mouneh/ our pantry. Our Pickle Master is Palestinian Chef Ahmad Elqadi from The Refugee Company and their A Beautiful Mess. You cannot have Hummus or Falafel without some pickles and pickles are a great way to add some ‘crescendo’ to your food. Attendees prepared 2 jars with different vegetables and took them home.
Fresh Zaatar pastries
Salty Palestinian pastries stuffed with fresh Zaatar and Sumac. This recipe is called Fatayer Fallahy, meaning the farmer’s pastries. Cookbook author and chef Merijn Tol was our Fatayer Master. These pastries were made by farmers in the Spring when they picked up fresh wild Zaatar (Origanum Syriacum, part of the thyme and oregano family). Attendees took hand made Fatayer home stories.
We are touched by the kindness, generosity, and love of our dear fellow human.
The Hummus Academy, together with Anouk The Happy Cook, the generosity of PAND VANMOKUM, 40 volunteers and all the attendees, we raised 5,088€ for Gaza and the well-trusted MAP Medical Aid for Palestinians. This aid will go to support the 2,3 million sieged, starved, and killed people in Gaza, of whom 40% are below the age of 14 years old.
Natural Wine Festival
De Hallen
18 November 2023
De Hallen
18 November 2023
Opening night MATCH Exhibition
Steedelijk museum - Alkmaar
7 July 2023
Steedelijk museum - Alkmaar
7 July 2023
The Hummus Academy was commissioned by museum Stedelijk Alkmaar on the 7th of July to design and prepare the opening of the museum’s Match exhibition.
Match exhibition relates to two historic paintings and the opening and appetizers link with historic food in a fresh way. Every item on the menu was indigenous to Palestine. Some of the recipes, such as Khubez (whole wheat bread) and Labaneh (fresh cheese made of yogurt), the preparation of figs, dates and raisins, are around ten thousand years old. The newest recipe is 800 years old (older than Amsterdam), and it is Hummus with Tahini, since the invention of the preparation of Tahini is only 800 years old.
The opening was a beautiful success, combining the visual world, intellectual readings of art and context, with delightful nibbling and the smell of fresh mint.
MENU
Bread: whole wheat khubez (pita)
Labneh, fresh cheese with yoghurt base:
rolled in Zaatar, (Palestinian type of thyme/ oregano)
rolled with raisin and Sumac (Palestinian red berry)
Hummus bi Tahini:
Chickpea mousse
Tahini, crushed roasted Palestinian fairtrade sesame sauce
Lemon juice and pinch of sea salt
Palestinian extra virgin olive oil
Fresh baby cucumbers for dipping
Radish
Pickles:
Black olives
Green olives
Pink Lifet, knolraap pickled with beetroot
Turmos, lupin flower beans
Pickled baby cucumbers
Sweet:
Palestinian Medjoul Dates from Jericho
Dried figs
Tahini ‘clouds’
Tea:
Damascene rose
Fresh fig leaves
Fresh mint
Match exhibition relates to two historic paintings and the opening and appetizers link with historic food in a fresh way. Every item on the menu was indigenous to Palestine. Some of the recipes, such as Khubez (whole wheat bread) and Labaneh (fresh cheese made of yogurt), the preparation of figs, dates and raisins, are around ten thousand years old. The newest recipe is 800 years old (older than Amsterdam), and it is Hummus with Tahini, since the invention of the preparation of Tahini is only 800 years old.
The opening was a beautiful success, combining the visual world, intellectual readings of art and context, with delightful nibbling and the smell of fresh mint.
MENU
Bread: whole wheat khubez (pita)
Labneh, fresh cheese with yoghurt base:
rolled in Zaatar, (Palestinian type of thyme/ oregano)
rolled with raisin and Sumac (Palestinian red berry)
Hummus bi Tahini:
Chickpea mousse
Tahini, crushed roasted Palestinian fairtrade sesame sauce
Lemon juice and pinch of sea salt
Palestinian extra virgin olive oil
Fresh baby cucumbers for dipping
Radish
Pickles:
Black olives
Green olives
Pink Lifet, knolraap pickled with beetroot
Turmos, lupin flower beans
Pickled baby cucumbers
Sweet:
Palestinian Medjoul Dates from Jericho
Dried figs
Tahini ‘clouds’
Tea:
Damascene rose
Fresh fig leaves
Fresh mint
An Informal Round Table Discussion on:
Palestinian Plates: Food as Cultural Heritage
22 June 2023
Palestinian Plates: Food as Cultural Heritage
22 June 2023
In Den Haag on a beautiful and sunny day 22 June, the Hummus Academy was invited to contribute to a talk about:
"How food can be seen as a means to restore culture and heritage through the lens of Palestine"
The talk started with the history of the Agricultural Revolution about 13000 years ago. Palestine was at the heart of that new beginning, when 'kitchen', 'oven' and 'recipes' were invented and developed. It continued with the making of wine and oil and their crucial part in the well-being of Palestinians throughout history. We went on with historic recipes and the history of the arrival of different ingredients from other lands. The Golden Age for Palestine during the 8th-10th century under the Arab Umayyad and Abbasid times was a time of renaissance. During this period the first known cookbooks, the Arabic cookbooks were made and circulated and translated to Latin, but arrived in Europe about a100 years later. This was a time of experimenting with sophisticated recipes and developing a huge repertoire for refined cuisine. The Palestinian cuisine is diverse with the Mediterranean sea diet on its shores and a different focus in the highlands. But Palestinian cuisine has been mainly vegetarian for 13000 years using local ingredients that grow mainly without watering, as the Palestinian say: using Baal plants- referring casually to the ancient Canaanite God, Baal in 2023 as the carer of the land.
Rabbani foundation
"How food can be seen as a means to restore culture and heritage through the lens of Palestine"
The talk started with the history of the Agricultural Revolution about 13000 years ago. Palestine was at the heart of that new beginning, when 'kitchen', 'oven' and 'recipes' were invented and developed. It continued with the making of wine and oil and their crucial part in the well-being of Palestinians throughout history. We went on with historic recipes and the history of the arrival of different ingredients from other lands. The Golden Age for Palestine during the 8th-10th century under the Arab Umayyad and Abbasid times was a time of renaissance. During this period the first known cookbooks, the Arabic cookbooks were made and circulated and translated to Latin, but arrived in Europe about a100 years later. This was a time of experimenting with sophisticated recipes and developing a huge repertoire for refined cuisine. The Palestinian cuisine is diverse with the Mediterranean sea diet on its shores and a different focus in the highlands. But Palestinian cuisine has been mainly vegetarian for 13000 years using local ingredients that grow mainly without watering, as the Palestinian say: using Baal plants- referring casually to the ancient Canaanite God, Baal in 2023 as the carer of the land.
Rabbani foundation
Culinary Celebration With Award-Winning Chef
Sami Tamimi
30 Septemebr 2022
Sami Tamimi
30 Septemebr 2022
“Sold Out” said the banner. The Culinary Celebration with world renowned chef Sami Tamimi was sold out 2 months before the event, basically without advertising. On Friday 30 September, the rain had stopped and there was a little sunshine in the Amsterdam sky.
Chef Sami Tamimi arrived early. in a blue shirt, his trade mark glasses and generous big smile. He walked all the corners of the event hall at the Pakhuis de Zwijger talking to the staff and supporting the team. The ethical pop-up souq was buzzing. Hummus was on offer by Ahmad Alkadi, the Palestinian chef of A Beautiful Mess, part of The Refugee Company.
Horizontally laying, the tens of Falastin books made a wavelike installation. The English and Dutch hardcover books waited for Tamimi to sign.
The next table has the designer of the Hummus Academy, MaryAnn Jaraisy with her new batch of unique and original ceramics. Her brand is called
Ballet Teen, Arabic for wet clay. The red, green, black and white ceramics often have a name of a dish stamped in Arabic or Palestinian cross stich patterns on plates, mugs, jars and utensils.
For a full Palestinian experience Disarming Design From Palestine had a wide range of co-designed products by European students and Palestinian local craftspeople.
To finish this off, we need desserts: ‘Baklawa’ and ‘The Nightingale’s Nest’. Palestinian Tarboosh Sweets is probably the best in the Netherlands.
Our invisible partners Het Grote Midden Oosten Platform team was arranging the surprise goody-bags behind closed door.
And Riwaq was sending their last images to project at the dinner.
Coming from the lively souq you pass a meter high champagne tower sparkling with prosecco, you take yours and enter the Grote Zaal.
The tables awaiting the 222 diners were covered with fresh white linen, candles and fresh mint. The volunteers, Syrian, Palestinian, Iraqi, Moroccan and Dutch- added the printed menu and program to each plate, then added a paper-horn with Qdameh (roasted chickpeas eaten as nuts) and a branch of a chickpea plant that had dried with the pods still on- from MaryAnn’s farm.
People had flown in for the dinner from Toronto, Amman, Madrid, Jerusalem, Brussels, Abu-Dhabi, Helsinki and southern France among other places. The dining tables were buzzing with languages and anticipation.
The evening started with Dana Durr’s animation and Muhammad Badran, our moderator for the night, opened the evening; after which the deputy of the Pakhuis de Zwijger Hester Tiggeloven shared images from her kitchen shelves. Though we were sharing a public space, in the diners’ homes, there is a book, a dish and spices that relate to chef Sami Tamimi. Tamimi’s recipes privately developed in his head and home, come alive when people hold Falastin and boil, fry, mix and bake in far away lands. People set the table, taste and stop to enjoy. What was an idea in Tamimi’s head, became part of a simple or elaborate evening, and part of bodies and lives.
Naturally we need to know what we are eating this evening. MaryAnn Jaraisy unravels the evening’s menu:
MENU
Prosecco or juice
Cucumber and Tahini chilled soup
Traditional Zatar mini rolls with Feta
Qdameh ‘Roasted chickpeas’
Authentic Hummus
And its trimmings: black and green olives, pink turnip pickels, Makdous fermented spicy baby aubergines
with walnuts and red chilli, spring onions and fresh mint
Khubez ’Palestinian Bread’
Rummaniyye from Yaffa
Lentil and aubergine stew with caramalised onion and pomegranate
Ghraybeh ‘Shortbread cookies with pistachios’
Palestinian Medjoul dates
Tea and cinnamon tea
The chilled cucumber and Tahini soup was on the plates.
On the stage hopps the Chair of The Hummus Academy, Sobhi Khatib, Sobhi unpacks the concept. What on earth does The Hummus Academy stand for and what does it do?!
Now the Zaatar classical rolls arrive. This time they were stuffed with Sobhi’s mother’s Zaatar, which she had picked in the wild and mixed by hand according to her ancestral recipe.
Indeginous food and cuisines have the right for intellectual property. Pasta made in Korea, is still Italian Sushi made in California is Japanese. We wanted to know, can Hummus be claimed? To answer that we tried to connect to the expert in heritage, cuisine and culture in the region. We dialed to reach Charles El Hayek, a history lecturer at the American University in Beirut.
But El Hayek was inside a museum in front of a painting from the first century AD from Dura-Europos, a city in Syria on the borders between the Roman and Parthian empires. The connection did not work. But we are going to receive a recorded message from Charles El Hayek and we will post it soon.
Umayya Abu-Hanna took to the stage to tell us about the history of Hummus. Archeology, then later written texts plus the analysis of language (the names of dishes, such as Hummus), construct a fascinating history. Through this research it is clear that Hummus, an Arabic word and name, belongs only to Arabic cuisines and not a general ‘Middle Eastern’ or ‘Levantine’ cuisine. The history of the dish and cookbooks from the 13th century gave us the last lost link; the dish we know today as Hummus with Tahini is 800 years old and developed during the Arab Golden Age which was the Golden Age in Palestine too. Hummus belongs only to the Shaam region: Palestinian, Lebanese or Syrian cuisines.
It was time for chef Sami Tamimi’s demo. The chef, smiling as usual, took to the stage. He poured the soaked and cooked chickpeas into the food processor, told us not to use a blender, and started processing. He stopped to add Palestinian Tahini from Nablus (made by a cooperative and 2 families who have been in this business since 1930). Tamimi poured the Tahini from high above, the machine turned and was noisy, he stopped the machine to add more Tahini. Palestinian Hummus is called ‘Tahini forward’ and chef Tamimi’s hummus is made of 250g chickpeas and 270g Tahini. You can also say it is a Tahini dish with added chickpeas! Tamimi added fresh lemon juice, crushed garlic, salt and voilá the result was a creamy, very smooth, thick, light in color, delicious and authentic Hummus. The diners clapped enthusiastically when the dish was ready! You could feel that for some, this was a revelation and a special insight. More clapping for the chef who has fluid happiness with professional focus about him.
Here the Hummus and its entourage, pink turnip, green sliced olives in lemon, black olives, spring onions, Makdous (pickeled baby aubergines with walnuts, Chili and olive oil), fresh mint arrive. And naturally you need fresh Palestinian Khubez, bread or pita. Our whole wheat bread was from a Palestinian bakery in Amsterdam called Baka Bakery.
Fingers and arms were rising among the 222 diners and questions were asked. The Q&A naturally followed. The culinary audience wanted to know what type of food processor is the best, the answer was that the brand does not matter, just don’t use a blender since it gets layered. How much Tahini should you use, can you use canned chickpeas and what is Tamimi planning for the near future- were a few of the questions.
It was time for the main dish, Rummaniyye from Yaffa. Rummaniyye is now known to be from Gaza. Rummaniyye is a dish from the 6000 year old Mediterranean port city of Yaffa. Yaffa was ethnically cleansed in 1948 and 96% of its inhabitants were driven away. A huge part of the Yaffans ended up refugees in Gaza, another port city to the south. And this is how Rummaniyye became famous in Gaza. The Rummaniyye was su-perb!
Time for the pistachio and rose water shortbread. The vegan option are Medjoul ethical dates.
Most Medjoul dates in the Netherlands come from illegal settlements, that means from stolen lands, stolen houses and stolen products. The diners were offered dates that come from the oldest city in the world, from Jericho. This was accompanied by tea or cinnamon tea.
You cannot stop goodness. 222 little bags were waiting. Merijn Tol and Nadia Zerouali hopped on the stage to tell about the goody bag and the Tahina. They had searched the global market for the absolutely best Tahina and they found it in Nablus, and now sell it in Albert Heijn.
People were fed with a five course meal, stories, recipes and knowledge. Delighted, many started shaking their hips to the music and wanting to dance. The 36 tables were half full with people connecting, smiling, exchanging comments and touching each other’s arms gently. There was a queue to Chef Tamimi to sign the Falastin book. The extroverts wanted a photo with the chef. The queue was long. People stood in a row, each hugging the book with olive branches on the cover. Waiting for Sami Tamimi to sign the first page so the journey of inspiration and joy can begin.
People had flown in for the dinner from Toronto, Amman, Madrid, Jerusalem, Brussels, Abu-Dhabi, Helsinki and southern France among other places. The dining tables were buzzing with languages and anticipation.
The evening started with Dana Durr’s animation and Muhammad Badran, our moderator for the night, opened the evening; after which the deputy of the Pakhuis de Zwijger Hester Tiggeloven shared images from her kitchen shelves. Though we were sharing a public space, in the diners’ homes, there is a book, a dish and spices that relate to chef Sami Tamimi. Tamimi’s recipes privately developed in his head and home, come alive when people hold Falastin and boil, fry, mix and bake in far away lands. People set the table, taste and stop to enjoy. What was an idea in Tamimi’s head, became part of a simple or elaborate evening, and part of bodies and lives.
Naturally we need to know what we are eating this evening. MaryAnn Jaraisy unravels the evening’s menu:
MENU
Prosecco or juice
Cucumber and Tahini chilled soup
Traditional Zatar mini rolls with Feta
Qdameh ‘Roasted chickpeas’
Authentic Hummus
And its trimmings: black and green olives, pink turnip pickels, Makdous fermented spicy baby aubergines
with walnuts and red chilli, spring onions and fresh mint
Khubez ’Palestinian Bread’
Rummaniyye from Yaffa
Lentil and aubergine stew with caramalised onion and pomegranate
Ghraybeh ‘Shortbread cookies with pistachios’
Palestinian Medjoul dates
Tea and cinnamon tea
The chilled cucumber and Tahini soup was on the plates.
On the stage hopps the Chair of The Hummus Academy, Sobhi Khatib, Sobhi unpacks the concept. What on earth does The Hummus Academy stand for and what does it do?!
Now the Zaatar classical rolls arrive. This time they were stuffed with Sobhi’s mother’s Zaatar, which she had picked in the wild and mixed by hand according to her ancestral recipe.
Indeginous food and cuisines have the right for intellectual property. Pasta made in Korea, is still Italian Sushi made in California is Japanese. We wanted to know, can Hummus be claimed? To answer that we tried to connect to the expert in heritage, cuisine and culture in the region. We dialed to reach Charles El Hayek, a history lecturer at the American University in Beirut.
But El Hayek was inside a museum in front of a painting from the first century AD from Dura-Europos, a city in Syria on the borders between the Roman and Parthian empires. The connection did not work. But we are going to receive a recorded message from Charles El Hayek and we will post it soon.
Umayya Abu-Hanna took to the stage to tell us about the history of Hummus. Archeology, then later written texts plus the analysis of language (the names of dishes, such as Hummus), construct a fascinating history. Through this research it is clear that Hummus, an Arabic word and name, belongs only to Arabic cuisines and not a general ‘Middle Eastern’ or ‘Levantine’ cuisine. The history of the dish and cookbooks from the 13th century gave us the last lost link; the dish we know today as Hummus with Tahini is 800 years old and developed during the Arab Golden Age which was the Golden Age in Palestine too. Hummus belongs only to the Shaam region: Palestinian, Lebanese or Syrian cuisines.
It was time for chef Sami Tamimi’s demo. The chef, smiling as usual, took to the stage. He poured the soaked and cooked chickpeas into the food processor, told us not to use a blender, and started processing. He stopped to add Palestinian Tahini from Nablus (made by a cooperative and 2 families who have been in this business since 1930). Tamimi poured the Tahini from high above, the machine turned and was noisy, he stopped the machine to add more Tahini. Palestinian Hummus is called ‘Tahini forward’ and chef Tamimi’s hummus is made of 250g chickpeas and 270g Tahini. You can also say it is a Tahini dish with added chickpeas! Tamimi added fresh lemon juice, crushed garlic, salt and voilá the result was a creamy, very smooth, thick, light in color, delicious and authentic Hummus. The diners clapped enthusiastically when the dish was ready! You could feel that for some, this was a revelation and a special insight. More clapping for the chef who has fluid happiness with professional focus about him.
Here the Hummus and its entourage, pink turnip, green sliced olives in lemon, black olives, spring onions, Makdous (pickeled baby aubergines with walnuts, Chili and olive oil), fresh mint arrive. And naturally you need fresh Palestinian Khubez, bread or pita. Our whole wheat bread was from a Palestinian bakery in Amsterdam called Baka Bakery.
Fingers and arms were rising among the 222 diners and questions were asked. The Q&A naturally followed. The culinary audience wanted to know what type of food processor is the best, the answer was that the brand does not matter, just don’t use a blender since it gets layered. How much Tahini should you use, can you use canned chickpeas and what is Tamimi planning for the near future- were a few of the questions.
It was time for the main dish, Rummaniyye from Yaffa. Rummaniyye is now known to be from Gaza. Rummaniyye is a dish from the 6000 year old Mediterranean port city of Yaffa. Yaffa was ethnically cleansed in 1948 and 96% of its inhabitants were driven away. A huge part of the Yaffans ended up refugees in Gaza, another port city to the south. And this is how Rummaniyye became famous in Gaza. The Rummaniyye was su-perb!
Time for the pistachio and rose water shortbread. The vegan option are Medjoul ethical dates.
Most Medjoul dates in the Netherlands come from illegal settlements, that means from stolen lands, stolen houses and stolen products. The diners were offered dates that come from the oldest city in the world, from Jericho. This was accompanied by tea or cinnamon tea.
You cannot stop goodness. 222 little bags were waiting. Merijn Tol and Nadia Zerouali hopped on the stage to tell about the goody bag and the Tahina. They had searched the global market for the absolutely best Tahina and they found it in Nablus, and now sell it in Albert Heijn.
People were fed with a five course meal, stories, recipes and knowledge. Delighted, many started shaking their hips to the music and wanting to dance. The 36 tables were half full with people connecting, smiling, exchanging comments and touching each other’s arms gently. There was a queue to Chef Tamimi to sign the Falastin book. The extroverts wanted a photo with the chef. The queue was long. People stood in a row, each hugging the book with olive branches on the cover. Waiting for Sami Tamimi to sign the first page so the journey of inspiration and joy can begin.
