Palestinians teach the country’s recipes in São Paulo – 12/02/2023 – Food
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At the 28th Immigrant Festival in SP, which took place from November 17th to 20th, Palestinians showed how to prepare dishes from the country. I talked with Salim Mhanna, 46, one of the workshop organizers, to learn about this cuisine.
He, his wife and son arrived in Brazil in 2015 as refugees. Without connections in the job market and with language difficulties, Mhanna turned to food to survive.
He started cooking for parties, birthdays and events until opening his own business: a restaurant in Praça Roosevelt, in São Paulo. It was a success at first, says the chef, but the pandemic came, which affected the sector, and it had to close.
The experience inspired the creation of Palestinian food workshops. In 2017, at the Immigration Museum party, the first took place; today, they have become spaces for cultural and gastronomic preservation.
We are trying to show the true culture of our people who are suffering from the Israeli occupation”, says Mhanna. Part of the culinary protection comes from the transmission of typical dishes in addition to esfihas and kibes, already present in the imagination of Brazilians.
According to the chef, Palestine shares food with Syria, Lebanon and Jordan —countries in the region known as the Levant— but has differences in seasoning and preparation.
In the 2023 workshop, the dish chosen was musakhan, one of the most delicious and easy to make, in Mhanna’s opinion. The dish features roast chicken marinated in spices, such as pepper and nutmeg. Then, it is placed on thin bread (see recipe at the end).
To find out more. In addition to musakhan, the chef recommends other Palestinian foods that can be found in Arab restaurants:
-Mujaddara: vegetarian dish, it is made with lentils, rice and decorated with slices of onion, fried or caramelized.
-Kabseh: with aromatic rice, the main ingredient is skinless chicken, seasoned with spices such as cardamom, vanilla and garam masala (ground spices). It can also include carrots.
-Mahashi: Mahnna’s favorite, the dish features stuffed vegetables. Prepared with zucchini and eggplant, it uses meat and rice seasoned with herbs cooked in tomato sauce as filling.
To try the dishes, Mhanna suggests two restaurants in São Paulo:
Al Janiah
→ R. Rui Barbosa, 269 – Bela Vista, central region. Tuesday to Thursday, from 6pm to 2am. Fri and Sat 6pm to 4am. Sun., from 6pm to 2am. Kitchen open until midnight. @aljaniah_oficial
Majaz
→ R. Dona Veridiana, 212 – Vila Buarque, central region. Tuesday to Saturday, from 11am to 9pm. Sun., from 11am to 5pm. Tel: (11) 97759-5479 @majaz1948
Musakhan recipe
See how to make the dish taught at the Immigrant Festival, in chef Rafik Halabi’s version.
Ingredients
For the meat
-1kg of chicken
– 4 cloves of garlic
– 2 teaspoons of ground pepper
-1 teaspoon of ground cumin
-1 teaspoon of ground cardamom
-1 teaspoon of cinnamon
– 4 tablespoons of lemon juice
-1 teaspoon of ground coriander
-2 tsp salt
-1.5 tablespoons of sumac (spice)
– 60 ml extra virgin olive oil
Sauce
-5 onions
-3 tablespoons of sumac
-100 ml of olive oil
-20 g pine nuts or almonds
-1 teaspoon of salt
– 4 Lebanese or Syrian breads
– coriander
How to make:
Chicken
-If using the whole chicken, cut the breast and separate it into parts. If you buy the breast, cut it into cubes
-Then, mix garlic, spices, lemon juice and olive oil to make the marinade
-Apply the seasoning to the chicken and leave it in the fridge for 1 hour
-Then, preheat the oven to 180 degrees and also bake for 1 hour.
Sumac and onion sauce
-Cut the onions into circles and fry them for 5 minutes
-Then add the sumac and salt. Mix well and add the chopped coriander.
-In another baking dish, roast the pine nuts until golden.
Finishing
-Place the buns on the same tray as the chicken to absorb the marinade juices.
-Then spread them out and place the caramelized onions on top.
-Add the chicken pieces and garnish with toasted pine nuts.
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