Papaya Brekkie Boats, Recipes From The Gaza Kitchen and Rabbit Mulukhiyya: Whole30 Day Thirteen

DAY THIRTEEN

Coffee done. Workout done. And the soup pot is simmering away on the stove. The house already smells of allspice, cinnamon and rosemary with a hint of cardamom. Home-y smells that define comfort food.

Papaya Brekkie BowlsBREAKFAST: If these don’t say “Good Morning” I don’t know what will! I may be  heading down a slippery slope towards smoothie bowls… I hope not, (sorry to all of you smoothie bowl lovers) I’ve never actually had a smoothie bowl, but I think I’d prefer my smoothie through a straw and not as a soup. Anyway, the great thing about these papaya boats, is that you can fill ’em up with whatever you fancy! So, get creative and ENJOY.
PAPAYA BREKKIE BOATS LOADED WITH ALL THE FRUITS
Serves 2-4
Ingredients:
1 ripe papaya (I like the Brazilian ones!), halved and seeds removed
1 cup berry chia pudding
1 passionfruit, halved
1/2 cup blueberries
1/4 cup blackberries
1 mango, chopped
handful of cape gooseberries (physalis), halved
chia seeds, to sprinkle on top

Preparation: Fill the hollowed papaya cavities with berry chia pudding and dived the fruit evenly amongst both papaya boats. Serve immediately.

Today’s lunch and dinner recipes are from one of my favourite cookbooks 
The Gaza Kitchen: A Palestinian Culinary Journey by Laila El-Haddad and Maggie Schmitt. It’s just the kind of cookbook I love because it’s more than recipes, it’s a window into the food, culture, and the spirit and struggles of the people who call Palestine home. You’ll have to get the book for the recipes as they are not my own, but I have posted the ingredient lists. 

SALATIT ABU SAFIYA (ABU SAFIYA'S SALAD)LUNCH: This salad is so good and so garlicky (just a forewarning to pack your breath mints!) and loaded with fresh herbs. Top with plump, pink jewels of pomegranate to make this salad taste extra scrumptious.
SALATIT ABU SAFIYA (ABU SAFIYA’S SALAD)
via The Gaza Kitchen: A Palestinian Culinary Journey
coarse sea salt
dill seeds
garlic
hot green chili peppers
shallot
green onions
herbs: parsley, mint, dill, cilantro and/basil
lemon
tahina
olive oil

DINNER: Rabbit was on sale yesterday, so rabbit is on for today. If you’ve never had rabbit or are saying “ewwww” right now, it is more delicious, and I think, better for you than chicken. I made a soupy-stew that is popular throughout the Middle East and is made with mulukhiyya leaves. The leaves are mucilaginous (think okra) and are HIGHLY nutritious. Fresh leaves are best, but in North American markets they are typically found frozen. These green leaves are known by many names: Mulukhiyah, mloukhiya, molokhia, molokhiya, mulukhiyya, malukhiyah, or moroheiya and are from the plant Corchorus olitorius commonly known as Jew’s mallow, Nalta jute, or tossa jute. People typically love mulukhiyya or hate. I love it! The broth can made with any meat, so if rabbit isn’t your game try chicken or lamb instead.
MULUKHIYYA WITH RABBITMULUKHIYYA
via The Gaza Kitchen: A Palestinian Culinary Journey
For the broth
:
flour (omit for Whole30)
salt
lemon
olive oil
onion
bay leaves
cinnamon stick
allspice berries
cardamom pods
black peppercorns
cloves
rosemary
nutmeg
mastic
salt
For the Mulukhiyya:
frozen or fresh mulukhiyya
chicken or rabbit
garlic
hot green chili peppers
coriander seeds
olive oil
salt

Advertisements

One thought on “Papaya Brekkie Boats, Recipes From The Gaza Kitchen and Rabbit Mulukhiyya: Whole30 Day Thirteen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s