The Palestinian Dinner Collection
5 ingredients | 22 servings of freekeh and mujadara | Zaatar, sumac, and olive oil to use across many meals
The pantry shelf for a Palestinian dinner.
Olive oil from Nazareth, freekeh from a women's cooperative, mujadara from Jenin, wild zaatar from the hills around Jerusalem, sumac foraged from Lifta. Three of these are only sold here, as part of this collection: the olive oil, the freekeh, and the mujadara.
Includes:
– 1 × Nazareth Nabali Extra Virgin Olive Oil, 500 ml (16.9 fl oz). Grassy, balanced, deeply fragrant.
– 1 × Freekeh, 500 g (17.6 oz). 11 servings of smoky roasted green wheat from a Palestinian women's cooperative.
– 1 × Mujadara Mix, 500 g (17.6 oz). 11 servings of lentils and bulgur, the base of the dish.
– 1 × Wild Zaatar, 90 ml (3 oz). Earthy, aromatic, hand-blended.
– 1 × Palestinian Sumac, 90 ml (3 oz). Bright, citrusy, foraged from Lifta.
Store in a cool, dry place, shielded from direct sunlight or heat.
Nazareth Nabali Extra Virgin Olive Oil, 500 ml (16.9 fl oz)
Pressed by farmer Nassar Darawshi in the groves around Nazareth. Nabali is one of Palestine's oldest indigenous olive varieties, grown here for centuries. Harvested and extracted within hours, this oil carries the grassy, balanced, deeply fragrant profile that Palestinian olive oil is known for.
Freekeh, 500 g (17.6 oz). 11 servings.
Made by a Palestinian women's cooperative continuing the tradition of harvesting young green wheat and roasting it over open fire. Freekeh has been prepared across Palestine and Bilad al-Sham for centuries, originally as a way to preserve wheat harvests that risked being lost. It's a dish of gathering, of joy, and of loss.
Mujadara Mix, 500 g (17.6 oz). 11 servings.
Grown in Jenin and prepared by Ayda Saadah, whose family has long worked the land despite immense challenges. One of the oldest and most beloved dishes in Palestinian homes: lentils, bulgur, and golden caramelized onions. 250 g brown lentils + 250 g bulgur, ready to cook.
Wild Zaatar, 90 ml (3 oz)
Wild zaatar gathered from the hills around Jerusalem, hand-blended with sesame sourced from Jenin. Earthy, aromatic, deeply tied to Palestinian breakfasts and shared tables.
Palestinian Sumac, 90 ml (3 oz)
Foraged from the historic village of Lifta. Bright, citrusy, deeply red in color. Long used across Palestinian cooking, scattered over onions, salads, musakhan, and roasted vegetables.
Freekeh and Mujadara have basic preparation instructions on the box. The zaatar, sumac, and olive oil are open to wherever you cook. Five places to start.
Mujadara, the way it's served at home. Top the cooked mujadara with deeply caramelized onions and a drizzle of the olive oil. Serve warm with cold yogurt and a chopped Arabic salad on the side.
Freekeh with yogurt and charred lemon. Cook the freekeh until tender and smoky, spoon it over a bed of yogurt, finish with the olive oil and a charred lemon half.
Freekeh and tomato salad. Cooked freekeh, ripe sliced tomatoes, mint, the olive oil, a squeeze of lemon. A bright lunch built on the smoke of the grain.
Zaatar morning bread. Mix the zaatar with the olive oil, spread on warm flatbread or toasted pita. With labneh. With eggs. With cucumber and tomato. The Palestinian breakfast you'll keep returning to.
Sumac-onion salad. Thinly sliced red onion, plenty of sumac, parsley, a little salt. The traditional finish on shawarma, musakhan, grilled meats, or a simple bowl of rice.
Five ingredients. Five places. Many more hands.
Nassar Darawshi presses the olive oil in the groves around Nazareth, where Nabali trees have grown for centuries. A Palestinian women's cooperative roasts the freekeh in the fields, the way it's been done since people first needed to preserve green wheat before it could be lost. Ayda Saadah grows the mujadara grains in Jenin, on land her family has worked through everything. Foragers gather the wild zaatar from the hills around Jerusalem. Sesame is grown for it in Jenin. Sumac is foraged from the historic village of Lifta.
Farmers. Foragers. Roasters. Cooperatives. Families preserving recipes across generations.
Different regions. Different harvest seasons. Different forms of labor.
One table.
Al-Khalil has been a center of Palestinian glassmaking for centuries. A small group of artisans there continues the tradition, hand-blowing recycled glass into cups, bowls, and lamps.
Two of those cups come with every Palestinian Dinner Collection ordered in the launch window's first 48 hours, or while the first 300 orders last.
Hand-blown. Recycled. Frosted blue. No two exactly the same. Made to sit on the table the collection sets.
- Nazareth Nabali Olive Oil: Rich in heart-healthy monounsaturated fats, vitamin E, and polyphenol antioxidants. Long associated with cardiovascular and anti-inflammatory benefits in the Mediterranean diet.
- Freekeh: A whole grain with high fiber, plant-based protein, and complex carbohydrates. Lower glycemic than most refined grains, with B vitamins, magnesium, and iron from the green durum wheat.
- Mujadara Mix (lentils + bulgur): Plant-based protein, fiber, iron, and folate. The combination of legumes and grain delivers a complete amino acid profile, the foundation of traditional Palestinian home cooking.
- Wild Zaatar: A blend of wild thyme, sumac, and sesame, used across the Levant for centuries. Traditionally valued for antioxidants and the natural compounds in wild thyme.
- Palestinian Sumac: Bright, citrusy, naturally rich in antioxidants. Long used across Palestinian and Levantine cooking, both for its flavor and its traditional reputation as a digestive aid.
