½ cup  Fair Trade extra virgin olive oil (available from Canaan Fair Trade shop, Portland, OR)
¼ cup  balsamic vinegar
1 T.      Fair Trade za’atar (recommend Canaan brand za’atar from Palestine)
1 T.      lemon juice
Salt & pepper to taste

Mix all ingredients together. Excellent on Greek-style salads.

Other suggestions for this dressing:

(1)    Multiply the recipe and use as a marinade for mixed vegetables for roasting. Marinate vegetables for 15-20 minutes, then roast or barbeque to taste.

(2)    Multiply the recipe and use as a meat marinade. Marinate meats such as chicken or lamb for 45-60 minutes in the refrigerator before roasting or barbequeing to taste.


This is not a “strict” recipe, as it can be prepared with a variety of bread choices and according to individual taste. Use pita bread (with or without pocket) or flatbread, either whole wheat or white. If using pocket pitas, split them horizontally into 2 rounds. Arrange bread on baking sheets (“rough” sides of pocket pitas face up), then, using a pastry brush, coat the top surfaces of the bread with the following mixture:            

¼ cup   Fair Trade extra virgin olive oil (available online through Canaan brand)

¼ cup   Fair Trade za’atar (suggest Canaan brand za’atar from Palestine)

Cut coated bread into wedges or triangles of desired size and separate them slightly. Bake in batches in the middle of a preheated 350 F  oven about 8 minutes or until crisp golden. Serve hot or at room temperature.


Palestinian couscous is prepared like rice; no special pans needed. Using Fair Trade Maftoul (Canaan brand, available online, is recommended), the proportions are 2 parts Maftoul to 3 parts water. Heat a tablespoon of Fair Trade extra virgin olive oil in a pot, add the Maftoul, and sauté for a few minutes. Add the water to the pot, bring it to boil, then cover, reduce heat to low and simmer for 15 minutes or until the water has been absorbed. Remove from heat and fluff with a fork. Optional: mix in ½ tsp. butter along with nutmeg and cinnamon to taste. Serve with Maftoul sauce (see following recipe) or any stew.


4 pieces of chicken, with bones (may remove skin)         
1 can chick peas (garbanzo beans)                                          
Fair Trade extra virgin olive oil
1 large onion, chopped                                                            
2 whole cardamom
¼ tsp. turmeric                                                                              
1 tsp. each nutmeg and cinnamon
salt (to taste)

Place the chicken in a pot, cover with water and add the cardamom. Bring to boil, skim away fat, then add the onion, chick peas, turmeric, nutmeg, cinnamon and salt. Return to boil, then cover pot and simmer on low heat for 30 minutes or until chicken is cooked through. Serve over basic Maftoul or on the side. 


1 (9 oz) pkg. Fair Trade Palestinian Maftoul  (suggest Canaan brand, available online)
1 cup lightly steamed broccoli florets
4 oz. fresh mozzarella cheese, cut in small cubes
2-3 green onions, chopped
Fair Trade sun dried tomatoes, chopped (available online through Canaan brand Palestinian products)
½ cup Fair Trade extra virgin olive oil
¼ cup red wine vinegar
salt (to taste)

Prepare the Maftoul by bringing it to a boil in the recommended amount of water, lightly salted. Remove from heat and let sit for 15 minutes, covered. Fluff with a fork, then add all remaining ingredients. Refrigerate and serve cold.


1 cup Fair Trade Palestinian Maftoul (suggest Canaan brand, available online)
Pinch of turmeric
Zest and juice of ½ lemon
½ tsp. salt
½ cup raisins (use Fair Trade when possible)
1 ½ cup water

In a saucepan, bring the water, turmeric, salt, 1 tsp. finely grated lemon zest and the juice from ½ lemon to the boil. Add raisins and Maftoul. Return to boil, cover, then remove from heat. Allow to sit for 15 minutes. Fluff with a fork. Can top with chopped fresh mint or cilantro before serving.