Palestinian chef Salameh Daqaq, the winner of the Best Chef in the Middle East and North Africa award for 2024 presented by the “50 Best Restaurants in the Middle East and North Africa,” recently showcased the rich culinary traditions and dining customs of Palestine at the 45th Sharjah International Book Fair. During a live cooking demonstration, she prepared “Maqlooba with cauliflower and chicken,” evoking memories of family gatherings and cherished culinary traditions associated with home, especially during Fridays.
A Taste of Family Heritage
In her presentation, Daqaq detailed the preparation of Maqlooba, a dish composed of rice, chicken, and fried cauliflower, alongside ingredients such as onions, garlic, tomatoes, green peppers, and spices. She highlighted the special place this dish holds in Palestinian cuisine, reflecting social customs that extend beyond mere preparation. Daqaq reminisced about how Maqlooba graced her family table on most Fridays, serving as a central part of their gathering for lunch after the Friday prayers, creating a strong association with family unity and tradition.
Seasonal Flavours and Local Ingredients
Daqaq also discussed the significance of seasonal produce in the dish, noting that the selection of vegetables varies throughout the year. For instance, cauliflower is traditionally used in March, April, and May, while eggplant makes its appearance in November and December. This seasonal variety not only enhances the flavour profile of Maqlooba but also ensures it remains rooted in culinary tradition.
Despite its similarities to Levantine cuisine, Daqaq pointed out that Palestinian cooking is distinguished by local ingredients and the characteristics of the region’s soil and crops. She cited the iconic Musakhan dish, made with olive oil, thyme, and sumac, as an example of how these ingredients differ in flavour and quality even among neighboring countries like Syria and Lebanon.
Secret Techniques of Maqlooba Preparation
Throughout the cooking demonstration, Daqaq showcased the step-by-step process for making Maqlooba, starting from seasoning and browning the chicken, frying the cauliflower florets, and preparing the rice. She emphasized the technique of layering the ingredients— onions, tomatoes, rice, chicken, and cauliflower—inside the pot, followed by adding water and cooking it on low heat until done. A crucial detail she shared was allowing the Maqlooba to rest after removing it from heat for about 15 minutes, covering the pot with a cloth in a traditional method known as “the Buqja,” which helps ensure the dish’s success.
A Memorable Experience at Sharjah
Expressing her pride in participating at the Sharjah International Book Fair, Salameh Daqaq noted that the experience was particularly special. She was surprised by the large audience and impressed by the level of organisation and hospitality shown towards visitors. The atmosphere of the fair, with its attentiveness to guests, left her feeling elated to be among fellow participants.
Daqaq offered her heartfelt gratitude to the organisers of the fair for their warm welcome and expressed hopes for continued participation in future editions of the event, recognising it as a valuable platform for engaging with the public and showcasing culture through diverse experiences that blend knowledge and creativity.
Book Signing of “Bint Maryam”
Following her culinary workshop, Daqaq also had the opportunity to sign her book “Bint Maryam” at the book fair, in front of an enthusiastic audience. This work delves into aspects of Palestinian heritage, culture, and identity, exploring traditions and stories linked to homeland and land, from the Nakba of 1948 to the present.
She explained that “Bint Maryam” collects family stories and memories that span generations of women, from her grandmother and mother to her daughter and granddaughter, alongside recipes from Palestinian cuisine. Through this book, Daqaq aims to document familial and cultural memories and highlight the role of food in preserving and transmitting heritage from one generation to the next.