Palestinian Pie - A cook's incomplete, vegetarian, gluten-free recipe composed in Jerusalem; or How to Feed a Nation

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Mix: 1cup garbanzo bean flour
         3/4 cup rice flour
         1/3 cup of Fair-trade olive oil from Jenin
Blend till crumbly with:
          6 - 8 Tablespoons of water from the Dead Sea
Pat this mixture into a flat pan fired by the ironworkers of Hebron.

Sauté in oil:
            2 cups of chopped onion and
            1/4 cup minced garlic
            That have been gathered from a garden outside of Bethlehem
Chop: Mint, sage and 2 flavors of thyme gathered from the gardens at the Palestinian   
          Museum of Natural History. Add to the sautéed mixture and            
          spread over the crust.

Top with slices of hard boiled eggs from a Bedouin’s chickens.
Scatter with olives and grapes from the terraces of Palestine.
Cover with crumbled feta, or cheese from the 18 fugitive cows. Sprinkle with lots of sumac and some Aleppo pepper.

Bake for 45 - 60 minutes in a solar oven powered by the heat of the Negev.

When baked, shower with the tears of all the Palestinian mothers and break into dozens of pieces.

Feed to your family, your friends, your co-workers and those strangers down the street.

Repeat again and again and again till the people can return home.