Lemony Chard, Chickpea, and Rice Stew



Preparation info

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Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

In the damp chill of Gaza’s winters, rural people and their descendants crave the hearty, one-dish meals unique to the region, like fogaiyya. As the name in Arabic indicates, it delivers a “pop” of bright and comforting flavors. Because meat is expensive, the falaheen often save the stock from stewing meat for festive dishes to use in everyday dishes like this one. Barley or a wheat product, such as freekah or bulgur would have been the grains of choice in this dish bef