Basima's Kitchen

22/01/2024

An ode to zaatar (thyme)

محمود درويش - إنّا باقون ما بقي الزعتر والزيتون

We will remain here as long as there remains thyme and olives - Mahmoud Darwish

Zaatar is known as Palestine’s green gold, with origins in Levantine culture dating back to the 12th century. It is inextricably linked to Palestinian identity and land ownership. The powerful, earthy smell of it evokes the memories of our ancestors, and the taste of it transports us to our ancestral lands. In 1977 the Israeli occupation banned foraging of zaatar, just one of many tactics used in their attempt to deny and remove symbols of indigenous Palestinian identity.

Keeping indigenous food culture alive is a vital form of resistance, and the countless people engaging in this globally every day portrays the strength of Palestinian resilience - especially as Israel increasingly attempts to appropriate traditional Palestinian foods in order to erase historical ties to the land.

Zaatar salad was one of our late grandparents’ favourite things to eat. It truly is an incomparable bite of peppery delight that exudes pure nostalgia, and makes us feel a fond closeness and connection to them.

We like to make it by mixing fresh zaatar with thinly sliced white onion, good quality olive oil, lemon, salt and sumac. Also simply eating zaatar alone sprinkled with sea salt is absolutely delicious. Scoop up with thin flat bread and enjoy 💚

29/12/2023

🍉🌵🤍

26/04/2023

“We have such fond recollections of going to our grandparents’ house in Jeddah as children when we would be visiting Saudi Arabia from London. Apart from the joy of seeing our beloved sitto and jiddo, we would all be immensely excited for the meal that Basima, our sitto, would surely be cooking up. While we would typically sit in the living room spending time with our grandfather and uncles, chatting and playing games, we children remember taking turns to pop into the kitchen where Basima would be preparing nothing short of a feast. The smell alone of that kitchen was enough to send our curious noses into ecstatic anticipation…”

Continue reading on our blog: https://www.basimaskitchen.com/blog/edfhh2lhgzs7y18ert3cy38uczturi

03/04/2023

With the passing of the 10th day of Ramadan some tend to feel that the days start running past at an ever-increasing pace, and before we know it the month is over.

That’s why it is important to remind ourselves to savour the moments of reflection and serenity and to make the most out of these days. Blessed and peaceful Ramadan to all 🌙✨

03/04/2023

With the passing of the 10th day of Ramadan some tend to feel that the days start running past at an ever-increasing pace and before we know it the month is over.

That’s why it is important to remind ourselves to savour the moments of reflection and serenity and to make the most out of these days. Blessed and peaceful Ramadan to all 🌙✨

09/02/2023

09/02/2023

Shout out to & Maria Martinez and the team for these wonderful organic fruits. The avocados are so creamy and delicious and ripened just perfectly - the lemons have the most amazing aroma and are incredibly juicy 🥑🍋 So glad to have discovered this game-changing initiative!

22/12/2022

So fresh and deliciously tangy. Fattoush is always a good idea! 💚♥️💛

15/12/2022

Some of our most requested dishes. Can’t beat the basics 😍

30/07/2022

“Earlier this year, we had the pleasure of collaborating with herbalist and creator Deema Alhuqail of when we spent a sunny Spring day foraging for nettle and wild garlic in the woodlands of Surrey. We exchanged anecdotes about our shared cultures, cooking rituals and more, and occasionally sang and danced along to much-loved musical gems such as Fairuz – a legendary Arabic singer who we’ve mentioned elsewhere on this blog. This foraging expedition was borne out of a previous discussion with Deema on the topic of our beloved fatayer sabanekh, where she mused about whether the traditional spinach recipe could be substituted with common nettle, given their similarities in flavour, texture and other properties.

The idea of consuming stinging nettle may take some by surprise…”

Continue reading about our foraging and culinary experiment on our blog: https://www.basimaskitchen.com/blog/foraging-fatayer: 🌱☀️🫓

14/04/2022

Hello all,
For the remainder of the month of Ramadan (until May 1st), with every order from Basima's Kitchen we are offering some complimentary dates from this season's harvest from our farm in Saudi Arabia 💚
Check out our updated menu here: https://www.basimaskitchen.com/menu

05/04/2022

Ramadan Kareem to all those observing this holy month! 🌙✨

For many of us this is a time for reflection, tranquility, patience and of course, spending time with family and loved ones.

We’re so happy to be back home in Saudi to spend part of this month. Exploring more of our country and lands has been a constant desire for us. Just before Ramadan we managed to have a quick day trip to Taif for the rose festival, in the slopes of the Hejaz mountains just east of Makkah. Driving around the quaint municipality, engaging with the friendly people, taking in and appreciating the mountainous landscape and fresh air, visiting centuries-old mosques and buildings, we felt at peace and invigorated all at once.

* the first shot shows some traditional millah bread, which we had during a visit to a rose plantation. Popular throughout the Arabian Peninsula, it is baked in the embers of a fire in ash and hot sand. Millah bread originated within the Bedouin communities of the region, and in the case of Saudi Arabia is said to hail from Taif and is sometimes referred to as Taifi bread. We enjoyed it simply with some ghee mixed with honey 🌸💚🌷🌿

17/03/2022

Tangy, creamy, slightly salty, and incredibly delicious! Somehow labneh (strained yoghurt) always seems to hit the spot 😍
What’s that thing that always hits the spot for you? 🤤

17/03/2022

Tangy, creamy, slightly salty, and incredibly delicious! Somehow labneh (strained yoghurt) always seems to hit the spot 😍 what’s that thing that always hits the spot for you? 🤤

17/02/2022

When Middle Eastern and Asian food cultures meet!

You wouldn’t think that these two cuisines would create such a delectable melange of flavours. But this plate of sesame soy marinated tuna steaks with a ginger miso tahini sauce and a side of fluffy freekeh and shredded cabbage truly exceeded our expectations 🤤

11/02/2022

Warm up this winter with a bowl of hab soup 🥣
Made with highly nourishing oat groats (the name for intact, hulled oat grains) it is not only the ideal comfort food but oh so good for you! With a base of delicious and delicately cooked chicken broth (or lamb) full of flavourful spices, the oat groats are slowly simmered until the tomatoey chicken broth thickens. An excellent source of fiber, and minerals such as iron, phosphorus, zinc and copper, it makes for a wise choice to add this whole grain into your diet.

27/12/2021

“It’s been called the ‘pizza of the Levant’, ‘Lebanese pizza’ or the 'poor man’s food’. Mana’eesh are flatbreads traditionally topped with a mixture of olive oil and zaatar – the latter being a stellar combination of thyme, sumac, sesame seeds and other spices. Alternative popular toppings include a blend of cheeses, labneh (thickened yoghurt), or a tomato and onion mixture.

A highly popular breakfast or lunchtime food originating in Lebanon, mana’eesh are enjoyed in that country and others including Jordan, Palestine, and Syria as well as across the Gulf and wider Middle East…”

Head to our blog to continue reading about these baked gems! https://www.basimaskitchen.com/blog/3idl2sd5tcru066sm61onk30yv5l5o

23/11/2021

And the anticipation is over! ❤️😋

23/11/2021

😍

23/11/2021

Although making warak enab definitely takes up a chunk of the day, when we get the craving for it there’s nothing else that can substitute this uniquely delectable dish. The process can also be a great bonding experience with your loved ones 💓

And there’s something oh so satisfying about placing your rolled up stuffed vine leaves into concentric circles, making them fit into the pot like puzzle pieces 🧩
Which brings us to another of the many bounties of this meal: after all the hard work, the anticipation of the deliciousness to come while waiting for the flavours to coalesce as the pot simmers.

Fun fact: although this isn’t a typical addition, for generations our family has added a layer of broad beans giving us a bonus ingredient that really complements this dish!

Needless to say, warak enab is a favourite in our household 😍

10/11/2021

Loubiya Bizeit: green beans cooked with onion and garlic in a rich tomato sauce 🧄🍅🧅
We love this plentiful dish as it can be eaten both warm and cold, and lasts for a few days in the fridge. It’s impossible to eat without some freshly sliced bell peppers 🫑 and spring onion which enhance the flavours in the most sublime way. A welcome bonus during the winter months for that added vitamin C & immunity boost! 💫

02/11/2021

“You know how some people say they don’t trust those who do not love animals? Well, we would venture to say the same about olive oil. It is near impossible to imagine one of our dishes, or even a small bite, being prepared without this liquid gold (with a few exceptions, of course). Without this versatile and enriching staple, the meal would simply feel incomplete. Besides the smooth richness and delicious flavour olive oil adds to food, the numerous health benefits due to healthy monosaturated fats and antioxidants are a very welcome bonus.”

Head to the blog on our website (link in bio) to continue reading our latest piece, “The Stuff of Life”.

14/10/2021

Happy birthday again Kellie!
It was a pleasure to have been a part of your celebration 🎉🎂🥰

12/09/2021

“We are certain that many of you can relate to the sentiment that time is just whizzing by. Where did the summer go?! Other than our calendars showing us how days and weeks seem to be literally leapfrogging, we are also prompted by our surroundings: looking at our grape leaves, our mint and other produce and noticing that there are fewer and fewer eligible ones to pick. Environmental and natural signals that predated diaries, phone calendars and indeed dates themselves…”

Continue reading our latest piece, “Perpetual Motion” on our blog: https://www.basimaskitchen.com/blog

25/08/2021

See you soon! ✨🤍

25/08/2021

We will be closed over the coming period for our annual break. Looking forward to seeing our valued customers again soon!

06/08/2021

“It’s been just over a year since we started Basima’s Kitchen, and what a year it’s been (in more ways than one, no explanation needed!). To mark this occasion, we wanted to take a moment to reflect and expand on what led us to embark on this wonderful journey in the first place, as well as provide a bit more of our own background and how we each fit into our little enterprise.”

Head to our blog to read the full piece: A Tale of Two Sisters (+ more) 👯‍♀️🤍 https://www.basimaskitchen.com/blog/a-tale-of-two-sisters-more

04/08/2021

We think we could have falafel every single day 🧆 who’s with us?!
Crunchy on the outside, soft and warm on the inside, delicious tahini sauce on the side - what’s not to love?

20/07/2021

In our daily practices, we try as much as possible to value resources and be mindful of our ecosystem. In these hot summer months, all things living are increasingly in need of constant hydration. As we would hate to waste all the water we use to wash herbs and vegetables, we recycle it on the plants and vegetation that surround us 🌱💦