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.