Home >Culture >Food and Recipes >Mafghoussa (or mashed)

users currently online: 32

arrow Home

arrow Your Personal Page
arrow People
arrow Places & Regions
arrow History
arrow Culture
Art & Performing Arts
Customs & Remedies
Food and Recipes
Handicrafts & Artifacts
Land & Nature
Songs and Poems
Stories & Sayings

arrow Community Resources
arrow Photography - local
arrow Photography Diaspora
arrow Audio

arrow Our Partners
arrow About Us
arrow All Recent Entries
arrow Message Board
arrow Newsletter
arrow Newsletter Archive

arrow AEI-Open Windows

Food and Recipes

sorted by

Showing 1 - 20 from 125 entries

> Jibneh webattikh
> burbarah
> Regional Food Fests
> The Palestinian Tabun
> http://www.shahiya.com/english/default.aspx
> Gypsies in Jerusalem: food
> Mystic Karabeej Halab
> Palestinian Cooking
> Syrian Foods
> Wine from Bethlehem stopped at airport
> Rishtaye
> Mafghoussa (or mashed)
> Maqloubeh (Upside-down)eggplant casserole
> Siami
> Tomatoes in Palestinian cookery
> Palestinian flavour
> Too Cold without One
> Too hot without one
> Fakiha
> kitchen revival "Arabic"
  page 1 from 7
Mafghoussa (or mashed)
submitted by Mona Wafa

This recipe is from the southern areas of Palestine. It is ideal for a barbecue but can be done on any other occasion.

3 red tomatoes
2 Zucchini
1 Onion
1 hot green pepper
3 garlic cloves
Olive oil
Salt to taste


Cut the Zucchini, hot green pepper, and onion into two pieces each. Place all the vegetables under the Grill (or on the barbecue) until fully grilled. Remove the skin of the tomatoes and mash all the ingredients including the garlic cloves. Add olive oil and salt to taste.
Optional: You can add sour yogurt or "Jameed" if you like yogurt based foods. This recipe can also be done using tomatoes only with hot green pepper and garlic.

Source: JMCC/Palestinian Culture

email to a friend print view