The Palestinian kitchen is filled with a variety of meat, fish and vegetable kefte, which are balls of seasonal ingredients that have been molded, stuffed, baked or fried. This is my interpretation of a vegetarian kefte, using the region’s ubiquitous eggplants married with fresh, fragrant herbs and tangy white cheese. These are perfect for picnics and keep well for a few days in the fridge.
Pomegranates never fail to delight me; their crimson juices and sweet and tart arils provided such joy for me throughout my childhood that they are forever etched in my memory and on my heart. Palestinians also hold this mighty fruit in high esteem, and here I’ve paired it with a dense and sticky almond cake, topped with a light and creamy mascarpone topping, which I love, and which I hope will enliven your passion for this magical fruit, too. You will need an 8 in./20 cm cake pan.