Every year on 29 November we commemorate International Day of Solidarity with the Palestinian People. Now, more than ever, it is important that we show our solidarity.
Solidarity Day is a time to remember that Palestine is so much more than the occupation and what we’re fighting for is the right of Palestinians to be able to freely express all the wonders of the Palestinian culture – the food, art, music, history, politics, faith, whanaungatanga.
Learning about Palestine and talking about it with those you are close to is such a fundamental part of building solidarity. So, this year we would like to invite you to gather your people, friends, whānau, colleagues, neighbours to share some Palestinian food, music, poetry and kōrero about why you stand in solidarity with Palestinians.
We’ve put together a kete to help you host a beautiful Palestinian Solidarity Day meal along with a Spotify Playlist, poetry and other ideas for showing solidarity. Feel free to use our suggestions or find your own Palestinian recipes, music and poetry for your event.
Please email us photos by the end of next week! We would love to share your solidarity on our social media pages.
Recipes
Here are some recipes you might like to try.
Addas – Red Lentil Soup
Ingredients
• 2.5 cups red lentil
• 1 medium onion cubed
• 1 large carrot peeled and cubed
• 1 small golden potato or any potato, peeled cubed
• 2 tsp. cumin powder
• 1 tsp. fine black pepper
• 1 tbsp. salt or more
• ½ tsp. 7 spice optional, if you have it handy
• 12 cups water
• 2 tbsps. chopped parsley fresh
• 3 whole lemons juiced (about ¾-1 cup) adjust per preference
• Fried Pita Bread optional
• Caramelized onions very finely chopped, Optional
Instructions
• Wash lentils until the water becomes almost clear after you rinse them. No froth what so ever after you wash it.
• Place the lentils in a large pot and add the potatoes, onions and carrots. Add enough water to fill the pot about ¾ of the way through. About 12 cups of water.
• Boil for at least 45 minutes to an hour until the lentils have softened completely.
• Turn off the heat and let the soup rest for about 10 minutes. Remove some excess water (if any) and set aside to add later if needed.
• If you are blending the soup with a hand mixer, you can do so right away. If you are blending with a regular blender, let it cool a bit before you blend to avoid burning yourself or be very careful while you blend it hot.
• Blend until it’s super creamy, leaving no chunks behind. I blend for at least 1 minute on high to get a very nice creamy texture.
• Return to the pot, add in the spice mixture (after you mix with water), salt and parsley.
• Bring to boil and then simmer on low for 10-15 minutes stirring occasionally to prevent any sticking on the bottom.
• Remove from heat and add in the lemon juice. Wait for the soup to cool down a few minutes before serving to prevent your mouth from burning.
• Serve with some crushed fried pita and enjoy.
Chicken Musakhan
Ingredients
• 1 chicken (about 1.7kg), divided into 4 pieces (1.4kg) or 1kg chicken supremes (between 4 and 6, depending on size), skin on, if you prefer
• 120ml olive oil, plus 2–3 tbsp extra, to finish
• 1 tbsp ground cumin
• 3 tbsp sumac
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 30g pine nuts
• 3 large red onions, thinly sliced, 2–3mm thick (500g)
• 4 taboon breads, or any flatbread (such as Arabic flatbread or naan bread) (330g)
• 5g parsley leaves, roughly chopped
• salt and black pepper
• To serve:
• 300g Greek-style yoghurt
• 1 lemon, quartered
Instructions
• Preheat the oven to 200°C fan.
• Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of cumin, 1½ teaspoons of sumac, the cinnamon, allspice, 1 teaspoon of salt and a good grind of black pepper. Mix well to combine, then spread out on a parchment-lined baking tray. Roast until the chicken is cooked through. This will take about 30 minutes if starting with supremes and up to 45 minutes if starting with the whole chicken, quartered. Remove from the oven and set aside. Don’t discard any juices which have collected in the tray.
• Meanwhile, put 2 tablespoons of oil into a large sauté pan, about 24cm, and place on a medium heat. Add the pine nuts and cook for about 2–3 minutes, stirring constantly, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside. Add the remaining 60ml of oil to the pan, along with the onions and ¾ teaspoon of salt. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft and pale golden but not caramelised. Add 2 tablespoons of sumac, the remaining 2 teaspoons of cumin and a grind of black pepper and mix through, until the onions are completely coated. Remove from the heat and set aside.
• When ready to assemble the dish, set the oven to a grill setting and slice or tear the bread into quarters or sixths. Place them under the grill for about 2–3 minutes, to crisp up, then arrange them on a large platter. Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks. Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, 1½ teaspoons of sumac and a final drizzle of olive oil. Serve at once, with the yoghurt and a wedge of lemon alongside.
Fattoush Salad
Ingredients
• 2 loaves pita bread
• Extra virgin olive oil
• Kosher salt
• 2 tsp sumac, divided, more as needed
• 1 heart of Romaine lettuce, chopped
• 1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons
• 5 Roma tomatoes, chopped
• 5 green onions (both white and green parts), chopped
• 5 radishes, stems removed, thinly sliced
• 2 cups chopped fresh parsley leaves, stems removed
• 1 cup chopped fresh mint leaves (optional)
Vinaigrette/Dressing
• Juice of 1 lemon or 1 ½ limes
• ⅓ cup extra virgin olive oil
• 1 to 2 tablespoons pomegranate molasses, optional
• Salt and pepper
• 1 tsp sumac
• ¼ tsp ground cinnamon
• scant ¼ tsp ground allspice
Instructions
• Break the pita bread into small bite-size pieces. Heat 3 tablespoon of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac.
• In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
• To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
• Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!
Foul muddamas
Ingredients
• 1 can fava beans
• ½ cup of water
• 1 juice of a lemon or more (adjust to taste)
• 2 – 4 garlic cloves crushed
• ¼ of a jalapeno or chili pepper (optional)
• salt
• olive oil
• 1 tablespoon of parsley to garnish (optional)
Instructions
• Open fava beans, wash and rinse well.
• Place fava beans in a pot, add water and bring to a boil.
• In a separate bowl pour fava beans with water and mash well until all beans are softened.
• Mix da’ah: fresh lemon juice, crushed garlic with pepper and salt, pour da’ah over foul and mix well. Adjust to taste.
• Pour olive oil on top and garnish with parsley Serve with khubez (Arabic flatbread).
Maftoul
Ingredients
• 4 chicken legs (or supremes if you prefer), skin on (1kg)
• 2 tbsp olive oil
• 1½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• ¾ tsp ground turmeric
• 2 tsp fennel seeds, slightly crushed
• salt and black pepper
For the maftoul:
• 3 tbsp olive oil
• 2 medium onions, each cut into 8 wedges (350g)
• 1 tbsp tomato purée
• ½ tsp caster sugar
• 2 large carrots, peeled and cut into 2cm-thick slices (320g)
• ½ butternut squash (400g), peeled, deseeded and cut into 3cm chunks
• 1 x 400g tin of cooked chickpeas, drained and rinsed (240g)
• 8 large cloves of garlic, sliced in half lengthways (25g)
• 750ml chicken stock
• 250g maftoul (or mograbiah or fregola, as an alternative)
• 2 tbsp lemon juice
• 5g parsley leaves, roughly chopped
Instructions
• Preheat the oven to 200°C fan. Place the chicken in a large bowl and add the olive oil, 1 teaspoon of salt and a good grind of black pepper. Toss to coat, then transfer to an oven dish or tray lined with baking parchment, skin side up. Put the cumin, coriander, cinnamon, turmeric and fennel seeds into a small bowl and mix to combine. Sprinkle just a quarter of this over all the chicken, then roast for 45 minutes, or until nicely browned and cooked through.
• While the chicken is in the oven, put the oil for the maftoul into a large pot (about 25 x 12cm), for which you have a lid, and place on a medium-high heat. Add the onions and 2½ teaspoons of salt and cook for about 5 minutes, stirring from time to time. Add the tomato purée and sugar and cook for another minute. Add the carrots and squash and cook for another 3 minutes, stirring a few times, then add the chickpeas, the remaining spice mix, the garlic and stock. Bring to the boil, then reduce the heat to low and simmer for about 15 minutes, covered, or until the vegetables are just cooked. Making sure you reserve the stock, strain the vegetables and keep them somewhere warm. Return the broth to the same pot – you should have about 600ml – then add the maftoul and bring to the boil. Reduce the heat to low, then cover and cook on a low heat for 10 minutes, or until the maftoul is just cooked. Turn off the heat and set aside for 10 minutes, with the pot still covered. After 10 minutes, fluff up the maftoul with a fork and add the vegetables to the pot, along with the lemon juice and half the parsley.
• To serve, spoon the maftoul into a large deep serving dish. Top with the chicken, sprinkle over the remaining parsley and serve.
Maqluba
Ingredients
• 1 medium eggplant (1 pound)
• Salt
• 3½pounds bone-in chicken pieces
• 1½teaspoons ground black pepper
• 1teaspoon ground cumin
• 6cloves
• 6green cardamom pods
• 3bay leaves
• 2½cups long-grain rice, rinsed well and drained
• 1 small onion, cut into large wedges
• Vegetable or olive oil, as needed
• 3 to 5medium carrots, 2-or-3-inch pieces
• 1medium potato, ½-inch slices
• ½medium-head cauliflower, in florets
• ¾cup broken vermicelli noodles (see note)
• 1teaspoon ground turmeric
• ¾teaspoon ground cinnamon
• ½teaspoon ground allspice
• ¼teaspoon ground cloves
• 3garlic cloves, grated
• ⅓cup pine nuts
• Plain yogurt, for serving (optional)
• Chopped tomatoes, cucumbers, parsley, lemon juice and olive oil, for serving (optional)
Instructions
• Cut the eggplant into ½-inch-thick half-moons. Season well with salt, and let sit 30 minutes. Place the chicken in a large pot (a 10-inch, 5-quart size is ideal), and season well with salt and 1 teaspoon black pepper, ground cumin, cloves, cardamom pods and bay leaves (ideally, do this the day before). Pour 3 cups of boiling water over the rice. Soak for 10 minutes, then drain well.
• To the chicken, add the onion wedges, 1 tablespoon salt and 4½ cups of water. Bring to a boil, covered, over high heat, then turn down to a simmer, and cook for 20 minutes. Drain the chicken, keeping the broth and discarding the onion and spices.
• Heat ½ inch of oil in a large skillet over medium-high heat until shimmering hot, then fry the carrots, in batches if necessary, turning occasionally until browned, about 4 minutes. Drain on paper towels, then season lightly with salt. Repeat with the potato, about 3 minutes per side. Repeat with the cauliflower, about 7 minutes per batch. Finally, press the eggplant with paper towel until dry, then fry the eggplant in one layer until browned, about 4 minutes per batch. Drain on paper towels, but don’t season. (If the eggplant is too oily, press on it with paper towels.)
• Pour out the oil, keeping 2½ tablespoons in the pan. Heat it over medium-high heat and add the vermicelli, stirring until browned, about 2 minutes. Add the drained rice and cook, stirring, to dry it out, about 4 minutes. Add 1 tablespoon salt, ½ teaspoon black pepper, the turmeric, cinnamon, allspice, ground cloves and garlic, and cook, stirring, until very fragrant.
• Place the chicken back in the pot, skin side down. Place the vegetables on top, then rice. Pour in 4 cups of the chicken broth. Press down on the rice; add more broth or water if needed to bring the liquid barely to the level of the rice. Cover the pot and bring to a boil over high heat, then turn it down to medium low. After 10 minutes, carefully stir just the rice to evenly combine the harder rice on top. Repeat after another 10 minutes. After a total of 30 minutes, the rice should be cooked, but not soft, and the liquid should be absorbed.
• Place a very large serving dish on top of the pot, then, protecting your hands (and maybe with a partner), invert the pot onto the dish in one smooth motion. If there is liquid seeping out, spoon it out or soak it up with paper towels. Let the pot rest at least 5 minutes.
• Meanwhile, heat 2 tablespoons of oil in a small pan over medium-high heat until shimmering. Fry the pine nuts, stirring constantly, until browned, about 1 minute. Drain on paper towels.
• Lift off the pot to reveal the maqluba, and scatter the pine nuts all over. Serve with yogurt and chopped tomatoes, cucumbers and parsley on the side, seasoned with lemon, salt and olive oil.
Za’atar chicken
Ingredients
• 4 large chicken legs and thighs with skin on, in one piece, coated lightly in olive oil
• 4 tablespoons dried mint
• 5 tablespoons pomegranate molasses
• 3 teaspoons dried red chillies
• 4 tablespoons za’atar.
• 1 tablespoons Maldon sea salt flakes
• 1 pomegranate, seeded, for garnish
• 1 red chili, sliced, for garnish
Instructions
• Preheat your oven to 190 degrees Celsius, with the fan on.
• Place your chicken on a tray with baking paper.
• Place the legs skin side down, and season with half of the ingredients, except for the garnish. Flip the legs and season with the other half.
• Mix the garnish: pomegranate seeds and red chili. Reserve for later.
• The chicken should now be now facing skin-side down and coated with a generous covering of seasonings. Place in the oven and cook until browned slightly on top, about 10- 12 minutes
• Turn chicken over and cook skin side up until browned. another 10 minutes
• Adjust the seasonings to your taste. I usually add a little more zaatar and a bit more mint. Make sure the chicken is covered in seasoning as it cooks. You want it to have a nice color and flavor. This is supposed to be a tangy, sharp, spicy, slightly sweet dish.
• Once fully cooked, serve and sprinkle with the pomegranate seeds and sliced chilli.
• Reserve the sauce that came from the chicken and drizzle generously all over the chicken. It will become a firm favorite for you at home. I assure you.
Palestinian playlist
A Spotify playlist to help you get in the spirit
Poems for Palestine
Poem #1: We Are Here Near There
We are here near there, thirty doors to a tent.
We are here between pebbles and shadows, a place for a sound, a place for freedom or any place that has rolled off a mare or scattered out of a calling or a bell.
We are here, soon we will puncture this siege, soon we will liberate a cloud
and depart in ourselves. We are here near there, thirty doors to a wind, thirty has-beens.
We teach you to see us, know us, hear us, touch our blood in peace. We teach you
our salaam. We may or may not love the road to Damascus, Mecca, or Kairouan.
We are here in us. A sky for August, a sea for May, a freedom for a horse,
and we ask of the sea that it haul out the blue circles around the smoke.
We are here near there, thirty shapes and thirty shadows to a star.
Written by Mahmoud Darwish (Fady Joudah, trans.)
How to show up for Palestine
Educate yourself
Learn about Palestine by researching its history and current political situation. This understanding is crucial for taking meaningful action to support the cause, especially on The International Day of Solidarity with the Palestinian People.
Have a read of What’s the Israel-Palestine conflict about? A simple guide.
Talk with friends and neighbours
Engaging in open and honest conversations about Palestine with friends and neighbors is a meaningful way to foster understanding and solidarity. By initiating dialogues, we create spaces for empathy and awareness, breaking down barriers and dispelling misconceptions.
Join a solidarity group
Joining a solidarity group is a proactive way to support the Palestinian cause. By uniting with others who share a commitment to justice, you can amplify your impact and engage in collaborative efforts for positive change. These groups help foster advocacy, raising awareness and promoting community empowerment. Together, members demonstrate the strength of collective action, helping to make a meaningful impact on behalf of the Palestinian people.
Poem #2: The Deluge and the Tree
When the hurricane swirled and spread its deluge
of dark evil
onto the good green land
‘they’ gloated. The western skies
reverberated with joyous accounts:
“The Tree has fallen !
The great trunk is smashed! The hurricane leaves no life in the Tree!”
Had the Tree really fallen?
Never! Not with our red streams flowing forever,
not while the wine of our thorn limbs
fed the thirsty roots,
Arab roots alive
tunneling deep, deep, into the land!
When the Tree rises up, the branches
shall flourish green and fresh in the sun
the laughter of the Tree shall leaf
beneath the sun
and birds shall return
Undoubtedly, the birds shall return.
The birds shall return.
Written by Fadwa Tuqan
Meet or write to your MPs
Engage with your Members of Parliament (MPs) by writing letters or arranging meetings to address the urgent situation in Gaza and Palestine. By expressing concerns about human rights violations, the humanitarian crisis, and the need for a just resolution, you contribute to raising awareness and influencing political discourse. Emphasize the importance of international cooperation and call for action on issues such as access to essential services. Through these efforts, you play a crucial role in ensuring these matters are on the legislative agenda, advocating for justice, equality, and the fundamental rights of the Palestinian population.
Celebrate Palestinian culture
Embark on a cultural celebration of Palestinian heritage craft traditional dishes,
immerse yourself in evocative music and explore poetic verses echoing resilience. In the kitchen, let the flavours tell tales of tradition. Allow the rhythmic melodies to transport you to the heart of Palestinian vibrancy. Delve into poignant poetry, intertwining emotions and history. These acts offer a meaningful connection, honouring the beauty and identity of Palestinian culture.
Boycott Israel
Boycott Israeli and international companies that are complicit in violations of Palestinian rights
Promote ethical choices by boycotting Israeli and international companies involved in violations of Palestinian rights. This peaceful stance reflects solidarity, urging accountability for human rights concerns. Aligning purchasing decisions with values contributes to a collective effort for justice and ethical practices. Learn more here: BDS Movement.
Poem #3: Younger than war
Tanks roll through dust, through eggplant fields.
Beds unmade, lightening in the sky, brother
jumps to the window to watch warplanes
flying through clouds of smoke
after air strikes. Warplanes that look like eagles
searching for a tree branch to perch on,
catch breath, but these metal eagles
are catching souls in a blood/bone soup bowl.
No need for radio.
We are the news.
Ants’ ears hurt with each bullet
fired from wrathful machine guns.
Soldiers advance, burn books, some smoke
rolled sheets of yesterday’s newspaper, just like they did
when they were kids. Our kids
hide in the basement, backs against concrete pillars,
heads between knees, parents silent.
Humid down there, and heat of burning bombs
adds up to the slow death
of survival.
In September 2000, after I had bought bread for dinner,
I saw a helicopter firing a rocket
into a tower as far from me as my frightful cries
when I heard concrete and glass fall from high.
Loaves of bread went stale.
I was still 7 at the time.
I was decades younger than war,
a few years older than bombs.
Written by Mosab Abu Toha
Donate to charities that help the cause
Medical Aid for Palestinians
MAP works for the health and dignity of Palestinians under occupation and as refugees for over 30 years. We offer immediate medical aid, develop local capacity, and spend 89% directly on charitable activities, with 11% dedicated to raising the next £1*.
https://www.map.org.uk/donate/donate
Palestine Red Crescent Society
The National Society’s mission is to provide humanitarian aid, health and social services to Palestinians, preventing and alleviating human suffering, promoting health, social care, and volunteering in peace, war, and emergencies, all while ensuring respect for human dignity and preventing disease.
https://www.palestinercs.org/en/Donation
Save the Children
Save the Children, present in the occupied Palestinian territory since 1973, has been delivering essential services to children affected by the conflict since 1953. Approximately 2.45 million people, including 1.2 million children, require humanitarian assistance. Committed to principles of humanity, impartiality, neutrality, and independence, we work in Gaza, Egypt, and Lebanon to preposition vital supplies for impacted children.
https://www.savethechildren.org.nz/how-to-help/donate/opt-emergency-one-off
Oxfam Gaza Appeal
Oxfam has been operating in the Occupied Palestinian Territory and Israel since the 1950s, with a country office established in the 1980s. Focused on Gaza, East Jerusalem, and Area C, we collaborate with vulnerable communities, particularly addressing economic empowerment, gender-based violence, and ensuring access to basic needs and rights through humanitarian aid.
https://www.oxfam.org/
Justice for Palestine 
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