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  • Writer's pictureCulinary Cam

Loukmet Broccoli

This is another dish that was inspired by Bethlehem: A Celebration of Palestinian Food by Fadi Kattan. I really love how these are simple processes that really showcase the vegetable...or whatever is the central ingredient. I have so many more to share.

I served the Loukmet Broccoli as a side dish with Lahmet Hatoum, a lamb stew. Stay tuned for that recipe!


  • 1 pound broccoli, cut into 1-1/2 inch florets and pieces

  • 4 to 5 garlic cloves, peeled

  • 1 teaspoon salt

  • 1 teaspoon dill seeds

  • 2 teaspoons olive oil

  • 1/2 teaspoon red pepper flakes

  • juice from 1 lemon

  • freshly ground black pepepr

  • Also needed: mortar and pestle


Blanch broccoli in salted water for 1 to 2 minutes so it is crisp-tender and bright green. Drain and turn onto a serving platter.

Place the garlic and salt in the mortar. Crush into a paste, then add in half of the dill seeds. Add in the olive oil, red pepper flakes, and lemon juice. Keep crushing until the dressing is a consistency that you like.

Spoon the dressing over the broccoli. Sprinkle the remaining dill seeds over the top and add a few grinds of black pepper.

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