من غزة، بحب — From Gaza, with love

Twenty recipes from a chef from Gaza.

I'm Anas Al-Naffar. I worked my way up from washing dishes to lead chef, cooking hundreds of meals a day — until the war took the restaurant, our home, and the work I love. This book is how I keep cooking, and how my family keeps going. Pay whatever you choose — every payment comes directly to us.

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Cover of 20 Recipes from a Chef from Gaza — Anas cooking at his stove — The book — yours for any price you choose

Book cover: 20 Recipes from a Chef from Gaza by Anas Al-Naffar

The Book

One book. Any price you choose.

There is no fixed price. Pay what feels right for you — whatever the amount, you'll receive the complete book, and every cent goes straight to Anas and his family.

All 20 recipes — traditional Palestinian dishes, told by a chef who cooked them for a living
Clear ingredients & step-by-step instructions, with a photo for every dish
Beautiful PDF — read it on your phone, tablet, or print it at home
100% of every payment goes directly to Anas via PayPal — no middleman

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The book lands in your inbox

Anas personally sends your PDF — usually within 48 hours, depending on electricity and internet in Gaza.

What's Inside

All twenty dishes, at a glance.

The photos are a preview — the full recipes live in the book. From Gaza's famous clay-pot shrimp to knafeh dripping with syrup.

Zibdiyit Gambari — Gaza's iconic clay-pot shrimp, simmered in a spicy tomato sauce with dill and toasted pine nuts.

From the Sea

Zibdiyit Gambari زبدية جمبري

Gaza's iconic clay-pot shrimp, simmered in a spicy tomato sauce with dill and toasted pine nuts.

Sayadiyya — Fisherman's rice — flaky spiced fish over rice darkened with deeply caramelized onions.

From the Sea

Sayadiyya صيادية

Fisherman's rice — flaky spiced fish over rice darkened with deeply caramelized onions.

Maqluba — The celebration classic — rice, chicken and fried vegetables, flipped upside-down at the table.

Mains

Maqluba مقلوبة

The celebration classic — rice, chicken and fried vegetables, flipped upside-down at the table.

Musakhan — Sumac-stained roast chicken piled onto taboon bread with slow-cooked onions and pine nuts.

Mains

Musakhan مسخن

Sumac-stained roast chicken piled onto taboon bread with slow-cooked onions and pine nuts.

Sumaghiyyeh — Gaza's beloved holiday stew — chard and beef in a tangy sumac and tahini broth.

Mains

Sumaghiyyeh سماقية

Gaza's beloved holiday stew — chard and beef in a tangy sumac and tahini broth.

Rummaniyya — Lentils, eggplant and pomegranate — sweet, sour, and entirely Gazan.

Mains

Rummaniyya رمانية

Lentils, eggplant and pomegranate — sweet, sour, and entirely Gazan.

Qidra — Fragrant rice and lamb baked in a clay pot with whole heads of garlic and warm spices.

Mains

Qidra قدرة غزاوية

Fragrant rice and lamb baked in a clay pot with whole heads of garlic and warm spices.

Maftoul — Hand-rolled Palestinian couscous steamed over a rich chicken and chickpea stew.

Mains

Maftoul مفتول

Hand-rolled Palestinian couscous steamed over a rich chicken and chickpea stew.

Kofta bil Tahini — Spiced kofta and potatoes baked under a golden, bubbling tahini sauce.

Mains

Kofta bil Tahini كفتة بالطحينية

Spiced kofta and potatoes baked under a golden, bubbling tahini sauce.

Warak Enab — Grape leaves rolled tightly around spiced rice and meat, cooked low and slow.

Mains

Warak Enab ورق عنب

Grape leaves rolled tightly around spiced rice and meat, cooked low and slow.

Mujaddara — Humble lentils and rice made unforgettable by a mountain of crispy fried onions.

Mains

Mujaddara مجدرة

Humble lentils and rice made unforgettable by a mountain of crispy fried onions.

Dagga Ghazawiyya — Gaza's fiery tomato and dill salad, crushed by hand in a clay bowl.

Small Plates & Soups

Dagga Ghazawiyya دقة غزاوية

Gaza's fiery tomato and dill salad, crushed by hand in a clay bowl.

Hummus — Silky, warm, lemony hummus the way it's made at home — generous with the tahini.

Small Plates & Soups

Hummus حمص

Silky, warm, lemony hummus the way it's made at home — generous with the tahini.

Falafel Ghazawi — Herb-green falafel with a spicy Gazan kick, fried to a shattering crisp.

Small Plates & Soups

Falafel Ghazawi فلافل غزاوي

Herb-green falafel with a spicy Gazan kick, fried to a shattering crisp.

Fatteh Hummus — Layers of toasted bread, warm chickpeas and garlicky yogurt, finished with sizzling butter.

Small Plates & Soups

Fatteh Hummus فتة حمص

Layers of toasted bread, warm chickpeas and garlicky yogurt, finished with sizzling butter.

Shorbet Adas — Golden red-lentil soup with cumin and lemon — comfort in a bowl.

Small Plates & Soups

Shorbet Adas شوربة عدس

Golden red-lentil soup with cumin and lemon — comfort in a bowl.

Breads

Taboon Bread خبز طابون

Soft, blistered flatbread — the foundation of musakhan and every good meal.

Breads

Manakish Za'atar مناقيش زعتر

Breakfast flatbreads painted with za'atar and olive oil, eaten straight off the pan.

Knafeh — Molten cheese under crisp golden pastry, drenched in orange-blossom syrup.

Sweets

Knafeh كنافة

Molten cheese under crisp golden pastry, drenched in orange-blossom syrup.

Qatayef — Little stuffed pancakes, folded around nuts or cream and kissed with syrup.

Sweets

Qatayef قطايف

Little stuffed pancakes, folded around nuts or cream and kissed with syrup.

Twenty dishes. One family fed. Any price you choose.

Unlock all 20 recipes

Anas juggling his chef's knife above the ruins of Gaza

My Story

From washing dishes to lead chef — in Gaza.

My name is Anas, and I am from Gaza.

My journey as a chef began in 2019. I started by washing dishes in a Palestinian kitchen that served traditional homemade meals. With dedication and hard work, I became a kitchen assistant, then a chef, and eventually one of the lead chefs in the restaurant.

Every day, our team prepared between 500 and 800 meals, serving university students with traditional Palestinian food made with care and pride.

After October 7, everything changed. The war gradually took away the life we had built. My family was forced to leave our home, and eventually it was destroyed. I searched for work in restaurants and with humanitarian organizations as a chef, hoping to continue doing what I love, but I could not find an opportunity.

This cookbook was created from my experience, my memories, and my love for Palestinian cuisine. Every recipe carries a piece of the traditions I learned in the kitchen and the flavors I grew up with.

By purchasing this book, you are not only discovering authentic Palestinian recipes—you are also helping me continue supporting my family and hold on to the profession that has shaped my life.

Thank you for reading my story, for cooking these recipes, and for being part of this journey.

“Every recipe carries a piece of the traditions I learned in the kitchen and the flavors I grew up with.”

— Anas Al-Naffar, Gaza, Palestine

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Questions

Good to know.

When will my book arrive?

Anas sends every copy personally by email, usually within 48 hours. Electricity and internet in Gaza are unreliable, so it can occasionally take a little longer — thank you for your patience.

Where does the money go?

Every payment goes directly to Anas's own PayPal account. There is no platform, publisher, or middleman taking a cut — it supports him and his family in Gaza.

I paid, but nothing has arrived.

First, check your spam folder — your book arrives from Anas's personal email. Still nothing after a couple of days? Send a DM to @chefanasalnaffar on Instagram and it'll be sorted out right away.

Can I gift the book, or pay for someone else?

Absolutely. Add the recipient's email address in the PayPal note and Anas will send the book straight to them. You can also simply pay more than you need to — every extra dollar counts.