Plant-based pop-ups join forces to create ‘Palestinian dumplings’

Plant-based pop-ups join forces to create ‘Palestinian dumplings’

Vegan life revealed that, starting from Friday 5th April, vegan Palestinian pop-up What the Fattoush? and vegan Chinese pop-up Phung Kay are coming together to present the culinary adventurous with ‘Palestinian dumplings’.


For one month only, Londoner’s can sample the exclusive dish at What the Fattoush?’s pop-ups. Find them at Hornbeam in Walthamstow between 5-27th April, and in Peckham’s gastro-pub, The Old Nun’s Head, between 11-25th April.




However, if you miss the dumplings during April, don’t fret – the special dish will also feature at Phung Kay supper clubs at Tottenham’s Craving Coffee, between 16-18th May.


Taking inspiration from Shish Barak, a palistinian delicacy, the parcels of Middle Eastern spiced vegan mince, Chinese leaf and shredded tofu puffs are wrapped in Shanghai dumpling pastry, then part steamed and part fried, and served with a creamy cinnamon infused yoghurt and a harissa swirl.





The pair behind What the Fattoush?, Jessica Howe and Megan Maule were taught to cook authentic Middle Eastern food by camp residents when volunteering at refugee camps across Europe and Palestine. Their restaurant works with charities advocating Palestinian human rights and donates 10 per cent of its profit to SkatePal, an NGO supporting young people in Palestine through skateboarding.





Phung Kay was also founded by two friends united by a love for flavours. Named after their Chinese Names 鳯 Phung 琪 Kay, they veganise the food they grew up with, and often add their own flavoursome twist.


Check out @whatthefattoush and @phung.kay for more information.

775 thoughts on “Plant-based pop-ups join forces to create ‘Palestinian dumplings’”