List of Palestinian dishes
Encyclopedia
Galilee
- Kibbee balls - Minced meat in bulgurBulgurBulgur is a cereal food made from several different wheat species, most often from durum wheat. In the United States it is most often made from white wheat. Its use is most common in Middle Eastern cuisine, Iran, Turkey, Greece, Armenia and Bulgaria...
crust, fried into ball shapes - Kibbee bi-siniyyeh - Oven baked kibbee
- Kibbeh nayyeh - Raw meat with bulgur, onions and spices
- Shish taouk - Chicken pieces on skewers
- Ruz wa Lahme ma' Laban - Mix of rice and lamb topped with a mildly spicy yogurt
West Bank
- MusakhanMusakhanMusakhan is a Palestinian dish. It is composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts atop one or more taboon breads.-Culture:...
- Large taboon bread topped with sumac, onions and pepper, sometimes with roasted chicken(s) on top. - MaqlubaMaqlubaMaqluba, or Makloubeh, often pronounced as Maalouba or Maglouba is a traditional Palestinian dish. It consists of rice and eggplant or cauliflower casserole that is then turned upside down when served, hence the name maqluba which translates literally as "upside-down".The ingredients are commonly...
- An upside-down eggplant, rice, meat and cauliflower casserole - Mahshi Lift - A specialty of Hebron, turnips stuffed with rice, minced lamb meat and spices, cooked in Tamarind sauce.
- Kafta b'thine - Kafta balls cooked with thine sauce and served with rice.
- Kafta hamra - Kafta cooked in tomato sauce and potatoes. It can be eaten alone or in Pita bread.
- Fasoulya Khadra - Green beans cooked in tomato sauce and served with rice.
- Fasoulya Beyda - White beans cooked in tomoato sauce and served with rice.
Gaza
- Fukharit 'adas - Lentil stew flavored with red peppers, dill, garlic and cumin
- Qidra - Rice and meat pieces cooked with cloves, garlic and cardamom
- Rummaniyya - Mix of eggplant, pomegranate seeds, tahina, red peppers and garlic
- SumaghiyyehSumaghiyyehSumaghiyyeh is a Gazan dish, traditionally made on the Muslim Eid al-Fitr holiday but is popular amongst Gaza’s inhabitants throughout the year. It receives its name from the spice sumac....
- Beef and chickpea stew flavored with sumac, tahina and red peppers. - Zibdieh - Shrimp cooked with red peppers, garlic and peeled tomatoes
National
- MusakhanMusakhanMusakhan is a Palestinian dish. It is composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts atop one or more taboon breads.-Culture:...
- Large taboon breads with chickenChickenThe chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
, onions, sumac, and allspice. - Waraq al-'anibDolmaDolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant,...
- Rice and minced meats rolled in grape leaves - Malfuf - Rice and minced meat rolled in cabbage leaves
- Kousa MahshiKousa MahshiKousa Mahshi or Stuffed Marrows is squash or zucchini stuffed with rice and meat. Originated in Egypt, it is also made in Syria, Cyprus, Lebanon, the Palestinian territories, and Libya. This dish is served hot as a main course. In Syria, this dish is flavored with mint and garlic. In Cyprus, the...
- Rice and minced meat stuffed in zucchinis - Ari'ih - Rice and minced meat stuffed in pumpkins
- MujaddaraMujaddaraMujaddara consists of cooked lentils together with groats, generally rice, and garnished with roasted onions that have been sauteed in olive oil or butter.-Name and origin:...
- Lentil and bulgur casserole - Bamia - Okra cooked with tomato sauce and onions
- Mloukiyyeh - Corchorus stew
- Maftul - Large couscous like balls, garbanzo beans and chicken pieces cooked in chicken broth.
- FattaFattaFatteh is a Damascene dish that uses pieces of stale, toasted or fresh flatbread as a foundation upon which various ingredients are added on top for the bread to be mixed and crushed with. As flatbreads quickly tend to get stiff when exposed to air, it is indeed a way of using stale bread...
- Dishes involving bread crumbs. - Shurbat freekehFreekehFreekeh or farik is a cereal food made from green wheat that goes through a roasting process in its production. It is an Arab dish that is especially popular in Levantine, Arabian Peninsula and Egyptian cuisine, but also in North African and other neighboring cuisines...
- Green wheat soup, usually with chicken.
Salads and dips
- Arabic saladArabic saladArab salad refers to a variety of salad dishes that form part of Arab cuisine. Combining many different vegetables and spices, and often served as part of a mezze, Arab salads include those from Algeria and Tunisia such as the "Algerian salad" and "Black Olive and Orange salad" and from Tunisia...
- Salad made of tomato, cucumber, onion, olive oils and lemon juices. - Baba ghanoushBaba ghanoushBaba ghanoush, baba ganush, baba ghannouj or baba ghannoug is a Levantine dish of aubergine mashed and mixed with virgin olive oil and various seasonings. A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a...
- Aubergine salad - HummusHummusHummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the...
- Ground garbanzo beans with tahina and olive oil - FattoushFattoushFattoush is a Levantine bread salad made from toasted or fried pieces of pita bread combined with mixed greens and other vegetables. Fattoush belongs to the family of dishes known as fattat or fatta, which are made in the Levant by Arab cooks using stale flatbread as a base...
- Mixed leaf vegetable salad with pita bread pieces and sumac - Ful medamesFul MedamesFūl medammis , or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with olive oil, chopped parsley, onion, garlic, and lemon juice. A staple meal in Egypt, it is popular in the cuisines of the Levant, Somalia, Eritrea, Ethiopia, Sudan and Saudi Arabia.-History:The roots of fūl...
- Ground fava beans and olive oil - Mutabbel - Spicier version of aubergine salad
- Tabbouleh - Parsley and bulgur salad with diced tomatoes, onions and lemon juice
- TahiniTahiniTahini or sesame paste , is a paste of ground sesame seeds used in cooking. North African, Greek and West Asian tahini is made of hulled, lightly roasted seeds. East Asian sesame paste is made of unhulled seeds. The Arabic word tahin simply means flour.Tahini is a major component of hummus and...
- Ground wheat and semolina flour paste
Cheeses and yogurts
- Ackawi - White salty and smooth table cheese
- Jibneh Arabieh - Any white table cheese
- JameedJameedJameed is hard dry laban made from goats' milk. Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through...
- cheesecloth yogurt - LabenehStrained yoghurtStrained yoghurt, yoghurt cheese, labneh, or Greek yoghurt is yoghurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste...
- Strained yogurt - Nabulsi - Sweet white cheese
Bread dishes
- FalafelFalafelFalafel is a deep-fried ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces...
(could be served plain) - Fried hummus, spice and parsley ball - FatayerFatayerFatayer is a meat pie pastry that can alternatively be stuffed with spinach , or cheese . It is part of Middle Eastern cuisine and is eaten in Turkey, Syria, Lebanon, Palestine, Jordan and other countries in the region....
- Spinach, za'atar or beef pie - ManakishManakishManakish, also manaqish, manaeesh or manakeesh or in singular form man'ousheh is a popular Levantine food consisting of dough topped with thyme, cheese, or ground meat. Similar to a pizza, it can be sliced or folded, and it can either be served for breakfast or lunch...
- Taboon bread topped with za'atar and olive oil - Sambusak - Fried dough balls stuffed with meat, pine nuts and onions
- SfihaSfihaSfihah or lahm bi`ajin , also known as Arab or Chaldean Pizza, is a pizza-like dish originating from the Levant , and introduced in Brazil, Mexico and Argentina by Levantine immigrants ....
- Flat bread topped with beef and red peppers - ShawarmaShawarmaShawarma is a Levantine Arab sandwich-like wrap of shaved lamb, goat, chicken, turkey, beef, or mixed meats. The meat is placed on a spit, and may be grilled for as long as a day. It is eaten with pita bread, tabbouleh, fattoush, taboon bread, tomato and cucumber. Toppings include tahini, hummus,...
- Pita bread roll of meat, tahini and various vegetables
Beverages
- ArakArak (distilled beverage)Arak or Araq , is a highly alcoholic spirit from the anis drinks family. It is a clear, colorless, unsweetened anise-flavoured distilled alcoholic drink...
- Anise flavored alcoholic beverage - Qamar Eddine - Apricot juice
- Tamar hindi - Tamarind juice
- Kharroub - Carob juice
- Helba - Fenugreek beverage
- Zanjabeel - Ginger beverage
- Sahlab - boiled milk with starch, covered with smashed coconut and cinnamon