Palestinian Cuisine
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Palestinian Cuisine
Palestinian cuisine consists of foods from or commonly eaten by Palestinians, whether in Palestine, Israel, Jordan, refugee camps in nearby countries, or by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian. Cooking styles vary, and types of cooking style and ingredients used are generally based on the climate and location of the particular region and on traditions. Rice and variations of ''kibbee'' are common in the Galilee. The West Bank engages primarily in heavier meals involving the use of ''taboon'' bread, rice and meat, and coastal plain inhabitants frequent fish, oth ...
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Palestinians
Palestinians ( ar, الفلسطينيون, ; he, פָלַסְטִינִים, ) or Palestinian people ( ar, الشعب الفلسطيني, label=none, ), also referred to as Palestinian Arabs ( ar, الفلسطينيين العرب, label=none, ), are an ethnonational group descending from peoples who have inhabited the region of Palestine over the millennia, and who are today culturally and linguistically Arab. Despite various wars and exoduses, roughly one half of the world's Palestinian population continues to reside in the territory of former British Palestine, now encompassing the West Bank and the Gaza Strip (the Palestinian territories) as well as Israel. In this combined area, , Palestinians constituted 49 percent of all inhabitants, encompassing the entire population of the Gaza Strip (1.865 million), the majority of the population of the West Bank (approximately 2,785,000 versus some 600,000 Israeli settlers, which includes about 200,000 in East Jerusalem) ...
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