Cuisine of the Palestinian territories
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Palestinian cuisine consists of foods from or commonly eaten by
Palestinians Palestinians ( ar, الفلسطينيون, ; he, פָלַסְטִינִים, ) or Palestinian people ( ar, الشعب الفلسطيني, label=none, ), also referred to as Palestinian Arabs ( ar, الفلسطينيين العرب, label=non ...
, whether in
Palestine __NOTOC__ Palestine may refer to: * State of Palestine, a state in Western Asia * Palestine (region), a geographic region in Western Asia * Palestinian territories, territories occupied by Israel since 1967, namely the West Bank (including East ...
, 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 The Umayyad Caliphate (661–750 CE; , ; ar, ٱلْخِلَافَة ٱلْأُمَوِيَّة, al-Khilāfah al-ʾUmawīyah) was the second of the four major caliphates established after the death of Muhammad. The caliphate was ruled by the ...
conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman
Turk Turk or Turks may refer to: Communities and ethnic groups * Turkic peoples, a collection of ethnic groups who speak Turkic languages * Turkish people, or the Turks, a Turkic ethnic group and nation * Turkish citizen, a citizen of the Republic o ...
s. It is similar to other Levantine cuisines, including Lebanese,
Syrian Syrians ( ar, سُورِيُّون, ''Sūriyyīn'') are an Eastern Mediterranean ethnic group indigenous to the Levant. They share common Levantine Semitic roots. The cultural and linguistic heritage of the Syrian people is a blend of both indi ...
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 Kibbee is the surname of: * Guy Kibbee (1882-1956), American actor * Lois Kibbee (1922-1993), American actress, daughter of Milton Kibbee * Milton Kibbee (1896-1970), American actor, brother of Guy Kibbee * Robert Kibbee (died 1982), American univ ...
'' are common in the
Galilee Galilee (; he, הַגָּלִיל, hagGālīl; ar, الجليل, al-jalīl) is a region located in northern Israel and southern Lebanon. Galilee traditionally refers to the mountainous part, divided into Upper Galilee (, ; , ) and Lower Galil ...
. The West Bank engages primarily in heavier meals involving the use of ''taboon'' bread, rice and meat, and coastal plain inhabitants frequent fish, other seafood, and lentils. The
Gaza Gaza may refer to: Places Palestine * Gaza Strip, a Palestinian territory on the eastern coast of the Mediterranean Sea ** Gaza City, a city in the Gaza Strip ** Gaza Governorate, a governorate in the Gaza Strip Lebanon * Ghazzeh, a village in ...
cuisine is a variation of the Levant cuisine, but is more diverse in seafood and spices. Gaza's inhabitants heavily consume chili peppers too. Meals are usually eaten in the household but dining out has become prominent particularly during parties where light meals like salads, bread dips and skewered meats are served. The area is also home to many desserts, ranging from those made regularly and those that are commonly reserved for the holidays. Most Palestinian sweets are pastries filled with either sweetened cheeses, dates or various nuts such as almonds, walnuts or pistachios. Beverages could also depend on holidays such as during
Ramadan , type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. ...
, where
carob The carob ( ; ''Ceratonia siliqua'') is a flowering evergreen tree or shrub in the Caesalpinioideae sub-family of the legume family, Fabaceae. It is widely cultivated for its edible fruit pods, and as an ornamental tree in gardens and landscap ...
, tamarind and
apricot An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus ''Prunus''. Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are also ...
juices are consumed at sunset. Coffee is consumed throughout the day and liquor is not very prevalent among the population, however, some alcoholic beverages such as '' arak'' or beer are consumed by Christians.


History

The region of the southern Levant has a varied past and as such, its cuisine has contributions from various cultures. After the area originally inhabited by Jews, Edomites, Moabites and Ammonites was conquered by the
Muslim Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...
s in the 7th century CE, it became part of a
Bilad al-Sham Bilad al-Sham ( ar, بِلَاد الشَّام, Bilād al-Shām), often referred to as Islamic Syria or simply Syria in English-language sources, was a province of the Rashidun, Umayyad, Abbasid, and Fatimid caliphates. It roughly correspon ...
under the name Jund Filastin. Therefore, many aspects of Palestinian cuisine are similar to the
cuisine of Syria Syrian cuisine is a Middle Eastern cuisine that includes the cooking traditions and practices of modern Syria (as opposed to Greater Syria), merging the habits of people who settled in Syria throughout its history. Syrian cuisine mainly u ...
—especially in the
Galilee Galilee (; he, הַגָּלִיל, hagGālīl; ar, الجليل, al-jalīl) is a region located in northern Israel and southern Lebanon. Galilee traditionally refers to the mountainous part, divided into Upper Galilee (, ; , ) and Lower Galil ...
. Modern Syrian-Palestinian dishes have been generally influenced by the rule of three major Islamic groups: the Arabs, the Persian-influenced Arabs ( Iraqis) and the
Turk Turk or Turks may refer to: Communities and ethnic groups * Turkic peoples, a collection of ethnic groups who speak Turkic languages * Turkish people, or the Turks, a Turkic ethnic group and nation * Turkish citizen, a citizen of the Republic o ...
s.Revisiting our table…
Nasser, Christiane Dabdoub, ''This week in Palestine'', Turbo Computers & Software Co. Ltd. June 2006, Accessed on 2008-01-08.
The Arabs that conquered Syria and Palestine initially had simple culinary traditions primarily based on the use of rice, lamb, yogurt and dates.ABC of Arabic Cuisine
ArabNet. Accessed on 2007-12-25.
This cuisine did not advance for centuries until the rise of the Abbasid Caliphate, that established Baghdad as its capital and integrated elements of Persian cuisine into the existing Arab cuisine. The Jerusalemite geographer
al-Muqaddasi Shams al-Dīn Abū ʿAbd Allāh Muḥammad ibn Aḥmad ibn Abī Bakr al-Maqdisī ( ar, شَمْس ٱلدِّيْن أَبُو عَبْد ٱلله مُحَمَّد ابْن أَحْمَد ابْن أَبِي بَكْر ٱلْمَقْدِسِي), ...
said this of Palestine's foods:
From Palestine comes olives, dried figs, raisins, the carob fruit... from Jerusalem comes cheeses and the celebrated raisins of the species known as ''Ainuni'' and ''Duri'', excellent apples... also pine nuts of the kind called 'Kuraish-bite', and their equal is not found elsewhere... from Sughar and Baysan come dates, the treacle called ''Dibs''.
The cuisine of the Ottoman Empire—which incorporated Palestine in 1516—was partially made up of what had become, by then a "rich" Arab cuisine. After the Crimean War, in 1855, many other communities including
Bosnians Bosnians (Bosnian language: / ; / , / ) are people identified with the country of Bosnia and Herzegovina or with the region of Bosnia. As a common demonym, the term ''Bosnians'' refers to all inhabitants/citizens of the country, regardless ...
, Greeks,
French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...
and Italians began settling in the area especially in urban centers such as Jerusalem,
Jaffa Jaffa, in Hebrew Yafo ( he, יָפוֹ, ) and in Arabic Yafa ( ar, يَافَا) and also called Japho or Joppa, the southern and oldest part of Tel Aviv-Yafo, is an ancient port city in Israel. Jaffa is known for its association with the b ...
and Bethlehem. These communities' cuisines contributed to the character of Palestinian cuisine, especially communities from the
Balkan The Balkans ( ), also known as the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the who ...
s.An Introduction to Palestinian Cuisine: Typical Palestinian Dishes
''This Week in Palestine'', Turbo Computers & Software Co. Ltd. July 2001, Accessed on 2007-01-07.
Until around the 1950s–60s, the main ingredients for rural Palestinian cuisine were olive oil, oregano and bread baked in a simple oven called a '' taboon''. Author G. Robinson Lees, writing in 1905, observed that "The oven is not in the house, it has a building of its own, the joint property of several families whose duty is to keep it always hot."


Regional cuisines

There are three primary culinary regions in historical Palestine - the Galilee,
Gaza Gaza may refer to: Places Palestine * Gaza Strip, a Palestinian territory on the eastern coast of the Mediterranean Sea ** Gaza City, a city in the Gaza Strip ** Gaza Governorate, a governorate in the Gaza Strip Lebanon * Ghazzeh, a village in ...
and the West Bank (which has its own culinary subregions ranging from north to south). In the Galilee, bulgur and meat (beef or lamb) are primary ingredients that are often combined to form several variations of dishes ranging from a family-sized meal to a side dish. However, in the West Bank and the Gaza Strip, the populations have a cooking style of their own. In the West Bank, meals are particularly heavy and contrast from the foods of the northern Levant. Main dishes involve rice,
flatbread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ran ...
s and roasted meats. The staple food of the inhabitants in the
Gaza Strip The Gaza Strip (;The New Oxford Dictionary of English (1998) – p.761 "Gaza Strip /'gɑːzə/ a strip of territory under the control of the Palestinian National Authority and Hamas, on the SE Mediterranean coast including the town of Gaza.. ...
is fish due to its location on the Mediterranean seacoast. Their culinary influences are also strongly affected by traditional Egyptian cooking and chili peppers,
dill seed Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth ...
s and garlic the most common seasonings. Although the cuisine is diverse, generally Palestinians are not restricted to the foods of their specific region and there is constant culinary diffusion amongst them. Although, because of Gaza's isolation from other Palestinian and Levantine Arab areas, their cooking styles are less known in the region.


Galilee

The Galilee is highly influenced by Lebanese cuisine, due to extensive communication between the two regions before the establishment of Israel. The Galilee specializes in a number of meals based on the combination of bulgur, spices and meat, known as ''kibbee'' by Arabs. ''Kibbee bi-siniyyeh, Kibbee bi-siniyee'' is a combination of minced lamb or beef mixed with pepper, allspice and other spices wrapped in a bulgur crust, then baked. ''Kibee bi-siniyee'' could serve as the main dish during a Palestinian lunch. '' Kibbee neyee'' is a variation of ''kibee'' that is served as raw meat mixed with bulgur and a variety of spices. It is mostly eaten as a side dish and pita or '' markook'' bread is used for scooping the meat. Its leftovers are usually cooked as a different meal the next day, such as fried ''
kibbee Kibbee is the surname of: * Guy Kibbee (1882-1956), American actor * Lois Kibbee (1922-1993), American actress, daughter of Milton Kibbee * Milton Kibbee (1896-1970), American actor, brother of Guy Kibbee * Robert Kibbee (died 1982), American univ ...
'' balls. A specific rice meal, called
pilaf Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some techniq ...
, is common in the Galilee and consists of a mixture of rice with chopped lamb and pine nuts flavored with an assortment of spices, accompanied by a lamb leg or whole chickens. In addition, a variety of dishes made up of meatballs and potatoes are eaten during special occasions. Shish kebab or ''lahme mashwi'' and ''
shish taouk Shish taouk or shish tawook (; ; ) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine. It is widely eaten in the Middle East and Caucasus. A similar dish in Persian cuisine is the tra ...
'' are grilled meats on skewers and are commonly eaten after an array of appetizers known as the '' mezze''.


West Bank

'' Musakhan'' is a common main dish that originated in the
Jenin Jenin (; ar, ') is a Palestinian city in the northern West Bank. It serves as the administrative center of the Jenin Governorate of the State of Palestine and is a major center for the surrounding towns. In 2007, Jenin had a population of app ...
and Tulkarm area in the northern West Bank. It consists of a roasted chicken over a taboon bread that has been topped with pieces of fried sweet onions, sumac,
allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry (botany), berry of ''Pimenta dioica'', a Canopy (forest), midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, ...
and pine nuts. ''
Maqluba Maqluba or Maqlooba ( ar, مقلوبة) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down whe ...
'' is an upside-down rice and baked eggplant
casserole A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes ...
mixed with cooked
cauliflower Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus ''Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the ...
s, carrots and chicken or lamb. The meal is known throughout the Levant but among Palestinians especially. It dates back to the 13th century. ''
Mansaf Mansaf ( ar, منسف) is a traditional Jordanian dish made of Lamb and mutton, lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. It is a popular dish eaten throughout the Levant. It is considered the national dish ...
'' is a traditional meal in the central West Bank and
Naqab The Negev or Negeb (; he, הַנֶּגֶב, hanNegév; ar, ٱلنَّقَب, an-Naqab) is a desert and semidesert region of southern Israel. The region's largest city and administrative capital is Beersheba (pop. ), in the north. At its southe ...
region in the southern West Bank, having its roots from the
Bedouin The Bedouin, Beduin, or Bedu (; , singular ) are nomadic Arab tribes who have historically inhabited the desert regions in the Arabian Peninsula, North Africa, the Levant, and Mesopotamia. The Bedouin originated in the Syrian Desert and A ...
population of Jordan. It is mostly cooked on occasions such as, during holidays, weddings or a large gathering. ''Mansaf'' is cooked as a lamb leg or large pieces of lamb on top of a taboon bread that has usually been smothered with yellow rice. A type of thick and dried cheesecloth yogurt from goat's milk, called ''
jameed Jameed (Arabic: جميد, literally "hardened") is a Beduin- Jordanian food (mainly the Levant, Iraq, Arabia, Balochistan and Afghanistan) consisting of hard dry laban made from ewe or goat's milk. Milk is kept in a fine woven cheesecloth to mak ...
'', is poured on top of the lamb and rice to give it its distinct flavor and taste. The dish is also garnished with cooked pine nuts and
almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...
s. The classic form of eating ''mansaf'' is using the right hand as a utensil. For politeness, participants in the feast tear pieces of meat to hand to the person next to them. In addition to meals, the West Bank's many subregions have their own fruit-based jams. In the Hebron area, the primary crops are grapes. Families living in the area harvest the grapes in the spring and summer to produce a variety of products ranging from raisins, jams and a molasses known as ''dibs''. The Bethlehem area (
Beit Jala Beit Jala ( ar, ) is a Palestinian Christian town in the Bethlehem Governorate of the West Bank. Beit Jala is located 10 km south of Jerusalem, on the western side of the Hebron road, opposite Bethlehem, at altitude. In 2017, Beit Jala had ...
and Jifna in particular), are known regionally for their apricots and apricot jam as is the Tulkarm area for its olives and olive oil.


Gaza

The cuisine of
Gaza Strip The Gaza Strip (;The New Oxford Dictionary of English (1998) – p.761 "Gaza Strip /'gɑːzə/ a strip of territory under the control of the Palestinian National Authority and Hamas, on the SE Mediterranean coast including the town of Gaza.. ...
is influenced by both neighboring Egypt and its location on the Mediterranean coast. The staple food for the majority of the inhabitants in the area is fish. The Gaza Strip has a major fishing industry and fish is often served either grilled or fried after being stuffed with cilantro, garlic, red peppers and cumin and marinated in a mix of
coriander Coriander (;
, red peppers, cumin, and chopped lemons.The Foods of Gaza
al-Haddad, Laila, ''This week in Palestine''. Turbo Computers & Software Co. Ltd. June 2006, Accessed on 2008-01-07.
The rich flavors of Palestine
Farsakh, Mai M. Institute for Middle East Understanding (IMEU), (Originally published b
This Week in Palestine
) 2006-06-21. Accessed on 2007-12-18
Besides fish, as well as other types of seafood, Gazan cooking styles are affected by Egyptian culinary influences. This generally includes using hot peppers, garlic and
chard Chard or Swiss chard (; ''Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; ...
to flavor many of their meals. ''Zibdieh'', is a clay pot dish that consists of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes. Crabs are cooked and then stuffed with a red hot pepper paste called ''shatta''. A dish native to the Gaza area is '' Sumaghiyyeh''. The meal consists of water-soaked ground sumac mixed with
tahina Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eas ...
. The mixture is added to sliced chard and pieces of stewed beef and garbanzo beans and then additionally flavored with dill seeds, garlic and hot peppers. It is often eaten cool with khubz. ''Rummaniyya'' depends on the particular time of the year and it is made up of unripened pomegranate seeds, eggplant, tahina, garlic, hot peppers and lentils. ''Fukharit adas'' is a slow-cooked lentil stew flavored with red pepper flakes, crushed dill seeds, garlic, and cumin, traditionally made during winter and early spring. ''Qidra'' is a rice dish named after the large clay vessel and clay oven that is used baked it. In the oven, the rice is cooked with pieces of meat, often lamb, whole garlic cloves, garbanzo beans, cardamom pods, and various other spices such as, turmeric — which gives it a yellow color —
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
, allspice, nutmeg and cumin. Plain rice cooked in meat or chicken broth and flavored with mild spices including cinnamon is known as ''fatteh ghazzawiyyeh''. The rice is layered over a thin ''markook'' bread known as ''farasheeh'', smothered in ''
ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...
'' (an Egyptian variation of butter) and topped with stuffed chicken or lamb. The meal is eaten with green peppers and lemon sauce.


Types of meals


Bread meals

:''See also List of Palestinian breads'' Palestinians bake a variety of different kinds of breads: they include ''
khubz Khubz, alternatively transliterated as ''khoubz'', ''khobez'', ''khubez'', or ''khubooz'', ), date=February 2022, is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countri ...
'', pita and ''markook'' and ''taboon''. ''Khubz'' is an everyday bread and is very similar to pita. It often takes the place of utensils; It is torn into bite size pieces and used to scoop various dips such as hummus or ful. ''Markook'' bread is a paper-thin unleavened bread and when unfolded it is almost transparent. ''Taboon'' receives its name from the ovens used to bake them. There are several types of sandwich and pizza-like foods eaten by the Palestinians, including ''
manaeesh Manakish ( ar, مناقيش, translit=manāqīsh), or in singular form man'ousheh, or other spellings, sometimes called ar, فَطَايِر, translit=faṭāyir, is a popular Levantine food consisting of dough topped with thyme, cheese, or gr ...
'', '' sfiha'', ''fatayer'' and '' shawarma''. ''Manaeesh'' is a baked flat bread, usually topped with ''za'atar'' and olive oil. '' simboseh'' and ''fatayer'' are baked or sometimes fried doughs stuffed with minced meat and cooked onions or ''snobar'' (pine nuts). ''Fatayer'' is usually folded into triangles and unlike ''simboseh'', it could be filled with spinach or ''za'atar''. ''Sfiha'' is a baked miniature
flatbread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ran ...
, topped with lamb and cooked red peppers or tomatoes. Shawarma is mostly served in a long folded roll of ''khubz'' wrapped around shaved lamb or chicken accompanied by pickled turnips and cucumbers, tomatoes, onions and tahina. Shawarma could also be served as lamb slices on a plate with tahina as a side dish. Falafel are fried peppered fava beans or sometimes hummus, parsley and onions fried together into small patties. They're usually served and eaten wrapped in ''khubz''.


Mahashi

''Mahashi'' dishes are composed of stuffed vegetables such as, eggplants, baby pumpkins, potatoes, carrots and marrows as well as a variety of leaf vegetables, primarily grape leaves, cabbage leaves and less often chard. ''Mahashi'' requires delicacy and time — the main reason it is prepared before the day it is cooked and served. Many female family members participate in the rolling and stuffing of the vegetables, relaxing the amount of individual effort required. '' Waraq al-'ainib'' (grape leaves; known as dolma in Western and Balkan countries), is a ''mahashi'' meal reserved for large gatherings. It is grape leaves normally wrapped around minced meat, white rice and diced tomatoes, however meat is not always used. It is then cooked and served as dozens of rolls on a large plate usually accompanied by boiled potato slices, carrots and lamb pieces. ''
Kousa mahshi Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice an ...
'' are zucchinis stuffed with the same ingredients as ''waraq al-'ainib'' and usually served alongside it heavy meals. If made with a large number of zucchinis it is known as ''waraq al-'ainib wa kousa''.


Dips and side dishes

:''See also List of Palestinian dips and List of Palestinian cheeses'' Bread dips and side dishes such as,
hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made fr ...
, baba ghanoush,
mutabbel Many cuisines feature eggplant salads and appetizers. Varieties Middle East, Caucasus, Africa ''Baba ghanoush'' ( ar, بابا غنوج ''bābā ghanūj'') is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seas ...
and labeneh are frequented during breakfast and dinner.
Hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made fr ...
, the Arabic word for garbanzo beans, is commonly made as ''hummus bi tahini''. Palestinians soak the garbanzo beans with water overnight, then boil them in a pot for at least an hour. The resulting ground beans are mixed with
tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and E ...
(sesame paste) and sometimes lemon juice. It is often is lathered in
olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...
and sometimes sprinkled with
paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder an ...
,
oregano Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere. Oregano is a woody perennial pla ...
and pine nuts — The latter is especially used in the West Bank. The town of
Abu Ghosh Abu Ghosh ( ar, أبو غوش; he, אבו גוש) is an Arab-Israeli local council in Israel, located west of Jerusalem on the Tel Aviv–Jerusalem highway. It is situated 610–720 meters above sea level. It takes its current name from the d ...
west of Jerusalem, is a popular hummus destination for Israelis and tourists. Hummus could also be mixed, boiled or cooked with
ful Ful or FUL may refer to: * Fula language * Fula people * Ful medames, a fava bean dish of Sudan and Egypt * Fullerton Municipal Airport, California, United States; IATA code FUL * Fullerton Transportation Center, California; Amtrak code FUL * Ful (a ...
( fava beans) and results in a completely different dish called ''mukhluta'' that has a distinct flavor and brownish color.Cuisine
Institute for Middle East Understanding (IMEU) 2006-01-16. Accessed on 2007-12-18
Baba ghanoush is an eggplant or aubergine salad or dip with several variants. The root of all the variants is broiled and mashed eggplant and tahini lathered with olive oil, which can then be flavored with either garlic, onions, peppers, ground
cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a
mint and parsley. Mutabbel is one of the spicier variants that receives its zest from green chili peppers. '' Jibneh Arabieh'' or ''jibneh baida'' is a white table cheese served with any of the above dishes. Ackawi cheese is a common variation of jibneh baida. Ackawi cheese has a smoother texture and a mild salty taste.Meals of the Day
''This Week in Palestine'', Turbo Computers & Software Co. Ltd. March 2002, Accessed on 2008-01-07.
It originated in the city of Akka (
Acre The acre is a unit of land area used in the imperial Imperial is that which relates to an empire, emperor, or imperialism. Imperial or The Imperial may also refer to: Places United States * Imperial, California * Imperial, Missouri * Imp ...
) - hence the name ''Ackawi'' - in the Galilee. Labaneh is a pasty yogurt-like cream cheese either served on a plate with olive oil and za'atar - which is generally called ''labeneh wa za'atar'' - or in a khubz sandwich.


Salads

:''See also List of Palestinian salads'' A Mediterranean-style table salad made in the Levant is ''tabbouleh''. The salad is made from parsley pieces, bulgur, diced tomatoes, cucumbers and is sautéed with lemon juice and vinegar. In 2006, the largest bowl of ''tabbouleh'' in the world was prepared by Palestinian cooks in the West Bank city of
Ramallah Ramallah ( , ; ar, رام الله, , God's Height) is a Palestinian city in the central West Bank that serves as the ''de facto'' administrative capital of the State of Palestine. It is situated on the Judaean Mountains, north of Jerusale ...
. ''
Fattoush Fattoush ( ar, فتوش; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes.Wright, 2 ...
'' is a combination of ''khubz'' pieces and parsley with chopped cucumbers, radishes, tomatoes and scallions and flavored by sumac. ''Dagga'' is a Gazan salad usually made in a clay bowl and is a mix of crushed tomatoes, garlic cloves, red hot peppers, chopped dill and olive oil. Its seasoned with lemon juice immediately before being served.


Sweets

Palestinian desserts include ''
baklawa Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of th ...
'', ''
halawa Halawa () is a census-designated place (CDP) in the ‘Ewa District of Honolulu County, Hawaii, United States. Halawa Stream branches into two valleys: North and South Halawa; North Halawa is the larger stream and fluvial feature. Their conflue ...
'' and '' kanafeh'', as well as other semolina and wheat pastries. ''Baklawa'' is a pastry made of thin sheets of unleavened flour dough, filled with
pistachio The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other sp ...
s and walnuts sweetened by honey. ''Halawa'' is a block confection of sweetened sesame flour served in sliced pieces. ''Muhalabiyeh'' is a rice pudding made with milk and topped with
pistachio The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other sp ...
s or almonds. ''Kanafeh'', a well-known dessert in the Arab World and Turkey, originated in the city of
Nablus Nablus ( ; ar, نابلس, Nābulus ; he, שכם, Šəḵem, ISO 259-3: ; Samaritan Hebrew: , romanized: ; el, Νεάπολις, Νeápolis) is a Palestinian city in the West Bank, located approximately north of Jerusalem, with a populati ...
in the northern West Bank. It is made of several fine shreds of pastry noodles with honey-sweetened cheese in the center. The top layer of the pastry is usually dyed orange with food coloring and sprinkled with crushed pistachios.
Nablus Nablus ( ; ar, نابلس, Nābulus ; he, שכם, Šəḵem, ISO 259-3: ; Samaritan Hebrew: , romanized: ; el, Νεάπολις, Νeápolis) is a Palestinian city in the West Bank, located approximately north of Jerusalem, with a populati ...
, to the present day is famed for its ''kanafeh'', partly due to its use of a white-brined cheese called '' Nabulsi'' after the city. Boiled sugar is used as a syrup for ''kanafeh''.


Snack foods

It is common for Palestinian hosts to serve fresh and dried fruits, nuts, seeds and dates to their guests. Roasted and salted watermelon, squash and
sunflower seed The sunflower seed is the seed of the sunflower ('' Helianthus annuus''). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsat ...
s as well as, pistachios and cashews are common legumes. Watermelon seeds, known as ''bizir al-bateekh'' are eaten regularly during various leisurely activities: playing cards, smoking
nargila A hookah ( Hindustani: (Nastaleeq), (Devanagari), IPA: ; also see other names), shisha, or waterpipe is a single- or multi-stemmed instrument for heating or vaporizing and then smoking either tobacco, flavored tobacco (often ''muʽassel''), ...
, conversing with friends or before and after meals.


Meal structure

Palestinian culture and life revolves around food in every aspect, whether it is an ordinary day or a special occasion such as a wedding or holiday.The Palestinian kitchen: Foods of Ramadan
Mustafa, Sufian.
Institute for Middle East Understanding Institute for Middle East Understanding (IMEU) is a 501(c)(3) Pro-Palestinian non-profit advocacy organization. In 2006 it received a grant from the Jerusalem Fund for Education and Community Development which was used to undertake the first co ...
, (Extracted from ''This Week in Palestine''). 2007-09-22. Accessed on 2007-12-23.
Meals are structured in a cyclical order by Palestinians and span into two main courses and several intermediate ones like coffee, fruits and sweets as well as dinner. Like in most Arab cultures, meals are a time to spend with family and could last 1–2 hours depending on the specific time of the day. Unlike other cultures, lunch is the primary course and breakfast and dinner are lighter in contents. *''Iftur'' (lit. 'break-fast') is a term for breakfast, usually consists of fried eggs,
olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ...
s, labaneh, olive oil or jams. ''Hummus bi-tahini'' is also eaten primarily during this time the day. *''Gheda'' is a term for lunch, usually late in the afternoon. Lunch is the heaviest meal of the day and main ingredients could include rice, lamb, chicken, cooked vegetables and forms of ''mahashi''. *''Asrooneh'' Derives from the word Aasr'' (lit. 'afternoon') is a term for the consumption of a variety of fruits and legumes after ''gheda''. *Asha'' is a term for dinner, usually eaten anytime from 8-10 pm. Asha'' is simpler than ''gheda'' and some foods consumed include ''fatayer'', ''hummus bi-tahini'', a variety of salads and a Levantine-style omelette called ''ijee''. *Hilew'' Sometimes after or just before asha'' as well as when hosting guests come various sweets. Baklawa is common and is usually purchased from pastry shops instead of made at home like ''muhallabiyeh''. *''Shay wa Kahwe'' Tea and coffee are served in throughout the day in before, after and between ''iftur'', ''gheda'' and asha''.


Dining out

*'' Mata'im'' — Offer a brilliant array of cold appetizers known as the ''mezze''. Notably, ''hummus bi-tahini'', ''mukhluta'', sometimes nearly a dozen variations of aubergine salad, ''tabbouleh'', ''fattoush'', chili pepper and red cabbage salads and dishes made up by the chef are served. Kibbee balls and ''sfiha'' are the primary hot appetizers available. Heavy meals are rarely provided by restaurants, instead however, the entrées include shish kebab, ''shish taouk'', rack of lamb and chicken breasts.Restaurants
Mustafa, Sufian. ''This week in Palestine'', Turbo Computers & Software Co. Ltd. November 2002
*'' al-Maqhah'' — Serve hot beverages and soft drinks and are usually restricted to male customers — who take part in leisurely activities like playing cards or backgammon and smoking ''nargileh''. *''Mahal 'hilewayet'' — Found in the souks of cities and major towns, they offer a wide range of sweets common with Palestinians, such as, ''kanafeh'', baklawa and anise-flavored cookies. Family-run shops often serve at least one type of sweet that they themselves created. *''Mahal falafel'' — Sandwich shops that offer mainly falafel and shawarma with several different contents.


Beverages

:''See also List of Palestinian beverages'' There are two hot beverages that Palestinians consume: Coffee is served in the morning and throughout the day, while tea is sipped in the evening. Tea is usually flavored with ''na'ana'' (mint) or ''maramiyyeh'' (
sage Sage or SAGE may refer to: Plants * ''Salvia officinalis'', common sage, a small evergreen subshrub used as a culinary herb ** Lamiaceae, a family of flowering plants commonly known as the mint or deadnettle or sage family ** ''Salvia'', a large ...
). The coffee of choice is usually
Turkish Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and mi ...
or
Arabic coffee Arabic coffee is a version of the brewed coffee of ''Coffea arabica'' beans. Most Arab countries throughout the Middle East have developed distinct methods for brewing and preparing coffee. Cardamom is an often-added spice, but it can alternative ...
. Arabic coffee is unsweetened but spiced with cardamom. Homemade fruit juices are also a common household drink during warm days and during
Ramadan , type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. ...
, the holy month for fasting by
Muslim Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...
s. A warm drink made from sweetened milk with salep garnished with walnuts, coconut flakes and cinnamon, is known as ''sahlab'' and is primarily served during the winter season. A widely consumed liquor by
Palestinian Christians Palestinian Christians ( ar, مَسِيحِيُّون فِلَسْطِينِيُّون, Masīḥiyyūn Filasṭīniyyūn) are Christian citizens of the State of Palestine. In the wider definition of Palestinian Christians, including the Palestin ...
and many less-stringently observant Muslims is '' Arak''. ''Arak'' is a clear
anise Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and ta ...
flavored alcoholic drink that is mixed with water to soften it and give it a creamy white color. It is consumed during special occasions such as holidays, weddings, and gatherings or with the ''mezze''. Beer is also a consumed drink and the Palestinian town of Taybeh in the central West Bank contains the only beer brewery in the Palestinian territories. In addition to regular beer, the brewery produces non-alcoholic beer for conservative Muslims. Soft drinks are also common in Palestinian homes and the city of Ramallah contains a Coca-Cola bottling plant, while
Gaza Gaza may refer to: Places Palestine * Gaza Strip, a Palestinian territory on the eastern coast of the Mediterranean Sea ** Gaza City, a city in the Gaza Strip ** Gaza Governorate, a governorate in the Gaza Strip Lebanon * Ghazzeh, a village in ...
, Hebron and Nablus have distribution centers.


Holiday cuisine

There is a sharp difference of Palestinian courses eaten on a daily basis in comparison to those reserved for holidays - which include family and religious occasions for both Muslims and Christians.


Ramadan

In the past, during the fasting month of Ramadan, the ''Musaher'' of a town would yell and beat his drum to wake up the town's residents for ''
suhoor ''Sahūr'' , ''Suhūr'', or ''Suhoor'' (; ar, سحور, suḥūr, lit=of the dawn', 'pre-dawn meal), also called Sahari, Sahrī, or Sehri (Persian/Urdu: سحری, Bangla: সেহরী) is the meal consumed early in the morning by Muslims be ...
'' (lit. 'of dawn') - usually very early in the morning, ranging from 4-6 am. The meals eaten during this time are light and foods include labeneh, cheese, bread and fried or boiled eggs along with various liquids to drink. The muezzin's call to dawn prayers signaled the beginning of '' sawm'' or fasting. Breaking the day's fasting traditionally begins with the brief consumption of
dates Date or dates may refer to: *Date (fruit), the fruit of the date palm (''Phoenix dactylifera'') Social activity *Dating, a form of courtship involving social activity, with the aim of assessing a potential partner **Group dating *Play date, an ...
and a chilled beverage. Palestinians make a variety of fruit-based beverages, including the flavors, ''tamar hindi'' or tamarind, ''sous'' or licorice, ''kharroub'' or
carob The carob ( ; ''Ceratonia siliqua'') is a flowering evergreen tree or shrub in the Caesalpinioideae sub-family of the legume family, Fabaceae. It is widely cultivated for its edible fruit pods, and as an ornamental tree in gardens and landscap ...
and ''Qamar Eddine''. ''Tamar hindi'' is made by soaking tamarinds in water for a many hours, then straining, sweetening and mixing it with
rose water Rose water ( fa, گلاب) is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil Rose oil (rose otto, attar of rose, attar of rose ...
and lemon juice. ''Kharroub'' is made similarly except instead of tamarind, carob is used. ''Qamar Eddine'' is made of dried apricots boiled into a liquid and chilled. The term ''iftar'' has a different meaning in Ramadan where it is used to describe the 'breaking of fasting' unlike its common meaning of breakfast in the morning. ''Iftar'' begins with soup, either made from lentils, vegetables or ''freekeh''. ''Freekeh'' soup is made from cracked, green wheat cooked in chicken broth. There is a wide variety of meals served during ''iftar'', ranging from small plates or bowls vegetable-based courses or ''saniyyehs'' (large plates or trays) of a particular meat. Common small dishes on the dinner table are ''bamia'' — a name for okra in tomato paste, '' mloukhiyeh'' — a
corchorus ''Corchorus'' is a genus of about 40–100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world. Different common names are used in different contexts, with jute applying to the f ...
stew — or ''maqali'', an array of fried tomatoes, aubergines, potatoes, peppers and zucchini. Pilaf or plain ''freekeh'' are normally served alongside the dinner meat. Each household prepares extra food to provide for their neighbors and the less fortunate — who must receive an equal version of the food eaten at home.


Holiday sweets

A common Palestinian dessert reserved only for Ramadan is '' qatayef'', which could be provided by the numerous street vendors in several major Palestinian cities or towns as well as typical Palestinian households. Qatayef is the general name of the dessert as a whole, but more specifically, the name of the batter that acts as a base. The result of the batter being poured into a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted goat cheese or ground walnuts and cinnamon. It is then baked and served with a hot sugar-water syrup or sometimes honey. '' Ka'ak bi 'awja'' is a semolina shortbread pastry filled with ground dates called ajwa'' or walnuts. The dessert is a traditional meal for Christians during Easter,Dishes for Special Occasions
Khoury, Samia, ''This Week in Palestine'', Turbo Computers & Software Co. Ltd. June 2006, Accessed on 2008-01-07
however, ka'ak bi awja is also prepared towards the end of Ramadan, to be eaten during
Eid al-Fitr , nickname = Festival of Breaking the Fast, Lesser Eid, Sweet Eid, Sugar Feast , observedby = Muslims , type = Islamic , longtype = Islamic , significance = Commemoration to mark the end of fasting in Ramadan , dat ...
- a Muslim festival immediately following Ramadan, as well as during Eid al-Adha.A tale of two Easters:Easter Cookies with Dates (Kaak bi Ajwa)
Saekel, Karola.
Institute for Middle East Understanding Institute for Middle East Understanding (IMEU) is a 501(c)(3) Pro-Palestinian non-profit advocacy organization. In 2006 it received a grant from the Jerusalem Fund for Education and Community Development which was used to undertake the first co ...
(IMEU), (originally published by the San Francisco Chronicle). 2007-04-04. Accessed on 2007-12-18
During
Mawlid Mawlid, Mawlid an-Nabi ash-Sharif or Eid Milad un Nabi ( ar, المولد النبوي, translit=mawlid an-nabawī, lit=Birth of the Prophet, sometimes simply called in colloquial Arabic , , among other vernacular pronunciations; sometimes , ) ...
— the holiday honoring the birth of the Islamic prophet Muhammad — ''Zalabieh'' which consists of small, crunchy deep fried dough balls in dipped in syrup, is served. The dough is made from flour, yeast and water. A special pudding called ''mughli'' is prepared for a new born child. The dessert is made of ground rice, sugar and a mixture of spices, garnished with almonds, pine nuts and walnuts. An infant's new tooth is celebrated with bowls of sweetened wheat or barley and sweets served after a child's circumcision include baklava and ''Burma''. Christian families in mourning serve a sweet bun known as ''rahmeh''. It is a food eaten in remembrance of the dead and as a gesture of blessing the soul of the deceased person. The Greek Orthodox Church offer a special tray with cooked wheat covered with sugar and candy after a memorial service.


See also

* Culture of Palestine *
List of Palestinian dishes The following is a list of Palestinian dishes and drinks. For the cuisine, see Palestinian cuisine (Arabic: الطعام الفلسطيني). The cultural and linguistic heritage of the Palestinian people is a blend of both indigenous Canaanite, ...
* Lebanese cuisine * Levantine cuisine *
Jordanian cuisine Jordanian cuisine is a Middle Eastern cuisine that has the traditional style of food preparation originating from, or commonly used in, Jordan that has developed through centuries of social and political change. There are a wide variety of tech ...
* Syrian cuisine


References


Further reading

*Christiane Dabdoub Nasser, ''Classic Palestinian Cookery,'' Saqi Books, London, 2001, *Christiane Dabdoub Nasser, ''Classic Palestinian Cuisine,'' Saqi Books, London, 2008, * Aziz Shihab, ''A Taste of Palestine: Menus and Memories,'' Corona Publishing Co.


External links


The rich flavors of Palestine
Mai M. Farsakh, This Week in Palestine, Jun 21, 2006
Palestinian Cuisine
IMEU, JAN 16, 2006
Hummus, a Palestinian staple
by Lailie Ibrahim, Mar. 31, 2006
Ramadan in Palestine at the Institute for Middle East UnderstandingKitchen of Palestine: A Food Blog about Palestinian CookingJack’s Palestinian Comfort Food: Snack Attack!
*Zaher, Yasmin
The Evolution of Palestinian Cuisine
Haaretz, 08-07-2020. {{DEFAULTSORT:Palestinian cuisine Arab cuisine Cuisine by ethnicity Levantine cuisine Mediterranean cuisine Middle Eastern cuisine