Traditional Palestine recipes represent one of the most diverse cuisines in the world. They include traditional Palestine recipes from several cultures and families, including Greek, Moroccan and Turkish. Palestine is a place where you can find all of these cuisines, which are mixed to create a beautifully unique Palestinian food culture.
These traditional Palestinian recipes are one of the most important parts of Palestinian food because it means they can maintain our identity and independence despite their turbulent history. The reason for this heritage is not only because it’s a culture created with the power of the love of family, but also because Palestine was once a land where food was one of the most important means of survival.
Traditional Palestinian recipes are mainly based on two ingredients, rice, and olive oil, but includes many other ingredients such as herbs and spices. Let’s discuss the Palestine food
Palestine Food and Cooking
Traditional Palestine recipes are the soul of Palestinian culture, heritage, and history. They gave been passed down from generation to generation and is loved by Palestinians around the globe.
Palestine foods boasts a great diversity. The Palestinian food varies from season to season, city to village, street to home, north to south, and coast to the mainland. Each region has its traditional Palestinian recipes, specialties, and secrets, with unique ingredients and individuality.
The most common Palestine food is rice, olives, and olive oil. Rice is the staple food of Palestine, and it’s consumed by all Palestinian families, neighborhoods, and villages. Their varieties are lemon barley, black Basmati rice, medium grain, and pearl rice.
Thr rice used in traditional Palestinian recipes is known for its softness and fragility. Rice is cooked with many ingredients to create a complete meal such as zaharat (a type of mint), parsley, dill, cilantro, and tomatoes.
Mashed vegetables are one of the starters that would be served in Palestine. A classic dish, called Fattoush (see the traditional Palestinian recipes below), is one of the most popular Palestine food choices. This dish consists of tomatoes, cucumber, radishes, and lettuce that are mixed with garlic, lemon juice, and olive oil. A blend of many herbs makes the salad taste special. This is a great way to start a meal.
When it comes to meat, Palestinians usually cook lamb, but chicken is also common. You can find all parts of a chicken cooked in Palestine, from the head to the feet and everything in between.
Regarding seafood, Palestinians are influenced by their surrounding countries. Therefore, seafood is not a popular food among the Palestinians, but they are known to make fish stew with lemon and cilantro. Coastal cities such as Acre and Mostar are famous for their delicious seafood.
When it comes to traditional Palestine recipes, Palestinian women are experts in the kitchen. Palestinian women are known to be the best cooks in the Middle East and have a great passion for cooking. They spend a lot of time making their food look beautiful, which is called “miamish” in Arabic. Traditional Palestinian recipes and it’s cooking involve many different processes and skills. For example, they must choose the right kind of rice, get the spices and herbs right, deal with the oil and use the right amount of salt.
Palestine women pride themselves in cooking and serving special meals. They have a special dish for each occasion, holiday, and season. The most dominant cooking skill that Palestinian women have is to make the best kubba and sfiha.
The traditional Palestinian recipes for making kubba are a process in which the dough has to be kneaded for a long time. The longer it takes to knead the dough, the tastier it will be. Then, the dough is put in a circle and filled with a mix of minced lamb and spices. This is then boiled in soup, or oil to make it taste great.
Most Popular Palestine Recipes and Foods
Palestinian food and it’s soups are famous all over the world. Palestinian salads are known for their great taste and unique combinations. Some of the most common types of soups in Palestine are:
Mamounia: Mamounia is a type of soup that includes lentils, tomatoes, garlic, and parsley. It is usually eaten during the winter as a meal or breakfast.
Dolma: Dolma is a popular dish that includes eggplants, rice, tomatoes, and spices. This dish is consumed during Ramadan.
Snacks are very common in Palestine food. A popular traditional Palestine recipes snack is falafel. This is a dry mix of chickpeas and fava beans. It is usually made with garlic and spices. Other snacks include kunafa, kashta, sahleb, and baklava.
When it comes to desserts, Palestinians are famous for their Arabic sweets. Arabic sweets are very popular and loved by everyone, especially Arabian families in the Middle East. Some of the most famous Arabic sweets in Palestine are Kunafa, Baghrir, and Qatayef.
4. Main Course Traditional Palestine Recipes
Meat: Lamb is one of the most popular meats used in Palestine food. The meat is cooked with many spices and served with rice or salad. Marinated lamb cooked in yogurt and mixed with onions, thyme and garlic is a popular dish in Palestine. Chicken is also a favorite food of Palestinians. The different parts of the bird are cooked in various ways and served with rice, tomato, and olive oil.
Soups and Stews: Soups and stews are popular in Palestine. These include meat and vegetable soups, as well as meat and chicken stews. The dish is made with very common ingredients such as olive oil and tomatoes.
5 FAQ About Palestinian Recipes”
What is the National dish of Palestine
The national dish of Palestine is kubba. It consists of minced lamb, spices, and parsley. This dish is a specialty of Nablus.
What is the most common beverage in Palestine?
The most common beverage in Palestine is Arabic coffee, which is served with dates. Most Palestinian families drink coffee after each meal. Arabs also drink Othman which is made of cardamon and cinnamon.
What is the most common thing to eat for breakfast in Palestine?
The most common thing to eat for breakfast in Palestine is Arabic coffee. It is served with bread and a date. Additionally, breakfast can include bread, olives, and dates.
Is Palestine’s food healthy?
Palestine food is known for its nutritional value. It is a rich source of iron, calcium, and vitamins. The ingredients are natural, and the food is fresh because it’s locally grown. Palestinians make their bread at home, and it contains a lot of protein.
Is Palestine food suitable for vegetarians?
Meat is used less often in Palestine because women mostly cook vegetables and fruits with their food. The preparation of the meals and ingredients is very healthy, so even vegetarians can enjoy the food.
23 Great Traditional Palestine Recipes At Home
1. Taboon Bread
Taboon bread is a very famous traditional Palestinian recipe for a bread that is known as the Musakhan bread as well. One that is east to make and very close to my heart. It is actually the closest flat bread to the traditional Egyptian aish baladi.
I just wish I have a real Taboon oven to cook recipes from Palestine in, imagine cooking in an underground oven made of mud, clay, straw and smooth stones and pebbles. I bet the food and bread will smell totally different and will definitely get this earthy smell that you might get from a traditional clay pot.
One of many traditional Palestinian recipes for stuffed vegetable dishes (mehshi) from the region; this one is most likely Aleppian (Syrian) or Palestinian. It is a very simple traditional Palestine recipe, with minimal spices (black pepper, a touch of cinnamon). The only difference with the Lebanese-style stuffed veggies is the sauce.
The sauce is made with tamarind and water (and lots of garlic). Tamarind is reputed to be excellent for one’s health and is the drink of choice during the Holy month of Ramadan; it is found in ethnic stores, Latino markets, Indian and Arab groceries.
Chicken with Caramelized Onion and Cardamom Rice is a Yotam Ottolenghi recipe, a traditional Palestine recipe, and probably the most requested meal in my house ~ it’s a comforting chicken dinner and a must-make!
I will say right from the start that this meal is spectacular, very easy to make, and the rice itself is going to live on in my kitchen for many years to come. The aromas and flavors that emanate from this at every stage are intoxicating, and don’t diminish after a night in the fridge.
The combination of spices is what makes this traditional Paleestine recipe so good yet it is surprisingly simple, but potent: cardamom pods, cinnamon sticks, whole cloves, salt and pepper are the spices, and they mingle with fresh herbs and sweet currants to make a memorable meal. The crispy browned chicken doesn’t hurt, either.
Enjoy a great tasting traditional Palestinian recipe to share with family and friends. Special dish for vegetarians, and one of our favorite meals. Instead of placing the onion on top you can mix it along with the lentils and rice before serving. It makes a perfect meal with a fresh green salad. Also you can use 2 cups of vegetable broth instead of 2 cups of water to cook the lentils.
Uniquely smoking aroma and a nutty, roasted taste,this is what you’ll get with every spoon of this healthy traditional Palestinian recipe for freekeh soup.
To help you- and myself- get a head start on your diet, I am introducing this ancient Middle Eastern whole grain, that is packed with nutrients, and it seems to be the new darling for many nutritionists.
Freeka is made by harvesting young, green wheat then roasting them, which gives a very nice flavor to every grain. It is common in Egypt, Lebanon, Syria, Palestine and Jordan. This delicious soup, I have got from a Palestinian friend who likes to add some veggies to it too but I’ve just made it plain this time.
The spinach filling in these fatayer, inspired by a traditional Palestine recipe from Palestinian-born baker Maha Ziadeh, isn’t flavored with feta, as it is in the more common Greek spinach pies. Instead, it’s spiked with lemon and sumac, a tangy Middle Eastern spice. Ziadeh forms the pies into a triangle, but the half-moon shape here is simpler to do.
‘Falastin’, by Sami Tamimi and Tara Wrigley, about Palestinian food, is the book I’ve cooked out of most in the past year. This traditional Palestine recipe for chicken, which Tamimi grew up with, is the national dish of Palestine.
It’s now a favourite Sunday-night dinner in our house (making it our ‘Sunday roast’). It’s so simple and yet fills your mouth with the sweet and citrusy spices, scorched dough, sweet onions and chicken flesh. I’ve tinkered a bit, and put the onions in with the chicken for the second half of the cooking time (I think it keeps the chicken moist).
After a few phone calls with my mom and grandma, I managed to write a detailed traditional Palestinian recipe for one of my favorite Lebanese sweets, ma’amoul. They take time to make, but are not very difficult. Wooden ma’amoul molds give them their distinctive decorative shapes.
Rustic Olive Bread traditional Palestine recipe. What is there to say about bread? I find homemade bread to be wonderfully luxuriant, which is funny because it is such a simple thing to make, and a humble staple in our diet.
This Easy Rustic Olive Bread recipe uses salty kalamata olives to add a depth of flavor to this rustic bread recipe!
Looking at olive bread recipes? Here is a great one that you will enjoy sharing with others! I adore this kalamata olive bread recipe and can’t wait to bake a fresh loaf for our friends and family on Easter.
A Palestinian food family dish prepared with rice and fish then garnished with fried onions, almonds and pine nuts. Enjoy!
A delicious Middle Eastern dish of fish and rice, sayadieh is known for it’s warm spices and caramelized onions. This is a showstopping dish that actually just requires a few simple steps. You’ll love it!
Sayadieh is a seasoned fish and rice dish that originates in Lebanon but is also considered a traditional Palestinian recipe as well.. The word sayadieh roughly translates to “catch” so it basically means a fishermans catch.
Bissara is a traditional Palestine recipe for a soup and a bean dip of North African cuisine of Berber origin. Prepared with dried puréed broad beans and/or split peas as a primary ingredient. Additional ingredients include garlic, olive oil, lemon juice, hot red pepper, cumin, and salt.
Mulukhyah or Jute Mallow is a green leafy vegetable, that is believed to come from the Arabic word Mulukia which means royals. Mulukia comes from the word melek meaning king. Mulukhyah is a very Palestinian food across the Middle East and North Africa.
I’ve had musakhan chicken in the past, and absolutely loved it! And when I came across Reem’s traditional Palestine recipe, I decided it was time I tried my hand at it. I had Reem’s blessing to alter the recipe and simplify it as I’m able for everyone here. But I promise you, this muskhan recipe is every bit as tasty and comforting.
This warm, savory Musakhan sumac chicken with caramelized onion flatbread will wow your taste buds in the best way possible! A Palestine food, perfectly flavored and roasted to tender perfection, served with sweet caramelized onions, flatbread, and pine nuts. This recipe is adapted from The Palestinian Table (affiliate) and comes with my complete step-by-step tutorial and tips.
Mshat, or fried cauliflower, is a traditional Palestinian recipe that’s not only delicious, but very forgiving and easy. Serve mshat with a dip of plain yogurt dressed up with minced mint or cilantro and a dash of salt.
The Palestinian food providesyou with crispy cauliflower fritters are perfect for dunking in Paleo ranch or dairy-free sour cream. Each of these “cheesy” little cauliflower fritters are bursting with nutritional benefits. Make mini fritters and serve them at your next cocktail party. You can cook Cauliflower Fritters using 9 ingredients and 3 steps.
14. Silverbeet Rolls
A traditional Palestinian recipe for a hearty main course for the cooler months, these rolls stuffed with rice, onion, minced beef and bacon are exactly the type of comforting home cooking that cures colds, winter blues and everything in between.
“Silverbeet is the workhorse of the vegetable patch. Come rain or shine, cabbage moths or blight, the silverbeet just keeps growing,” says Paulette Whitney. “We grow a variety called fordhook giant with deep green leaves and thick white stems; each part of the plant is delicious.
This kanafa, or knafeh, recipe is a favorite traditional Palestinian recipe for a decadent dessert. Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese and then drenched in rosewater syrup.
It’s a simple yet impressive Palestine food. The cheese filling is traditionally made from Nabulsi cheese that is desalted. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa.
A traditional Palestinian recipe, maqluba means “upside down” in Arabic and is a pot of stewed meat, rice and fried vegetables, cooked and flipped onto a serving dish to form an impressive tower. In Maha Sarsour’s version, the rice is richly spiced with cinnamon, allspice and more, and the chicken simmers to tenderness as it gives this Palestinian food its flavor to the rice.
Maqluba (or maqlooba, makloubeh, maqlouba – however you want to spell it!) is a famous middle eastern rice, vegetable and meat dish that will impress any guest. The unique thing about this traditional Palestine food is how it is carefully layered, cooked, then flipped upside down to reveal the delicious vegetables and meat. It’s SO good! Don’t be intimidated by how it looks, it’s actually pretty easy to execute.
Maftoul, known as Palestinian couscous, is made of wheat. According to Canaan Fair Trade, “The wheat is boiled, sun-dried and cracked, and hand-rolled in freshly ground organic whole wheat flour, then steamed and sun-dried.”
Like couscous, the maftoul traditional Palestine recipe are cooked using special cooking equipment to steam it. Chickpeas are added to make it heartier, and onion to make it flavorful. Warm spices add depth and complexity to the Palestinian food.
This easy Palestinian food rice pudding made from a traditional Palestinian recipe is a new favorite in my household! It’s a basic stove-top rice pudding infused with vanilla, cinnamon, and cloves. Make the garnish or toppings your own, or use honey and crushed nuts like I do. See my step-by-step tutorial!
It seems that rice pudding is among those universal treats. If you search closely, you will find rice pudding variations from our southern kitchens here in the United States all the way to Sweden, where it is a popular Christmas treat for Santa!
Malfouf is a classic Middle Eastern dish, also known as malfoof, or stuffed cabbage rolls. The traditional Palestine recipe calls for cabbage leaves that are stuffed with a spiced rice, and cooked in a tangy lemony broth. Cabbage has never been this exciting!
Malfouf Palestine food literally translates to rolled in the Arabic language. We specifically refer to this dish of rice stuffed cabbage as malfouf. Cabbage is boiled until tender enough to roll, and stuffed with a meat and rice mixture.
It’s such a comfort dish, and made with plenty of garlic and lemon that really amp up what can be a very bland flavor of cabbage. I have a few little tricks in this recipe to make it even more delicious and punchy!
When was the last time you’ve had a fun baking project? Try this traditional Palestinian recipe for a homemade Palestine food called Lahmacun (lahmajoun) meat pie or sfiha is a pizza like recipe topped with an amazing ground beef mixture. This is Palestinian food from a Palestinian friend of mine who makes the best sfiha in her entire family.
I used to make Sfiha in a much simpler way when I do not have time. But this one was a really fun way to spend time with my kids in the kitchen.
These koftas (which are Arabic meatballs, typically oblong, usually grilled) is a traditional Palestine recipe that are flavoued with cinnamon, cayenne, garlic, onion and lots of parsley. They’re browned in a hot oven. A quick tahini-lemon sauce is poured over, which emerges bubbly and thickened. Perfect for sopping up with flatbread like naan, pita, or Persian Barbari bread, as pictured.
I sprinkled mine with dried pomegranate arils, which are optional, but pretty – I get them at an Indian grocer. You could use fresh, instead, if you like, or just leave them out. A bit of finely diced shallot or red onion on top would replace the red colour for contrast and texture.
Palestinian Ka’ak (Sesame Bread) are rings of baked dough covered with sesame, and it is very similar to Palestinian food used for Ramadan bread that is sold in the markets of Damascus and Lebanon, and the traditional Palestinian recipe for this bread can be easily prepared at home with this recipe.
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