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List of Palestinian dishes

From Wikipedia, the free encyclopedia
(Redirected from List of Palestinian breads)

A typical Palestinian breakfast with pita, olives, tomatoes, fried egg, and labaneh

The following is a list of dishes and drinks found in Palestinian culinary tradition.

Main dishes by region

[edit]

Galilee

[edit]
Maqluba

West Bank

[edit]
Musakhan
  • Fasoulya beyda—white beans cooked in tomato sauce and served with rice
  • Fasoulya khadra—green beans cooked in tomato sauce and served with rice
  • Kafta b'thine—kafta balls cooked with tahini sauce and served with rice[2][3]
  • Qidreh or Fukharat Qidreh is rice cooked with lamb meat or chicken with chickpeas, kurkuma, saffron, garlic and cardamom. Especially famous in Hebron. Served also on feasts, weddings and funerals. Traditionally made in clay pots in traditional old style stone ovens.[4]
  • Mahshi lift—a specialty of Hebron, turnips stuffed with rice, minced lamb meat and spices, cooked in tamarind sauce[5]
  • Mandi—in the West Bank, made by cooking meat, rice and vegetables in an underground oven, as in other Arab States[6]
  • Mansaf—lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur
  • Zarb—same as mandi, but cooked under high pressure in an airtight oven, and usually rice is substituted by bread (influenced by Jordanians)[6]

Gaza

[edit]
Sumaghiyyeh
  • Fatit 'ajir—roasted watermelon with unleavened bread and chopped vegetables. The watermelon itself has been used as a Palestinian symbol[7]
  • Fukharit 'adas—lentil flavored with red peppers, dill, garlic and cumin
  • Qidra—rice and meat pieces cooked with cloves, garlic and cardamom[8]
  • Rummaniyeh—a mix of eggplant, pomegranate seeds, tahina, red peppers and garlic[9]
  • Sumaghiyyeh—beef and chickpea stew flavored with sumac, tahina and red peppers[4]
  • Zibdieh—a clay-pot dish of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes[8]
  • Dagga Gazawiyyah— a spicy, tangy, citrus-y tomato and dill salsa[8]
  • Shatta—a simple fermented hot sauce[10]

National

[edit]
Mujaddara
  • Ari'ih—rice and minced meat stuffed in pumpkins
  • Bamia-okra and tomato stew[1]: 87 
  • Bissara-made with corchorus olitorius and fava beans[1]: 76 
  • Falafel—fried chickpeas, spice and parsley ball or patty[1]: 72 
  • Fatta—dishes that include bread crumbs
  • Hummus—a dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic[11]
  • Kousa mahshi—rice and minced meat stuffed in zucchini cooked in a garlicky tomato broth
  • Maftoul—large couscous-like balls, garbanzo beans and chicken pieces cooked in chicken broth[1]: 71 
  • Malfuf—rice and minced meat rolled in cabbage leaves
  • Maqluba—an "upside-down" dish, made with fried vegetables, meat (lamb), rice and eggplant[4]
  • Mloukiyyeh—Corchorus stew
  • Mujaddara—lentil and bulgur dish
  • Musakhan—large taboon breads with chicken, red onions, pine nuts, sumac, and spices; a modern version is musakhan rolls, where the spices, chicken, sumac, toasted pine nuts, and red onion are rolled in saj bread[4]
  • Shishbarak-dumplings cooked in yogurt
  • Shawarma—a dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit; with a spread of toum (garlic paste) wrapped in saj bread[12]
  • Shurbat freekeh—green wheat soup, usually with chicken
  • Waraq al-'anib—rice and minced meats rolled in grape leaves

Side dishes

[edit]

Salads and dips

[edit]
  • Arabic salad—made of tomato, cucumber, onion, olive oil and lemon juice, Palestinian variant called Salatat al-bundura ("tomato salad")
  • Hummus—ground chickpeas with tahina and olive oil[11]
  • Fattoush—mixed leaf-vegetable salad with deep-fried pita bread pieces and sumac[1]
  • Malfouf salad—typically consists of shredded cabbage, lemon juice, olive oil, garlic, salt and dried mint[13]: 74 
  • Mfarakeh—a dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish
  • Msabbaha-chickpeas "swimming" in tahini sauce[11]: 56 [1]: 75 
  • Makdous-cured eggplant stuffed with nuts and garlic[14]: 10 
  • Mutabbel—spicier version of baba ghanoush[13]: 59 
  • Qalayet bandora—a simple dish of tomatoes, onions, hot peppers, olive oil, and salt served for breakfast, lunch, or dinner[13]: 60 
  • Tabbouleh—parsley and bulgur salad with diced tomatoes, onions and lemon juice
  • Tahini—condiment made from toasted ground hulled sesame seeds
  • Qudsiyeh-ful medames served on top of hummus[13]: 37 
  • Mthawamet Bandora—a dip made from roasted tomatoes, jameed, and topped with garlic toasted in olive oil.[15]
  • Baqdunsieh (Arabic: بقدونسيىة)—a dip made from finely chopped parsley, lemon juice, tahini, and crushed garlic.[11]

Cheeses and yogurts

[edit]
  • Akkawi—a white brine cheese originating from the city of Akka/Acre
  • Halloumi—cheese with a high melting point which can easily be fried or grilled, making it a popular meat substitute
  • Jibneh Arabieh—has a mild taste similar to feta but less salty
  • Jameed—a hard dry laban made from ewe or goat's milk, kept in a fine woven cheesecloth to make a thick yogurt; typically served with Mansaf
  • Kashk—made from drained yogurt or drained sour milk by shaping it and letting it dry
  • Labaneh—tangy, smooth, creamy yogurt cheese; served with a drizzle of olive oil and sometimes zaatar
  • Nabulsi—Used in nabulsi cheese fatayirs, and can be eaten fresh as salty table cheese or fried in oil

Breads

[edit]
  • Ka'ak—may refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds[17]
  • Ka'ak al-Quds-named after Jerusalem, bread rings covered in sesame[12][11]
  • Khubz—may refer to any type of bread. Breads popular in Arab countries include "pocket" pita bread and tandoor bread.
  • Pita—a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas
  • Markook—unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj[17]
  • Taboon—an important part of Palestinian cuisine, traditionally baked on a bed of small hot stones a taboon oven[12]
  • Maltout—a flatbread flavored with olive oil. Commonly associated with rural Palestinian cuisine.[18]
  • Musaffan (مسفن)-an olive oil flavored sweet bread made to celebrate the olive harvest.[18][19]
  • Karadeesh (كراديش)-bread of corn flour or barley flour[18][20]
  • Arshalleh (قرشلة)-a spiced rusk to be eaten with tea[18][14]
  • musaffan (مسَفَّن)-olive oil flavored sweetbread made to celebrate the olive harvest season[21]
  • Muttabaq zaatar (Arabic: مطبق زعتر) is made by folding dough over fresh za'atar (Origanum syriacum) leaves, onions and sumac, which is then baked and topped with olive oil.[22][23][24]


Bread dishes

[edit]
A man in a restaurant kitchen making fritters
A Palestinian man from Ramallah using an aleb falafel while frying falafel
  • Fatayer—a meat pie that can be stuffed with spinach, or cheese such as feta or Akkawi, and za'atar
  • Manakish—taboon bread topped with za'atar and olive oil
  • Sambusak—fried dough balls stuffed with meat, pine nuts and onions
  • Sfiha—flatbread topped with beef and red peppers
  • Shawarma—pita bread roll of meat, tahini and various vegetables

Condiments

[edit]
  • Bahārāt (بَهَارَات)—Arabic word for "spices" (plural of bahār "spice")
  • Duqqa (دُقَّة)—a condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices
  • Qizḥa (قزحة)—made from crushed nigella seeds, the paste has a sharp, bitter taste with slight tones of sweetness
  • Sumac (السماق)—ground into a reddish-purple powder used as a spice in Middle-Eastern cuisine to add a tart, lemony taste to salads or meat
  • Za'atar (زَعْتَر)—a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, and often salt and other spices
  • Qadha (قدحة, or taqliya تقلية)-garlic and optionally spices (mainly coriander) fried in olive oil or samneh, typically added to a stew[25]
  • Qatir (قطر)-sugar syrup used in many sweets[8]: 300 
  • Tatbeeleh khadra (تتبيلة خضرا)-a sauce of green chiles and garlic added to hummus and other dips.[26]: 28 
  • Tahini sauce-a sauce of tahini, lemons, parsley and garlic[8]: Tahina Sauce 

Beverages

[edit]
Palestinian arak
  • Arabic coffee—a version of the brewed coffee of Coffea arabica (بُنّ) beans[12]
  • Arabic tea-tea flavored with mint, sage, or other aromatic herbs[12]
  • Arak (ﻋﺮﻕ)—Anise-flavored alcoholic beverage[27]
  • Ḥelba (حلبه)—Fenugreek beverage[28]: Helbeh (fenugreek cake) 
  • Kharroub (خَرُّوبٌ)—carob juice[29]
  • Lemonade (عصير الليمون)—a sweetened lemon-flavoured beverage
  • Erq sous (عرق سوس)-a licorice root based drink[12]
  • Qamar Eddine (قمر الدين)—an apricot juice or nectar beverage that is typically consumed during the Muslim holy month of Ramadan[12]
  • Saḥlab (سَحْلَب)—boiled milk with starch made from nearly-extinct orchids, covered with smashed coconut and cinnamon[30]
  • Tamar Al-Hindi (تمر هندي)—a refreshing cold sweet-and-sour Ramadan drink prepared with tamarind, sugar and water[12]
  • Turkish coffee (قهوة تركية)—a style of coffee prepared using very finely ground coffee beans without filtering

Sweets

[edit]

National

[edit]

Hebron

[edit]
  • Dahdah (دحدح)-a date filled semolina cake, similar to ma'amoul[34]
  • Malban (ملبن)—a fruit leather made from grape juice, semolina, and nigella seeds, popular in Hebron[35]
  • Khabeesa (خبيصة)—a grape juice and semolina pudding traditionally made in Hebron, nuts and seeds are also added to it[36][37]

Jerusalem

[edit]
  • Maarouk (معروك)-A turmeric-flavored sweet bread filled with dates[38]
  • Meshabek (مشبك)—A deep fried sweet pastry made to celebrate Mawlid[39][31]
  • Mutabbaq (مطبق)-a pan fried pastry made by enveloping a cheese or nut filling with thin phyllo dough[40]

Nablus

[edit]
  • Knafeh (كُنافة)—cheese pastry soaked in sweet sugar-based syrup made in Palestine[12]
  • Kullaj (كلاج)—a dessert made from thin dough, shaped into layers or rolls with walnut, Nabulsi cheese, or pistachio as stuffing, which gets cooked in ghee and then topped with qatir syrup[41][12][42]
  • Tamriyeh (تمرية)—a deep fried sweet made from unleavened, folded dough and filled with a semolina and butter filling[43]
  • Qizha pie (كعكة قزحة)—a semolina cake like hareeseh flavored with qizha[12]
  • Madlouqa (مدلوقة)-a variety of knafeh served with qishta and pistachios[12][41]
  • Zalabiyeh (زلابية)- a fried triangular flatbread that is served with candied pumpkins.[44]

References

[edit]
  1. 1 2 3 4 5 6 7 Kalla, Joudie (3 September 2019). Palestine on a Plate: Memories from my mother's kitchen. White Lion Publishing. ISBN 978-0-7112-4529-7. Retrieved 15 May 2026.
  2. ↑ Higgins, Lilly. "Palestinian one-pot wonder the whole family will love". The Irish Times. Retrieved 1 January 2025.
  3. ↑ Tamimi, Sami. "meet in your kitchen | Sami Tamimi's Kofta b'siniyah with Tahini Sauce". Meike Peters | eat in my kitchen. Retrieved 1 January 2025.
  4. 1 2 3 4 "قصة المطبخ الفلسطيني... عن طعم الحياة قبل الاحتلال". Raseef22 (in Arabic). 24 August 2023. Retrieved 15 May 2026.
  5. ↑ "Mahshi lift | Traditional Rice Dish From Hebron | TasteAtlas". www.tasteatlas.com. Retrieved 20 April 2023.
  6. 1 2 "أبو عكر يطبخ "المندي" الفلسطيني على فيسبوك مباشرة" [Abu Akr cooks Palestinian "Mandi" live on Facebook]. Noon Post (in Arabic). 27 October 2017. Retrieved 1 January 2026.
  7. ↑ Connor, Jackson. "Why Watermelons Are a Symbol of Political Protest for Palestinians". Vice. Retrieved 27 October 2025.
  8. 1 2 3 4 5 El-Haddad, Laila M.; Schmitt, Maggie (2016). The Gaza Kitchen: A Palestinian Culinary Journey (2nd ed.). Just World Books. ISBN 978-1-68257-008-1. Retrieved 17 January 2026.
  9. ↑ "A Palestinian recipe for pomegranate, lentil and aubergine stew | Cook residency". TheGuardian.com. 2 February 2017.
  10. ↑ Berger, Miriam (16 March 2018). "In War-Torn Gaza, Hot Sauce Remains a Comforting Staple". VICE. Retrieved 1 July 2025.
  11. 1 2 3 4 5 Tamimi, Sami; Wigley, Tara (16 June 2020). Falastin: A Cookbook. Clarkson Potter/Ten Speed. ISBN 978-0-399-58174-8.
  12. 1 2 3 4 5 6 7 8 9 10 11 12 13 "الأكلات الشعبية" [Folk Dishes]. WAFA (in Arabic). Retrieved 27 March 2026.
  13. 1 2 3 4 Kalla, Joudie (18 October 2018). Baladi: Palestine a celebration of food from land and sea. Jacqui Small. ISBN 978-1-911127-86-4. Retrieved 15 May 2026.
  14. 1 2 Tamimi, Sami (15 July 2025). Boustany: A Celebration of Vegetables from my Palestine [A Cookbook]. Random House. ISBN 978-1-9848-6318-8. Retrieved 27 March 2026.
  15. ↑ Kay, Jonah (23 April 2019). "Revitalizing the Culture of Palestinian Food". Hyperallergic. Retrieved 12 May 2025.
  16. ↑ Salah, Maha (4 June 2017). "Amardeen, watermelon and halloumi salad, and fish". Middle East Monitor. Retrieved 1 July 2025.
  17. 1 2 3 4 5 6 Dalman, Gustaf (1964). Brot, Ol und Wein [Bread, Oil and Wine] (in German). G. Olms. pp. 137–150. Retrieved 27 March 2026.
  18. 1 2 3 4 Sahlī, Muḥammad Tawfīq (2001). "10". موسوعة المصطلحات والتعبيرات الشعبية الفلسطينية [Encyclopedia of Palestinian Popular Terms and Expressions] (in Arabic). Jenin Center for Strategic Studies. pp. 243–270. Retrieved 27 March 2026.
  19. ↑ "المسَفَّن: وجبة تتربع على المائدة الفلسطينية في موسم الزيت" [Musaffan: A dish that graces the Palestinian table during the olive harvest season]. The New Arab (in Arabic). 2022. Retrieved 27 March 2026.
  20. ↑ "تقرير "الكراديش".. وجبة تراثية بسيطة مذاقها شهي وفوائدها جمّة" [Karadeesh]. Felesteen News (in Arabic). 2023. Retrieved 27 March 2026.
  21. ↑ "المسَفَّن: وجبة تتربع على المائدة الفلسطينية في موسم الزيت" [Musaffan: A dish that graces the Palestinian table during the olive harvest season]. The New Arab (in Arabic). 15 November 2022. Retrieved 23 December 2025.
  22. ↑ "مطبق الزعتر الأخضر الفلسطيني" [Palestinian green thyme flatbread]. وكالة سند للأنباء (in Arabic). 16 March 2022. Retrieved 28 December 2025.
  23. ↑ "مشروع "عليكم جيرة": الورقيّات الفلسطينيّة غذاء وصمود على حدود الجلمة - وكالة وطن للأنباء". وكالة وطن للأنباء (in Arabic). Archived from the original on 28 January 2022. Retrieved 1 May 2025.
  24. ↑ "مطبق الزعتر الفلسطيني" [Palestinian thyme mutabbaq]. AlWasat (in Arabic). 2024. Retrieved 28 December 2025.
  25. ↑ Tamimi, Sami (17 August 2020). "When Garlic's the Garnish: A Guide to Making Adha". Epicurious. Retrieved 17 January 2026.
  26. ↑ Tamimi, Sami (15 July 2025). Boustany: A Celebration of Vegetables from my Palestine [A Cookbook]. Random House. ISBN 978-1-9848-6318-8. Retrieved 17 January 2026.
  27. ↑ Sottile, Zoe (27 June 2023). "One of the world's oldest spirits is making a comeback". CNN. Retrieved 27 March 2026.
  28. ↑ Ottolenghi, Yotam; Tamimi, Sami (16 October 2012). Jerusalem: A Cookbook. Clarkson Potter/Ten Speed. ISBN 978-1-60774-395-8. Retrieved 15 February 2026.
  29. ↑ "Who Will Buy Carob Juice?". Jerusalem Story. 21 January 2025. Retrieved 15 February 2026.
  30. ↑ "Sahlab: The Middle East's answer to the latte". www.bbc.com. 23 December 2022. Retrieved 27 March 2026.
  31. 1 2 3 4 5 6 7 "الحلوى المحلية الأكثر رواجا بالقدس" [The most popular local sweets in Jerusalem]. Al Jazeera (in Arabic). 2016. Retrieved 15 February 2026.
  32. ↑ el-Haddad, Laila (23 April 2013). "Fenugreek Olive Oil Cake (Saniyit Hulba)". The Washington Post. Retrieved 15 February 2026.
  33. ↑ "في الخليل..أكلات شعبية للمصلين يقدمها الشيف مطاوع" [In Hebron, Chef Mutawa prepares traditional dishes for worshippers.]. An-Najah University (in Arabic). 26 January 2020. Retrieved 1 January 2026.
  34. ↑ "Dahdah (Palestinian Semolina Cake) Recipe - Manal Ismail". Asif Culinary Institute. Retrieved 1 January 2026.
  35. ↑ Sella, Adam (30 October 2023). "In the West Bank, a Palestinian Vineyard Struggles to Keep Tradition Alive". Eater. Retrieved 18 June 2025.
  36. ↑ Bascaramurty, Dakshana (29 November 2024). "As Gazans starved, these Palestinian chefs grappled with how to keep cooking". The Globe and Mail. Retrieved 1 July 2025.
  37. ↑ Amayreh, Azhar (1 May 2022). "7 Iconic Palestinian Desserts You Need to Try". Chef's Pencil. Retrieved 1 July 2025.
  38. ↑ "Aljerk (Bread Stuffed With Dates and Spices) Recipe - Michal Bouton and Ana Shapiro". Asif Culinary Institute. Retrieved 15 February 2026.
  39. ↑ "حلوى "المشبك".. رمز احتفالات المولد النبوي بالقدس" ["Mshabbak" sweets... a symbol of the Prophet's Birthday celebrations in Jerusalem]. Anadolu Agency (in Arabic). 27 September 2023. Retrieved 1 January 2025.
  40. ↑ "The Vanishing of a Legendary Palestinian Pastry". Vol. Haaretz. 19 July 2019. Retrieved 1 January 2026.
  41. 1 2 The Journal of the Palestine Oriental Society 1936: Vol 16. Vol. 16. 1936. p. 58. Retrieved 27 March 2026. See The Palestine Oriental Society
  42. ↑ "قطايف غزة وكلاج نابلس.. الحلوى المفضلة للفلسطينيين في رمضان | الغد" [Qatayef from Gaza and Kullaj from Nablus: Palestinians' favorite Ramadan desserts]. www.alghad.tv (in Arabic). 26 March 2023. Retrieved 22 June 2025.
  43. ↑ Salah, Maha (26 February 2022). "Tamriyeh". Middle East Monitor. Retrieved 18 June 2025.
  44. ↑ "الزلابية بحلاوة القرع... إرث الأجداد على موائد نابلس" [الزلابية بحلاوة القرع... إرث الأجداد على موائد نابلس]. The New Arab (in Arabic). 2016. Retrieved 17 May 2026.
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