Palestinian cuisine

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Palestinian cuisineconsists of foods from or commonly eaten byPalestiniansor in the region of Palestine, whether inPalestine,Israel,Jordan, orrefugee campsin nearby countries, or by thePalestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after theIslamic erabeginning with the ArabUmmayadconquest, then the eventualPersian-influencedAbbasidsand ending with the strong influences ofTurkish cuisine, resulting from the coming of theOttomanTurks. It is similar to otherLevantine cuisines, includingLebanese,SyrianandJordanian.
Rice and variations ofkibbeeare common in theGalilee.West Bankcuisine consists  oftaboonbread, rice and meat, while  fish  andlentilsare staples on the coast.Gazacuisine is more diverse in terms of seafood and spices, with widespread use of chili peppers.
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 orpistachios. Beverages could also depend on holidays such as duringRamadan, wherecarob,tamarindandapricotjuices are consumed at sunset. Coffee is consumed throughout the day and liquor is not very prevalent among the population; however, some alcoholic beverages such asarakorbeerare consumed byChristiansand someMuslims.
The region of the southernLevanthas 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 theMuslimsin the 7th century CE, it became part of aBilad al-Shamunder the nameJund Filastin. Therefore, many aspects of Palestinian cuisine are similar to thecuisine of Syria—especially in theGalilee. Modern Syrian-Palestinian dishes have been generally influenced by the rule of three major Islamic groups: the Arabs, thePersian-influenced Arabs (Iraqis) and theTurks.
The Arabs that conquered Syria and Palestine initially had simple culinary traditions primarily based on the use of rice, lamb, yogurt and dates.This cuisine did not advance for centuries until the rise of theAbbasid Caliphate, that establishedBaghdadas its capital and integrated elements of Persian cuisine into the existingArab cuisine.The Jerusalemite geographeral-Muqaddasisaid this of Palestine's foods:
The cuisine of theOttoman Empire—which incorporated Palestine in 1516—was partially made up of what had become, by then a "rich" Arab cuisine. After theCrimean War, in 1855, many other communities includingBosnians,Greeks,FrenchandItaliansbegan settling in the area especially in urban centers such asJerusalem,JaffaandBethlehem. These communities' cuisines contributed to the character of Palestinian cuisine, especially communities from theBalkans.
Until around the 1950s–1960s, the main ingredients for rural Palestinian cuisine were olive oil, oregano and bread baked in a simple oven called ataboon.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."
There are three primary culinary regions in historical Palestine—the Galilee,Gazaand theWest 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 northernLevant. Main dishes involve rice,flatbreadsand roasted meats. The staple food of the inhabitants in theGaza Stripis fish due to its location on the Mediterranean seacoast. Their culinary influences are also strongly affected by traditionalEgyptian cookingandchili peppers,dill seedsand garlic are 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 andLevantineArab areas, their cooking styles are less known in the region.
The Galilee is highly influenced byLebanese 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 ofbulgur, spices and meat, known askibbeeby Arabs.Kibbee bi-siniyyeh|Kibbee bi-siniyeeis a combination of minced lamb or beef mixed with pepper, allspice and other spices wrapped in a bulgur crust, then baked.Kibee bi-siniyeecould serve as the main dish during a Palestinian lunch.Kibbee neyeeis a variation ofkibeethat is served as raw meat mixed with bulgur and a variety of spices. It is mostly eaten as a side dish and pita ormarkookbread is used for scooping the meat. Its leftovers are usually cooked as a different meal the next day, such as friedkibbeeballs.
A specific rice meal, calledpilaf, 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 kebaborlahme mashwiandshish taoukare grilled meats on skewers and are commonly eaten after an array of appetizers known as themezze.
Musakhanis a common main dish that originated in theJeninandTulkarmarea in the northern West Bank. It consists of a roasted chicken over ataboon breadthat has been topped with pieces of fried sweet onions,sumac,allspiceandpine nuts.Maqlubais an upside-down rice and baked eggplantcasserolemixed with cookedcauliflower, carrots and chicken or lamb. The meal is known throughout the Levant but among Palestinians especially. It dates back to the 13th century.
Mansafis a traditional meal in the central West Bank andNaqabregion in the southern West Bank, having its roots from theBedouinpopulation ofJordan. It is mostly cooked on occasions such as holidays, weddings or large gatherings.Mansafis 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, calledjameed, 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 andalmonds.The classic form of eatingmansafis 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 asdibs.TheBethlehemarea (Beit JalaandJifnain particular), are known regionally for their apricots and apricot jam as is theTulkarmarea for its olives and olive oil.
The cuisine of theGaza Stripis influenced by both neighboringEgyptand 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 withcilantro, garlic, red peppers and cumin and marinated in a mix ofcoriander, red peppers, cumin, and chopped lemons.Besides fish, as well as other types of seafood, Gazan cooking styles are affected byEgyptian culinary influences. This generally includes using hot peppers, garlic andchardto flavor many of their meals.Zibdiehis 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 calledshatta.
A dish native to the Gaza area issumaghiyyeh. The meal consists of water-soaked groundsumacmixed withtahina. 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.Rummaniyyadepends on the particular time of the year and it is made up of unripenedpomegranateseeds, eggplant, tahina, garlic, hot peppers and lentils.Fukharit adasis a slow-cooked lentil stew flavored with red pepper flakes, crushed dill seeds, garlic, and cumin, traditionally made during winter and early spring.
Qidrais a rice dish named after the large clay vessel and clay oven that is used to bake it. In the oven, the rice is cooked with pieces of meat, often lamb, whole garlic cloves, garbanzo beans,cardamompods, and various other spices such asturmeric—which gives it a yellow color—cinnamon, allspice, nutmeg and cumin. Plain rice cooked in meat or chicken broth and flavored with mild spices including cinnamon is known asfatteh ghazzawiyyeh. The rice is layered over a thinmarkookbread known asfarasheeh, smothered inghee(an Egyptian variation of butter) and topped with stuffed chicken or lamb. The meal is eaten with green peppers and lemon sauce.
Palestinians bake a variety of different kinds of breads: they includekhubz, pita andmarkookandtaboon.Khubzis 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.Markookbread is a paper-thinunleavened breadand when unfolded it is almost transparent.Taboonreceives its name from the ovens used to bake them.
There are several types of sandwich and pizza-like foods eaten by the Palestinians, includingmanaeesh,sfiha,fatayerandshawarma.Manaeeshis a baked flat bread, usually topped withza'atarand olive oil.simbosehandfatayerare baked or sometimes fried doughs stuffed with minced meat and cooked onions orsnobar(pine nuts).Fatayeris usually folded into triangles and unlikesimboseh, it could be filled with spinach orza'atar.
Sfihais a baked miniatureflatbread, topped with lamb and cooked red peppers or tomatoes. Shawarma is mostly served in a long folded roll ofkhubzwrapped around shavedlambor 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.Falafelare fried peppered fava beans or sometimes hummus, parsley and onions fried together into small patties. They are usually served and eaten wrapped inkhubz.
Mahashidishes 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.Mahashirequires 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 amahashimeal 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 mahshiare zucchinis stuffed with the same ingredients aswaraq al-'ainiband usually served alongside it with heavy meals. If made with a large number of zucchinis it is known aswaraq al-'ainib wa kousa.
Bread dips and side dishes such ashummus,baba ghanoush,mutabbelandlabenehare frequently served during breakfast and dinner.Hummus, the Arabic word for garbanzo beans, is commonly made ashummus 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 withtahini(sesame paste) and sometimeslemon juice.It is often lathered inolive oiland sometimes sprinkled withpaprika,oreganoand pine nuts—the latter is especially used in the West Bank.The town ofAbu Ghosh, west ofJerusalem, is a popular hummus destination forIsraelisand tourists.Hummus could also be mixed, boiled or cooked withful(fava beans) and results in a completely different dish calledmukhlutathat has a distinct flavor and brownish color.
Baba ghanoush is aneggplant or aubergine salador 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 garlic, onions, peppers, groundcuminseeds,mintand parsley.Mutabbel is one of the spicier variants that receives its zest from green chili peppers.
Jibneh Arabiehorjibneh baidais 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.It originated in the city of Akka (Acre)—hence the nameAckawi—in the Galilee. Labaneh is a pasty yogurt-like cream cheese either served on a plate with olive oil andza'atar—which is generally calledlabeneh wa za'atar—or in a khubz sandwich.
AMediterranean-style table salad made in theLevantistabbouleh. The salad is made from parsley pieces,bulgur, diced tomatoes,cucumbersand is sautéed with lemon juice andvinegar. In 2006, the largest bowl oftabboulehin the world was prepared by Palestinian cooks in theWest Bankcity ofRamallah.Fattoushis a combination ofkhubzpieces and parsley with chopped cucumbers, radishes, tomatoes and scallions and flavored by sumac.Daggais 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.
Palestinian desserts includebaklawa,halawaandkanafeh, as well as other semolina and wheat pastries.Baklawais a pastry made of thin sheets of unleavened flour dough, filled withpistachiosand walnuts sweetened by honey.Halawais a block confection of sweetened sesame flour served in sliced pieces.Muhalabiyehis a rice pudding made with milk and topped withpistachiosor almonds.
Kanafeh, a well-known dessert in theArab WorldandTurkey, originated in the city ofNablusin 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.Nablusis famed for itskanafeh, partly due to its use of a white-brined cheese calledNabulsiafter the city. Boiled sugar is used as a syrup forkanafeh.
It is common for Palestinian hosts to serve fresh and dried fruits, nuts, seeds anddatesto their guests. Roasted and salted watermelon, squash andsunflower seeds, as well as pistachios andcashews, are common legumes. Watermelon seeds, known asbizir al-bateekh, are eaten regularly during various leisurely activities: playing cards, smokingnargila, conversing with friends or before and after meals.
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.Meals are structured in a cyclical order by Palestinians and span into two main courses and several intermediate ones likecoffee, fruits and sweets as well as dinner. Like in mostArab 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.
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 withna'ana(mint) ormaramiyyeh(sage). The coffee of choice is usuallyTurkishorArabic coffee. Arabic coffee is unsweetened but spiced withcardamom.Homemade fruit juices are also a common household drink during warm days and duringRamadan, the holy month for fasting byMuslims.A warm drink made from sweetened milk withsalepgarnished with walnuts, coconut flakes and cinnamon, is known assahlaband is primarily served during the winter season.
A widely consumed liquor byPalestinian Christiansand many less-stringently observant Muslims isArak.Arakis a clearaniseflavored 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 themezze.Beer is also a consumed drink and the Palestinian town ofTaybehin the central West Bank contains the onlybeer breweryin thePalestinian 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 aCoca-Colabottling plant, whileGaza,Hebronand Nablus have distribution centers.
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.
In the past, during the fasting month of Ramadan, theMusaherof a town would yell and beat his drum to wake up the town's residents forsuhoor(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. Themuezzin's call to dawn prayers signaled the beginning ofsawmor fasting.
Breaking the day's fasting traditionally begins with the brief consumption ofdatesand a chilled beverage. Palestinians make a variety of fruit-based beverages, including the flavors,tamar hindiortamarind,sousorlicorice,kharrouborcarobandQamar Eddine.Tamar hindiis made by soaking tamarinds in water for a many hours, then straining, sweetening and mixing it withrose waterand lemon juice.Kharroubis made similarly except instead of tamarind, carob is used.Qamar Eddineis made of dried apricots boiled into a liquid and chilled.
The termiftarhas a different meaning in Ramadan where it is used to describe the 'breaking of fasting' unlike its common meaning of breakfast in the morning.Iftarbegins with soup, either made fromlentils, vegetables orfreekeh.Freekehsoup is made from cracked, green wheat cooked in chicken broth. There is a wide variety of meals served duringiftar, ranging from small plates or bowls vegetable-based courses orsaniyyehs(large plates or trays) of a particular meat. Common small dishes on the dinner table arebamia—a name for okra in tomato paste,mloukhiyeh—acorchorusstew—ormaqali, an array of fried tomatoes, aubergines, potatoes, peppers and zucchini. Pilaf or plainfreekehare 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.
A common Palestinian dessert reserved only for Ramadan isqatayef, 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 'awjais a semolinashortbreadpastry filled with ground dates called 'ajwaor walnuts. The dessert is a traditional meal for Christians duringEaster,however, ka'ak bi awja is also prepared towards the end of Ramadan, to be eaten duringEid al-Fitr—a Muslim festival immediately following Ramadan, as well as duringEid al-Adha.DuringMawlid—the holiday honoring the birth of the Islamic prophetMuhammad—Zalabiehwhich 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 calledmughliis 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 andBurma. Christian families in mourning serve a sweet bun known asrahmeh. It is a food eaten in remembrance of the dead and as a gesture of blessing the soul of the deceased person. TheGreek Orthodox Churchoffer a special tray with cooked wheat covered with sugar and candy after a memorial service.