Palestine is a conventional name, among others, for the geographic region in Western Asia between the Mediterranean Sea and the Jordan River, and various adjoining lands. (Wikipedia)
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Palestinian cuisine consists of foods from or commonly eaten by Palestinians — which includes those living in the Palestinian territories, Israel, Jordan, refugee camps in nearby countries as well as by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the historic region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian, and Jordanian.
Palestinians eat several times during the day, with lunch being the largest meal. Cooking styles vary by region and each type of cooking style and the ingredients used are generally based on the climate and location of the particular region and on traditions. Rice and variations of kibbee are common in the Galilee, the West Bank engages primarily in heavier meals involving the use of taboon bread, rice and meat and coastal plain inhabitants frequent fish, other seafood, and lentils, 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, where carob, tamarind and apricot juices are consumed at sunset. Coffee is consumed throughout the day and liquor is not very prevalent amongst the population, however, some alcoholic beverages such as arak or beer are consumed by Christians and less conservative Muslims.
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OUR COOKBOOK: Let's Go to Palestine! #647592
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Welcome to Palestine, the cradle of civilization, where West meets East, North meets South, and where Judaism, Christianity, and Islam took form. We welcome you in Palestine and hope that you enjoy our cultural richness, deeply compelling history, and legendary hospitality. Over the centuries millions of people have come to visit this beautiful Holy Land and we are glad to welcome you among them!
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Live the Dead Sea
At a maximum depth of 400 meters below sea level, the Dead Sea is by far the lowest spot on the surface of the earth. Its high salt content of about 25 percent above that of an average sea makes it impossible for any form of life to live in its waters. However, it makes swimming an extraordinary experience, as it is impossible to sink. The mud and minerals of the Dead Sea are natural healers of skin diseases and invigorate healthy skin.
Walking
Palestine’s unique geographic diversity makes the country ideal for outdoor activities!
Walking is great way to discover Palestine‘s diverse landscape and indigenous flora and fauna. Treks range from historical and biblical paths to strenuous and challenging hikes through mountains and valleys.
What makes Palestine especially well-suited for trekking, however, is the numerous Wadis – a dry riverbed that contains intermittent streams, which discharge into the Jordan valley and the dead Sea. These Wadis used to shape up routes coming into Palestine from neighboring countries, and today their picturesque pathways are perfect for seasoned hikers and holidaymakers who prefer a gentle stroll with a local guide. In addition some of these Wadis were active with the monastic lives, where many monasteries were built.
Trails range form long-distance to short walks, from gentle afternoon strolls to challenging desert scrambles.
Dining Out
As with most other Mediterranean countries, Palestinian cuisine has been heavily influenced by a history of tradesmen and foreign visitors over the centuries.
If you are a first-time visitor, there are several traditional Palestinian delicacies you must try. Kanafé, a mouth-watering combination of honey, melted cheese, and a shredded wheat topping, is the pride of Nablus; and mutabak, a square dough with cheese covered in syrup and powdered with sugar, is the pride of Jerusalem.
Another delicacy in which Palestinian restaurants compete is the maza—an offering of many small salads of fresh aubergine, tomatoes, cucumbers, onions, chickpeas, and other vegetables. Maza can be found in most traditional Arabic restaurants.
In Palestine, there is restaurant food and traditional home-cooked food. Restaurants serve simple cuisine. A Palestinian breakfast is usually eggs, labaneh (yogurt-based spread), cheese, falafel (fried chickpea/garbanzo), ka’k (bread with sesame seeds) with thyme, hummus (garbanzo dip), and foul (beans). Lunch begins with the maza, a collection of varied small dishes that includes: hummus, tahini, salad (sesame paste and lemon), tabbouleh (wheat and parsley salad), fatoush (bread salad), and tomato salad. For soups, when available, you may be served your choice of tomato, onion, chicken, or mushroom soup. The main lunch course will include your choice of such dishes as shish Kebab (grilled lamb cubes), shish taouk (grilled chicken cubes), steak, fish, or chicken. Such dishes are the backbone of the standard tourist menu. Some restaurants specialize in exotic dishes, such as the mansaf (chops of lamb and rice with hot yogurt sauce made of dried laban topped with browned almonds) or the musakhan (chicken with onion bread). Palestinian food is mainly rice with portions of saucy vegetables cooked with meat and eaten with bread.
If you want to eat real Palestinian food, you have to get a Palestinian to invite you home. There you will be served an array of dishes such as kusa mahshi (stuffed squash), malfuf (stuffed cabbage), warak enab (stuffed grape leaves), maqluba (rice, lamb, and eggplant), fasoulia khadra (rice, lamb, and green beans with tomato sauce), and dajaj mahshi (stuffed roast chicken with rice). Lunch is usually followed with sweets (baklawa, muhalabiah) and seasonal fruits. The evening meal is usually something light. Specialty Palestinian dishes, such as stuffed lamp with spicy seasoning, are served at home on festive occasions. This festive food is hard to find on menus because it takes a long time to prepare.
We invite you to explore our country and our cuisine. We hope that your dining experience in Palestine will be enjoyable and will add to your memorable stay in this hospitable country. And as we say in Arabic—Sahtain! Enjoy!
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Elmotoo
Annacia
There is NOTHING that says you can't continue making Moroccan recipes!
UmmBinat
I have loved Palestinian recipes I've tried.
