Throughout the annals of time, Palestine has stood as an illustrious exemplar of refined culture and artistry in the heart of the Arab world. From the realm of fashion and ornamentation to the grandeur of architecture and the unparalleled realm of culinary delights, the Palestinian heritage radiates with a lavish abundance of flavors and spices that render it truly incomparable. Despite concerted efforts to extinguish the very essence of the Palestinian identity, we steadfastly preserve and honor every facet of this fertile culture, unveiling its vibrant tapestry to the world.
Undeniably, cuisine has played a momentous role in shaping the Palestinian legacy. As part of the esteemed Levantine ethnicity, Palestinian gastronomy inherently shares many similarities with its neighboring brethren, such as the Syrians, Lebanese, and Jordanians. Yet, the Palestinian culinary panorama exhibits a distinctive flair that emanates from its traditional fare of mahshi, shawerma, knafe, and falafel, showcasing the distinctive touch that the Palestinian people have imparted to an inexhaustible array of dishes. Come, embark on a tantalizing epicurean journey through the well-seasoned and delectable realm of Palestinian cuisine.
Maqluba
Around the world, Maqluba is a traditional Palestinian meal. It is served in a pot that is turned upside down and contains meat, rice, and fried veggies. The Kitab al-Tabikh, a book of 13th-century recipes, has a recipe for the meal that dates back several centuries.
Musakhan
Which has originated in the Tulkarm and Jenin region, Musakhan is often considered as the national dish of Palestine. Palestinians are particularly fond of the meal. Over taboon bread, Musakhan is a dish made of roasted chicken cooked with onions, sumac, spices, saffron, and fried pine nuts. Making it is so straightforward, and easy to make.
Hummus
In Palestine, hummus is a typical addition to meals. Hummus has long been an indispensable meal in the Levant, frequently eaten warm on bread for breakfast, lunch, or dinner. All the components for hummus are simple to locate in marketplaces, which increases the dish’s usability and appeal. Typically, olive oil, mint leaves, paprika, and parsley are used as garnishes with hummus.
Rummaniyya
Pomegranates are coveted and fundamental to Palestinian cuisine. A classic dish known as Rummaniyeh, made with brown lentils, and melting supple eggplants and spiced with garlic, olive oil, and lemon juice. The recipe includes the fruit’s molasses and seeds, which is a full divine experience.
Sumaghiyyeh
A typical holiday dish in Gaza City, Sumaghiyyeh is one of the native, classic Palestinian dishes. Sumac is mixed with Tahini, water, flour, slices of meat, and beans. The dish is served with pita bread and seasoned with dill seeds and red chili peppers cooked in olive oil with garlic.
Malban
We are not talking about our classic Malban here! The Palestinian Malban is very different since it is a national dish of the Palestinian city of Al Khalil. It’s a traditional fruit pastel cooked in the latter half of summer in the form of a dehydrated pudding. In the past, the Khalilis used to save it for the winter’s coldest days so it would give them energy and keep them warm.
Tamriyeh
Another dessert from Nablus. Essentially, it entails golden-fried paper-thin dough puffs stuffed with semolina pudding and sweetened with mastic and orange blossom water. Tamriyeh typically arrives hot, also powdered sugar is often sprinkled on top for a final burst of sweetness.