The following highlights some of the popular Traditional Palestinian Foods. If you manage to be in an Palestinian restaurant or you are visiting Palestine, I recommend the following:
1. Musakhan
The ingredients are cooked separately and then heated all together. They are chicken, caramelised onions, sumac (which gives it a sour taste), and lots of olive oil! The chicken is first browned with the onions, then cooked in spices, and finally browned again with the sumac. It is served on a flatbread with yoghurt. Optionally, almonds can also be added and it is eaten with the hands.
2. Falafel
It’s delicious, healthy and increasingly common. This chickpea croquette originates from India, Pakistan and the Middle East, although in Egypt it is also made with broad beans. It is a perfect starter and is usually served with yoghurt or tahini sauce.
3. Qidreh
It consists of meat (lamb, sometimes chicken) cooked with chickpeas and rice in a broth flavoured with ingredients such as cumin, allspice, cardamom, black pepper and turmeric. Other common ingredients are onions and garlic. The dish is usually cooked in a heavy copper or brass pot on a regular wood-burning cooker. Recommended with yoghourt sauce and fresh tomato salad.
4. Mutabal
In Palestine it is also known as Kellaj or Fateera. It is a filo pastry filled with white cheese (ricotta and fresh goat’s cheese preferably). It is baked in the oven after being coated with Israel’s famous syrup. It can also be filled with butter, walnuts, icing sugar and cinnamon. Served with chopped pistachios on top, it has a creamy texture and can be eaten hot or cold.
5. Rain Rice
Rain rice is a traditional rice dish that originated in Palestine. It is made from a delicious combination of jasmine rice, sultanas and cinnamon. The rice is cooked with sultanas and cinnamon flakes and when it is fully cooked and the grains separate easily, the pan is removed from the heat and covered with a towel to absorb excess moisture. After a few minutes, the arroz de lluvia is ready to serve, typically with slices of lemon and yoghourt on the side.
6. Mujaddara
Also available in Jordan. Better known in Palestine as mujaddara-burghul. This dish is perfect for a variety of dishes, as it can be served either hot or cold. Based on lentils, bulgur or rice, garnished with fried onions and olive oil. There is the option of using yellow or green lentils instead of brown lentils.
7. Kunafah
This is an Arabic dessert made from crushed puff pastry noodles (kadaif) dipped in clarified butter, coated with grated sheep’s or goat’s cheese and fried on both sides until golden brown. Pour the spiced syrup over the kanafeh just before serving. This combination looks special and delicious.
8. Maqluba
This is a Palestinian dish and could be called Arab paella, as it is made mainly with rice, which takes on a yellowish hue. In its place of origin it is usually eaten on Fridays and contains vegetables and chicken or lamb. It is usually eaten with yoghurt sauce, although it also tastes very good with lamb. In poorer villages cauliflower is used instead of aubergine and it is served upside down, hence the name of the dish.
9. Hummus
Hummus is a cream made from chickpeas, tahini, lemon and olive oil. It is a very popular dish in countries such as Turkey, Greece and Cyprus, although it is becoming more and more widespread around the world to the point of being sold in most supermarkets, as it is a perfect condiment for salads, sandwiches, pita bread or as a spread.
10. Makdous
Makdous or makdouss are a typical Levantine dish, consisting of small aubergines that are blanched, salted and then stuffed with a mixture of crushed walnuts, garlic and chilli. The tender aubergines are macerated in olive oil and fermented in a jar. They are most often eaten for breakfast, but also as a mezze for dinner or festive meals. Makdous can also be used as snacks, garnishes for many dishes, as well as fillings for sandwiches and wraps.
If you found this list useful, here are some more Traditional Asian Foods to try out on my Pinterest channel.