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The cuisine is a diffusion of the cultures of civilizations that settled in the 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.
Cooking styles vary, and types of cooking style and 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.
The Gaza cuisine is a variation of the Levant cuisine, but is more diverse in seafood and spices. 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.
The region of the southern Levant has 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 the Muslims in the 7th century CE, it became part of a Bilad al-Sham under the name Jund Filastin. Therefore, many aspects of Palestinian cuisine are similar to the cuisine of Syria—especially in the Galilee.
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 the Abbasid Caliphate, that established Baghdad as its capital and integrated elements of Persian cuisine into the existing Arab cuisine. The Jerusalemite geographer al-Muqaddasi said this of Palestine's foods:
From Palestine comes olives, dried figs, raisins, the carob fruit... from Jerusalem comes cheeses and the celebrated raisins of the species known as Ainuni and Duri, excellent apples... also pine nuts of the kind called 'Kuraish-bite', and their equal is not found elsewhere... from Sughar and Baysan come dates, the treacle called Dibs.
The cuisine of the Ottoman Empire—which incorporated Palestine in 1516—was partially made up of what had become, by then a "rich" Arab cuisine. After the Crimean War, in 1855, many other communities including Bosnians, Greeks, French and Italians began settling in the area especially in urban centers such as Jerusalem, Jaffa and Bethlehem. These communities' cuisines contributed to the character of Palestinian cuisine, especially communities from the Balkans.
Until around the 1950s–60s, the main ingredients for rural Palestinian cuisine were olive oil, oregano and bread baked in a simple oven called a taboon. 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 regions of Palestinian food; The Galilee, which is the northern part of mandated Palestine which is now under the control of the State of Israel, in addition to the West Bank and Gaza Strip.
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.
The staple food of the inhabitants in the Gaza Strip is fish due to its location on the Mediterranean seacoast. Their cuisine is similar to that of the Levant's; however, other spices are used more frequently. These generally include chili peppers, dill seed, garlic, and chard to flavor many of Gaza's meals.
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. Because of Gaza's isolation from other Palestinian and Levantine Arab areas, their cooking styles are less known in the region.
The cuisine of the northern Galilee is very similar to Lebanese cuisine, due to the extensive communication between the two regions.
The Galilee specializes in a number of meals based on the combination of bulgur, spices and meat, known as kubbi by Arabs. Kubbi bi-siniyee is a combination of minced lamb or beef mixed with pepper, allspice and other spices wrapped in a bulgur crust, then baked. Kubbi bi-siniyee could serve as the main dish during a Palestinian lunch.
Kubbi neyee is a variation of kubbi, that is served as raw meat mixed with bulgur and a variety of spices. It is mostly eaten as a side dish and pita or markook bread is used for scooping the meat. Since the dish is raw, whatever is not eaten is cooked the next day in either the baked version or as fried kibbee balls.
A special occasion meal in the Galilee consists of roasted lamb or any other type of meat complemented by a mixture of rice with chopped lamb and flavored with an assortment of spices, usually garnished with chopped parsley and toasted nuts.
Shish kebab or lahme mashwi and shish taouk are grilled meats on skewers and are commonly eaten after the mezzeh, which consists of a wide variety of appetizers, usually including hummus (sometimes topped with meat), baba ghannouj, labaneh, tabbouleh, olives and pickled vegetables.
Musakhan is a common main dish that originated in the Jenin and Tulkarm area in the northern West Bank. It consists of roasted chicken over taboon bread that has been topped with pieces of fried sweet onions, sumac, allspice and pine nuts. Maqluba is an upside-down rice and baked eggplant casserole mixed with cooked cauliflower, carrots, and chicken or lamb. The meal is known throughout the Levant but among Palestinians especially. It dates back to the 13th century.
Mansaf is a traditional meal in the central West Bank and Naqab region in the southern West Bank, having its roots from the Bedouin population of ancient Arabia. It is mostly cooked during holidays, or at weddings or other large gatherings.
Mansaf is prepared with a leg of lamb or large pieces of lamb on top of a taboon bread that has usually been smothered with yellow rice. Thick and dried yogurt from goat's milk, called jameed, 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 and almonds.
The classic way to eat mansaf is 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 as dibs. The Bethlehem area, Beit Jala in particular, and the village of Jifna are known regionally for their apricots and apricot jam as is the Tulkarm area for its olives and olive oil.
The Gaza Strip's cooking style is similar to culinary styles adopted by the rest of the Levant countries, and is also influenced by the Mediterranean coast. The staple food for the majority of the inhabitants in the area is fish.
Gaza has a major fishing industry and fish is often served either grilled or fried after being stuffed with cilantro, garlic, red peppers and cumin and marinated in a mix of coriander, red peppers, cumin, and chopped lemons.
Other than fish, many types of seafood are used; zibdieh is a clay-pot dish consisting of shrimp baked in a stew with olive oil, garlic, hot peppers, and peeled tomatoes. Crabs are cooked and then stuffed with a red hot-pepper paste called shatta.
Sumaghiyyeh is native to the Gaza area, consisting of water-soaked ground sumac mixed with tahina added to sliced chard and pieces of stewed beef and garbanzo beans, then flavored with dill seeds, garlic and hot peppers. It is often eaten cool with khubz.
Rummaniyya is prepared differently depending on the time of the year, made with unripened pomegranate seeds, eggplant, tahina, garlic, hot peppers and lentils.
Fukharit adas is a slow-cooked lentil stew flavored with red pepper flakes, crushed dill seeds, garlic, and cumin, traditionally made during winter and early spring.
Qidra is a rice dish named after the clay vessel and oven it is baked in. Rice is cooked with pieces of meat inside of the vessel, often using lamb, whole garlic cloves, garbanzo beans, cardamom pods, and various other spices such as, turmeric, cinnamon, allspice, nutmeg and cumin.
Plain rice cooked in meat or chicken broth and flavored with mild spices including cinnamon is known as fatteh ghazzawiyyeh. The rice is layered over a thin markook bread known as farasheeh, smothered in ghee and topped with stuffed chicken or lamb. The meal is eaten with green peppers and lemon sauce.
Types of meals
Rice is the basic ingredient in ceremonial dishes, and is a very important element of Palestinian meals. Rice dishes are usually the main course of Palestinian dinner, because they consist of a variety of ingredients commonly found within the Palestinian land.
Rice is usually not served alone or as a side dish (see ruz ma lahma, below), but rather incorporated in a larger dish or tabeekh, which would include soups, vegetables, and meat (chicken or lamb). Meat is almost always present in Palestinian dishes.
Mansaf is a very popular dish usually served during important events, such as a traditional wedding, engagement, funeral, baptism and circumcision. It incorporates all the elements of Palestinian land, such as bread, laban (yogurt) soup, rice, nuts (pine nuts), parsley and lamb, making it culturally important.
The meal is often served the traditional way as a large common plate, a sidr. The meal is usually eaten without the use of tableware, and each person sits beside others eating from the same plate.
Maqluba means "upside down" in Arabic, and is made with meat, fried vegetables and rice. The dish is cooked with the meat at the bottom of a large pot, then layered with fried vegetables, such as potatoes, carrots, cauliflower and eggplant. Rice is then added to the dish as it completes cooking.
When served, maqluba is flipped upside down with the meat now at the top, hence the name. A very popular dish, it is commonly served with salad and yogurt by Palestinians.
Quzi is a rich rice dish with chopped vegetables and roasted meat made in the taboon served with it. The dish is simpler in its preparation compared with other Palestinian dishes, because it is cooked with basic rice (with diced vegetables) and meat served on top of it.
The meal is served on a large sidr, similar to mansaf, decorated with chopped parsley and pine nuts or chopped almonds. Another variant of this is zarb which has bread dough instead of rice, although this is due to the Jordanian influence in the region.
Ruz ma Lahma is generally the only rice side dish in most Arab and Palestinian cooking, with simply cooked rice, spices, ground beef and nuts. It is usually served with a whole lamb, kharoof, as the main dish.
Stews are basic fare for every day family cooking and are always served with rice vermicelli or plain rice. They are popular because they provide a wide range of nutrients from the meat, vegetables and rice. The extra liquid is also essential in such dry climate. Stews are also economically beneficial, as they stretch a relatively small amount of meat to feed large families, especially within the poorer population.
Mloukhiyeh is a stew made from Corchorus, which is picked during harvest time, and then either frozen or dried. The dish is cooked with lemon juice and water, and served with cut lemons and rice, and can include either chicken or lamb, or served without either (unlike many other Palestinian meals). Corchorus is a widely used ingredient in Middle-Eastern cuisine, as it is grown in dry climate areas.
Adas is a healthy lentil soup, common in the Middle East. Differently from other parts of the region, Palestinian cuisine does not use yogurt or other ingredients in this soup; rather, it is made with lentils and chopped onions and served with sliced onions and bread on the side.
Palestinians bake a variety of different kinds of breads, including khubz, pita, markook and taboon. Khubz is an everyday bread and is very similar to pita, often taking the place of utensils, torn into bite-sized pieces and used to scoop various dips such as hummus or fūl. Markook bread is a paper-thin unleavened bread and when unfolded it is almost transparent. Taboon receives its name from the ovens used to bake them.
Musakhan is a widely popular Palestinian dish made with roasted chicken, fried onions, sumac, allspice, saffron and pine nuts atop one or more taboons. It is usually eaten with the hands and served with cut lemon on the side. In April 2010, Palestinians were entered into the Guinness Book of World Records for largest musakhan dish.
Sfiha is a baked miniature flatbread, topped with lamb and cooked red peppers or tomatoes. Manakish is a baked flat bread, usually topped with za'atar and olive oil. Sambusac and fatayer are baked or sometimes fried doughs stuffed with minced meat and cooked onions or snobar (pine nuts). Fatayer is usually folded into triangles and unlike sambusac, it could be filled with arabic cheese or za'atar. Ikras is similar to sambusac and fatayer, by using dough stuffed with either meat or spinach, however they are not fried (like sambusac), and are usually served as a meal rather than meal addition or side dish.
Sandwiches usually using markook or khubz such as shawarma and falafel are also common bread meals. Shawarma can be served as a sandwich or meal with shaved meat (chicken or beef) and bread, and is adorned with a variety of garnishes. These can include pickles, hummus, or a garlic-yogurt mix.
Falafel as a meal consists of chickpeas, parsley and onion fried into small patties adorned with similar toppings as shawarma.
Mahshi (pl. mahshi)[clarification needed] dishes are composed of rice-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.
Mahshi requires 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, reducing the amount of individual effort required, with great attention to detail.
Waraq dawali (stuffed grape leaves) is a mahshi meal reserved for large gatherings. The grape leaves are normally wrapped around minced meat, white rice and diced tomatoes, however meat is not always used.
Dawali is an excellent representation of the attention to detail commonly found in Palestinian and Levant cuisine, with each piece being tightly wrapped to the size of cigarette morsels (some families differ in their structure). 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 mahshi are zucchinis stuffed with the same ingredients as waraq al-'ainib and usually served alongside it heavy meals. If made with a large number of zucchinis as well as dawali it is known as waraq al-'ainib wa kousa.
Dips and side dishes
Hummus is a staple in Palestinian side dishes, in particular in hummus bi tahini, in which boiled, ground beans are mixed with tahini (sesame paste) and sometimes lemon juice. Hummus is often slathered in olive oil and sometimes sprinkled with paprika, oregano and pine nuts; the last is especially popular in the West Bank. Chickpeas are also mixed with ful (fava beans), resulting in an entirely different dish, mukhluta, with a distinct flavor and brownish color.
Baba ghanoush is an eggplant (aubergine) salad or dip with several variants. The basis of all is broiled and mashed eggplant and tahini lathered with olive oil, which can then be flavored with either garlic, onions, peppers, ground cumin seeds, mint and parsley. Mutabbel is one of the spicier variants that receives its zest from green chili peppers.
Jibneh Arabieh or jibneh baida is a white table cheese served with any of the above dishes. Akkawi is a common variation of jibneh baida, with a smoother texture and a mild salty taste. Labaneh is a pasty yogurt-like creamy cheese either served on a plate with olive oil and za'atar—which is generally called labaneh wa za'atar—or in a khubz sandwich.
The most served Palestinian salad is a simple type known as salatat bandura (tomato salad), similar to Arab salad. It is made of diced tomatoes and cucumbers with olive oil, parsley, lemon juice and salt. Depending on the area of Palestine, the recipe may include scallions and garlic as well.
Tabbouleh is a Mediterranean-style table salad originating in the Levant. The salad is made from parsley pieces, bulgur, diced tomatoes, cucumbers and is sautéed with lemon juice and vinegar. In 2006, the largest bowl of tabbouleh in the world was prepared by Palestinian cooks in the West Bank city of Ramallah.
Fattoush is a combination of toasted bread pieces and parsley with chopped cucumbers, radishes, tomatoes and scallions and flavored by sumac. Dagga is 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. It is seasoned with lemon juice immediately before being served.
Salatah arabieh or "Arab salad" is a salad used with most meals. Romaine lettuce, tomatoes and cucumbers are the main ingredients. Lettuce is cut into long strips, then chopped into thin strands, the tomatoes and cucumbers are chopped into cubes. Finely chopped parsley and mint give it a "particular zest" according to chef Ali Qleibo. A pinch of salt, the juice of a whole fresh lemon and several tablespoons of olive oil are used for final touch ups.
Baklawa is a pastry made of thin sheets of unleavened flour dough (phyllo), filled with pistachios and walnuts sweetened by honey. Burma til-kadayif, or simply Burma, especially popular in East Jerusalem, has the same filling as baklawa, but is cylndrical in shape and made with kanafeh dough instead of phyllo. Halawa is a block confection of sweetened sesame flour served in sliced pieces. Muhalabiyeh is a rice pudding made with milk and topped with pistachios or almonds.
Kanafeh, a well-known dessert in the Arab World and Turkey. 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. Nablus to the present day is famed for its kanafeh, partly due to its use of a white-brined cheese called Nabulsi after the city. Boiled sugar is used as a syrup for kanafeh.
It is common for Palestinian hosts to serve fresh and dried fruits, nuts, seeds and dates to their guests. Roasted and salted watermelon, squash and sunflower seeds as well as pistachios and cashews are common snacks.
Watermelon seeds (bizir al-bateekh) and pumpkin seeds (bizir abyad) are eaten regularly during various leisurely activities: playing cards, smoking argeelah, 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 like coffee, fruits and sweets as well as dinner.
As in most Arab 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.
- 'Asha—supper, usually eaten anytime from 8–10 pm. 'Asha is simpler than gheda and some foods consumed include fatayer, hummus bi tahini, a variety of salads and a Levantine-style omelette called ijee.
- Asrooneh—from 'Aasr ("afternoon"), a term for the consumption of a variety of fruits and legumes after ghada.
- Fatur/Iftur—breakfast, usually consisting of fried eggs, olives, labaneh, olive oil, za'atar, and/or jams. Hummus bi tahini is also eaten primarily during this time the day.
- Ghada—lunch, usually late in the afternoon. Lunch is the heaviest meal of the day and main ingredients may include rice, lamb, chicken, cooked vegetables and forms of mahashi.
- 'Hilew—sometimes after or just before 'asha as well as when hosting guests come various sweets. Baklawa is common and is usually purchased from pastry shops instead of made at home like muhallabiyeh.
- Shay wa Kahwah—tea and coffee are served in throughout the day, before, after and between fatur, ghada and 'asha.
Restaurants or mata'im offer a brilliant array of cold appetizers known as the mezze. Notably, hummus bi tahini, mukhluta, sometimes nearly a dozen variations of eggplant salad, tabbouleh, fattoush, chili pepper and red cabbage salads and dishes made up by the chef are served. Kibbee balls and sfiha are the primary hot appetizers available.
Coffeehouses (al-maqhah in Arabic) serve hot beverages and soft drinks and are sometimes restricted to male customers, who take part in leisurely activities like playing cards or backgammon and smoking argileh (Arabic for hookah).
Sweet shops (mahal al hilaweyat) can be found in the souks of cities and major towns, they offer a wide range of sweets common with Palestinians, such as, kanafeh, baklawa and anise-flavored cookies. Family-run shops often serve at least one type of sweet that they themselves created. The city of Nablus in particular is world famous for its exquisite Arabic sweets, and has some of the oldest sweet shops in Palestine.
Soft drinks are common in Palestinian homes and the city of Ramallah contains a Coca-Cola and Faygo bottling plant, while Gaza, Hebron and Nablus have distribution centers. A Pepsi-Cola plant in Gaza was shut down in 2007.
Homemade fruit juices are a usual household drink during warm days and during Ramadan, the holy month for fasting by Muslims. In Palestinian culture, coffee and tea is traditionally served to adults during a visit or gathering, while juice is served to everyone. Drinks like tamar hind or qamar deen are served during special occasions to everyone.
Qamar deen is traditionally served to break the Ramadan fast (as is water), an iced drink made from a sheet of dried apricots soaked in water, then mixed with lemon juice or syrup.
Rose or mint water is a drink commonly added to Palestinian sweets and dishes. However, it is also a popular drink on its own, and is seen as refreshing in the heated summers. Herbs such as sage can also be boiled with water to create a drink that is sometimes used for medicinal purposes.
Coffee and tea
Two hot beverages that Palestinians frequently consume are coffee, served in the morning and throughout the day, and tea which is often sipped in the evening.
Tea is usually flavored with na'ana (mint) or maramiyyeh (sage). The coffee of choice is usually Turkish or Arabic coffee. Arabic coffee is similar to Turkish coffee, but the former is spiced with cardamom and is usually unsweetened.
Among Bedouins and most other Arabs throughout the region of Palestine, bitter coffee, known as qahwah sadah ("plain coffee"), was a symbol of hospitality. Pouring the drink was ceremonial; it would involve the host or his eldest son moving clockwise among guests, judged by age and status, pouring coffee into tiny cups from a brass pot.
It was considered "polite" for guests to accept only three cups of coffee and then end their last cup by saying daymen, meaning "always", but intending to mean "may you always have the means to serve coffee".
A widely consumed liquor among Palestinian Christians is Arak. Arak is a clear anise-flavored 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 the mezze.
Beer is also somewhat available, and the Palestinian town of Taybeh in the central West Bank contains one of the few breweries in Palestine. In addition to regular beer, the brewery produces non-alcoholic beer for observant Muslims. The nearby town of Birzeit is also home to Shepherds Brewery.
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, the musaher of a town would yell and beat his drum to wake up the town's residents for suhoor ("dawn"), usually very early in the morning, from 4–6 am. The meals eaten during this time are light and foods include labaneh, cheese, bread and fried or boiled eggs along with various liquids to drink. The muezzin's call to dawn prayers signaled the beginning of sawm, or fasting.
Breaking the day's fasting traditionally begins with the brief consumption of dates and a chilled beverage. Palestinians make a variety of fruit-based beverages, including the flavors, tamar Hindi or tamarind, sous or licorice, kharroub or carob and Qamar Eddine. Tamar Hindi is made by soaking tamarinds in water for many hours, then straining, sweetening and mixing it with rose water and lemon juice. Kharroub is made similarly except instead of tamarind, carob is used. Qamar Eddine is made of dried apricots boiled into a liquid and chilled.
The term iftar has a different meaning in Ramadan where it is used to describe the "breaking of fasting" unlike its common meaning of breakfast in the morning. Iftar begins with soup, either made from lentils, vegetables or freekeh. Shurbat freekeh ("freekeh soup") is made from cracked, green wheat cooked in chicken broth.
There is a wide variety of meals served during iftar, ranging from small plates or bowls vegetable-based courses or saniyyehs (large plates or trays) of a particular meat.
Common small dishes on the dinner table are bamia—a name for okra in tomato paste, mloukhiyeh—a Corchorus stew, or maqali, an array of fried tomatoes, aubergines, potatoes, peppers and zucchini. Pilaf or plain freekeh are 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.
Qatayef is the name of this dessert as a whole, but more specifically, that of the batter that acts as its base. The batter being poured into a round hot plate appears similar to pancakes, except only one side is cooked, then it is folded. Then it is filled with either unsalted goat cheese or ground walnuts and cinnamon, then baked and served with a hot sugar-water syrup or sometimes honey.
Ka'ak bi 'awja is a semolina shortbread pastry filled with ground dates called 'ajwa or walnuts. This dessert is a traditional meal for Christians during Easter, however, ka'ak bi awja is also prepared towards the end of Ramadan, to be eaten during Eid al-Fitr, a Muslim festival immediately following Ramadan, as well as during Eid al-Adha.
During Mawlid, the holiday honoring the birth of the Islamic prophet Muhammad, zalabieh which 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 called meghli is prepared for a newborn child, to celebrate new life. The dessert is made of ground rice, sugar and a mixture of spices, garnished with almonds, pine nuts and walnuts. Meghli is commonly made by Christian Palestinians during Christmas to celebtate the birth of the baby Jesus.
An infant's new tooth is celebrated with bowls of sweetened wheat or barley and sweets served after a child's circumcision include baklava and borma.
Christian families in mourning serve a sweet bun known as rahmeh. It is a food eaten in remembrance of the dead and as a gesture of blessing the soul of the deceased person. The Greek Orthodox Church offer a special tray with cooked wheat covered with sugar and candy after a memorial service.
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- Qatayef (Ramadan pancakes) Archived 2011-07-24 at the Wayback Machine This Week in Palestine, Turbo Computers & Software Co. Ltd. 2007-07-09 Accessed on 2008-01-07.
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- A tale of two Easters:Easter Cookies with Dates (Kaak bi Ajwa) Archived 2007-10-10 at the Wayback Machine Saekel, Karola. Institute for Middle East Understanding (IMEU), (originally published by the San Francisco Chronicle. 2007-04-04. Accessed on 2007-12-18
- Christiane Dabdoub Nasser, Classic Palestinian Cookery, Saqi Books, London, 2001, ISBN 0-86356-548-4
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|Wikimedia Commons has media related to Cuisine of Palestine.|
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- Ramadan in Palestine at the Institute for Middle East Understanding
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- Kitchen of Palestine: A Food Blog about Palestinian Cooking
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