Palestinian cuisine is a rich tapestry of flavors, aromas, and textures, woven from the region’s diverse cultural heritage. From the Mediterranean coast to the desert plains, each dish tells a story of love, family, and tradition. In this article, we’ll embark on a culinary journey through 18 authentic Palestinian recipes that showcase the country’s vibrant food culture.
From classic dishes like Maqluba (a flavorful upside-down rice and vegetable dish) and Musakhan (sumac-spiced chicken with flatbread), to more exotic flavors like Shakshuka with Palestinian spices, we’ll explore the bold and aromatic flavors of Palestine. Whether you’re a seasoned cook or just looking for new inspiration, these recipes will transport you to the bustling markets and cozy kitchens of this beautiful region.
Maqluba (Upside-Down Rice and Vegetable Dish)
Maqluba (Upside-Down Rice and Vegetable Dish)
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Maqluba is a traditional Middle Eastern dish that’s both flavorful and visually appealing. This recipe is a simplified version of the classic Palestinian dish, where rice and vegetables are cooked together in a unique upside-down way.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– Salt and black pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced bell pepper and cook until tender, about 5 minutes.
5. Add the rice, water, salt, and black pepper. Stir well to combine.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. To serve, place a serving plate on top of the saucepan and invert the Maqluba onto the plate.
Cooking Time: 30-40 minutes
Musakhan (Sumac-Spiced Chicken with Flatbread)
A classic Palestinian dish that combines the flavors of sumac, onions, and spices with tender chicken and crispy flatbread. This recipe is a delicious representation of Middle Eastern cuisine.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 large onion, thinly sliced
– 2 tsp ground sumac
– 1 tsp paprika
– Salt and black pepper to taste
– 4-6 flatbread pieces (pita or naan work well)
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, sumac, paprika, salt, and black pepper.
3. Add the chicken thighs and toss to coat evenly.
4. Heat a non-stick skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, cook the flatbread according to package instructions.
6. To assemble, place a piece of flatbread on a plate, top with a chicken thigh, and sprinkle with onion slices and parsley.
7. Serve immediately.
Cooking Time: 25-30 minutes
Waraq Dawali (Stuffed Grape Leaves)
A classic Middle Eastern dish, Waraq Dawali is a flavorful and aromatic treat that’s perfect for special occasions. These stuffed grape leaves are filled with a mixture of rice, herbs, and spices, then simmered in a tangy tomato-based sauce.
Ingredients:
– 20-25 grape leaves
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons tomato paste
– 2 cups water
Instructions:
1. Prepare grape leaves by blanching them in boiling water for 30 seconds. Then, rinse with cold water and remove stems.
2. In a bowl, mix cooked rice with chopped parsley, mint, scallions, olive oil, onion, cumin, paprika, salt, and pepper.
3. Place a tablespoon of the rice mixture onto the center of each grape leaf. Fold the stem end over the filling, then roll the leaf into a neat package. Repeat with remaining leaves and filling.
4. In a large pot, combine tomato paste and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add stuffed grape leaves to the pot and simmer for an additional 20-25 minutes or until leaves are tender.
Cooking Time: 30-40 minutes
Knafeh (Cheese Pastry with Sweet Syrup)
A classic Middle Eastern dessert, knafeh is a sweet and indulgent treat that combines crispy shredded phyllo pastry with melted cheese and a drizzle of sweet syrup.
Ingredients:
– 1 package of shredded phyllo pastry (about 12-16 sheets)
– 1 cup of grated Akkawi or similar white cheese
– 1/2 cup of vegetable oil
– 1 tablespoon of rose water (optional)
– 1 cup of sugar
– 1 cup of water
– 1 tablespoon of lemon juice
Instructions:
1. Preheat oven to 350°F (180°C).
2. Layer the phyllo sheets in a large bowl, brushing each sheet with oil and sprinkling with cheese.
3. Bake for 30-40 minutes or until golden brown.
4. While the pastry is baking, combine sugar, water, and lemon juice in a saucepan and bring to a boil.
5. Reduce heat and simmer for 10-15 minutes or until syrupy.
6. Remove the pastry from the oven and brush with rose water (if using).
7. Drizzle warm syrup over the pastry and serve warm.
Cooking Time: 30-40 minutes
Fattoush (Levantine Bread Salad)
Experience the flavors of the Middle East with this refreshing salad that combines toasted bread, crisp vegetables, and tangy dressing. Fattoush is a popular Levantine dish that’s perfect for hot summer days or as a light lunch.
Ingredients:
– 4-6 cups stale pita bread, torn into bite-sized pieces
– 2 large cucumbers, peeled and thinly sliced
– 1 large red bell pepper, seeded and thinly sliced
– 1 large tomato, diced
– 1/4 cup chopped fresh parsley
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss pita bread with a pinch of salt and toast for 5-7 minutes, or until lightly browned.
3. In a large bowl, combine toasted bread, cucumbers, bell pepper, tomato, parsley, and garlic (if using).
4. In a small bowl, whisk together olive oil and lemon juice.
5. Pour dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 15-20 minutes
Shakshuka with Palestinian Spices
This recipe takes the classic North African dish of Shakshuka and gives it a unique Palestinian spin by incorporating local spices and flavors. The result is a hearty, flavorful breakfast or brunch that’s sure to become a favorite.
Ingredients:
– 2 large onions, thinly sliced
– 2 garlic cloves, minced
– 1 can (14 oz) of diced tomatoes
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp Palestinian sumac
– Salt and pepper to taste
– 4 eggs
– Feta cheese, crumbled (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large cast-iron skillet over medium heat. Add the sliced onions and cook until they’re translucent, about 8 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Stir in the cumin, coriander, and sumac. Cook for 1 minute.
4. Pour in the canned tomatoes and season with salt and pepper to taste.
5. Create wells in the tomato mixture and crack an egg into each well.
6. Cover the skillet and cook until the whites are set, about 10-12 minutes.
7. Sprinkle with feta cheese and parsley if desired. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Makdous (Pickled Stuffed Eggplants)
Makdous is a popular Middle Eastern dish that combines the sweetness of eggplants with the tanginess of pickling spices. This flavorful side dish or appetizer is perfect for any occasion.
Ingredients:
– 4 large eggplants
– 1/2 cup olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Vinegar (white or apple cider) for pickling
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tops off the eggplants and hollow out the insides, leaving a shell.
3. Stuff each eggplant with the chopped onion, minced garlic, paprika, cumin, salt, and pepper.
4. Place the stuffed eggplants on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the eggplants and bake for 30 minutes.
6. Remove from oven and let cool.
7. Pack the cooled eggplants in a jar with vinegar to cover and refrigerate overnight or up to 2 weeks.
Cooking Time: 30 minutes
Qidreh (Lamb and Chickpea Stew)
Qidreh, a traditional Middle Eastern stew, is a flavorful and comforting dish that combines the richness of lamb with the nutty taste of chickpeas. This recipe is a simplified version of the classic Iraqi Qidreh, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound boneless lamb shoulder or ground lamb
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon turmeric
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups water or lamb broth
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the garlic, cumin, paprika, and turmeric. Cook for 1 minute.
3. Add the lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
4. Add the chickpeas, water or broth, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until the meat is tender.
Cooking Time: 45-50 minutes
Sayadiyah (Spiced Fish and Rice Dish)
This traditional Middle Eastern recipe is a hearty combination of flavorful fish, aromatic spices, and fluffy rice. Sayadiyah is a popular dish in many countries, including Egypt and the Levant.
Ingredients:
– 1 pound whitefish fillets (such as tilapia or cod), cut into large chunks
– 2 cups cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the fish chunks and cook until golden brown, about 5-6 minutes.
4. Stir in cumin, coriander, paprika, salt, and black pepper. Cook for an additional minute.
5. Serve the fish mixture over cooked white rice.
Cooking Time: 15-20 minutes
Samak Maqli (Fried Fish with Tahini Sauce)
Experience the rich flavors of Middle Eastern cuisine with this delectable Samak Maqli, a fried fish dish smothered in creamy tahini sauce. This recipe is perfect for a quick and satisfying meal.
Ingredients:
– 4 fish fillets (any white fish works well)
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Tahini paste (see below for recipe)
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Chopped parsley or cilantro for garnish
Tahini Sauce Recipe:
– 1/2 cup tahini paste
– 3 tablespoons lemon juice
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 3 tablespoons water
Instructions:
1. Season the fish fillets with flour, salt, and pepper.
2. Fry the fish in hot oil until golden brown (about 3-4 minutes per side).
3. Drain the excess oil on paper towels.
4. In a bowl, whisk together tahini paste, lemon juice, garlic, and salt.
5. Add water to achieve desired consistency.
6. Serve the fried fish with the tahini sauce spooned over the top.
7. Garnish with chopped parsley or cilantro.
Cooking Time: 15-20 minutes
Taboon Bread (Traditional Palestinian Flatbread)
A classic Middle Eastern flatbread, Taboon bread is a staple in Palestinian cuisine. This simple recipe yields a crispy, slightly charred crust and soft interior, perfect for sopping up olive oil or hummus.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 3 tablespoons olive oil
– 1 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and yeast.
2. Gradually add the olive oil and lukewarm water to form a dough.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat oven to 425°F (220°C).
6. Punch down the dough and shape into a ball.
7. Roll out the dough into a thin circle, about 1/8 inch thick.
8. Place on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown.
Cooking Time: 10-12 minutes
Falafel with Homemade Tahini Sauce
Elevate your Middle Eastern-inspired meal game with these crispy falafel and a rich, tangy tahini sauce. This recipe is perfect for veggie lovers and sandwich enthusiasts alike!
Ingredients:
For the Falafel:
– 1 cup chickpeas
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
For the Tahini Sauce:
– 1/2 cup tahini paste
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup water
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, combine chickpeas, parsley, garlic, lemon juice, cumin, paprika, salt, and pepper. Process until coarsely chopped.
3. Using wet hands, shape mixture into small patties. Place on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and bake for 20-25 minutes or until golden brown.
5. Meanwhile, combine tahini paste, lemon juice, water, and garlic in a bowl. Mix until smooth and creamy.
6. Serve falafel hot with homemade tahini sauce and your favorite toppings!
Cooking Time: 30-40 minutes
Molokhia (Jute Leaf Stew with Chicken)
Molokhia is a popular Egyptian stew made with jute leaves, chicken, and aromatic spices. This hearty dish is often served with rice or pita bread.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups jute leaves (fresh or frozen)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, chicken, cumin, paprika, salt, and pepper. Cook for 5 minutes, or until the chicken is browned.
4. Add the jute leaves and enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is cooked through and the leaves are tender.
Cooking Time: 45-50 minutes
Shish Barak (Meat Dumplings in Yogurt Sauce)
Savor the flavors of Central Asia with this traditional recipe for Shish Barak, a dish that combines tender meat dumplings with a refreshing yogurt sauce.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon cumin
– 1 teaspoon coriander
– Salt and black pepper
– 2 cups all-purpose flour
– 1/4 cup lukewarm water
– Yogurt sauce (see below)
Yogurt Sauce:
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt
Instructions:
1. Mix ground beef, onion, garlic, cumin, coriander, salt, and black pepper.
2. Knead dough from flour and water until smooth.
3. Roll out dumpling mixture into small balls (about 1 inch in diameter).
4. Flatten each ball slightly and wrap with a tablespoon of the meat mixture.
5. Bring a large pot of salted water to a boil; cook dumplings for 15-20 minutes or until they float.
6. Serve warm with yogurt sauce.
Cooking Time: 30-40 minutes
Maftoul (Hand-Rolled Couscous with Vegetables)
This traditional Palestinian dish is a flavorful and nutritious meal that combines the comfort of couscous with the freshness of vegetables. With its simple preparation process, Maftoul makes for a perfect weeknight dinner or special occasion meal.
Ingredients:
– 1 cup whole wheat semolina flour
– 2 cups water
– 1/4 teaspoon salt
– Vegetable mix (carrots, zucchini, bell peppers, tomatoes)
– Olive oil
– Optional: herbs and spices to taste
Instructions:
1. In a large bowl, combine the semolina flour and salt.
2. Gradually add in the water while kneading the mixture with your hands until it forms a dough.
3. Knead for 5-7 minutes until the dough is smooth and pliable.
4. Divide the dough into small portions and roll each one into a ball between the palms of your hands.
5. Heat olive oil in a large skillet over medium heat. Add the vegetable mix and cook until tender.
6. Add the Maftoul to the skillet and stir gently to combine with the vegetables.
7. Cook for an additional 2-3 minutes or until the Maftoul is lightly toasted.
8. Serve hot, garnished with herbs and spices if desired.
Cooking Time: 20-25 minutes
Labneh with Za’atar and Olive Oil
This simple yet flavorful recipe combines the creamy richness of labneh, the earthy warmth of za’atar, and the smoothness of olive oil to create a delicious dip or spread.
Ingredients:
– 1 cup labneh
– 2 tablespoons olive oil
– 1 teaspoon za’atar
– Salt to taste (optional)
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a small bowl, gently mix the labneh until smooth.
2. Add the olive oil and stir until well combined.
3. Sprinkle the za’atar over the mixture and stir to distribute evenly.
4. Season with salt if desired.
5. Garnish with fresh parsley leaves, if desired.
6. Serve at room temperature or chilled.
Cooking Time:
– Prep time: 2 minutes
– Total time: 2 minutes
Enjoy your delicious Labneh with Za’atar and Olive Oil!
Mahshi (Stuffed Zucchini and Eggplants)
Mahshi is a popular Middle Eastern dish that combines the flavors of zucchini, eggplant, and rice. This recipe yields a flavorful and aromatic dish perfect for any occasion.
Ingredients:
– 2 medium-sized zucchinis
– 2 medium-sized eggplants
– 1 cup cooked white rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis and eggplants in half lengthwise.
3. Scoop out the insides, leaving a shell about 1/4 inch thick.
4. In a bowl, mix cooked rice with parsley, scallions, cumin, salt, and pepper.
5. Stuff each vegetable with the rice mixture, dividing it evenly among the four halves.
6. Drizzle olive oil over the stuffed vegetables.
7. Place them on a baking sheet lined with parchment paper.
8. Bake for 30-40 minutes or until the vegetables are tender.
Cooking Time: 30-40 minutes
Qatayef (Stuffed Pancakes with Nuts and Syrup)
A traditional Middle Eastern dessert, Qatayef are crispy pancakes stuffed with a sweet mixture of nuts and spices. These delicate treats are often served warm and drizzled with a sticky syrup.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– Filling ingredients:
+ 1/2 cup chopped nuts (almonds or pistachios)
+ 1 tablespoon sugar
+ 1/4 teaspoon ground cinnamon
+ 1/4 teaspoon ground cardamom
– Syrup:
+ 1 cup sugar
+ 1 cup water
+ 1 tablespoon rose water (optional)
Instructions:
1. In a large mixing bowl, whisk together flour, salt, and baking powder.
2. Gradually add lukewarm water to form a smooth batter.
3. Heat a non-stick skillet or griddle over medium heat.
4. Pour small amounts of batter onto the skillet and cook for 2-3 minutes on each side, until golden brown.
5. Stuff cooked pancakes with nut filling and serve warm with syrup.
Cooking Time: 10-12 minutes (depending on the size of the pancakes)
Summary
Discover the rich flavors and traditions of Palestinian cuisine with these 18 authentic recipes. From hearty stews like Qidreh (Lamb and Chickpea Stew) to flavorful breads like Taboon Bread, each dish is steeped in history and culture. Try your hand at Maqluba, an upside-down rice and vegetable dish, or Shakshuka with Palestinian spices for a taste of the country’s vibrant culinary heritage. These recipes showcase the best of Palestinian cooking, from classic dishes to modern twists on traditional favorites. Explore the world of Palestinian cuisine and delight in its bold flavors and warm hospitality.
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