Mansaf - منسف
Lamb cooked in a sauce of fermented dried yoghurt, served with rice or bulgur
FAMOUS DISHES FOUND IN THE VILLAGES
Lamb cooked in a sauce of fermented dried yoghurt, served with rice or bulgur
Zucchini filled with rice and meat with tomato sauce
Rice and minced meat rolled in cabbage leaves
Ground meat balls cooked with thyme sauce, served with rice
Large couscous, garbanzo beans and chicken pieces cooked in chicken broth
Turnips stuffed with rice, minced lamb meat and spices, cooked in tamarind sauce
An "upside-down" dish, made with fried vegetables, meat (chicken/lamb) and rice
A dish from the Levant made from lentils and rice, garnished with crispy onions
Spiced lamb dumplings cooked in garlic yoghurt
Large taboon bread topped with plenty of onions cooked in deep virgin olive oil and chicken marinated in sumac and garnished with pine nuts
Chicken or meat, vegetables and rice with special spices in an iron cooking pot, slowly cooked in an underground hole of fire
Tasteful herb of jute mallow cooked with chicken for flavor, served with rice, accompanied with lemon or lime
The basic elements and appetizers of Palestinian food, like in most of the Arabic countries, are “street food” and “take-away” in an environment which hardly knows the usual cafés-bar-confectioners’ so common elsewhere.
These specialties can either be tasted on the road or included among the various starters which fulfil the overflowing dining table at the beginning of the meal.
The spread most known in the Middle East, and is made of cooked and mashed chickpeas blended with tahini, olive oil, lemon juice, salt, and sometimes garlic
mixture of thyme, herbs, and spices eaten with olive oil.
Fried balls of ground chickpeas, spices and parsley with a hummus/tahini sauce
Cereal food made from green durum wheat roasted and rubbed
Round flatbreads loaves of wheat flour, baked and with an interior pocket
Pita bread, gyro meat, tahini and various vegetables
Flatbread baked in a taboon oven or a tannur
Aromatic thyme with toasted sesame seeds, dried sumac, salt, as well as other spices
The Arabic tradition of the delicious sweets is strongly present in Palestinian villages with an extra opportunity. In many confectioners’ shops, the owner is willing and prepared, when informed in time, to prepare a cooking lesson about one of his specialties, and even teach the guests how to make them.
Thin noodle pastry soaked in sweet, sugar-based syrup, and typically layered with cheese, or cream or nuts
Rich, sweet pastry dessert made of layers of phyllo and chopped nuts, sweetened and held together with syrup or honey
Semolina cake made with orange or rose water and steeped in syrup
Cookies or pastries containing figs, walnuts, and dates. Eaten during the Eid of Ramadan.
Palestinian version of “panna cotta”, commonly flavored with mastic, a pleasant flavor reminiscent of licorice or pine.
Syrup soaked breadcrumbs topped with clotted cream and pistachios. It does not contain eggs or butter.
Cheese stuffed phyllo dough