List of Palestinian dishes GudangMovies21 Rebahinxxi LK21

      The following is a list of Palestinian dishes and drinks. For the cuisine, see Palestinian cuisine (Arabic: الطعام الفلسطيني).


      Main dishes by region




      = Galilee

      =

      Kebab halabi—kebab served with a spicy tomato sauce and Aleppo pepper
      Kibbeh
      Kibbee bi-siniyyeh—
      Kibbeh nayyeh—
      Mansaf
      Maqluba—an "upside-down" dish, made with fried vegetables, meat (lamb), rice and eggplant
      Musakhan—large taboon bread topped with sumac, and onions
      Ruz wa Lahme ma' Laban—mix of rice and lamb topped with a mildly spicy yogurt
      Shish barak —chicken pieces on skewers


      = West Bank

      =

      Fasoulya beyda—white beans cooked in tomato sauce and served with rice
      Fasoulya khadra—green beans cooked in tomato sauce and served with rice
      Kafta b'thine—kafta balls cooked with tahini sauce and served with rice
      Kafta harra—kafta cooked in tomato sauce with potatoes, eaten alone or in pita bread
      Qidreh or Fukharat Qidreh is rice cooked with lamb meat or chicken with chickpeas, kurkuma, saffron, garlic and cardamom. Especially famous in Hebron. Served also on feasts, weddings and funerals. Traditionally made in clay pots in traditional old style stone ovens.
      Mahshi lift—a specialty of Hebron, turnips stuffed with rice, minced lamb meat and spices, cooked in tamarind sauce
      Mandi or Ruz ma lahma—in the West Bank, made by cooking meat, rice and vegetables in a taboon, as in other Arab States
      Mansaf—lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur
      Maqluba—an "upside-down" dish, made with fried vegetables, meat (chicken/lamb) and rice
      Musakhan—large taboon bread topped with poached chicken and sumac, red onions and toasted pine nuts along with various spices including nutmeg, cardamon and cinnamon
      Zarb—same as mandi, but cooked under high pressure in an airtight oven, and usually rice is substituted by bread (influenced by Jordanians)


      = Gaza

      =

      Fukharit 'adas—lentil flavored with red peppers, dill, garlic and cumin
      Maqluba—upside-down eggplant, rice, meat and cauliflower casserole
      Qidra—rice and meat pieces cooked with cloves, garlic and cardamom
      Rummaniyya—a mix of eggplant, pomegranate seeds, tahina, red peppers and garlic
      Sumaghiyyeh—beef and chickpea stew flavored with sumac, tahina and red peppers
      Zibdieh—a clay-pot dish of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes


      = National

      =

      Ari'ih—rice and minced meat stuffed in pumpkins
      Falafel—fried hummus, spice and parsley ball or patty
      Fatta—dishes that include bread crumbs
      Hummus—a dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic
      Kousa mahshi—rice and minced meat stuffed in zucchini cooked in a garlicky tomato broth
      Maftoul—large couscous-like balls, garbanzo beans and chicken pieces cooked in chicken broth
      Malfuf—rice and minced meat rolled in cabbage leaves
      Maqluba—upside-down eggplant, rice, meat and cauliflower casserole
      Mloukiyyeh—Corchorus stew
      Mujaddara—lentil and bulgur dish
      Musakhan—large taboon breads with chicken, red onions, pine nuts, sumac, and spices; there is a popular modern version of musakhan rolls, where the spices, chicken, sumac, toasted pine nuts, and red onion are rolled in saj or tortilla bread
      Shawarma—a dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit; with a spread of toum (garlic paste) wrapped in saj bread
      Shurbat freekeh—green wheat soup, usually with chicken
      Waraq al-'anib—rice and minced meats rolled in grape leaves


      Side dishes




      = Salads and dips

      =

      Arabic salad—made of tomato, cucumber, onion, olive oil and lemon juice, Palestinian variant called Salatat al-bundura ("tomato salad")
      Baba ghanoush—aubergine (eggplant) salad
      Hummus—ground chickpeas with tahina and olive oil
      Fattoush—mixed leaf-vegetable salad with deep-fried pita bread pieces and sumac
      Ful medames—ground fava beans and olive oil
      Galayet bandora—a simple dish of tomatoes, onions, hot peppers, olive oil, and salt served for breakfast, lunch, or dinner
      Malfouf salad—typically consists of shredded cabbage, lemon juice, olive oil, garlic, salt and dried mint
      Mfarakeh—a dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish
      Mutabbel—spicier version of baba ghanoush
      Tabbouleh—parsley and bulgur salad with diced tomatoes, onions and lemon juice
      Tahini—condiment made from toasted ground hulled sesame seeds


      = Cheeses and yogurts

      =

      Akkawi—a white brine cheese originating from the city of Akka/Acre
      Halloumi—cheese with a high melting point which can easily be fried or grilled, making it a popular meat substitute
      Jibneh Arabieh—has a mild taste similar to feta but less salty
      Jameed—a hard dry laban made from ewe or goat's milk, kept in a fine woven cheesecloth to make a thick yogurt; typically served with Mansaf
      Kashk—made from drained yogurt or drained sour milk by shaping it and letting it dry
      Labeneh—tangy, smooth, creamy yogurt cheese; served with a drizzle of olive oil and sometimes zaatar
      Labneh Jarashieh:-
      Round balls of labneh that are tangier and less creamy than regular labneh

      Nabulsi—Used in nabulsi cheese fatayirs, and can be eaten fresh as salty table cheese or fried in oil


      Breads



      Ka'ak—may refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds
      Khubz—may refer to any type of bread. Breads popular in Arab countries include "pocket" pita bread and tandoor bread. The oldest known find of bread, by archaeologists in Northern Jordan, dates back 14,000 years
      Pita—a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas
      Markook—unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj
      Taboon—an important part of Palestinian cuisine, traditionally baked on a bed of small hot stones in the taboon oven


      = Bread dishes

      =

      Fatayer—a meat pie that can be stuffed with spinach, or cheese such as feta or Akkawi, and za'atar
      Manakish—taboon bread topped with za'atar and olive oil
      Sambusak—fried dough balls stuffed with meat, pine nuts and onions
      Sfiha—flatbread topped with beef and red peppers
      Shawarma—pita bread roll of meat, tahini and various vegetables


      Condiments


      Bahārāt (بَهَارَات)—Arabic word for "spices" (plural of bahār "spice")
      Duqqa (دُقَّة)—a condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices
      Qizḥa (قزحة)—made from crushed nigella seeds, the paste has a sharp, bitter taste with slight tones of sweetness
      Sumac (السماق)—ground into a reddish-purple powder used as a spice in Middle-Eastern cuisine to add a tart, lemony taste to salads or meat
      Za'atar (زَعْتَر)—a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, and often salt and other spices


      Beverages



      Arabic coffee—a version of the brewed coffee of Coffea arabica (بُنّ) beans
      Arak (ﻋﺮﻕ)—Anise-flavored alcoholic beverage
      Ḥelba (حلبه)—Fenugreek beverage
      Kharroub (خَرُّوبٌ)—carob juice
      Lemonade (عصير الليمون)—a sweetened lemon-flavoured beverage
      Qamar Eddine (قمر الدين)—an apricot juice or nectar beverage that is typically consumed during the Muslim holy month of Ramadan
      Saḥlab (سَحْلَب)—boiled milk with starch made from nearly-extinct orchids, covered with smashed coconut and cinnamon
      Tamar Al-Hindi (تمر هندي)—a refreshing cold sweet-and-sour Ramadan drink prepared with tamarind, sugar and water
      Turkish coffee (قهوة تركية)—a style of coffee prepared using very finely ground coffee beans without filtering
      Zanjabeel (زنجبيل)—a simple ginger tea


      Sweets



      Awameh (عوامة)—Arabic for "swimmer", a Levantine pastry similar to doughnut holes, made of deep-fried dough, soaked in sugar syrup or honey and cinnamon, sometimes sprinkled with sesame
      Baklava (البقلاوة)—sweet pastry made of layers of filo
      Batata b'kaak (فطيرة البطاطس)—potato pancake
      Ghoriba (غريبة)—a shortbread biscuit, usually made with ground almonds
      Ḥalawa (حلوى‎)—primary ingredients are tahini and sugar, glucose or honey
      Harīsa (هريسة)—a traditional semolina sweet cake drenched in rose water
      Knafeh (كُنافة)—cheese pastry soaked in sweet sugar-based syrup
      Ma'amoul (معمول)—shortbread pastries filled with dates, pistachios or walnuts
      Maftoul (مفتول)—small steamed balls of crushed durum wheat semolina usually served with a stew spooned on top
      Meshabek (مشبك مصري)—Egyptian funnel cake
      Muhallebi (مهلبية)—a milk pudding, basic ingredients are rice, sugar, rice flour and milk
      Qaṭayef (قطايف)—sweet dumpling filled with cream or nuts
      Saḥlab (سَحْلَب)—a flour made from the tubers of some near-extinct species of the orchid genus Orchis, used to make mucilaginous hot drinks and desserts; now many instant sahlab mixes are made with artificial flavoring since the true form is illegal
      She'reyabil haleeb (شعريه)—rice vermicelli in milk, very similar to rice pudding, but with less milk
      Warbat (وربات)—a sweet pastry similar to baklava, with layers of thin phyllo dough filled with custard


      See also




      References

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