6.5
8.3
5.8
6.834
5.7
5.432
5.825
7.6
7.2
7.526
6.6
7.663
7.3
6.9
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
= 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
=
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
Kata Kunci Pencarian:
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List of Palestinian dishes - Alchetron, the free social encyclopedia
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