Traditional Food In Palestine

Palestinian cuisine is one of the rich oriental kitchens in the Levant region, which closely interferes with the culinary arts in Levant. The national dish of Palestine is Musakhan . The history of Palestine from the rule of many different empires is clearly reflected in the cuisine, which benefited from various contributions and cultural exchanges.


It is a popular Palestinian food eaten during winter days, dating back to pre-BC times. This food has spread to many countries.

And uses in this dish what is called in Palestine "semolina", which is crushed wheat or bulgur to which wheat flour is added in the form of small balls that are similar in size and shape to the carnas. Maftool balls are cooked with special pots, steamed from the meat broth and vegetable mixture, until they are tender.

The Maftool cooker consists of two pieces, one of which is on top of the other, and the upper piece is an openwork strainer in which the Maftool is placed, and it is installed on the bottom in such a way that steam is not allowed to rise except through granules


Musakhan is a popular food consisting of taboon bread covered with chicken, fried onion, sumac and olive oil. The Al-Maskhan food is a historical food that was invented by the Palestinians since ancient times, and the Freekeh soup was served with it


Mansaf is part of the Palestinian and Jordanian folk traditions, and it is presented on occasions to welcome guests and on holidays.

To eat Mansaf food is a tradition that was passed on for generations. The invitees gather around the Mansaf, put their left hands behind their backs, and eat only with their right hands, without using spoons


Al Maqloubah is one of the very popular folk food in Palestine. It is preferred by women from homes for its ease of preparation and speed of cooking. The Sahel people were famous for it on the shores of the Mediterranean, who were relying on their food for fishing; where they were called "Sayadiyah", meaning "inverted fish", then It spread among the people of the mountainous Palestinian areas using chicken and meat, instead of fish and it was called Maqloubah , because the meat, fish or chicken with the mixed vegetables are placed on the bottom of the bowl in which they are cooked, and then they are stirred when served, so that the rice becomes under the food; while the vegetables and meat become in the above.

In the past, people used to add eggplant, cauliflower, or honey squash; they then used potatoes, carrots, green beans, and many kinds of vegetables.

The yoghurt and all kinds of Arab authorities are served alongside the Maqlouba dish.


Al-Shishbark is one of the popular Palestinian dishes popular with farmers, and it is of high nutritional value. It is spread in the cities of Northern Palestine.


Baklava is a type of sweets found in many Palestinian kitchens, in particular, Nablusiya. Baklava is made from a special dough (filo dough, stuffed with nuts or pistachios, and sweetened with a diameter or honey in some areas.


It is an Arab dessert known in the Levant and Egypt and it is very popular, especially in the month of Ramadan; it is frequently consumed after breakfast.

Qatayef dough consists of flour, semolina, water, milk and yeast, and some of them add additives and other flavors according to their.

And the pie is prepared before filling it by pouring the dough on a hot plate in the form of circles of different sizes according to request.

The pie is filled with sweetened cheese, nuts, or cream.


It is one of the sweets that Palestine has been famous for since ancient times, as a paste is laid on marble, cut into a square (20 cm), and ghee is added to it. After baking, add the sugar to it, then soft sugar.

Al- Namora

It is an easy-to-taste, delicious, energy-rich dessert that is very popular in the winter because it contains sugar, starches and vitamins found in nuts, and it is very popular in Palestine, especially in the cities of Hebron, Jenin, and Nablus; Egyptian basbousa is similar in ingredients, Their methods of preparation and amounts vary from house to house and are sold permanently on the market. Consists of: semolina, ghee, sugar, butter, pancakes, flour, baking powder, blossom water, and syrup.

They do not differ in different countries, but the amounts of their ingredients and the methods of preparing them may differ from one person to another, and their designations differ from one country to another; in Jordan it is called “harissa”; in Egypt it is called “basbousa”; in Palestine it is called “Al- Namora ” and “harissa”.

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