A FOOD TRADITION

Palestinian Bedouin Cuisine

Palestinian Bedouin cuisine refers to cooking traditions maintained by Bedouin communities across the Negev, Jordan Valley, Jerusalem-area hills, and other arid or semi-arid parts of historic Palestine. It emphasizes grains, clarified butter or samna, yogurt and dried dairy, legumes, dates, herbs, and meat when available, with recipes adapted to mobility, seasonal resources, and communal hospitality. Cooking often uses direct fire, hot embers, covered pots, griddles, and slow simmering. Examples include mansaf-style rice and meat, zarb or other earth- or pit-cooked meats, and markook or shрак-style flatbreads served with stews. Practices vary considerably among tribes and neighboring regions.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.