A FOOD TRADITION
Palestinian Cuisine
A Levantine cooking tradition shaped by olive oil, wheat, legumes, seasonal produce, lamb, poultry, seafood, and distinctive dishes from cities and regions across Palestine.
Dishes linked to this cuisine
1–12 of 47
Atayef
Atayef are Lebanese yeast-raised filled pancakes served with sweet fillings and often finished with syrup or nuts.
Awameh
Awameh are crisp, deep-fried Levantine dough balls made from yeasted wheat dough and coated or served with sweet syrup.
Baba Ghanoush
A smoky Levantine eggplant dip made with roasted eggplant, lemon, garlic, olive oil, and frequently tahini.
Bamieh bil Lahm
A Palestinian stew of okra and lamb braised with tomatoes, onion, garlic, and oil until tender.
Dawali
A Palestinian stuffed-grape-leaf dish filled primarily with seasoned rice and herbs, with tomato, onion, lemon, and sometimes minced meat.
Falafel
Deep-fried or baked seasoned patties made from ground chickpeas with onion, garlic, herbs, spices, and a frying medium.
Fasolia Khadra
An Iraqi green-bean stew made with tomato, onion, garlic, and often lamb or beef.
Fatteh
A Lebanese layered dish of chickpeas and toasted pita covered with seasoned yogurt and tahini, often finished with pine nuts.
Freekeh with Chicken
A Jordanian pilaf-style dish of freekeh simmered with chicken, onion, olive oil, and aromatic seasonings until tender.
Ful Medames
Ful medames is a warm dish of slowly cooked fava beans seasoned with oil, lemon, garlic, cumin, and salt.
Galayet Bandora
A Jordanian tomato stew in which tomatoes are simmered with onion, garlic, and cooking oil, sometimes with additional regional ingredients.
Ghraybeh
Ghraybeh are delicate, crumbly Levantine shortbread cookies prepared with wheat flour, ghee, and sugar and often finished with a nut garnish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.