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
25–36 of 47
Meghli
A Lebanese spiced rice pudding thickened with rice flour and traditionally served with coconut and nuts.
Molokhia
A hot Egyptian soup of finely chopped jute leaves simmered in seasoned broth and finished with garlic and coriander.
Mujaddara
A savory dish of lentils and rice cooked with cumin and topped or mixed with deeply caramelized onions.
Musakhan
Musakhan is a Palestinian-style dish of roasted chicken and deeply softened onions served over bread seasoned with sumac and olive oil.
Mutabbal
A smoky Levantine eggplant dip blended with tahini, lemon, garlic, olive oil, and salt, sometimes enriched with yogurt.
Nammoura
Nammoura is a Lebanese baked semolina cake soaked with sugar syrup and typically finished with nuts.
Palestinian Sayadieh
A Palestinian fish-and-rice dish in which seasoned fish is served over spiced rice with onions and savory stock or cooking liquid.
Qallayet Bandora
A Palestinian skillet dish of tomatoes sautéed with garlic and olive oil, often accompanied by onion and green chile.
Qidra
A Palestinian rice dish traditionally cooked with chickpeas, lamb, garlic, onion, cumin, and cardamom in a seasoned broth.
Rice Pudding
Palestinian rice pudding is a sweet milk-based dessert made by simmering rice with cow milk and sugar until creamy.
Rummaniyya
A Palestinian eggplant and lentil stew flavored with pomegranate, tahini, garlic, and cumin for a tangy, savory profile.
Sambousek
A savory filled pastry made with wheat dough and commonly stuffed with seasoned lamb or cheese before being baked or fried.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.