Palestinian cuisine
18 entries in the Palestinian Cuisine compendium.
Arab saladA family of salads from Arab cuisine, often served as mezze.BissaraA creamy bean dip from Egyptian and Moroccan cuisines.Cuisine of JerusalemA fusion of millennia-old culinary traditions at a cultural crossroads.DuqqaEgyptian and Middle Eastern spiced nut and herb condiment.FatayerArab and Levantine filled pastries, also popular in Latin America.FattehArab dish of bread topped with regionally varied ingredients.HareesA porridge-like dish of wheat and meat across many cultures.Jerusalem: A CookbookA 2012 cookbook on Jerusalem's shared food culture.Ka'akA versatile baked good across the Arab world and Near East.Kibbeh nayyehA Levantine raw meat mezze with bulgur and spices.Leben (milk product)Fermented milk staple of the Middle East and North Africa.MakdousA Levantine dish of oil-cured, stuffed miniature eggplants.MansafTraditional Levantine lamb and yogurt dish, a Palestinian and Jordanian staple.MaqlubaA Levantine rice dish served upside-down.MfarakehArab dish of crumbled eggs and potatoes.MsabbahaA Levantine dish of whole chickpeas swimming in tahini.MujaddaraA Levantine dish of lentils, grains, and caramelized onions.MurtabakA folded stuffed pancake spanning multiple culinary traditions.
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