Palestinian Dishes: A Taste of History and Culture

Palestine is a region rich in history, culture, and cuisine. The Palestinian dishes reflect the diversity and creativity of those who have lived there for centuries. From the fertile valleys of the West Bank to the coastal plains of Gaza, Palestinian cuisine offers a variety of delicious and nutritious dishes. This article will explore some of the most popular and traditional Palestinian dishes and how to make them at home.

Mussakhan : The National Dish of Palestine

Mussakhan is a dish that consists of roasted chicken seasoned with sumac, onions, and olive oil, served over flatbread. Mussakhan is considered the national dish of Palestine and is often prepared for special occasions and family gatherings. The Mussakhan dish originated in the Jenin and Tulkarm regions of the northern West Bank, where sumac trees grow abundantly.

To make Mussakhan , you will need the following ingredients:

• 4 chicken legs (or any other parts you prefer)
• 4 large onions, sliced
• 1/4 cup of olive oil
• 1/4 cup of sumac
• Salt and pepper to taste
• 4 pieces of taboon bread (or any other flatbread)
• 1/4 cup of toasted pine nuts
• Fresh parsley for garnish

The instructions are as follows:

1. Preheat the oven to 200°C (392°F).
2. In a large bowl, toss the chicken with half of the olive oil, half of the sumac, salt, and pepper. Arrange the chicken on a baking sheet and roast for 45 minutes or until golden and cooked through.
3. Heat the remaining olive oil in a large skillet over medium-high heat and sauté the onions until soft and caramelized, about 20 minutes. Add the remaining sumac and season with salt and pepper.
4. Place the bread on another baking sheet and spread the onion mixture evenly over it. Place the bread in the oven for 10 minutes or until crisp.
5. Place the bread on a large platter and top with the chicken to serve. Sprinkle with pine nuts and parsley. Enjoy with a salad or yogurt on the side.

Maqloubeh : The Upside-Down Dish

Maqloubeh is a dish that literally means “upside-down” in Arabic. Maqloubeh is a layered casserole of rice, meat, and vegetables cooked in a pot and then inverted onto a platter. The Maqloubeh dish is popular throughout Palestine, as well as in other Arab countries. Maqloubeh can be made with different kinds of meat, such as lamb, beef, or chicken, and vegetables, such as cauliflower, eggplant, potatoes, or carrots.

To make Maqloubeh , you will need the following ingredients:

• 1 kg (2.2 lbs) of lamb (or any other meat you prefer), cut into chunks
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 1 teaspoon of allspice
• 1/4 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 4 tablespoons of vegetable oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 4 cups of chicken stock (or water)
• 2 cups of basmati rice, soaked in water for 30 minutes and drained
• 1 large cauliflower, cut into florets
• 2 large potatoes, peeled and sliced
• Vegetable oil for frying
• Toasted almonds for garnish

The instructions are as follows:

1. Toss the lamb with salt, pepper, allspice, cinnamon, and nutmeg in a large bowl. Set aside for 15 minutes.
2. In a large pot over medium-high heat, heat 2 tablespoons of oil and brown the lamb on all sides for about 15 minutes. Transfer to a plate and set aside.
3. In the same pot over medium heat, heat another tablespoon of oil and sauté the onion and garlic until soft, about 10 minutes. Add the chicken stock (or water) and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Heat enough oil in a large skillet over high heat to deep-fry the cauliflower and potatoes separately until golden and tender, about 10 minutes each. Drain on paper towels and season with salt.
5. To assemble the dish, lightly grease a large round pot with oil. Arrange the cauliflower florets in an even layer at the bottom of the pot. Then, arrange the potato slices in another layer on the cauliflower. Then, arrange the lamb chunks on top of the potatoes in another layer. Sprinkle some salt over each layer.
6. Add the rice to the onion broth and stir well. Pour the rice and broth mixture over the lamb layer, covering it completely. The broth should be about 2 cm (0.8 inch) above the rice. If not, add more water or stock as needed.
7. Cover the pot with a tight-fitting lid and boil over high heat. Then, reduce the heat and simmer for 25 minutes until the rice is cooked and the liquid is absorbed.
8. To serve, carefully remove the lid and place a large platter over the pot. Hold the platter and the pot firmly together and quickly flip them over so that the pot is upside-down on the platter. Gently lift the pot and reveal the Maqloubeh . Sprinkle with toasted almonds and serve hot with yogurt or salad on the side.

Hommus or Hummus: The Creamy Chickpea Dip

Hommus is a dip made of cooked and mashed chickpeas blended with tahini, lemon juice, garlic, and salt. Hommus is one of the most popular and widely consumed dishes in Palestine and other Middle Eastern and Mediterranean countries. Hommus is usually served as an appetizer or a snack, with bread, fresh vegetables, or meat.

To make hommus , you will need the following ingredients:

• 2 cups of dried chickpeas, soaked overnight in water
• 1/4 teaspoon of baking soda
• 1/2 cup of tahini
• 1/4 cup of lemon juice
• 2 cloves of garlic, peeled
• Salt to taste
• Olive oil for drizzling
• Paprika for sprinkling
• Fresh parsley for garnish

The instructions are as follows:

1. Drain the chickpeas and rinse them well. Transfer them to a large pot and add enough water to cover them by 5 cm (2 inches). Add the baking soda and bring to a boil over high heat. Skim off any foam that rises to the surface. Reduce the heat and simmer until the chickpeas are very soft about 1 hour. Drain and reserve some of the cooking liquid.
2. Combine chickpeas, tahini, lemon juice, garlic, and salt in a food processor or a blender. Process until smooth and creamy, adding some of the reserved cooking liquid as needed to adjust the consistency.
3. To serve, transfer the hommus to a shallow bowl and make a well in the center with a spoon. Drizzle some olive oil over it and sprinkle some paprika over it. Garnish with parsley and serve with bread, fresh vegetables, or meat.

Falafel Kebab : The Crispy Chickpea Balls

Falafel kebab is a dish that consists of deep-fried balls of ground chickpeas mixed with herbs and spices, served on pita bread with salad and sauces. It is a popular street food in Palestine and other countries in the Middle East. Falafel kebab is often eaten as a breakfast or a lunch meal.

To make falafel kebab , you will need the following ingredients:

• 2 cups of dried chickpeas, soaked overnight in water
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh cilantro
• 4 cloves of garlic, peeled
• 1 teaspoon of cumin
• 1 teaspoon of coriander
• 1/4 teaspoon of baking powder
• Salt and pepper to taste
• Vegetable oil for frying
• 8 pita breads
• Shredded lettuce
• Sliced tomatoes
• Sliced cucumbers
• Sliced onions
• Tahini sauce (made by mixing tahini with water, lemon juice, garlic, and salt)
• Hot sauce (optional)

The instructions are as follows:

1. Drain the chickpeas and rinse them well. Transfer them to a food processor or a blender and pulse until coarsely ground. Add the parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and pepper and pulse until well combined. Transfer the mixture to a bowl and refrigerate for an hour.
2. Shape the mixture into small balls (about 3 cm or 1 inch in diameter). You should have about 32 balls.
3. Heat enough oil in a large skillet over high heat to deep-fry the falafel balls in batches until golden and crisp, about 5 minutes each. Drain on paper towels.
4. To serve, warm the pita bread in an oven or a toaster. If desired, cut them open and fill them with lettuce, tomatoes, cucumbers, onions, falafel balls, tahini sauce, and hot sauce.

Konafa : The Sweet Cheese Pastry

Konafa is a dessert made of shredded phyllo dough (known as kataifi), filled with cheese, and soaked in sugar syrup. It is a traditional dessert in Palestine and other countries in the Middle East and the Mediterranean. Konafa is usually served during festive occasions, such as Ramadan and Eid.

To make konafa , you will need the following ingredients:

• 500 g (1.1 lbs) of shredded phyllo dough (kataifi dough)
• 1/4 cup of melted butter
• 500 g (1.1 lbs) of unsalted white cheese (such as ricotta, mozzarella, or nabulsi cheese)
• 2 cups of sugar
• 1 cup of water
• 1/4 cup of lemon juice
• 1/4 teaspoon of rose water (optional)
• 2 tablespoons of pistachios, chopped

The instructions are as follows:

1. Preheat the oven to 180°C (356°F).
2. Toss the shredded phyllo dough in a large bowl with the melted butter until well coated.
3. In a 9×13-inch baking dish, spread half of the phyllo dough evenly and press it firmly.
4. In another bowl, crumble the cheese and spread it over the phyllo dough layer.
5. Cover the cheese layer with the remaining phyllo dough and press it gently.
6. Cut the konafa into squares or diamonds with a sharp knife.
7. Bake for 25 minutes or until golden and crisp.
8. Combine the sugar, water, lemon juice, and rose water in a small saucepan over medium heat. Bring to a boil and then simmer for 10 minutes or until slightly thickened.
9. Pour the hot syrup over the hot konafa and let it soak for 10 minutes.
10. Sprinkle with pistachios and serve warm or cold.