Drink
Ahweh
Cardamom Arabic Coffee
Cardamom-scented Arabic coffee simmered on the stovetop and poured into small cups, sweetened to taste.
Palestinian Kitchen
The food of Palestine, made at home.
From silky hummus and herb-heavy tabbouleh to sumac-stained musakhan, this is a growing collection of Palestinian recipes written for the home cook, the generous and seasonal food that a Palestinian table is built to share.
35
recipes
22
vegan
11
courses
Served family style
the way mezze is meant to be
the way mezze is meant to be
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Bread
Ajeenah
Basic Yeasted Dough
A simple Palestinian yeasted dough for homemade pita and savory pies, made from pantry staples.
Dessert
Booza
Arabic Stretchy Ice Cream
Stretchy Levantine ice cream thickened with sahlab, perfumed with mastic and blossom water, and topped with pistachios.
Main Dish
Falafel
Chickpea & Herb Fritters
Palestinian falafel from soaked dried chickpeas and fresh herbs, fried dark and crisp with a green, fragrant center.
Main Dish
Fasoolya Khadra Bi'Zeyt
Green Beans Braised in Olive Oil
A bright, lemony Palestinian braise of green beans cooked slowly with tomatoes and plenty of olive oil.
Appetizer
Fatayer Sabanekh
Spinach Pies
Soft dough folded around a tangy spinach, sumac, and lemon filling and baked until puffed and golden.
Salad
Fattoush
Levantine Bread Salad with Sumac
A vibrant Palestinian bread salad of crisp vegetables, herbs, and fried pita in a tangy sumac and lemon dressing.
Main Dish
Fool Bi'Zeyt
Green Fava Beans in Olive Oil
Fresh green fava beans simmered in olive oil with onion, cilantro, and garlic, finished with a squeeze of lemon.
Side Dish
Freekeh
Roasted Green Wheat with Nuts
Roasted green wheat simmered until tender and finished with toasted nuts and dried apricots, served in place of rice.
Breakfast
Ftoor
Palestinian Breakfast Spread
A relaxed Palestinian breakfast spread of labneh, za'atar, olive oil, cucumbers, olives, and warm pita.
Dip
Hummus Bi'Tahineh
Chickpea & Sesame Dip
Creamy chickpea and tahini dip brightened with fresh lemon and a hint of garlic.
Dessert
Knafeh Nabulsiyeh
Sweet Cheese Pastry Soaked in Fragrant Syrup
Warm stretchy white cheese baked in buttery semolina dough, soaked in orange-blossom syrup and crowned with crushed pistachios.
Main Dish
Kousa Mahshi
Stuffed Zucchini in Garlicky Tomato Broth
Small squash cored and stuffed with spiced rice and minced meat, then simmered in a garlicky tomato broth with dried mint.
Dip
Labneh
Strained Yogurt Cheese
Creamy Palestinian strained yogurt cheese, drizzled with olive oil and served with flatbread and vegetables.
Condiment
Liffit
Pink Pickled Turnips
Crisp turnips pickled in a simple vinegar brine and dyed bright pink with beets, a Palestinian mezze staple.
Main Dish
Maftoul
Palestinian Couscous with Chicken and Chickpeas
Hand-rolled Palestinian couscous pearls steamed over a spiced chicken and chickpea broth with soft, sweet onions and caraway.
Bread
Mana'eesh Zaatar
Za'atar Flatbread
Levantine flatbread spread with za'atar, olive oil, and fresh tomato, baked warm and golden.
Main Dish
Maqluba
Upside-Down Rice with Chicken and Fried Vegetables
Layered Palestinian pot of spiced rice, chicken, and fried eggplant and cauliflower, flipped upside down onto a platter to serve.
Dip
Muhammara
Roasted Red Pepper & Walnut Dip
A smoky roasted red pepper and walnut dip brightened with tangy pomegranate molasses.
Main Dish
Mujaddara
Lentils and Rice with Caramelized Onions
Brown lentils and rice simmered with cumin and crowned with deeply caramelized onions and their fragrant olive oil.
Soup
Mulukhiya
Jute Leaf Soup
A silky Palestinian jute-leaf soup fragrant with cilantro, garlic, and coriander, served over rice.
Main Dish
Musa'akaa
Layered Fried Eggplant in Tomato Sauce
A comforting Palestinian casserole of fried eggplant layered in a savory tomato sauce and baked until tender.
Main Dish
Musakhan
Sumac Roasted Chicken with Onions and Taboon Bread
Sumac roasted chicken over olive-oil-soaked taboon bread layered with soft red onions and toasted pine nuts.
Dessert
Qatayef
Stuffed Ramadan Pancakes in Sugar Syrup
Yeasted semolina pancakes cooked on one side, folded around sweet cheese or spiced walnuts, fried and soaked in orange blossom syrup.
Main Dish
Qidreh
Hebron Spiced Rice with Lamb and Chickpeas
Fragrant basmati rice baked with bone-in lamb, chickpeas, whole garlic cloves, and warm spices, finished with ghee and toasted almonds.
Side Dish
Ruz
Rice
Everyday Palestinian rice cooked with toasted vermicelli for fluffy, fragrant grains to serve with any stew.
Appetizer
Saffayeh Bil Lahmeh
Open-Faced Spiced Meat Pies
Open-faced Palestinian meat pies topped with spiced beef, pine nuts, and tangy pomegranate.
Salad
Salatah Arabeeya
Jerusalem Salad
A refreshing Palestinian salad of cucumber, tomato, and mint in a lemon-tahini dressing.
Salad
Salatet Khiar
Cucumber, Yogurt, and Mint Salad
A cool Palestinian salad of crisp cucumbers in tangy yogurt with dried mint, a refreshing mezze classic.
Main Dish
Shish Barak
Meat Dumplings Simmered in Warm Garlicky Yogurt
Golden baked meat dumplings simmered in a warm, garlicky yogurt sauce finished with dried mint and toasted pine nuts.
Salad
Tabbouleh
Parsley and Bulgur Salad
A bright Levantine salad of finely chopped parsley and mint with bulgur, tomato, lemon juice, and olive oil.
Bread
Taboon
Stone-Baked Flatbread
Palestinian flatbread baked on hot stones for a chewy, bubbly, blistered crust, made at home in a hot oven.
Appetizer
Umboota
Fried Cauliflower
Crisp deep-fried cauliflower florets dusted with sumac, salt, and black pepper.
Main Dish
Warak Dawali
Stuffed Grape Leaves
Grape leaves rolled around lemony herbed rice, simmered over potatoes and served at room temperature.
Soup
Yakhni Sabanekh Ma Hummus
Spinach and Chickpea Stew
A light, lemony Palestinian stew of fresh spinach, onions, and chickpeas, served over rice.