Hummus

This globally famous, beige-hued spread is customarily made with squashed chickpeas, tahini sesame glue, lemon juice, and garlic. Individuals across the world love hummus for its tart flavor and the way that it is loaded up with supplements.

When served, it is regularly dressed with a sprinkle of olive oil, and is then utilized as a plunge for vegetables or a delightful filling for flatbreads like pita. Indeed, even today, not much is been aware of its beginnings, albeit the earliest notice of hummus traces all the way back to thirteenth century Egypt.

Hummus is some of the time furthermore enhanced with flavors like cumin and paprika, and it tends to be decorated with anything from new spices, cucumbers, and hacked tomatoes to olives, pine nuts, and hard-bubbled eggs.

 

Maqluba (upside down)

Maqluba is the public dish of Palestine, yet it can likewise be found in Iraq, Syria, and Jordan. This layered one-pot dish has numerous adaptations, however, the fundamental guideline is to flip around it prior to serving, which is what the word maqluba implies.

The fixings incorporate rice, vegetables (frequently carrots, potatoes, tomatoes, cauliflower, onions), spices and flavors (frequently turmeric and sumac), and meat like chicken or sheep, albeit the dish can be made with no meat. The fixings are cooked and layered, then, at that point, bubbled until there's no fluid left.

Prior to serving, maqluba is turned over, and it's then frequently embellished with pine nuts or cleaved parsley on top. It's prescribed to serve the dish with a cucumber and tomato salad, olives, and yogurt as an afterthought.

Mujaddara

 Mujaddara

The vegan blend of lentils and rice is an exemplary Levantine charge that is best presented with new plates of mixed greens. 

The dish is collected with cooked rice and lentils that are improved with liberal measures of onions sautéed in olive oil. At the point when served, the mix is finished off with seared onions and is typically favored plain or garlic-enhanced yogurt (the dish is then not veggie-lover amicable any longer) and flatbread, which ought to be utilized rather than utensils.

Aside from the customary rendition, a few assortments might utilize bulgur rather than rice, and the dish is effortlessly adjusted with different flavors and new spices.

Palestinian Laham bajeen

Palestinians bake a variety of different kinds of breads: they include khubz, pita and markook and taboon. Khubz is an everyday bread and is very similar to pita. It often takes the place of utensils; It is torn into bite size pieces and used to scoop various dips such as hummus or fool. Markook bread is a paper-thin unleavened bread and when unfolded it is almost transparent. Taboon receives its name from the ovens used to bake them.

A Palestinian woman baking markook bread in the village of Artas near Bethlehem

Musakhan is a widely popular Palestinian dish composed of roasted chicken, with fried onions, sumac, allspice, safron and pine nuts atop one or more taboons. The dish is usually eaten with the hands and served with cut lemon on the side. In April 2010, Palestinians were entered into the Guinness Book of World Records for largest Musakhan dish.

Sweets

 Siniyyeh of Kanafeh and Baklawa Sweets from Nablus

Palestinian desserts include baklawa, halawa and kanafeh, as well as other semolina and wheat pastries. Baklawa is a pastry made of thin sheets of unleavened flour dough (phyllo), filled with pistachios and walnuts sweetened by honey. Burma Til-Kadayif, or simply Burma, especially popular in East Jerusalem, has the same filling as baklawa, but is cylndrical in shape and made with kanafeh dough instead of phyllo. Halawa is a block confection of sweetened sesame flour served in sliced pieces. Muhalabiyeh is a rice pudding made with milk and topped with pistachios or almonds.

Baklawa

Kanafeh, a well-known dessert in the Arab World and Turkey. Made of several fine shreds of pastry noodles with honey-sweetened cheese in the center, the top layer of the pastry is usually dyed orange with food coloring and sprinkled with crushed pistachios. Nablus, to the present day is famed for its kanafeh, partly due to its use of a white-brined cheese called Nabulsi after the city. Boiled sugar is used as a syrup for kanafeh.

A common Palestinian dessert reserved only for Ramadan is qatayef, which could be provided by the numerous street vendors in several major Palestinian cities or towns as well as typical 
 Palestinian households. Qatayef is the general name of the dessert as a whole, but more specifically, the name of the batter that acts as a base. The result of the batter being poured into a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted goat cheese or ground walnuts and cinnamon. It is then baked and served with a hot sugar-water syrup or sometimes honey.

Warak Inab Mahshi

Mahshi (plestinan mahshi) dishes are composed of rice stuffed vegetables such as, eggplants, baby pumpkins, potatoes, carrots and marrows as well as a variety of leaf vegetables, primarily grape leaves, cabbage leaves and less often chard. Mahshi requires delicacy and time—the main reason it is prepared before the day it is cooked and served. Many female family members participate in the rolling and stuffing of the vegetables, relaxing the amount of individual effort required, with great attention to detail.

 Waraq Dawali (stuffed grape leaves), is a mahshi meal reserved for large gatherings. The grape leaves are normally wrapped around minced meat, white rice and diced tomatoes, however meat is not always used. Dawali is an excellent representation of the attention to detail commonly found in Palestinian and Levant cuisine, with each piece being tightly wrapped to the size of cigarette morsels (some families differ in their structure).It is then cooked and served as dozens of rolls on a large plate usually accompanied by boiled potato slices, carrots and lamb pieces. Kousa mahshi are zucchinis stuffed with the same ingredients as waraq al-'ainib and usually served alongside it heavy meals. If made with a large number of zucchinis as well as dawali it is known as waraq al-'ainib wa kousa.

Arabic Bread

Palestinian cuisine also includes many small pizza-like foods, including Manakish, sfeeha, fatayer,sambusack and ikras. Sfiha is a baked miniature flatbread, topped with lamb and cooked red peppers or tomatoes. Manakish is a baked flat bread, usually topped with za'atar and olive oil. Sfiha are meat patties decorated with spices and peppers. Sambusack and fatayer are baked or sometimes fried doughs stuffed with minced meat and cooked onions or snobar (pine nuts). Fatayer is usually folded into triangles and unlike sambusack, it could be filled with arabic cheese or za'atar. Ikras is similar to sambusac and fatayer, by using dough stuffed with either meat or spinach, however they are either fried or baked (like sambusack), and are usually served as a meal rather than meal addition or side dish.

Palestinian cuisine also includes many small pizza-like foods, including Manakish, sfeeha, fatayer,sambusack and ikras. Sfiha is a baked miniature flatbread, topped with lamb and cooked red peppers or tomatoes. Manakish is a baked flat bread, usually topped with za'atar and olive oil. Sfiha are meat patties decorated with spices and peppers. Sambusack and fatayer are baked or sometimes fried doughs stuffed with minced meat and cooked onions or snobar (pine nuts). Fatayer is usually folded into triangles and unlike sambusack, it could be filled with arabic cheese or za'atar. Ikras is similar to sambusac and fatayer, by using dough stuffed with either meat or spinach, however they are either fried or baked (like sambusack), and are usually served as a meal rather than meal addition or side dish.