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.

Palestinian Foods

Palestinian foods are very similar to Lebanese foods, due to the extensive communication between the two regions before the establishment of Israel. The Galileel specializes in a number of meals based on the combination of bulgur, spices and meat, known as kubbi by Arabs. Kubbi bi-siniyee is a combination of minced lamb or beef mixed with pepper, allspice and other spices wrapped in a bulgur crust, and then baked. Kubbi bi-siniyee could serve as the main dish during a Palestinian lunch. Kubbi neyee is a variation of kubbi, which is served as raw meat mixed with bulgur and a variety of spices. It is mostly eaten as a side dish and pita or markook bread is used for scooping the meat. Since the dish is raw, whatever is not eaten is cooked the next day in either the baked version or as fried kibbee balls.