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.

A special occasion meal in the Galileel consists of Roasted Lamb or any other type of meat complemented by a mixture of rice with chopped lamb and flavored with an assortment of spices, usually garnished with chopped parsley and toasted nuts. Shish kebab or lahme mashwi and shish taouk are grilled meats on skewers and are commonly eaten after an array of appetizers known as  mazza.

The mazzeh consists of a wide variety of appetizers, usually including hummus (sometimes topped with meat), baba ghannouj, labaneh, tabbouleh, olives and pickled vegetables. Akkawi cheese, a semi-hard cheese common throughout the Middle East and among the Arab diaspora, originated in the city of Akka, from which the cheese receives its name.

Mansaf

Mansaf is a traditional meal in the central West Bank and Naqab region in the southern West Bank, having its roots from the Bedouin population of ancient Arabia. It is mostly cooked on occasions such as, during holidays, weddings or a large gathering. Mansaf is cooked as a lamb leg or large pieces of lamb on top of a taboon bread that has usually been smothered with yellow rice. A type of thick and dried cheesecloth yogurt from goat's milk, called jameed, is poured on top of the lamb and rice to give it its distinct flavor and taste. The dish is also garnished with cooked pine nuts and almonds. The classic form of eating mansaf is using the right hand as a utensil. For politeness, participants in the feast tear pieces of meat to hand to the person next to them.

In addition to meals, the West Bank's many sub regions have their own fruit-based jams. In the Hebron area, the primary crops are grapes. Families living in the area harvest the grapes in the spring and summer to produce a variety of products ranging from raisins, jams and a molasses known as dibs. The Bethlehem area, Beit Jala in particular, and the village of Jifna are known regionally for their apricots and apricot jam as is the Tulkarm area for its olives and olive oil.