10 Timeless Palestinian Dishes You Need to Try (With Easy Recipes)

Palestinian cuisine is a celebration of history, family, and the rich flavors of the Levant. From aromatic rice dishes to hearty stews and irresistible desserts, these recipes have been passed down through generations, bringing people together around the table. Whether you’re new to Middle Eastern cooking or looking to reconnect with your roots, these ten timeless Palestinian dishes are a delicious place to start.

“Food is not just sustenance; it’s a story, a memory, and a bridge between generations.” — Palestinian proverb

1. Maqluba (Upside-Down Rice and Vegetable Casserole)

Ingredients:
Chicken pieces or lamb, 2 cups of rice, 1 large eggplant, 2 potatoes, 1 onion, 2 tomatoes, 1 tsp allspice, 1 tsp cinnamon, salt, pepper, vegetable oil, and 4 cups of chicken broth.

Instructions:

1. Slice eggplant and potatoes, sprinkle with salt, and fry until golden. Set aside.
2. In a large pot, sauté the onions in oil, then add the chicken and brown on all sides—season with salt, pepper, allspice, and cinnamon.
3. Layer the fried vegetables and sliced tomatoes over the chicken.
4. Rinse rice and spread it evenly over the vegetables.
5. Pour in chicken broth to cover the rice.
6. Cover and cook on low heat for 40 minutes.
7. Let it rest for 10 minutes, then invert the pot onto a large platter. Serve with yogurt or salad.

2. Musakhan (Sumac Chicken with Onions and Flatbread)

Ingredients:
Whole chicken, 4 onions, 2 tbsp sumac, 1/2 cup olive oil, 2 taboon or pita breads, pine nuts, salt, pepper.

Instructions:

1. Roast or boil the chicken until cooked, then shred into pieces.
2. Slice onions and sauté in olive oil until soft and golden.
3. Add sumac, salt, and pepper to the onions.
4. Place bread on a baking tray, top with onion mixture and chicken.
5. Sprinkle with pine nuts and bake at 180°C (350°F) for 10 minutes.
6. Serve hot, tearing pieces of bread to enjoy with the toppings.

3. Mujaddara (Lentils and Rice with Caramelized Onions)

Ingredients:
1 cup brown lentils, 1 cup rice, 2 large onions, 1/4 cup olive oil, salt, pepper.

Instructions:

1. Boil lentils in water until halfway cooked.
2. Add rice, salt, and pepper; cook until both are tender.
3. Slice onions and fry in olive oil until deeply caramelized.
4. Serve mujaddara topped with the caramelized onions.

4. Makloubeh (Cauliflower and Rice Casserole)

Ingredients:
1 small cauliflower, 2 cups rice, 1 lb beef or lamb, 1 onion, 1 tsp allspice, salt, pepper, oil.

Instructions:

1. Cut cauliflower into florets and fry until golden.
2. In a pot, brown meat with onions and spices.
3. Layer meat, cauliflower, and rice in the pot.
4. Add enough water to cover, bring to a boil, then simmer until rice is cooked.
5. Let rest, then flip onto a platter to serve.

5. Falafel (Crispy Chickpea Fritters)

Ingredients:
2 cups dried chickpeas, 1 onion, 3 garlic cloves, 1/2 cup parsley, 1 tsp cumin, 1 tsp coriander, salt, pepper, oil for frying.

Instructions:

1. Soak chickpeas overnight, then drain.
2. Blend chickpeas, onion, garlic, and parsley until coarse.
3. Add spices, mix well, and shape into balls.
4. Fry in hot oil until golden and crispy.
5. Serve in pita with salad and tahini sauce.

6. Fattoush (Fresh Vegetable and Toasted Bread Salad)

Ingredients:
2 tomatoes, 1 cucumber, 1 bell pepper, 1/2 onion, 1/2 head romaine, 1/4 cup parsley, 2 pita breads, 2 tbsp sumac, 1/4 cup olive oil, 2 tbsp lemon juice, salt.

Instructions:

1. Chop all vegetables and herbs.
2. Toast or fry pita bread, then break into pieces.
3. Toss vegetables, bread, and sumac in a bowl.
4. Whisk olive oil, lemon juice, and salt; pour over salad and mix.

7. Knafeh (Sweet Cheese Pastry)

Ingredients:
500g shredded kataifi pastry, 300g sweet cheese (or mozzarella), 1/2 cup butter, 1 cup sugar, 1/2 cup water, 1 tsp rose water, crushed pistachios.

Instructions:

1. Melt butter and mix with kataifi pastry.
2. Press half the pastry into a greased pan, layer cheese, then top with remaining pastry.
3. Bake at 180°C (350°F) for 30 minutes until golden.
4. Boil sugar and water to make syrup, add rose water.
5. Pour syrup over hot knafeh, garnish with pistachios.

8. Qidra (Spiced Rice and Lamb from Gaza)

Ingredients:
1 kg lamb, 2 cups rice, 1 can chickpeas, 1 onion, 1 tsp cumin, 1 tsp cardamom, 1 tsp cinnamon, 1 tsp black pepper, 1 tsp turmeric, salt, 4 cups broth.

Instructions:

1. Brown lamb with onions and spices in a large pot.
2. Add chickpeas and rice, pour in broth.
3. Cover and cook on low until rice is fluffy and lamb is tender.
4. Serve with yogurt and salad.

9. Baba Ghanoush (Smoky Eggplant Dip)

Ingredients:
2 large eggplants, 2 garlic cloves, 1/4 cup tahini, 2 tbsp lemon juice, 2 tbsp olive oil, salt, parsley.

Instructions:

1. Roast eggplants over an open flame or in the oven until charred and soft.
2. Peel and mash the flesh, mix with garlic, tahini, lemon juice, and salt.
3. Drizzle with olive oil and garnish with parsley.

10. Atayef (Stuffed Pancakes for Ramadan)

Ingredients:
1 cup flour, 1 cup water, 1 tbsp sugar, 1 tsp yeast, 1/2 tsp baking powder, 1 cup walnuts or sweet cheese, 1 cup sugar syrup.

Instructions:

1. Mix flour, water, sugar, yeast, and baking powder to make a batter.
2. Pour small circles onto a hot pan; cook only on one side.
3. Fill with walnuts or cheese, fold and seal.
4. Fry or bake, then dip in sugar syrup.

“Palestinian food is a mosaic of flavors, each dish telling a story of land, love, and tradition.” — Chef Reem Kassis

Palestinian cuisine is more than just food—it’s a way to connect with heritage, family, and community. Try these recipes at home and bring a taste of Palestine to your table.