A typical Palestinian breakfast with pita, olives, tomatoes, fried egg, and labaneh
The following is a list of Palestinian dishes. For the cuisine, see Palestinian cuisine (Arabic: الطعام الفلسطيني).
The cultural and linguistic heritage of the Palstinian people is a blend of both indigenous Canaanite, and the Phoenician elements and the foreign cultures that have come to rule the land and its people over the course of thousands of years
Side dishes
Salads and dips
Tahini with lemon and garlic
- Arabic salad—made of tomato, cucumber, onion, olive oil and lemon juice, Palestinian variant called Salatat al-bundura ("tomato salad")
- Baba ghanoush—aubergine (eggplant) salad
- Hummus—ground chickpeas with tahina and olive oil
- Fattoush—mixed leaf-vegetable salad with deep-fried pita bread pieces and sumac
- Ful medames—ground fava beans and olive oil
- Galayet bandora—a simple dish of tomatoes, onions, hot peppers, olive oil, and salt served for breakfast, lunch, or dinner
- Malfouf salad—typically consists of shredded cabbage, lemon juice, olive oil, garlic, salt and dried mint
- Mfarakeh—a dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish
- Mutabbel—spicier version of baba ghanoush
- Tabbouleh—parsley and bulgur salad with diced tomatoes, onions and lemon juice
- Tahini—condiment made from toasted ground hulled sesame seeds
Cheeses and yogurts
- Akkawi—a white brine cheese originating from the city of Akka, Palestine*
Halloumi—cheese with a high melting point which can easily be fried or grilled, making it a popular meat substitute
- Jibneh Arabieh—has a mild taste similar to feta but less salty
- Jameed—a hard dry laban made from ewe or goat's milk, kept in a fine woven cheesecloth to make a thick yogurt
- Kashk—made from drained yogurt or drained sour milk by shaping it and letting it dry
- Labeneh—tangy, thick, creamy yogurt cheese
- Nabulsi—can be eaten fresh as salty table cheese or can be fried in oil
Breads
- Ka'ak—may refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds
- Khubz—may refer to any type of bread. Breads popular in Arab countries include "pocket" pita bread and tandoor bread. The oldest known find of bread, by archaeologists in Northern Jordan, dates back 14,000 years
- Pita—a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas
- Markook—unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj
- Taboon—an important part of Palestinian cuisine, traditionally baked on a bed of small hot stones in the taboon oven
Bread dishes
A Palestinian man from Ramallah using an aleb falafel while frying falafel
- Fatayer—a meat pie that can be stuffed with spinach, or cheese such as feta or Akkawi, and za'atar
- Manakish—taboon bread topped with za'atar and olive oil
- Sambusak—fried dough balls stuffed with meat, pine nuts and onions
- Sfiha—flatbread topped with beef and red peppers
- Shawarma—pita bread roll of meat, tahini and various vegetables
