List of Palestinian dishes

Main dishes by region

Galilee

• Kibbeh balls - Minced meat in bulgur crust, fried into ball shapes
• Kibbee bi-siniyyeh - Oven baked kibbeh
• Kibbeh nayyeh - Raw meat with bulgur, onions and spices
• Mansaf - Lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur
• Maqluba - An "upside-down" dish, made with fried vegetables, meat, rice and eggplant.
• Musakhan - Large taboon bread topped with sumac, and onions.
• Ruz wa Lahme ma' Laban - Mix of rice and lamb topped with a mildly spicy yogurt
• Shish taouk - Chicken pieces on skewers
• Kebab Halabi - kebab served with a spicy tomato sauce and Aleppo pepper

  West Bank

• Fasoulya Beyda - White beans cooked in tomato sauce and served with rice.
• Fasoulya Khadra - Green beans cooked in tomato sauce and served with rice.
• Kafta b'thine - Kafta balls cooked with thine sauce and served with rice.
• Kafta harra - Kafta cooked in tomato sauce and potatoes. It can be eaten alone or in Pita bread.
• Mahshi Lift - A specialty of Hebron, turnips stuffed with rice, minced lamb meat and spices, cooked in Tamarind sauce.
• Mandi - also called Ruz ma Lahma in the West bank, it is made by cooking meat, rice and vegetables in a Taboon, Similar to other Arab States.
• Mansaf - Lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur
• Maqluba - An "upside-down" dish, made with fried vegetables, meat and rice
• Musakhan - Large taboon bread topped with sumac, onions and pepper.
• Zarb - same as Mandi but it is cooked under high pressure in an airtight oven. Usually rice is substituted by bread. Influenced by Jordanians.

  Gaza

• Fukharit 'adas - Lentil flavored with red peppers, dill, garlic and cumin.
• Maqluba - upside-down eggplant, rice, meat and cauliflower casserole.
• Qidra - Rice and meat pieces cooked with cloves, garlic and cardamom.
• Rummaniyya - Mix of eggplant, pomegranate seeds, tahina, red peppers and garlic.
• Sumaghiyyeh - Beef and chickpea stew flavored with sumac, tahina and red peppers.
• Zibdieh - Shrimp cooked with red peppers, garlic and peeled tomatoes

  National

• Ari'ih - "Rice and minced meat stuffed in pumpkins"
• Bamia - "Okra cooked with tomato sauce and onions"
• Waraq al-'anib - "Rice and minced meats rolled in grape leaves"
• Fatta - "Dishes involving bread crumbs."
• Shurbat freekeh - "Green wheat soup, usually with chicken."
• Kousa Mahshi - Rice and minced meat stuffed in zucchinis
• Maftul - Large couscous like balls, garbanzo beans and chicken pieces cooked in chicken broth.
• Malfuf - Rice and minced meat rolled in cabbage leaves
• Maqluba - An upside-down eggplant, rice, meat and cauliflower casserole.
• Mujaddara - Lentil and bulgur casserole
• Mloukiyyeh - Corchorus stew
• Musakhan - Large taboon breads with chicken, onions, sumac, and allspice.
• Shawarma
• Falafel

  Side dishes

Salads and dips

• Arabic salad - Salad made of tomato, cucumber, onion, olive oils and lemon juices.
• Palestinian salad - made with tomatoes, cucumbers, onions, parsley
• Baba ghanoush - Aubergine salad
• Hummus - Ground garbanzo beans 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
• Mutabbel - Spicier version of aubergine salad
• Tabbouleh - Parsley and bulgur salad with diced tomatoes, onions and lemon juice
• Tahini - Hulled Sesame seeds paste
• Malfouf salad - is a salad of Arab salads, typically consists of juice, olive oil, garlic, salt and a healthy dose of fresh dried mint.
• Mfarakeh - is an Arab dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish.
• Galayet bandora - Eaten in Palestine and Jordan. It is served in the morning for breakfast, lunch, or dinner, consisting of tomatoes, olive oil, chili pepper and salt.

  Cheeses and yogurts

• Ackawi - White salty and smooth table cheese
• Jibneh Arabieh - Any white table cheese
• Jameed - cheesecloth yogurt
• Labeneh - Strained yogurt
• Nabulsi - Sweet white cheese
• Halloumi
• Kashk

  Breads

• Khubz
• Markook
• Pita
• Taboon
• Ka'ak

  Bread dishes

• Falafel - Fried hummus, spice and parsley ball
• Fatayer - Spinach, za'atar or beef pie
• Manakish - Taboon bread topped with za'atar and olive oil
• Sambusak - Fried dough balls stuffed with meat, pine nuts and onions
• Sfiha - Flat bread topped with beef and red peppers
• Shawarma - Pita bread roll of meat, tahini and various vegetables

  Condiments

• Qizha
• Za'atar
• Duqqa
• Sumac
• Baharat

  Beverages

• Arak - Anise-flavored alcoholic beverage
• Helba - Fenugreek beverage
• Kharroub - Carob juice
• Qamar Eddine - Apricot juice
• Sahlab - boiled milk with starch, covered with smashed coconut and cinnamon
• Tamar Hindi - Tamarind juice
• Zanjabeel - Ginger beverage
• Lemonade
• Limonana - type of lemonade made from freshly-squeezed lemon juice and mint leaves
• Arabic coffee - is the most popular form of coffee brewed in Arab countries.
• Turkish coffee

  Sweets

• Kanafeh - Cheese pastry soaked in sweet sugar-based syrup
• Baklava - Sweet pastry made of layers of filo
• Qatayef - Sweet dumpling filled with cream or nuts
• Ma'amoul - Shortbread pastries filled with dates, pistachios or walnuts
• Warbat
• Meshabek
• Batata b'kaak
• harīsa
• Awameh - is Arabic for “Floater”, is a kind of fried-dough Levantine pastry similar to doughnut holes, made of deep fried dough, soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame.
• halawa
• Muhallebi
• Ghoriba
• maftoul
• she'reya
• saḥlab