Gaza food

For many years, the Palestinians were renowned for their distinctiveness and ingenuity when it came to cooking particular dishes that were inspired by the blockade and the lack of food. The terrible living conditions endured by the Palestinians inspired Palestinian housewives to create exquisite recipes using ingredients found in their kitchens. Despite their simplicity, these meals have gained a lot of notoriety both in Palestine and outside. These are a some of the well-known dishes:


One of the most well-known traditional Palestinian meals, al-Musakhan, was created by Palestinian peasants in the countryside. Layers of bread cooked on a tabon and prepared locally by Palestinians, known as Saaj Bread in Arabic, domestic onions, Palestinian olive oil that soaks the meal, tannin that grows abundantly in the wilderness, chicken, and pine—Palestine has a large population of pine trees. This dish is frequently served during feasts and weddings among Palestinians. The al-Musakhan dish has gained popularity around the world and in most Levantine towns.


One of the traditional cuisines of the Palestinians, sumaghiyyeh, has been passed down through the centuries. It is a traditional meal that is especially well-known in the Palestinian city of Gaza. Because sumac is its primary component, the dish is known as sumaghiyyeh. At major events like weddings, Eid, and funerals, the Sumaghiyyeh meal is offered. This meal may be served in any weather and last for a week without needing to be refrigerated.

Palestinian Mujadara

A well-known Palestinian meal called al-Mujadara is made with lentils, bulgur wheat (boiled wheat), olive oil, and fried onions. The major component of this Palestinian meal is thought to be fried onions.

It’s a gorgeous meal with layers of rice and lentils at the bottom, caramelized onions on top (the more, the merrier), and preferably some creamy or spicily sauces on the side. This recipe tastes just like one of my favorite dishes from Middle Eastern restaurants.


a delicacy from Palestine that involves soaking beans all night. The beans are ground, mixed with spices, and formed into tablets before being cooked in heated oil. Falafil comes in two varieties: the first is made of ground beans, as it is in Egypt, and the second is of ground chickpeas, as it is in many Middle Eastern nations. This recipe can be served in a bread loaf with Humus, Tahini, Salad, Sumac, and Lemon as a Falafil sandwich or on plates with other foods like Humus and Salads. Vegetarians should definitely try this meal.


is the original dish made in Palestine. Its unusual form results from being turned upside down! Although it is undoubtedly about nourishment, maqloubeh centers on culture, occasion, and nostalgia.

Many Palestinian exiles, both inside and outside of Palestine, are very sentimental about the distinct atmosphere and feeling that maqloubeh offers. As a result, one can see the intense emotions that a Palestinian person is experiencing as they turn the maqloubeh pot upside down. In light of this, Palestinian families frequently assemble over maqloubeh on Fridays (the Holy day in Islam).

Maqloubeh holds a special place in Palestinian cuisine because of how it is made and the reasonably priced components. The primary components are chicken, rice, and fried veggies (mainly cauliflower and eggplant).


A typical couscous meal is maftoul. The Palestinian couscous is, however, a little bit larger and darker than the Moroccan kind.

Maftoul has the excellent feature of not requiring specific ingredients. As a result, there are several variants based on the veggies you have in your refrigerator. The couscous is the sole fundamental component in maftoul.

Couscous is the main component of a classic Palestinian maftoul; it should be cooked and seasoned with dried dill and green paper. You may make the soup with pumpkin, onions, hummus, and tomatoes. And, of course, the chicken soup should be used to soak up all of the aforementioned elements.


A traditional savory pie from Palestinian cuisine known as fteer, spinach fatayer, or motabaq is regarded as the ideal packed lunch food. You might prepare a lot of them and store them in the refrigerator. Spinach, lemony sumac, and onion are the main components, although ground beef is sometimes included. To create a filling for the ultra-thin puff pastry, these are all combined.

For fteer, there is no set form. However, when it has been molded, it is baked after being drizzled with butter, olive oil, and some sesame seeds. Fteer can be served with yogurt, chili paste, and other hors d’oeuvres.