Jericho cuisine

Palestinian cuisine is a mouthwatering assortment of colorful, savory dishes that reflect distinct Middle Eastern and Mediterranean culinary traits. However, Palestinian food has a distinctive character that distinguishes it from cuisines in the region and throughout the world. Meals in Palestine are much more than just sources of energy and food. Food has a vital role in Palestinian culture.

Food is a part of everything, from daily living to special occasions. It is about arranging unique events and spending quality time with the family. Anyone who has been to Palestine once would confirm that this diverse cuisine has much more to offer than just staples like hummus and falafel. You may savor mouthwatering rice and meat meals as well as popular Palestinian delicacies.


A specialty from Palestina, sambousek is typically eaten as a meze, or appetizer. These crisp pies come in a wide range of flavors, from savory cheese to this beef flavor that may also be prepared with minced lamb.

Sambousek and fatayer are quite similar, although the dough is a little different since it is fried rather than baked. Additionally, the beef in sambousek is precooked before being wrapped up, unlike Lahme bi Ajeen, the open-faced meat pies.

Freekeh – Roasted Green Wheat

In Jericho , where can I find a basic beef dish? Freekeh, which are green durum wheat grains with pronounced smokey tastes, is the answer. Even though this recipe is a beef dish, the star here is Freekeh.

Freekeh, like bulgur and other whole grains, is nutrient-dense in addition to having a distinctively smoky and flavorful flavor. It is lower in calories and carbs than quinoa and has more protein than brown rice.

Additionally, it is a fantastic lower-glycemic option for those who wish to monitor their blood sugar levels. Freekeh, unlike other grains like quinoa and wheat berries, is not gluten-free.

Musakhan – Sumac Chicken

Musakhan, a delectable dish made with flatbread, fresh roasted chicken, sumac, caramelized onions, and olive oil, is a must-try if you want to prepare or eat like a native (taboon).

Even though every family’s recipe is different, the chicken is typically poached before being roasted separately. After that, sprinkle some almonds or pine nuts on top for additional crunch.

These days, this national meal is frequently served as a wrap, a pizza, or a lasagna.


Shish Barak – Lamb Dumplings

These lamb dumplings from the Middle East are cooked by hand and are delicious! Indeed. The greatest comfort dish in Arabic and Palestinian cuisine is called shish barak.

A fantastic meal suggestion is these meat-filled dumplings cooked in a yogurt-based sauce. Additionally, Shish Barak freezes quite well. You may make two batches of these, one of which can be frozen. You’ll always have a straightforward dinner to fall rely on in this manner.

Be cautious while flavoring your fillings, though. It functions best, in my view, with understated spices like cumin, cilantro, and shatta (chili paste). With these choices, your meat may complement the yogurt sauce rather than overpower it.

Qidreh – Chickpeas Rice And Lamb

The classic Hebronian cuisine Qidreh is one of the meat dishes from Palestine that you must taste. Hebron is the second holiest city in Palestine, just behind Jerusalem, in case you didn’t know.

Qidreh is a dish made of rice, chickpeas, and meat (usually lamb or chicken). The rich broth of Qidreh, which is bursting with spices like turmeric, cumin, and allspice, is what sets it apart from other cuisines.

Traditionally, they cook Qidreh in a communal wood-fired oven and prepare it in a large copper or brass kettle. Qidreh’s distinct flavor is a result of this cooking method.

At social events with friends and family, Palestinians adore eating Qidreh. It is a staple throughout the winter months to keep you warm with its robust flavor profile as well as during festivals like Ramadan and Eid.

Maqluba – Upside-Down Chicken And Rice

One of the most stunning foods to have when in Palestine is maqluba. Its name, which literally translates as “upside-down,” alludes to the way locals often serve the meal. Along with Palestine, Syria, Lebanon, Jordan, and Iraq all have their own versions of the dish.

Rice, vegetables (usually potatoes, tomatoes, and cauliflower), spices, and meat, such as lamb or chicken, make up the classic Palestinian meal. In a copper saucepan, all the ingredients are added, starting with the meat and ending with the vegetables and rice.

The most exciting part now. To give the meal its name, local Palestinians will turn the copper saucepan upside-down.

Maftoul – Palestinian Couscous

Maftoul, which is sometimes referred to as huge couscous, is an excellent Palestinian meal preparation that you must try. On a chilly night, its hearty flavor will undoubtedly warm your spirit.

Local Palestinians, particularly rural women, are frequently the chefs who create Maftoul. They often sauté chopped onions and peppers before simmering everything in a flavorful broth. Warm spices are necessary to provide richness and depth to the dish.

This meal made with wheat is really simple to prepare. The most popular technique is to spoon a flavorful soup over roasted bone-in chicken pieces or fall-apart tender portions of beef and lamb.

Make the dish vegetarian by ordering a mild tomato broth with your favorite veggies!

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