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Palestine Recipes

Olive groves, za’atar, and the taproot of Levantine cooking. Not sure what to eat in Palestine? Start with Palestinian Maqluba, Sumagiyya, Qatayef and Labneh with Za'atar. Here are 6 authentic Palestine recipes, each from a specific region, with cultural context and dietary substitutions for every table.
6 recipes
MusakhanWest Bank, Palestine · easy · 75 minSumac-and-onion roasted chicken over olive-oil-soaked taboon bread, showered with toasted pine nuts, Palestine on a platter.
Labneh with Za'atarWest Bank, Palestine · easy · 10 minThick strained yogurt swirled with olive oil and za'atar, scooped with warm taboon bread.
MaftoulWest Bank, Palestine · medium · 85 minHand-rolled Palestinian couscous simmered with chicken and chickpeas in a warmly spiced broth, a warming village dish.
QatayefWest Bank, Palestine · medium · 65 minLittle stuffed pancakes filled with sweet walnuts, fried or baked and soaked in syrup, the classic sweet of Ramadan.
Palestinian MaqlubaWest Bank, Palestine · medium · 110 minThe Palestinian upside-down pot: spiced chicken, fried vegetables and rice layered, cooked, then flipped into a tower.
SumagiyyaWest Bank, Palestine · medium · 120 minThe signature Gazan stew: beef, chard and chickpeas thickened with sumac-steeped water and tahini, spiked with dill and chili.
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