Sustaining Culture Through Taste: The Resilience of Palestinian Cuisine

As the conflict in Gaza is raging, we shouldn’t forget about the authentic culture of Palestinian people and how they preserve their heritage in many ways such as their authentic dishes.

Palestinians have a long-standing special way of cooking. Even though times are tough, they keep their recipes alive.

These dishes are like little stories that show how strong Palestinians are and how they stick to their roots. So, while everything else is harsh there, let’s not forget to appreciate the tasty food from Palestine and give it the love it deserves.

Maqluba

Maqluba is a top Palestinian dish. It is a layered one-pot dish that comes in many variations but is unified by the tradition of flipping it upside down before serving, which is what the name means.

You’ll find ingredients like rice, veggies (like carrots, potatoes, tomatoes, cauliflower, onions), herbs, and spices (like turmeric and sumac), plus protein such as chicken or lamb, though it can be meatless too. These are layered and boiled until all the liquid evaporates.

When it’s ready, maqluba is flipped over and often garnished with pine nuts or parsley. It’s tasty with a side of cucumber and tomato salad, olives, and yogurt.

Mujaddara

A popular Levantine dish is the veggie mix of lentils and rice, which is best enjoyed with fresh salads. It’s made by cooking rice and lentils together, then mixing in lots of onions fried in olive oil.

This combination is usually served with fried onions sprinkled on top, usually with plain or garlic yogurt and flatbread for scooping instead of using utensils. While the classic recipe uses rice, some versions swap it with bulgur, and you can spice it up with different herbs and spices.

Musakhan

This beloved Palestinian dish features chicken cooked until incredibly tender, infused with the tangy taste of sumac and the sweetness of caramelized onions.

It holds deep cultural significance, symbolizing self-reliance in rural Palestine. It is often enjoyed with bare hands. Some farmers refer to it as the “olive season’s meal” due to its heavy use of olive oil. Its ingredients are readily found in Arabic stores at affordable prices, crafting a flavorful and nutritious meal. 

Qidreh

Qidreh is a special dish from Hebron, a city in Palestine. People love to eat it during Ramadan, weddings, and other important events. It’s made of juicy lamb with bones, served on tasty spiced rice.

People usually eat it with yogurt and Palestinian salad. Qidreh gets its yummy flavor from being cooked in a wood-fired oven, but if you don’t have one, you can add things like chickpeas and garlic to make it smell and taste great.

Maftool

Maftool is a special Palestinian food made from whole wheat, shaped like tiny pearls. The traditional way to eat it is in a soup with onions, chickpeas, and chicken, flavored with caraway.

Sometimes, people add butternut squash or pumpkin. Some cook it in a broth with tomato paste, while others make it more like risotto. Making maftool from scratch needs time and practice, but you can buy dried maftool to make it simpler.

The flavors of Palestine offer a taste of resilience and heritage, reminding us of the strength and cultural richness of its people.

WE SAID THIS: Don’t Miss…From Suspensions To Arrests: Latest Happenings From Ongoing US College Pro-Palestine Protests