Palestine Culinary

“ Palestinian cuisine is a reflection of the diversity of nature and the richness of the Palestinian culture

Palestinian cuisine is considered to be one of the most popular middle eastern cuisines in general, it is characterized by the diversity of its flavors and varieties, due to neighborhood relationships, some dishes are similar to Syrian, Lebanese, Jordanian, and even Egyptian ones, but they differ in the nature of their ingredients and spices used in cooking.

Diversity of the culinary culture is the main characteristic of Palestinian cuisine, Palestinians have been affected by different successive civilizations, and they discovered and have developed a number of dishes with their own ways of cooking. While regional diversity between city and village, coastal and mountain areas, and between different Palestinian cities enable the Palestinians to cook the same dish prepared with different additions and features but still has its special taste. What’s special about Palestinian dishes is that they have been inherited from generation to generation, every dish can tell a lot about the identity of Palestine, about those who cook it, and about the region that they belong to, that is why the Palestinian culinary is an essential part of our history and heritage.

The prime ingredient of the Palestinian kitchen is aromatic spices that have a special effect on the taste of the dish. Meat, chicken, rice, vegetables, nuts, bread, and other ingredients are considered to be essential components of everyday meals. The rich agricultural nature of Palestine is the main source of all the healthy ingredients and needs used in culinarily.

Hummus: (Appetizer)

Palestinian cuisine is distinguished by its delicious appetizers that vary between cold and hot ones, Hummus is one of the cold appetizers.

Hummus is considered to be one of the oldest foods known. Many countries claim that they were the first to know the preparation of Hummus, but many historians believe that the first people who prepared it are the ancient Palestinians, as chickpeas which are the main ingredient of Hummus, were grown naturally in their lands thousands of years ago.

Hummus is the Arabic word for chickpeas paste, one of the delicious appetizers that can be easily made and served as a side dish with every meal, it is a smooth mixture of mashed chickpeas, tahini, and lemon juice.

 

Ingredients:

Serves 6 ,  Time 10   minutes

• 2 cups dried chickpeas
• 1tsp baking soda
• 1 large clove of garlic
• 5 tbsp- olive oil
• 1 large lemon
• 3 tbsp Tahini
• 1 medium handful of Parsley (optional) for decoration
• 1 tsp of sumac or cumin (optional) for decoration
• 1 tsp Salt 
• 8 tbsp of cold water

 

How to make Hummus?

1. Soak the chickpeas overnight with water.
2. Drain the chickpeas, then soak them in warm water in a saucepan over high heat.
3. Add the baking soda and cook it for approximately 30 minutes (depending on the type of chickpeas).
4. Mix the chickpeas with tahini, and garlic together in food processors.
5. Slowly add the cold water until all ingredients become smooth and creamy.
6. Add lemon juice and salt to the mixture.
7. Decorate the smooth Hummus with parsley, olive oil, and spices such as sumac or cumin (optional) and serve it with pitta bread.

P.S. Some people prefer to eat Hummus by adding chopped beef on top of the prepared plate (optional).

 

Maqluba: (Main course)

Maqluba is one of the most popular traditional Palestinian dishes, usually served whenever all members of the family or friends are gathering together, that is why it is considered to be a family dish. Maqluba literally means “upside-down” because when cooking is finished, it’s turned upside down. This dish’s main component is meat or chicken, rice and layers of vegetables, and nuts for decoration. Usually, yogurt and Arabic salad are served alongside Maqluba.

Ingredients:

Serves 6, Time 90 minutes

For the Maqluba

• 2 kilos of lamb, cut into medium pieces
• 2 cups basmati rice
• salt & warm water to soak the rice in
• 1 large eggplant
• 1 large cauliflower
• 4 carrots
• 4 potatoes
• Vegetable oil for frying

For the maqluba broth:

• 2 tsp of vegetarian oil or ghee
• 1 medium-sized yellow onion
  
  
• 3 tsp of maqluba spices ( if available )
• 2 tsp salt & black pepper.
• 2 whole cinnamon sticks
• 6 whole cloves
• 5 cardamom pods, crushed
• 3 bay leaves
• 6-8 cups of water
• 1 tsp of ginger powder

To serve:

• Nuts (almonds, pine)
• Plain yogurt
• Salad

For the maqluba salad:

• 1 large cucumber
• 4 tomato vines
• 1 bunch of parsley
• 2 lemons, juiced
• 2 green onions
• 1 tsp dry mint
• 1/4 cup of fresh mint
• ½ tsp salt
• 2 tbsp olive oil

How to prepare Maqluba:

Cooking Maqluba for the first time might be difficult, but the more you do it the easier it gets, and the taste is definitely worth it. Just follow the instructions and step by step it will get easier.

 

Step 1: Wash the meat

1. In a large bowl, put the meat, and add vinegar, salt, and olive oil to it. Mix them together.
2. Clean the meat with water. Set it aside while preparing other ingredients.

Step 2: Soak the rice & prepare the vegetables

1. In another bowl, add the rice, sprinkle 1 tsp of salt, and fill the bowl with warm water to completely cover the rice. Set this aside for about 10 minutes.
2. Slice the eggplant into 1-inch-thick slices, and sprinkle salt across the tops of the slices of the eggplant for about 5 minutes.
3. Heat the vegetarian oil for frying the vegetables.
4. Slice the cauliflower, potatoes, and carrots into small-sized pieces. Drop them into the heated oil and fry the pieces until they are completely golden brown on all sides. Place the fried vegetables on a plate lined with paper towels to soak up the excess oil.
5. For the eggplant slices, fry both sides of the eggplant until it is completely golden brown. Place the slices of eggplant on a plate lined with paper towels to soak up the excess oil. 

Step 3: Make meat broth

1. Heat a large pot with approximately 3 tsp of cooking oil or ghee over medium heat.
2. Add the onion and cook until it becomes soft.
3. Place the meat into the large pot for about 5 minutes, then add 3 to 4 cups of boiled water to almost cover the meat.
4. Sprinkle 1 tsp of maqluba spices( if available ), ginger, black pepper, 2 cinnamon sticks, 6 whole cloves, 5 crushed cardamom pods, and 3 bay leaves.
5. Cover the pot and cook this on high heat for 15 minutes.
6. After 15 minutes, add 3-4 more cups of water, and more spices.
7. Cover the pot, reduce heat to medium, and cook for another 45 minutes.
8. Meat and meat broth should be ready to be used in the next step.

Step 4: Assemble Maqluba

1. Drain the broth (water mixture) out into a large bowl through a fine-mesh strainer, remove the meat pieces, and set aside.
2. Time to layer your Maqluba for cooking! First, add the fried dried vegetables, with meat at the bottom of the pan.
3. Add the dried rice.
4. Add some more spices (optional),and one tsp of vegetarian oil.
5. Add the broth back into the pot. The broth should sit about one inch over the rice and vegetable mixture. If it is lower than that, add more water until it’s 1 inch over the rice.

Step 5: Cook Maqluba

1. Turn the heat on high until the water boils. Reduce the heat, and cover with a lid for about 30 to 45 minutes
2. when you no longer hear the water bubbling, lift the lid from the side of the pot to see if there is water left in the pan. 
3. If there is no water left and the rice looks cooked then it is done! You don’t want any water in your Maqluba. 
4. Once it is done, turn off the heat and let it sit, covered for approximately 5-10 minutes.

Step 6: How to serve Maqluba:

1. Place a towel on the table where you will be serving. The pan gets VERY hot so a towel helps protect your table! 
2. Place a large serving pan on top of the Maqluba pot as if you were replacing the lid. 
3. Quickly flip the pan upside-down, holding the pot’s bottom and the serving platter.
4. Tap the top and sides of the pot to loosen up all the pieces, should be left for about 3 minutes.
5. Remove the pan and watch your Maqluba be revealed! 
6. To decorate Maqluba, Nuts (pine and almonds) are toasted until they become golden.
7. After Maqluba is turned upside-down, decorate your plate with nuts (optional).

Preparing maqluba salad:

1. Slice the cucumbers and tomatoes into very tiny pieces, and chop the parsley and the fresh mint.
2. Add all to a bowl and toss them together with dry mint, lemon juice, and olive oil.

The Palestinian Namoura: (Dessert)

Namoura is a Middle Eastern popular dessert that is known by different names, some communities called it Basbousa, others call it Harissa, while in Palestine it is known as Namoura.

Namoura is a delicious, energy-rich dessert usually prepared in winter as it contains sugar, and nuts (almonds). It is very popular in all the Palestinian cities, especially Hebron, Jenin, and Nablus; easy to be prepared and made with semolina, ghee or butter, sugar, baking powder, blossom water, and sugar syrup.

The ingredients of the Palestinian Namoura:

• 1½ cups semolina
• 1 cup coconut shreds
• 3 cups of yogurt
• 1 tsp baking powder
• 1 cup sugar
• 2 tbsp ghee or butter
• 1 tsp of bicarbonate of soda
• 2 cups sugar syrup
• 2 tsp of Blossom water
• Almonds for decorations

The ingredients of sugar syrup:

• 0,5 kg sugar
• 550 ml water
• 50 ml blossom water
• A little squeeze of lemon juice

How to make sugar syrup?

Combine all ingredients in a pot, and simmer until it becomes sticky. Let it cool to room temperature, and then pour the finished syrup over Namoura.

How to make Palestinian Namoura:

1. Bring a bowl, first mix sugar, yogurt, and baking powder then gradually mix it all together with the semolina, coconut, blossom water, and carbonated soda.
2. Then pour the Namoura mixture into a tray greased with sesame syrup or butter.
3. Add the almonds for decoration in the middle of every cube.
4. Put the tray in the oven heated to 180 degrees and bake for 20 minutes
5. Take the tray out of the oven and cut Namoura into small cubes,
6. Put the tray of Namoura in the oven until it is surface turns to a golden color, you need approximately 35 minutes.
7. Water it with cold sugar syrup when it is warm, then serve it with a cup of coffee.

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