Palestinian Recipes
Authentic dishes from the Palestinian kitchen, with ingredient amounts that scale automatically to your servings.
Fattet Hummus (Layered Chickpea Dish with Bread and Tahini)
A beloved breakfast and comfort dish of layered fried bread, chickpeas, and a rich tahini-yogurt sauce, topped with pine nuts and ghee.
Ka'ak Al-Quds (Jerusalem Sesame Bread Rings)
Famous sesame-coated bread rings sold by street vendors in Jerusalem — lightly sweet, fragrant with spices, and generously coated in sesame seeds.
Knafeh Nabulsiyeh (Nablus-Style Sweet Cheese Pastry)
Palestine's most famous dessert — shredded kataifi dough layered over sweet cheese, baked until golden, and soaked in orange-blossom syrup.
Maqluba (Upside-Down Rice Cake)
A dramatic layered dish of fried vegetables, meat, and rice, flipped upside down onto a serving platter to reveal beautiful layers.
Mujaddara (Lentils and Rice with Caramelized Onions)
A simple, nourishing dish of lentils and rice topped with deeply caramelized onions — one of the oldest recorded recipes in the region, mentioned in medieval cookbooks.
Musabaha (Rustic Hummus with Whole Chickpeas)
A rustic, chunky version of hummus where whole chickpeas are folded with tahini and lemon, served warm with plenty of olive oil and toppings.
Musakhan (Sumac Chicken with Onions on Taboon Bread)
Often called Palestine's national dish, Musakhan is roasted chicken cooked with deeply caramelized onions, sumac, and pine nuts, served over taboon bread.
Ruz wa Khodra (Rice with Vegetables / Palestinian Rice Pilaf)
A fragrant rice dish with vegetables, usually served as a side but hearty enough to be a main. Every family has its own version.
Shish Barak (Meat Dumplings in Yogurt Sauce)
Small meat-filled dumplings simmered in a garlicky yogurt sauce — a labor of love that represents Palestinian hospitality.
Zahra Bi-Tahini (Cauliflower with Tahini)
A simple, beloved dish of roasted or fried cauliflower dressed with lemony tahini sauce — a staple of Palestinian home cooking.