Baku Kitchen! An independent reference of traditional food

Palestine

Ask what Palestine eats and the answer starts with this: olive oil, sumac and taboon-baked breads define hearty Levantine home cooking; Nablus is famed for knafeh. Look for Musakhan (sumac-onion roast chicken on taboon bread soaked in olive oil), Maqluba (upside-down pot of rice, fried eggplant, cauliflower and meat) and Knafeh (nablus icon: semolina crust over melting cheese with orange syrup). Taboon bread soaked in olive oil with sumac and onions under roast chicken, made at the olive harvest to use the new oil. This atlas has 34 Palestine dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

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  • Maqluba

    Flipped rice-vegetable-chicken pot, Friday family centerpiece. Ready in 45 min prep and 1 hr 15 min cooking. 6 servings. A…

  • Nabulsi cheese

    Brined white cheese scented with mahlab and nigella, fried or baked into knafeh. Ready in 1 hr prep and 24…

  • Musakhan

    Sumac-onion roast chicken on taboon bread soaked in olive oil. Ready in 30 min prep and 1 hr 20 min…

  • Knafeh

    Syrupy cheese pastry with crunchy topping, sold by the slab. Ready in 30 min prep and 35 min cooking. 10…