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Introduction: A Delicious Journey through Palestinian Cuisine
Palestinian Food Recipes is so enchanting—whiffs of spice, whiffs of flavor, and food that’s a story of tradition, heritage, and survival. You’re an experienced home cook or just learning how to cook to begin with; it doesn’t matter. Palestinian cooking is just the right mix of foods that are comforting and yet demanding.
In 2025, Palestinian cuisine still sweeps the hearts of every individual across the entire world as individuals are increasingly falling in love with simple ingredients and incredible flavors. From silky hummus to crunchy falafel and whole maqluba, they are not just a dish but an experience.
Welcome here in this post to the 10 top Palestinian recipes to cook, with ingredients and step-by-steps. Looking for inspiration for your dinner party or something different? These recipes will take your taste buds to the heart of Palestine.
Here’s the countdown!
Classic Palestinian Hummus (The Creamiest Ever!)
Why You’ll Love It
Hummus is a Palestinian kitchen favorite—rich, creamy, and delicious. Say goodbye, packaged hummus; it’s well worth making it from scratch.
Ingredients:
- 1½ cup cooked chickpeas (or canned, drained)
- ¼ cup tahini (sesame paste)
- 2 cloves garlic
- 3 tbsp fresh lemon juice
- ½ tsp cumin
- ½ tsp salt
- 3-4 tbsp ice-cold water
- Olive oil & paprika for serving
Instructions:
1. Food processing chickpeas, tahini, garlic, lemon juice, cumin, and salt.
2. Add ice water slowly to make it very smooth.
3. Drizzle with olive oil and a sprinkle of paprika before serving.
Pro Tip: For extra creaminess, peel the chickpeas before blending!
Crispy Falafel (Authentic Street-Food Style)
Falafel is the ultimate Middle Eastern street food—crispy on the outside, fluffy inside, and bursting with herbs.
Ingredients:
- 1 cup dried chickpeas (soaked overnight)
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 small onion
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp baking soda
- Salt & pepper to taste
- Oil for frying
Instructions:
- Blend all ingredients (except oil) into a coarse paste.
- Form into small patties and fry until golden brown.
- Serve in pita with tahini sauce and pickles.
Pro Tip: Never use canned chickpeas—dried ones give the best texture!
Musakhan (Palestinian Sumac Chicken & Flatbread)
Musakhan is Palestine’s national dish—tender chicken, caramelized onions, and sumac-spiced flatbread.
Ingredients:
- 4 chicken thighs
- 4 large onions, thinly sliced
- 2 tbsp sumac
- 1 tsp allspice
- ½ cup olive oil
- 2 large taboon bread (or pita)
- Pine nuts (optional)
Instructions:
- Sauté onions in olive oil until golden, then add sumac and allspice.
- Roast chicken with onion mixture until cooked.
- Serve over warm bread, topped with extra onions and pine nuts.
Pro Tip: Sumac is key—it gives the dish its signature tangy flavor!
Maqluba (Upside-Down Spiced Rice & Chicken)
Maqluba is “upside-down” in Arabic—a lovely layered dish of rice, vegetables, and meat.
Ingredients:
- 2 cups basmati rice
- 1 lb chicken thighs
- 1 eggplant (sliced & fried)
- 1 potato (sliced & fried)
- 1 tsp turmeric
- 1 tsp baharat spice
- 3 cups chicken broth
Instructions:
1. Alternate chicken, fried vegetables, and rice in a pot.
2. Add spices and broth, then cook until the rice is tender.
3. Flip onto a platter for a dramatic reveal!
Pro Tip: Let it rest for 10 minutes before flipping to keep layers intact.
Fattet Hummus (Bread & Chickpea Comfort Dish)
A creamy, crunchy, garlicky dish perfect for breakfast or brunch.
Ingredients:
- 2 cups chickpeas (cooked)
- 3 pieces pita bread (toasted & torn)
- 1 cup yogurt
- 2 garlic cloves (minced)
- 2 tbsp tahini
- Olive oil & pine nuts for garnish
Instructions:
- Layer toasted pita in a bowl.
- Top with chickpeas, garlic yogurt, and tahini sauce.
- Drizzle with olive oil and toasted pine nuts.
Pro Tip: Add warm chickpea broth for extra flavor!
Warak Enab (Stuffed Grape Leaves)
Tender grape leaves stuffed with spiced rice and herbs—perfect for gatherings.
Ingredients:
- 1 jar grape leaves (or fresh)
- 1 cup short-grain rice
- ½ lb ground lamb (optional)
- 1 tbsp mint
- 1 tbsp allspice
- Lemon juice & olive oil
Instructions:
- Mix rice, meat, and spices.
- Roll into grape leaves, then cook in a pot with lemon and oil.
- Serve chilled or warm.
Pro Tip: Place a heavy plate on top while cooking to keep rolls tight.
Qidreh (Hearty Palestinian Lamb & Rice Stew)
A rich, spiced lamb and rice dish from Hebron—slow-cooked perfection.
Ingredients:
- 1 lb lamb (cubed)
- 2 cups rice
- 1 tbsp baharat spice
- 1 onion (sliced)
- 4 cups lamb broth
Instructions:
- Brown lamb, then cook with onions and spices.
- Add rice and broth, then simmer until tender.
Pro Tip: Use a clay pot for authentic flavor!
Kunafa (Sweet Cheese Dessert)
Crispy shredded pastry, gooey cheese, and sweet syrup—irresistible!
Ingredients:
- 1 pack kunafa dough
- 2 cups akkawi cheese (soaked)
- 1 cup sugar syrup
- 1 tbsp rose water
Instructions:
- Layer cheese between kunafa dough.
- Bake until golden, then pour syrup on top.
Pro Tip: Serve warm for the best texture!
Freekeh Soup (Smoky Green Wheat Delight)
A nutritious, smoky soup made with roasted green wheat.
Ingredients:
- 1 cup freekeh
- 1 chicken breast
- 1 tsp cumin
- 6 cups broth
Instructions:
- Cook freekeh with chicken and spices.
- Simmer until thick and creamy.
Pro Tip: Rinse freekeh well to remove bitterness.
Za’atar Manakish (Herbed Flatbread)
A simple, flavorful bread topped with za’atar and olive oil.
Ingredients:
- 2 cups flour
- 1 tbsp yeast
- ½ cup za’atar mix
- ¼ cup olive oil
Instructions:
- Roll dough, top with za’atar and oil.
- Oven crisp.
Pro Tip: Yum in the morning with labneh!
Conclusion: Bringing Palestinian Flavors to Your Plate
Palestinian cooking is a celebratory mix of foreign spices, aromatic herbs, and home heritage cooking. These 10 authentic Palestinian recipes are a heritage walk, but no matter how you got your hankering—is it for something hot, something sweet, or something old-school comforting?
What are you going to reach for first? Leave us a comment below!
Palestinian Cuisine FAQs
- Is Palestinian food spicy?
No, warmer spices (like cumin and sumac), but not hot.
- Can I veganize recipes?
Yes! Some recipes (like hummus and falafel) are already vegetarian.
- Where do I buy sumac and za’atar?
Middle Eastern shops or online, like Amazon.
- What can I substitute for tahini?
Cashew or almond butter (although the flavor will be different).
- How do I refrigerate leftover maqluba?
Refrigerate and store for 3 days—heat with the addition of a splash of water.
- Can I boil the falafel rather than fry it?
Yes, but not crispy.
- In what ways is freekeh different from bulgur?
Freekeh is stronger-smelling and is green wheat.
- Do you serve kunafa warm or cold?
Better warm, just out of the oven!
- Can I prepare hummus using canned chickpeas?
Yes, but it produces a creamier product if you use dried chickpeas.
- On one side, you serve with musakhan?
It is simply a cucumber and tomato salad, and it’s well-proportioned.
