Palestinian cuisine consists of foods from or commonly eaten by Palestinians, whether in Palestine, Israel, Jordan, or refugee camps in nearby countries, or by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian.
Village oven, taboun, in Palestine. Photo taken between 1898 and 1914 by American Colony, Jerusalem.
Musakhan
Mansaf
Maqluba with lamb
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
A spread of classic Levantine meze dishes, including, from top, clockwise: hummus, fried haloumi, baba ganouj, makdous and salad
Baba ghanoush
Falafel
Fattoush is a Levantine pita bread salad that includes mixed greens and other vegetables.