20 Authentic Palestinian Recipes Delicious

Craving bold, soul-warming flavors? Palestinian cuisine is a treasure trove of vibrant spices, fresh herbs, and dishes that feel like a hug from the inside out. From crispy falafel to creamy hummus and fragrant maqluba, these 20 authentic recipes bring the heart of Palestine to your kitchen—no passport required. Ready to fall in love with every bite? Let’s dive in!

Maqluba (Upside-Down Chicken and Rice)

This fragrant one-pot wonder layers spiced chicken, rice, and veggies into a stunning golden “cake” that’s flipped tableside—perfect for impressing guests with minimal cleanup!

Ingredients:

• 1.5 lbs bone-in chicken thighs (skin-on)
• 2 cups basmati rice, rinsed
• 1 large eggplant, sliced into 1/2-inch rounds
• 1 large potato, sliced into 1/4-inch rounds
• 1 large tomato, sliced
• 1 medium onion, thinly sliced
• 3 cups chicken broth
• 1/4 cup olive oil
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• 1 tsp ground cinnamon
• 1.5 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a deep 10-inch skillet over medium-high. Sear chicken thighs skin-side down for 5 minutes until golden. Flip, cook 3 more minutes, then remove.
2. Add remaining 2 tbsp olive oil to the skillet. Layer eggplant, potato, tomato, and onion in concentric circles to cover the bottom completely.
3. Sprinkle veggies with 1 tsp salt, 1/2 tsp pepper, cumin, turmeric, and cinnamon. Add chicken on top, then evenly spread rinsed rice over everything.
4. Gently pour chicken broth over the rice. Cover, reduce heat to low, and simmer 30 minutes until liquid is absorbed.
5. Remove from heat. Place a large plate over the skillet, then confidently flip it upside down. Let rest 5 minutes before lifting the skillet to reveal your masterpiece!

The magic? Those caramelized veggie layers on top soak up all the spiced chicken juices, creating a savory-sweet crust that’s downright addictive.

Tip: Run a knife around the skillet’s edge before flipping to ensure a clean release.

Musakhan (Sumac-Spiced Chicken with Flatbread)

This Palestinian classic wraps tender, spiced chicken in warm flatbread with caramelized onions—a showstopper that’s surprisingly simple to make at home.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 3 tbsp olive oil, divided
• 2 large yellow onions, thinly sliced
• 2 tbsp sumac, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/4 tsp black pepper
• 2 large pieces flatbread (like naan or pita)
• 1/4 cup toasted pine nuts (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F. Heat 2 tbsp olive oil in a large skillet over medium. Add onions and cook, stirring occasionally, for 15 minutes until deeply golden. Stir in 1 tbsp sumac, 1 tsp salt, and black pepper; remove from heat.
2. In a bowl, toss chicken thighs with remaining 1 tbsp olive oil, 1 tbsp sumac, cumin, paprika, and cinnamon. Arrange on a baking sheet and roast for 20 minutes until cooked through.
3. Warm flatbread in the oven for 2 minutes. Spread half the onions on each piece, top with chicken, and drizzle with pan juices. Sprinkle with pine nuts and parsley.

The magic here? Sumac’s tangy brightness cuts through the rich onions, while the flatbread soaks up every drop of flavor. Tip: For extra crunch, broil the assembled musakhan for 1–2 minutes before serving.

Knafeh (Cheese Pastry with Sweet Syrup)

This Middle Eastern dessert is pure magic—crispy shredded pastry hugging gooey cheese, all soaked in fragrant orange blossom syrup. One bite, and you’ll be hooked!

Ingredients

• 1 (16 oz) package kataifi dough (shredded phyllo), thawed
• 1 cup unsalted butter, melted
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 1/2 cups granulated sugar
• 3/4 cup water
• 1 tbsp lemon juice
• 1 tsp orange blossom water

Instructions

1. Prep the syrup: In a saucepan, combine 1 1/2 cups sugar, 3/4 cup water, and 1 tbsp lemon juice. Simmer over medium heat for 10 minutes until slightly thickened. Stir in 1 tsp orange blossom water, then cool completely.
2. Mix the cheese: In a bowl, combine ricotta and mozzarella until smooth.
3. Layer the pastry: Preheat oven to 350°F. Separate kataifi dough strands with your fingers. Toss with 1 cup melted butter until evenly coated. Press half into a 9×13″ baking dish. Spread cheese mixture evenly over the dough, then top with remaining kataifi, pressing gently.
4. Bake: Bake for 30–35 minutes until golden and crisp. Let cool 5 minutes, then pour cooled syrup evenly over the top.

The contrast of crunchy pastry, stretchy cheese, and floral syrup is downright addictive—serve warm for the ultimate pull-apart experience!

Tip: For extra crunch, broil the knafeh for 1–2 minutes after baking (watch closely!).

Falafel (Crispy Chickpea Fritters)

These golden, herb-packed falafel are crispy on the outside, tender inside, and perfect for stuffing into pita or serving with tahini sauce.

Ingredients:

• 1 ½ cups dried chickpeas (soaked overnight, not canned)
• ½ cup fresh parsley leaves, packed
• ½ cup fresh cilantro leaves, packed
• 1 small yellow onion, roughly chopped
• 4 garlic cloves, peeled
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• 2 tbsp all-purpose flour
• 1 tsp baking powder
• Vegetable oil, for frying (about 2 cups)

Instructions:

1. Drain soaked chickpeas and pat dry. Add to a food processor with parsley, cilantro, onion, garlic, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, ½ tsp black pepper, and ¼ tsp cayenne. Pulse until finely ground but not pasty.
2. Transfer mixture to a bowl and stir in 2 tbsp flour and 1 tsp baking powder. Chill for 30 minutes (this helps firm up the dough).
3. Heat 2 inches of oil in a deep pot to 350°F. Shape falafel into 1½-inch balls (about 2 tbsp each), pressing firmly so they hold together.
4. Fry in batches for 3–4 minutes, turning once, until deep golden brown. Drain on paper towels.

The secret? Dried chickpeas (not canned) give these falafel their signature crisp texture without falling apart. Serve warm with pickles and tahini sauce!

Tip: For baked falafel, brush shaped patties with oil and bake at 375°F for 25 minutes, flipping halfway.

Shakshuka (Poached Eggs in Spicy Tomato Sauce)

This North African-inspired dish is a cozy, one-pan wonder—eggs poached in a smoky, spiced tomato sauce that’s perfect for brunch or a lazy dinner.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 1 (28-oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 4 large eggs
• Fresh cilantro or parsley, chopped (for garnish)
• Crusty bread (for serving)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and bell pepper; cook 5–7 minutes until softened.
2. Stir in 3 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp chili flakes; cook 1 minute until fragrant.
3. Pour in crushed tomatoes, 1 tsp sugar, and 1 tsp salt. Simmer 10–12 minutes, stirring occasionally, until slightly thickened.
4. With the back of a spoon, make 4 small wells in the sauce. Crack eggs into each well, cover the skillet, and cook 5–7 minutes until whites are set but yolks are still runny.
5. Garnish with fresh herbs and serve with crusty bread for scooping.

The magic here? The eggs soak up the smoky tomato sauce while keeping their silky yolks—no fancy poaching skills required!

Tip: For extra richness, crumble a little feta over the top just before serving.

Mansaf (Lamb with Yogurt Sauce and Rice)

This Jordanian classic is a showstopper—tender lamb simmered in a tangy yogurt sauce and served over fragrant rice, perfect for a special dinner.

Ingredients:

• 2 lbs bone-in lamb shoulder, cut into chunks
• 4 cups water
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups plain whole-milk yogurt
• 2 tbsp cornstarch
• 1/4 cup fresh parsley, chopped
• 2 cups basmati rice, rinsed
• 1/4 cup slivered almonds, toasted (for garnish)

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium-high. Add lamb and sear until browned on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, sauté onion and 4 garlic cloves until soft, 3 minutes. Stir in 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper.
3. Return lamb to the pot, add 4 cups water, and bring to a boil. Reduce heat, cover, and simmer for 1.5 hours until lamb is tender.
4. Whisk 3 cups yogurt with 2 tbsp cornstarch in a bowl. Slowly stir into the pot, simmering gently (do not boil) for 10 minutes until slightly thickened.
5. Meanwhile, cook rice according to package instructions. Fluff with a fork and stir in 1/4 cup parsley.
6. Serve lamb and sauce over rice, garnished with toasted almonds.

The magic here? The yogurt sauce—creamy but light, with a subtle tang that balances the rich lamb. It’s a dish meant for sharing, so pile it high on a platter!

Tip: For extra flavor, toast whole spices (cumin, coriander) before grinding.

Warak Enab (Stuffed Grape Leaves)

These tender grape leaves stuffed with spiced rice and meat are a labor of love—but every bite is worth it.

Ingredients

• 1 (16 oz) jar grape leaves, drained and rinsed
• 1 lb ground lamb or beef
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, finely diced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 2 cups chicken broth
• 2 tbsp lemon juice

Instructions

1. In a bowl, combine ground lamb, rice, onion, parsley, mint, allspice, cinnamon, salt, pepper, and 1 tbsp olive oil. Mix until evenly blended.
2. Lay a grape leaf flat (vein-side up), trim the stem, and place 1 tbsp filling near the stem end. Fold sides inward, then roll tightly into a cigar shape. Repeat with remaining leaves and filling.
3. Heat remaining 2 tbsp olive oil in a pot over medium. Arrange rolls seam-side down in layers, packing snugly. Pour broth and lemon juice over top.
4. Cover with a heatproof plate to weigh down rolls. Simmer on low for 45 minutes until rice is tender and liquid is absorbed. Let rest 10 minutes before serving.

The magic here? The grape leaves soften into silky wrappers while the filling soaks up all the bright, spiced flavors. Serve warm or at room temperature for the best texture.

Tip: If your grape leaves tear, layer two smaller ones overlapping to roll.

Zaatar Manakish (Thyme and Olive Oil Flatbread)

This Middle Eastern flatbread is a fragrant, savory treat—perfect for tearing and sharing straight from the oven.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/4 cup extra-virgin olive oil
• 1/4 cup za’atar spice blend
• 1/2 tsp kosher salt
• 1 tbsp sesame seeds (optional)

Instructions:

1. Preheat oven to 450°F and line a baking sheet with parchment paper.
2. Divide the pizza dough into 4 equal balls. On a floured surface, roll each into a 1/4-inch-thick oval or circle.
3. In a small bowl, mix the olive oil, za’atar, and kosher salt. Brush generously over each dough round, leaving a 1/2-inch border.
4. Sprinkle with sesame seeds (if using) and bake for 10–12 minutes until the edges are crisp and golden.

The magic here is in the za’atar—its earthy, lemony notes soak into the dough while it bakes, creating layers of flavor in every bite.

Tip: For extra crispness, place the baked manakish directly on the oven rack for the last 2 minutes.

Fattoush (Levantine Bread Salad)

This vibrant Fattoush salad is a Middle Eastern staple, packed with crisp veggies, fresh herbs, and crunchy pita chips—all tossed in a zesty sumac dressing. It’s the perfect balance of textures and bright flavors!

Ingredients:

• 2 medium pita breads, torn into 1-inch pieces
• 3 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1 large cucumber, diced
• 3 medium Roma tomatoes, diced
• 1/2 small red onion, thinly sliced
• 1 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tbsp lemon juice
• 1 tsp sumac
• 1/2 tsp ground black pepper

Instructions:

1. Toast the pita: Preheat oven to 375°F. Toss pita pieces with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and bake for 10–12 minutes until golden and crisp. Let cool.
2. Make the dressing: In a small bowl, whisk together remaining 2 tbsp olive oil, lemon juice, sumac, remaining 1/4 tsp salt, and black pepper.
3. Assemble: In a large bowl, combine cucumber, tomatoes, red onion, parsley, and mint. Drizzle with dressing and toss gently.
4. Serve: Add toasted pita chips just before serving and toss lightly to maintain crunch.

The magic of Fattoush is in the contrast—juicy veggies, fragrant herbs, and that addictive crispy pita that soaks up the tangy dressing without getting soggy.

Tip: For extra freshness, chill the salad bowl for 10 minutes before assembling!

Makloubeh (Layered Eggplant and Rice Dish)

This fragrant, upside-down Middle Eastern dish is a showstopper—layers of spiced rice, tender eggplant, and juicy chicken come together in one stunning flip.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• 1.5 lbs bone-in chicken thighs
• 1.5 cups basmati rice, rinsed
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1/4 cup olive oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted pine nuts (for garnish)

Instructions:

1. Prep eggplant: Brush eggplant slices with 2 tbsp olive oil and broil on high for 5 minutes per side until charred. Set aside.
2. Brown chicken: Heat remaining 2 tbsp olive oil in a deep pot over medium-high. Sear chicken thighs for 4 minutes per side until golden. Remove and set aside.
3. Sauté aromatics: In the same pot, cook onion for 5 minutes until soft. Add garlic, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp cinnamon, 1 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
4. Layer & cook: Arrange eggplant in the pot, then chicken, then rice. Pour in 3 cups broth, bring to a boil, then cover and simmer on low for 30 minutes until rice is tender.
5. Flip & serve: Let sit 10 minutes, then invert onto a platter. Garnish with pine nuts.

The magic happens when you flip the pot—each layer stays intact, revealing golden eggplant and perfectly spiced rice. Tip: Run a knife along the pot’s edge before flipping to help release the layers cleanly.

Samak Maqli (Fried Fish with Tahini Sauce)

Crispy fried fish meets creamy tahini sauce in this Middle Eastern-inspired dish—simple enough for weeknights but impressive enough for guests.

Ingredients:

• 1 lb white fish fillets (like cod or tilapia), patted dry
• 1/2 cup all-purpose flour
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup vegetable oil (for frying)
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 3 tbsp warm water
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prep the fish: In a shallow dish, mix the flour, 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge the fish fillets in the mixture, shaking off excess.
2. Fry: Heat 1/3 cup vegetable oil in a skillet over medium-high. Fry the fish for 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
3. Make the sauce: Whisk together 1/4 cup tahini, 2 tbsp lemon juice, minced garlic, and 3 tbsp warm water until smooth. Drizzle over the fish and garnish with parsley.

The magic here? The tahini sauce’s nutty tang cuts through the crispy fish perfectly—no heavy batter needed.

Tip: For extra flavor, add a pinch of cayenne to the flour mix or a sprinkle of sumac on the sauce.

Qidreh (Lamb and Chickpea Stew)

This hearty Palestinian stew is a hug in a bowl—tender lamb, creamy chickpeas, and warm spices simmered into comfort.

Ingredients:

• 1.5 lbs lamb shoulder, cut into 1.5-inch cubes
• 1 cup dried chickpeas, soaked overnight
• 1 large yellow onion, finely chopped
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups chicken broth
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Heat 3 tbsp olive oil in a Dutch oven over medium-high. Brown the lamb on all sides (about 6 minutes total), then transfer to a plate.
2. Add the onion to the pot; cook until soft (5 minutes). Stir in 4 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/2 tsp cinnamon; cook 1 minute until fragrant.
3. Return the lamb to the pot. Add soaked chickpeas, 1 tsp salt, 1/2 tsp black pepper, and 4 cups chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until lamb and chickpeas are tender.
4. Stir in 2 tbsp lemon juice. Taste and adjust salt if needed. Garnish with parsley before serving.

The magic here? The cinnamon and turmeric weave a subtle warmth into the rich broth, making every spoonful deeply satisfying.

Tip: For extra depth, toast whole spices (cumin seeds, coriander seeds) before grinding—just 30 seconds in a dry skillet!

Mujadara (Lentils and Rice with Caramelized Onions)

This humble Middle Eastern dish transforms pantry staples into a deeply comforting meal, thanks to sweet, crispy onions and warm spices.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 cup long-grain white rice
• 3 large yellow onions, thinly sliced
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/4 tsp black pepper
• 3 cups water

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-low. Add onions and cook, stirring occasionally, for 30 minutes until deeply caramelized. Transfer half to a plate for garnish.
2. To the skillet with remaining onions, add 1 tbsp olive oil, cumin, cinnamon, salt, and pepper. Stir for 30 seconds until fragrant.
3. Add lentils and water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Stir in rice, cover again, and cook for 15 more minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
5. Fluff with a fork, top with reserved onions, and serve warm or at room temperature.

The magic here is in the contrast: creamy lentils and rice beneath a tangle of onions that crackle like autumn leaves.

Tip: For extra crunch, fry a handful of thinly sliced onions separately in hot oil until golden-brown.

Shish Barak (Meat Dumplings in Yogurt Sauce)

These tender Middle Eastern dumplings swim in a tangy, garlicky yogurt sauce—comfort food at its most craveable.

Ingredients

• For the dumplings: 1 lb ground lamb or beef, 1 small onion (finely grated), 1/4 cup chopped parsley, 1 tsp ground allspice, 1 tsp salt, 1/2 tsp black pepper, 30 round wonton wrappers
• For the sauce: 4 cups whole-milk plain yogurt, 2 tbsp cornstarch, 4 cloves garlic (minced), 1 tsp salt, 4 cups chicken broth, 2 tbsp butter, 1 tbsp dried mint

Instructions

1. Make the filling: Mix ground meat, grated onion, parsley, 1 tsp allspice, 1 tsp salt, and 1/2 tsp pepper. Place 1 tsp filling in each wonton wrapper, fold into triangles, and pinch edges to seal.
2. Cook the dumplings: Boil a pot of water. Drop in dumplings and simmer for 5 minutes until they float. Drain and set aside.
3. Prepare the sauce: Whisk yogurt, cornstarch, minced garlic, and 1 tsp salt in a bowl. In a deep skillet, heat broth over medium until steaming. Slowly whisk in yogurt mixture. Simmer 10 minutes, stirring constantly, until slightly thickened.
4. Finish: Gently stir in dumplings. In a small pan, melt butter with dried mint until fragrant, then drizzle over the dish.

The magic here? The dumplings soak up the creamy sauce while keeping their bite—every forkful is a perfect balance. Tip: For extra richness, swap half the broth for heavy cream.

Taboon Bread (Traditional Palestinian Flatbread)

This pillowy, slightly charred flatbread is a staple in Palestinian kitchens, perfect for scooping up dips or wrapping around grilled meats.

Ingredients:

• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 1/4 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 2 tbsp olive oil, plus extra for brushing

Instructions:

1. In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. In a large bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture and 2 tbsp olive oil. Stir until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down the dough and divide into 6 equal balls. Roll each into a 1/4-inch-thick oval on a floured surface.
5. Heat a cast-iron skillet or griddle over medium-high heat. Cook each bread for 2–3 minutes per side, pressing gently with a spatula, until puffed and charred in spots. Brush with olive oil while warm.

The magic of taboon bread lies in its smoky, blistered crust and chewy interior—best enjoyed fresh off the griddle!

Tip: For extra authenticity, sprinkle sesame seeds or za’atar on the dough before cooking.

Bamia (Okra Stew with Lamb)

This hearty Middle Eastern stew combines tender lamb and silky okra in a rich, spiced tomato broth—comfort food at its finest.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 1 lb fresh okra, stems trimmed (or frozen, thawed)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp tomato paste
• 3 cups chicken broth
• 2 tbsp olive oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice

Instructions

1. Heat olive oil in a Dutch oven over medium-high. Brown the lamb on all sides (5–6 minutes), then transfer to a plate.
2. Add onion to the pot; cook until soft (4 minutes). Stir in garlic, coriander, cumin, paprika, salt, and black pepper; cook 1 minute until fragrant.
3. Mix in tomato paste, then add diced tomatoes, chicken broth, and lamb. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes.
4. Add okra and simmer uncovered for 15–20 minutes until okra is tender. Stir in lemon juice.

The magic here? Okra’s natural thickening power gives the stew a velvety body without any flour. Serve with warm pita to soak up every drop.

Tip: To reduce okra’s sliminess, soak trimmed pods in 1 tbsp lemon juice + 1 cup water for 10 minutes before cooking.

Sfeeha (Meat-Filled Pastries)

These savory Sfeeha pastries pack a flavorful punch with spiced lamb and a flaky, golden crust—perfect for sharing at gatherings or as a handheld snack.

• 1 lb ground lamb (or beef)
• 1 large onion, finely diced
• 2 tbsp tomato paste
• 1 tbsp pomegranate molasses
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 package (14 oz) frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add onion and sauté until soft (5 minutes). Add ground lamb, breaking it up with a spoon, and cook until browned (8 minutes). Stir in tomato paste, pomegranate molasses, allspice, cinnamon, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
3. Roll out puff pastry into a 12×12-inch square. Cut into 12 equal squares. Spoon 1 tbsp of the lamb mixture into the center of each square. Fold two opposite corners over the filling, pressing lightly to seal.
4. Brush pastries with beaten egg. Bake for 20–25 minutes until puffed and golden.

The tangy-sweet hint of pomegranate molasses balances the rich lamb, while the flaky pastry adds the perfect crunch. Serve warm with a side of yogurt for dipping.

Tip: For extra crispiness, brush the pastry edges with a little extra egg wash before baking.

Rummaniyeh (Lentil and Pomegranate Stew)

This hearty Middle Eastern stew combines earthy lentils with tangy pomegranate molasses for a dish that’s as comforting as it is vibrant.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 large yellow onion, finely chopped
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 3 tbsp pomegranate molasses
• 4 cups vegetable broth
• 1 tsp salt
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Heat 3 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Add 1 tsp cumin, 1/2 tsp coriander, and 1/4 tsp cayenne (if using). Toast the spices for 30 seconds, then stir in the lentils and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25 minutes, stirring occasionally.
3. Once the lentils are tender, stir in 3 tbsp pomegranate molasses and 1 tsp salt. Simmer for another 5 minutes to meld the flavors.
4. Serve warm, garnished with fresh parsley.

The magic here is in the balance—creamy lentils play off the bright, fruity pomegranate molasses for a dish that’s unexpectedly addictive.

Tip: For extra richness, drizzle with a little extra olive oil just before serving.

Hareeseh (Semolina and Coconut Dessert)

This Middle Eastern-inspired sweet is like a cozy hug in dessert form—creamy, fragrant, and just sweet enough to satisfy your cravings.

Ingredients:

• 1 cup fine semolina
• 1 cup unsweetened shredded coconut
• 1 cup granulated sugar
• 3 cups whole milk
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp ground cardamom
• Slivered almonds and extra coconut for topping (optional)

Instructions:

1. In a large saucepan over medium heat, melt the butter. Add the semolina and toast, stirring constantly, for 3–4 minutes until lightly golden and nutty.
2. Pour in the milk, sugar, shredded coconut, vanilla, and cardamom. Stir well and bring to a gentle simmer, then reduce heat to low.
3. Cook for 15–20 minutes, stirring frequently, until the mixture thickens to a pudding-like consistency and pulls away from the pan slightly.
4. Immediately transfer to a greased 8×8-inch dish, smoothing the top. Let cool for 10 minutes, then press slivered almonds and extra coconut into the surface (if using). Chill for at least 2 hours until firm.

The magic here? Toasting the semolina first gives Hareeseh its signature depth, while the coconut keeps it lush and tropical. Serve chilled in squares with a drizzle of honey!

Tip: For a quicker set, spread the mixture onto a parchment-lined baking sheet—it’ll chill faster and slice into neat bars.

Jibneh Arabieh (Palestinian Cheese with Herbs)

This fresh, tangy cheese is a Middle Eastern staple—perfect for spreading on warm pita or pairing with olives for a simple yet vibrant appetizer.

Ingredients:

• 1 gallon whole milk
• 1/4 cup white vinegar
• 1 tsp salt
• 2 tbsp extra-virgin olive oil
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh thyme leaves
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large pot, heat the milk over medium heat until it reaches 180°F (just below boiling), stirring occasionally to prevent scorching.
2. Remove from heat and gently stir in the white vinegar. Let sit undisturbed for 10 minutes until curds fully separate from the whey.
3. Line a colander with cheesecloth and drain the curds, reserving the whey for another use if desired. Sprinkle the curds with 1 tsp salt and let drain for 1 hour.
4. Transfer the cheese to a bowl and mix in the olive oil, mint, thyme, and red pepper flakes (if using) until evenly combined.
5. Press into a small dish or shape into a log, then chill for at least 2 hours before serving.

The magic of this cheese lies in its creamy-yet-crumbly texture and the bright herbal punch—no fancy equipment required!

Tip: For extra richness, substitute 1 cup of the milk with heavy cream.

Conclusion

From hearty mains to fragrant desserts, these 20 authentic Palestinian recipes bring the warmth of tradition to your kitchen. We hope you’ll try them, savor the flavors, and share your favorites in the comments below! Don’t forget to pin this roundup on Pinterest to revisit these delicious dishes anytime. Happy cooking!