Kafta b'thine—kafta balls cooked with tahini sauce and served with rice
Kafta harra—kafta cooked in tomato sauce with potatoes, eaten alone or in pita bread
Qidreh or Fukharat Qidreh is rice cooked with lamb meat or chicken with chickpeas, kurkuma, saffron, garlic and cardamom. Especially famous in Hebron. Served also on feasts, weddings and funerals. Traditionally made in clay pots in traditional old style stone ovens.
Mahshi lift—a specialty of Hebron, turnips stuffed with rice, minced lamb meat and spices, cooked in tamarind sauce[2]
Mandi or Ruz ma lahma—in the West Bank, made by cooking meat, rice and vegetables in a taboon, as in other Arab States
Mansaf—lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur
Maqluba—an "upside-down" dish, made with fried vegetables, meat (chicken/lamb) and rice
Musakhan—large taboon bread topped with poached chicken and sumac, red onions and toasted pine nuts along with various spices including nutmeg, cardamon and cinnamon
Zarb—same as mandi, but cooked under high pressure in an airtight oven, and usually rice is substituted by bread (influenced by Jordanians)
Musakhan—large taboon breads with chicken, red onions, pine nuts, sumac, and spices; there is a popular modern version of musakhan rolls, where the spices, chicken, sumac, toasted pine nuts, and red onion are rolled in saj or tortilla bread
Shawarma—a dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit; with a spread of toum (garlic paste) wrapped in saj bread
Akkawi—a white brine cheese originating from the city of Akka/Acre
Halloumi—cheese with a high melting point which can easily be fried or grilled, making it a popular meat substitute
Jibneh Arabieh—has a mild taste similar to feta but less salty
Jameed—a hard dry laban made from ewe or goat's milk, kept in a fine woven cheesecloth to make a thick yogurt; typically served with Mansaf
Kashk—made from drained yogurt or drained sour milk by shaping it and letting it dry
Labeneh—tangy, smooth, creamy yogurt cheese; served with a drizzle of olive oil and sometimes zaatar
Labneh Jarashieh:-
Round balls of labneh that are tangier and less creamy than regular labneh
Nabulsi—Used in nabulsi cheese fatayirs, and can be eaten fresh as salty table cheese or fried in oil
Breads
MarkookPita in Nablus
Ka'ak—may refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds
Khubz—may refer to any type of bread. Breads popular in Arab countries include "pocket" pita bread and tandoor bread. The oldest known find of bread, by archaeologists in Northern Jordan, dates back 14,000 years
Pita—a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas
Markook—unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj
Taboon—an important part of Palestinian cuisine, traditionally baked on a bed of small hot stones in the taboon oven
Bread dishes
A Palestinian man from Ramallah using an aleb falafel while frying falafelSfiha.
Fatayer—a meat pie that can be stuffed with spinach, or cheese such as feta or Akkawi, and za'atar
Manakish—taboon bread topped with za'atar and olive oil
Sambusak—fried dough balls stuffed with meat, pine nuts and onions
Muhallebi (مهلبية)—a milk pudding, basic ingredients are rice, sugar, rice flour and milk
Qaṭayef (قطايف)—sweet dumpling filled with cream or nuts
Saḥlab (سَحْلَب)—a flour made from the tubers of some near-extinct species of the orchid genus Orchis, used to make mucilaginous hot drinks and desserts; now many instant sahlab mixes are made with artificial flavoring since the true form is illegal
She'reyabil haleeb (شعريه)—rice vermicelli in milk, very similar to rice pudding, but with less milk
Warbat (وربات)—a sweet pastry similar to baklava, with layers of thin phyllo dough filled with custard
