Food & Recipes


Contributed by This Week In Palestine on 30.06.2007:

Basil was originally grown in India. It was introduced to Europe in the Middle Ages. The traditions and opinions associated with this plant have been divergent. Some cultures associated basil with hatred and bad omens whereas others associated it with love. Some ancient herbalists refused to take basil internally while others, especially in traditional Indian medicine, recommended that basil (...)

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The Tabun

Contributed by This Week In Palestine on 30.06.2007:

The tabun - an oven used to bake bread - has been used by Palestinians for thousands of years. Most archaeological excavations in Palestine attest the use of tabuns both in private homes as well as public spaces in Palestinian villages.

The tabun is a small room built of rough stone that is covered with an arch or wood beams. Inside this tiny room is a small circular structure of yello(...)

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Best Foods from Palestine

Contributed by This Week In Palestine on 10.06.2007:

By Eng. Fuad Issa AKRA

The Palestinian food industry, one of the oldest industries in Palestine, has been recognized and operational for a number of decades. The history of the industry goes back to the early years of the 20th century with the establishment of a number of factories and food processing shops. The food industry has been one of the important and most rapidly developing se(...)

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Palestinian Tabouleh in Guiness Book of Records – 2006

Contributed by Fuad Salem on 12.05.2007:

Palestinian chefs and onlookers gather around a large bowl of the traditional Arabic dish Tabouleh after preparing it at the Friend’s School in the Palestinian city of Ramallah, Friday, June 9, 2006.

The traditional dish made of lettuce, tomato, olive oil, cracked wheat and mint is a new record for the dish, according to organisers of the culinary achievement. View Contribution

Winter Traditions in Palestine

Contributed by This Week In Palestine on 18.02.2007:

By Wilhelmina & George Baramki

Dear Kyoto,

In reply to your letter which we received a few days ago and in which you wrote at length about the traditions of your country, Japan, mainly the ceremonial way of preparing tea, the arrangement of flowers in their simple yet elegant way, and the traditional dishes that accompany religious festivities, we would like to tell you abou(...)

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Maklouba with eggplant

Contributed by Turathuna Bethlehem University on 30.01.2007:

1and 1/2 pound lamb meat

2 medium eggplants (about 1 1/2pound)

1 large onion

2 cups rice

2 large tomatoes sliced into thick pieces

3 1/2 cups meat broth and/or water salt, pepper and allspice to taste pine kernels

saffron (optional) oil for frying butter

Boil cubed meat in water, skimming the froth as it appears on the surface. Add salt and sp(...)

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Contributed by Turathuna Bethlehem University on 30.01.2007:

("upside down")

Rice with vegetables, meat or chicken, and nuts

Maklouba with cauliflower

/ 1/2 pound lamb meat 1 large cauliflower

1 large onion

2 cups rice

3 1/2 cups water or meat broth allspice



garlic powder or fresh garlic (crushed)

saffron (optional)

pine kernels

oil for frying


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Waraq Dawali

Contributed by Turathuna Bethlehem University on 30.01.2007:

Stuffed vineleaves

1 pound lamb breast or neck bones


lemon juice to taste

small can tomato sauce

basic recipe raw meat and rice stuffing

To stuff the leaves: If leaves are preserved in salt and water, rinse and drain. If fresh, wash thoroughly and cover with hot water until limp. Drain and set aside.

Put one teaspoon stuffing in the (...)

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Mahashi Recipe

Contributed by Turathuna Bethlehem University on 30.01.2007:

Raw meat and rice stuffing or rice stuffing without meat

Basic Recipe:

1 kg lamb meat, coarsely ground

1 cup rice


pepper and allspice



butter or margarine

Wash rice and mix all ingredients together. If meat is lean, add more butter or margarine.

The mixture can be used for stuffing the following v(...)

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Juices, Pickles and Spirits

Contributed by Turathuna Bethlehem University on 30.01.2007:


Fruit and vegetable juice is extracted from pomegranates, grapes, oranges, lemons, apples, carrots and tomatoes.


They include olives of all kinds, cauliflower, cucumbers, zucchini, egg-plant, turnips, and carrots.


- Wine: is extracted from grapes, both white and red.

- 'Araq: is extracted from white grap(...)

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