Updated: Nov 29, 2021
Palestine is a complicated Middle Eastern country. However, It's worth a visit for the food and scenery.
Knafeh is a famous Palestinian pastry. Consider shredded puff pastry folded around a slice of mild white cheese and caramelized in a sinfully sweet honey syrup. The final ingredient is pistachios. The city of Nablus is known as the knife-making capital of the world. Try the Holy Land Sun restaurant in Sebastia, a charming local hamlet.
Dates in Jericho
Medjool dates are obscenely plump and sweet in Palestine, especially around Jericho. Hand-picked sticky diamonds are supplied by date farmers in Nakheel, Palestine, where women control the production side of the 40,000 palm palms.
The Arabic word for olives is Dayton. And it is Dayton that has been inextricably linked with Palestinian culture. The cooperative of Canaan produces incomparable olives and olive oil at Burqin, where the verdant hills of the north are home to ancient olive trees dating back 3,000 years. The orchards are not only environmentally friendly (no pesticides are used), but the Rumi and Nabali olives are prized; Palestinians spread the lighter and smoother Nibali oil over hummus.
Freekeh is a burned ear of green wheat with a strong smokey flavor. If you wish to prepare it like the Palestinians, combine it with herbs and put it into courgettes, aubergines, and vine leaves, a method known as Maharshi.
Try musakhan if you want to cook or dine like a Palestinian. Olive oil, sumac, caramelized onions, and adequately cooked chicken on flatbread make for a delicious combination. 'It's often considered as our national dish,' Kattan explains. Although the chicken is poached and then roasted separately, the recipe varies from family to family. The onions are then fried, removed from the olive oil, and the bread is dipped in the onion oil and a little chicken stock before being returned to the oven with the roasted chicken and a sprinkle of almonds or pine nuts on top.
This sizeable circular flatbread, baked in a unique clay taboon oven, features squidge, crunch, and crispness, as well as airy pockmarks scattered across the surface. It's consumed minutes after it's made in the West Bank, then dipped in hummus. It can also be served with caramelized onions for musakhan or drizzled in olive oil with a pinch of za'atar as part of most lunches.
In Palestine, hummus is extremely popular. The tasty dip isn't sold in pre-made pots; it's created to order. Fresh chickpeas in their pods can be found at Bethlehem Market. After podding, the skinless peas are dried before being boiled and blitzed with tahini.
Maftoul, often known as giant couscous, is a favorite among Palestinians. Women from the rural traditionally roll bulgur wheat in wholewheat flour to make proper maftoul. Simmer in a stew and serve with roast chicken, fry some chopped onions and peppers and then add stock to the mix.