Palestinian cuisine

Palestinian cuisine refers to the foods, dishes, and culinary practices of the Palestinian people. It is a blend of Levantine and Mediterranean influences, with strong similarities to the cuisines of the Middle East.

History

The history of Palestinian cuisine is deeply intertwined with the region's history. The cuisine has evolved over centuries, shaped by numerous cultural, historical, and environmental influences. The Ottoman rule (1516-1917) introduced many foods that have become staples in the Palestinian diet, such as rice and yogurt.

Ingredients

Common ingredients in Palestinian cuisine include olive oil, lentils, chickpeas, yogurt, chicken, and lamb. Many dishes also feature a variety of vegetables, including eggplant, zucchini, and okra.

Dishes

Prominent dishes in Palestinian cuisine include falafel, hummus, shawarma, and mansaf. Maqluba is a traditional Palestinian dish that includes meat, rice, and fried vegetables cooked in a pot and flipped upside down when served, hence the name maqluba, which translates literally as "upside-down".

Beverages

Traditional Palestinian beverages include Arabic coffee, mint tea, and arak, an anise-flavored spirit.

See also

• Arab cuisine
• Israeli cuisine
• Levantine cuisine
• Middle Eastern cuisine

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