Recipe Tag

Tagged: Palestinian food

Recipes connected to Palestinian food.

Meze & Dips

Baba Ghannouj

Fire-roasted eggplant mashed with tahini, yogurt, and lemon — finished with fresh tomato, parsley, and olive oil, and meant to be shared with everyone at the table.

Main Dish

Laban Ummo / Shakriyeh

Lamb braised until tender, then simmered in a silky stabilized yogurt sauce — served over vermicelli rice and scattered with toasted pine nuts.

Meze & Dips

Muhammara

Roasted red peppers and walnuts blended with pomegranate molasses and spice — smoky, tangy, and deeply satisfying.

Main Dish

Mujaddara

Green lentils and basmati rice, finished with deeply caramelized onions and fresh parsley.

Main Dish

Shish Barak

Spiced meat dumplings, baked golden, then finished in a silky garlic yogurt sauce.

Main Dish

Stuffed Grape Leaves

Thin grape leaves tightly rolled around seasoned rice and meat, layered over lamb chops and tomatoes, and cooked slowly until everything melds into something deeply satisfying.

Main Dish

Sumagiyya

Slow-braised lamb with Swiss chard, chickpeas, and a deeply tangy sumac broth enriched with tahini — Gaza's most beloved dish, cooked in abundance and shared with everyone within reach.