Welcome to our collection of Palestinian recipes, where the rich culinary traditions of Palestine are celebrated through vibrant, wholesome, and flavorful dishes… which are often plant-based.
Through these recipes, we invite you to discover a variety of delicious meals that highlight the fresh, seasonal ingredients and bold flavors that are the hallmark of Palestinian cooking.
Aubergines Roasted With Tahini
Recipe by Palestinian Chef Fadi Kattan
Aubergines are an important vegetable in Middle eastern cookery, and this dish is both beautiful to look at and delicious to eat.
Ingredients
- 4 large aubergines
- Olive oil
- 95g tahini
- 4 garlic cloves
- Juice of 2 lemons
- 2 chillies, finely chopped
- ½ tsp fine salt
- 6 tbsp water
- 1 bunch dill, fronds coarsely chopped and stems discarded
- 1 bunch flat-leaf parsley, leaves only, coarsely chopped
- 1 tsp nigella seeds
- 1 tsp coriander seeds
- 2 tbsp pomegranate seeds
- 2 tbsp toasted pine nuts
Method here.
Authentic Chickpea Falafel
Recipe by Palestine in a Dish
Authentic Chickpea Falafel sandwich consists of tahini sauce, pickles, and tomatoes, and this is one of the best sandwiches ever! Falafel is considered to be one of the most famous staple street foods. Not only popular in Palestine but also across the Middle East and much further afield, too.
Ingredients
- 1 pound or about 2.5 cups dried chickpeas
- 1 bunch of parsley stems out
- 1 onion peeled
- 3-4 garlic cloves peeled
- 1 medium-size potato peeled
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3-4 cups oil for frying (recommended avocado oil or grapeseed oil)
Method here.
Makloubeh (Palestinian Flipped Rice)
Recipe by Plant Based Arab
This is a layered rice dish with a fusion of juicy vegetables and hearty earthy flavors. This plant-based version is a great alternative to the traditional Palestinian national dish. It’s a centerpiece that will bring the ultimate comfort food to your table.
Ingredients
Vegan ‘Meat’ Filling
- 1 can chickpeas, rinsed & dried
- 400 g extra firm tofu, drained & pressed
- 1 cup walnuts, crushed
Spice Mix
- 2 tbsp + 1 tsp seven spice
- 1 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp turmeric
- 1 tsp salt – adjust to taste
Vegetables
- 2 onions, small diced
- 6 roma tomatoes, sliced 1/4 inch
- 8 small potatoes, peeled & sliced 1/4 inch
- 2 large eggplants, sliced 1/2 inch
The Rest
- 1 tbsp neutral oil
- Spray oil
- 3 cups veggie broth (more if needed to cover the pot)
- 2 cups long grain rice (basmati), rinsed & soaked
- 2 bay leaves
- 1/8 cup pine nuts, toasted
- Parsley for garnish
Method here.
Galayet Bandora (Fried Tomatoes) with Taboon Flatbread
Recipe by Renad from Gaza
Ingredients
- Fresh, sliced tomatoes
- Green chilies
- Crushed garlic
- Diced onions
- Parsley
- Salt
- Olive Oil
Method here.
Taboon
Recipe by Azlin Bloor, Linsfood
Ingredients
- 450 g bread flour
- 10 g dry active yeast (or 30g/1 oz fresh yeast)
- 250 ml water (you may need a little more)
- ½ tbsp salt
- 2 tbsp olive oil plus extra for greasing
Method here.
