Palestine

A fiery Gazan relish of tomatoes and hot green peppers pounded in a clay mortar with dill seed, garlic, and olive oil.

Fatteh is a traditional Levantine breakfast dish consisting of toasted flatbread pieces topped with chickpeas, creamy yogurt‑tahini sauce, and pine nuts.

Freekeh with chicken is a Levantine one‑pot feast dish consisting of roasted green wheat (freekeh) slow‑cooked with braised chicken and warm spices, served communally.

A Levantine hot dessert of shredded wheat pastry (or semolina crust) packed over mild, stretchy white cheese, baked until golden, drenched in rose-scented sugar syrup, and finished with crushed pistachios.

A festive Levantine one-pot dish of spiced long-grain rice layered over fried vegetables and braised meat or chicken, cooked together in a single pot then dramatically inverted onto a platter to reveal a structured tower of rice, vegetables, and meat.

A Gaza-style Palestinian one-pot rice dish layered with fish, tomato and warm spices, cooked in a single pot then flipped upside-down to serve.

A Levantine festive dish of lamb slow-cooked in a tangy sauce of reconstituted dried fermented yogurt (jameed) and served over flatbread and rice, scattered with toasted nuts.

A handheld version of Palestinian musakhan in which sumac-spiced shredded chicken and caramelized onions are wrapped in thin flatbread and baked until crisp.

A Gulf Arab sweet rice dish in which long-grain rice is cooked with date syrup (dibs), saffron, and cardamom until the grains are tinged amber and carry a distinct savory-sweet depth, served canonically alongside fried Gulf fish.

A Levantine staple of whole lentils and rice or bulgur cooked together until tender, crowned with a generous quantity of onions caramelized to deep mahogany sweetness — sometimes crisped to a frizzle.

A Palestinian and Jordanian feast dish of sumac-rubbed chicken roasted with deeply caramelized onions and generous olive oil, layered over taboun flatbread that absorbs the cooking juices, and finished with toasted pine nuts and additional sumac.

A Levantine and wider Arab dessert of yeasted pancakes folded around a sweet cheese or spiced-nut filling, then fried or baked and soaked in sugar syrup, eaten especially in Ramadan.

A Hebron-style Palestinian dish of lamb and rice slow-cooked together in a clay pot with whole garlic, chickpeas, and warm spices like allspice and turmeric.

A Gazan lentil and aubergine stew soured with pomegranate (juice or molasses) and finished with dill, tahini and chili.

An open-faced Levantine flatbread topped with spiced minced lamb, tomato and onion, especially associated with Nablus, baked until the meat is cooked into the dough.

A sharp Levantine condiment-salad of thinly sliced raw onion tossed generously with tart purple sumac, olive oil, and herbs, served alongside grilled meats.

A rustic Palestinian leavened wheat flatbread baked directly on a bed of superheated stones or pebbles inside a domed clay taboun oven, which leaves its underside pocked with characteristic dimples.

A simple breakfast plate of dry za'atar spice blend served beside cold-pressed olive oil for dipping bread.