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Nabulsi cheese The cuisine of the Ottoman Empire —which incorporated Palestine in —was partially made up of what had become, by then a "rich" Arab cuisine. After the Crimean War , in , many other communities including Bosnians , Greeks , French and Italians began settling in the area especially in urban centers such as Jerusalem , Jaffa and Bethlehem. These communities' cuisines contributed to the character of Palestinian cuisine, especially communities from the Balkans. Robinson Lees, writing in , observed that "The oven is not in the house, it has a building of its own, the joint property of several families whose duty is to keep it always hot. List of Palestinian dishes by region There are three regions of Palestinian food; The Galilee, which is the northern part of the State of Israel, the "West Bank" and "Gaza Strip" which are parts of land occupied by the Israelis during war from Jordan and Egypt accordingly. In the Galilee, bulgur and meat beef or lamb are primary ingredients that are often combined to form several variations of dishes ranging from a family-sized meal to a side dish. However, in the West Bank and the Gaza Strip, the populations have a cooking style of their own. In the West Bank, meals are particularly heavy and contrast from the foods of the northern Levant. Main dishes involve rice, flatbreads and roasted meats. The staple food of the inhabitants in the Gaza Strip is fish due to its location on the Mediterranean seacoast. Their cuisine is similar to that of the Levant 's; however, other spices are used more frequently. These generally include chili peppers , dill seed , garlic, and chard to flavor many of Gaza's meals. Although the cuisine is diverse, generally Palestinians are not restricted to the foods of their specific region and there is constant culinary diffusion amongst them. Although, because of Gaza's isolation from other Palestinian and Levantine Arab areas, their cooking styles are less known in the region. Galilee[ edit ] A plate of kubbi balls with a garnishing of mint leaves The cuisine of the Galilee is very similar to Lebanese cuisine , due to the extensive communication between the two regions before the establishment of Israel. The Galilee specializes in a number of meals based on the combination of bulgur , spices and meat, known as kubbi by Arabs. Kubbi bi-siniyee is a combination of minced lamb or beef mixed with pepper, allspice and other spices wrapped in a bulgur crust, then baked. Kubbi bi-siniyee could serve as the main dish during a Palestinian lunch. Kubbi neyee is a variation of kubbi, that is served as raw meat mixed with bulgur and a variety of spices. It is mostly eaten as a side dish and pita or markook bread is used for scooping the meat. Since the dish is raw, whatever is not eaten is cooked the next day in either the baked version or as fried kibbee balls. Akkawi cheese , a semi-hard cheese common throughout the Middle East and among the Arab diaspora , originated in the city of Akka , from which the cheese receives its name. It consists of a roasted chicken over a taboon bread that has been topped with pieces of fried sweet onions, sumac , allspice and pine nuts. The meal is known throughout the Levant but among Palestinians especially. It dates back to the 13th century. A style of Mujaddara. Mansaf is a traditional meal in the central West Bank and Naqab region in the southern West Bank, having its roots from the Bedouin population of ancient Arabia. It is mostly cooked on occasions such as, during holidays, weddings or a large gathering. Mansaf is cooked as a lamb leg or large pieces of lamb on top of a taboon bread that has usually been smothered with yellow rice. A type of thick and dried cheesecloth yogurt from goat's milk, called jameed , is poured on top of the lamb and rice to give it its distinct flavor and taste. For politeness, participants in the feast tear pieces of meat to hand to the person next to them. In the Hebron area, the primary crops are grapes. Families living in the area harvest the grapes in the spring and summer to produce a variety of products ranging from raisins, jams and a molasses known as dibs. The staple food for the majority of the inhabitants in the area is fish. Gaza has a major fishing industry and fish is often served either grilled or fried after being stuffed with cilantro , garlic, red peppers and cumin and marinated in a mix of coriander , red peppers, cumin, and chopped lemons. The mixture is added to sliced chard and pieces of stewed beef and garbanzo beans and additionally flavored with dill seeds, garlic and hot peppers. It is often eaten cool with khubz. Rummaniyya is prepared differently depending on the time of the year and is made up of unripened pomegranate seeds, eggplant, tahina, garlic, hot peppers and lentils. Fukharit adas is a slow-cooked lentil stew flavored with red pepper flakes, crushed dill seeds, garlic, and cumin; it is traditionally made during winter and early spring. Rice is cooked with pieces of meat inside of the vessel, often using lamb, whole garlic cloves, garbanzo beans, cardamom pods, and various other spices such as, turmeric , cinnamon , allspice , nutmeg and cumin. Plain rice cooked in meat or chicken broth and flavored with mild spices including cinnamon is known as fatteh ghazzawiyyeh. The rice is layered over a thin markook bread known as farasheeh, smothered in ghee and topped with stuffed chicken or lamb. The meal is eaten with green peppers and lemon sauce. Rice is usually not served alone or as a side dish see ruz ma lahma below , but rather it is incorporated within a larger dish or tabeekh dish , that would include soups, vegetables, and meat chicken or lamb. Meat is almost always present in Palestinian dishes. Mansaf is a very popular dish that is usually served during important events, such as a traditional wedding, engagement, funeral, baptism and circumcision. The meal is oftentimes served the traditional way in a large common plate, a sidr. The meal is usually eaten without the use of tableware, but rather each person sits beside each other eating from the same large plate. Maqluba means "upside down" in Arabic, and it is a dish made with a meat, fried vegetables and rice. The dish is cooked with the meat at the bottom of a large pot, then layered with fried vegetables, such as potatoes, carrots, cauliflower and eggplant. Rice is then added to the dish as it completes cooking. When served, Maqluba is flipped upside down with the meat now at the top, hence the name. Maqluba is a popular dish, commonly served with salad and yogurt by Palestinians. The dish is seen as comparatively simpler in its cooking than other Palestinian dishes, because it is cooked with basic rice with diced vegetables and a meat served on top of it. The meal is served in a large sidr, similar to mansaf, decorated with chopped parsley and pine nuts or chopped almonds. Another variant of this is the Zarb which has bread dough instead of rice although this is due to the Jordanian influence in the region. Ruz ma Lahma is generally the only rice side dish in most Arab and Palestinian cooking, with simply cooked rice, spices, ground beef and nuts. It is usually served with a full lamb, kharoof, as the main dish. Stew meals[ edit ] Stews are basic fare for every day family cooking and are always served with vermicelli rice or plain rice. They are popular because they provide a wide range of nutrients from the meat, the vegetables and the rice. The extra liquid is also essential in such dry climate. Stews are also economically beneficial, as they provide relatively small amount of meat into feeding large families, especially within the poorer population. The Corchorus is picked during harvest time, and is either frozen or dried. It is widely popular in the middle east, as it is commonly grown in dry climate areas. The stew is cooked with lemon juice and water, and served with cut lemons and rice. The meal can be served with either chicken or lamb however it can be served without either unlike many other Palestinian meals. Unlike other parts of the Middle East, Palestinians do not incorporate yogurt or other ingredients into this soup. Rather, it is made with lentils and chopped onions and served with sliced onions and bread on the side.
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