The following is alist of Palestinian dishes and drinks. For the cuisine, seePalestinian cuisine (Arabic: الطعام الفلسطيني).

• Kebab halabi—kebab served with a spicy tomato sauce andAleppo pepper
• Kibbeh
• Kibbee bi-siniyyeh
• Kibbeh nayyeh
• Mansaf
• Maqluba—an "upside-down" dish, made with fried vegetables, meat (lamb), rice and eggplant
• Ruz wa lahme ma' laban—mix of rice and lamb topped with a mildly spicy yogurt^[1]
• Shish barak—dumplings in yoghurt sauce

• Fasoulya beyda—white beans cooked in tomato sauce and served with rice
• Fasoulya khadra—green beans cooked in tomato sauce and served with rice
• Kafta b'thine—kafta balls cooked with tahini sauce and served with rice^[2][3]
• Kafta harra—kafta cooked in tomato sauce with potatoes, eaten alone or inpita bread
• Qidreh orFukharat Qidreh is rice cooked with lamb meat or chicken with chickpeas, kurkuma, saffron, garlic and cardamom. Especially famous in Hebron. Served also on feasts, weddings and funerals. Traditionally made in clay pots in traditional old style stone ovens.
• Mahshi lift—a specialty of Hebron, turnips stuffed with rice, minced lamb meat and spices, cooked in tamarind sauce^[4]
• Mandi—in the West Bank, made by cooking meat, rice and vegetables in an underground oven, as in other Arab States^[5]
• Mansaf—lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur
• Maqluba—an "upside-down" dish, made with fried vegetables, meat (chicken/lamb) and rice
• Zarb—same asmandi, but cooked under high pressure in an airtight oven, and usually rice is substituted by bread (influenced by Jordanians)^[5]

• Fatit 'ajir—roasted watermelon with unleavened bread and chopped vegetables. The watermelon itself has beenused as a Palestinian symbol^[6]
• Fukharit 'adas—lentil flavored with red peppers, dill, garlic and cumin
• Maqluba—upside-down eggplant, rice, meat and cauliflower casserole
• Qidra—rice and meat pieces cooked with cloves, garlic and cardamom
• Rummaniyeh—a mix of eggplant, pomegranate seeds,tahina, red peppers and garlic^[7]
• Sumaghiyyeh—beef and chickpea stew flavored with sumac,tahina and red peppers
• Zibdieh—a clay-pot dish of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes
• Dagga Gazawiyyah— a spicy, tangy, citrus-y tomato and dill salsa
• Shatta—a simple fermented hot sauce^[8]

• Ari'ih—rice and minced meat stuffed in pumpkins
• Falafel—friedhummus, spice and parsley ball or patty
• Fatta—dishes that include bread crumbs
• Hummus—a dip, spread, or savory dish made from cooked, mashed chickpeas blended withtahini, lemon juice, and garlic
• Kousa mahshi—rice and minced meat stuffed in zucchini cooked in a garlicky tomato broth
• Maftoul—large couscous-like balls, garbanzo beans and chicken pieces cooked in chicken broth
• Malfuf—rice and minced meat rolled in cabbage leaves
• Maqluba—upside-down eggplant, rice, meat and cauliflower casserole
• Mloukiyyeh—Corchorus stew
• Mujaddara—lentil and bulgur dish
• Musakhan—largetaboon breads withchicken, red onions, pine nuts, sumac, and spices; a modern version is musakhan rolls, where the spices, chicken, sumac, toasted pine nuts, and red onion are rolled in saj bread
• Shawarma—a dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit; with a spread of toum (garlic paste) wrapped in saj bread
• Shurbat freekeh—green wheat soup, usually with chicken
• Waraq al-'anib—rice and minced meats rolled in grape leaves

• Arabic salad—made of tomato, cucumber, onion, olive oil and lemon juice, Palestinian variant calledSalatat al-bundura ("tomato salad")
• Baba ghanoush—aubergine (eggplant) salad
• Hummus—ground chickpeas withtahina and olive oil
• Fattoush—mixed leaf-vegetable salad with deep-fried pita bread pieces and sumac
• Ful medames—ground fava beans and olive oil
• Malfouf salad—typically consists of shredded cabbage, lemon juice, olive oil, garlic, salt and dried mint
• Mfarakeh—a dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish
• Mutabbel—spicier version ofbaba ghanoush
• Qalayet bandora—a simple dish of tomatoes, onions, hot peppers, olive oil, and salt served for breakfast, lunch, or dinner
• Tabbouleh—parsley and bulgur salad with diced tomatoes, onions and lemon juice
• Tahini—condiment made from toasted ground hulled sesame seeds
• Mthawamet Bandora—a dip made from roasted tomatoes, jameed, and topped with garlic toasted in olive oil.^[9]
• Baqdunsieh (Arabic:بقدونسيىة)—a dip made from finely choppedparsley, lemon juice, tahini, and crushed garlic.^[10][11]

• 
  Baba ghanoush
• 
  Tahini with lemon and garlic
• 
  Galayet bandora
• 
  Salads, pickles, and condiments at a falafel shop in Jerusalem
• 
  PalestinianBaqdunsieh

• Akkawi—a white brine cheese originating from the city ofAkka/Acre
• Halloumi—cheese with a high melting point which can easily be fried or grilled, making it a popular meat substitute
• Jibneh Arabieh—has a mild taste similar tofeta but less salty
• Jameed—a hard drylaban made from ewe or goat's milk, kept in a fine woven cheesecloth to make a thick yogurt; typically served with Mansaf
• Kashk—made from drained yogurt or drained sour milk by shaping it and letting it dry
• Labaneh—tangy, smooth, creamy yogurt cheese; served with a drizzle of olive oil and sometimes zaatar
• Labneh Jarashieh— Round balls of labneh that are tangier and less creamy than regular labneh
• Nabulsi—Used in nabulsi cheese fatayirs, and can be eaten fresh as salty table cheese or fried in oil

• 
  Nabulsi cheese
• 
  Watermelon is traditionally served with Akkawi or Nabulsi as table cheeses^[12]

• Ka'ak—may refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds
• Khubz—may refer to any type of bread. Breads popular in Arab countries include "pocket"pita bread andtandoor bread. The oldest known find of bread, by archaeologists in Northern Jordan, dates back 14,000 years
• Pita—a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas
• Markook—unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto thesaj
• Taboon—an important part of Palestinian cuisine, traditionally baked on a bed of small hot stones ataboon oven
• Maltout—a traditionalPalestinian flatbread flavored witholive oil. Commonly associated with rural Palestinian cuisine.

• Fatayer—a meat pie that can be stuffed with spinach, or cheese such asfeta orAkkawi, andza'atar
• Manakish—taboon bread topped withza'atar and olive oil
• Sambusak—fried dough balls stuffed with meat, pine nuts and onions
• Sfiha—flatbread topped with beef and red peppers
• Shawarma—pita bread roll of meat,tahini and various vegetables

• 
  Sfiha
• 
  Markook
• 
  Maltout bread, made with olive oil
• 
  Pita in Nablus

• Bahārāt (بَهَارَات)—Arabic word for "spices" (plural ofbahār "spice")
• Duqqa (دُقَّة)—a condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices
• Qizḥa (قزحة)—made from crushednigella seeds, the paste has a sharp, bitter taste with slight tones of sweetness
• Sumac (السماق)—ground into a reddish-purple powder used as a spice in Middle-Eastern cuisine to add a tart, lemony taste to salads or meat
• Za'atar (زَعْتَر)—a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, and often salt and other spices
• Qadha (قدحة, ortaqliyaتقلية)-garlic and optionally spices (mainly coriander) fried in olive oil or samneh, typically added to a stew^[13]
• Qatir (قطر)-sugar syrup used in many sweets^[14]: 300
• Tatbeeleh khadra (تتبيلة خضرا)-a sauce of green chiles and garlic added to hummus and other dips.^[15]: 28
• Tahini sauce-a sauce of tahini, lemons, parsley and garlic^{[14]: Tahina Sauce}

• Arabic coffee—a version of the brewedcoffee ofCoffea arabica (بُنّ) beans
• Arak (ﻋﺮﻕ)—Anise-flavored alcoholic beverage
• Ḥelba (حلبه)—Fenugreek beverage^{[16]: Helbeh (fenugreek cake)}
• Kharroub (خَرُّوبٌ)—carob juice^[17]
• Lemonade (عصير الليمون)—a sweetened lemon-flavoured beverage
• Qamar Eddine (قمر الدين)—an apricot juice or nectar beverage that is typically consumed during the Muslim holy month of Ramadan
• Saḥlab (سَحْلَب)—boiled milk with starch made from nearly-extinct orchids, covered with smashed coconut and cinnamon
• Tamar Al-Hindi (تمر هندي)—a refreshing cold sweet-and-sour Ramadan drink prepared with tamarind, sugar and water
• Turkish coffee (قهوة تركية)—a style of coffee prepared using very finely ground coffee beans without filtering
• Zanjabeel (زنجبيل)—a simple ginger tea

• Awameh (عوامة)—Arabic for "swimmer", aLevantinepastry similar todoughnut holes, made ofdeep-frieddough, soaked insugar syrup orhoney^[18]
• Baklava (البقلاوة)—sweet pastry made of layers of filo^[18]
• Ghoriba (غريبة)—a shortbread biscuit, usually made with ground almonds
• Ḥalawa (حلوى)—primary ingredients aretahini and sugar, glucose or honey
• Harīsa (هريسة)—a traditional semolina sweet cake drenched inrose water^[18]
• Saniyit Hulba (صينية حلبة)—a semolina andfenugreek cake soaked inqatir, similar tobasbousa^[19]
• Ma'amoul (معمول)—shortbread pastries filled with dates, pistachios or walnuts^[18]
• Muhallebi (مهلبية)—a milk pudding, basic ingredients are rice, sugar, rice flour and milk
• Qaṭayef (قطايف)—sweet dumpling filled with cream or nuts^[18]
• Saḥlab (سَحْلَب)—a flour made from the tubers of some near-extinct species of the orchid genusOrchis, used to make mucilaginous hot drinks and desserts; now many instantsahlab mixes are made with artificial flavoring since the true form is illegal
• She'reya bil sukkar (شعيرية بالسكر)—sweetenedvermicelli^[20]
• Warbat (وربات)—a sweet pastry similar tobaklava, with layers of thin phyllo dough filled with custard^[18]

• Dahdah (دحدح)-a date filled semolina cake, similar to ma'amoul^[21]
• Malban (ملبن)—a fruit leather made from grape juice, semolina, and nigella seeds, popular in Hebron^[22]
• Khabeesa (خبيصة)—a grape juice andsemolina pudding traditionally made inHebron, nuts and seeds are also added to it^[23][24]

• Maarouk (معروك)-A turmeric-flavored sweet bread filled with dates^[25]
• Meshabek (مشبك)—A deep fried sweet pastry made to celebrateMawlid^[26][18]
• Mutabbaq (مطبق)-a pan fried pastry made by enveloping a cheese or nut filling with thin phyllo dough^[27]

• Knafeh (كُنافة)—cheese pastry soaked in sweet sugar-based syrup made in Palestine
• Kullaj (كلاج)—a dessert made from thin dough, shaped into layers or rolls with walnut,Nabulsi cheese, or pistachio as stuffing, which gets cooked inghee and then topped withqatir syrup^[28][29]
• Tamriyeh (تمرية)—a deep fried sweet made from unleavened, folded dough and filled with a semolina and butter filling^[30]
• qizha pie—a semolina cake likehareeseh flavored withqizha

• 
  Knafeh
• 
  Kullaj with walnuts, not yet baked
• 
  Baklawa from Nablus
• 
  Awameh
• 
  Khabeesa pudding, flavored with seeds and nuts

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