Food and Hospitality in Palestine
Food:
1.) Knafeh with walnuts:
Knafeh with walnuts is a very popular and common dessert in Palestine. It is known to be easy to make and is a cheese pastry that is soaked in sugar based syrup. Knafeh does not have to be made with only walnuts. Instead you can use cashews, pistachios, or another type of nut.
2.) Traditional Palestinian Maftoul:
Traditional Palestinian Maftoul is known as a warm comfort dish in Palestine. Maftoul is made of wheat that is sun-dried and then rolled in whole wheat flour. Chickpeas and spices are usually added to this dish to make the flavor more complex.
3.) Eggplant Maklouba:
Eggplant Maklouba is usually made with lamb meat; however, you can use chicken if you prefer. Maklouba means upside down because this dish looks like an upside down cake. It is a very traditional dinner dish as well.
Source for the foods listed above: http://shahiya.com/english/recipes/cuisine/palestinian/0
4.) Recipe for Qatayef:
This is a special dessert made in Palestine during the holy month of Ramadan.
Cake
1 teaspoon sugar
1/2 teaspoon active dry yeast
1 1/4 cups warm water
2 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
1/8 teaspoon salt
Vegetable oil for frying
Walnut-cheese filling
1 cup chopped walnuts
1 cup goat cheese
2 tablespoons honey
1 tablespoon orange-blossom water
Orange blossom–cinnamon syrup
1 cup sugar
1/4 cup water
3/4 cup light corn syrup
1/2 teaspoon ground cinnamon
2 tablespoons orange-blossom water
1 teaspoon sugar
1/2 teaspoon active dry yeast
1 1/4 cups warm water
2 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
1/8 teaspoon salt
Vegetable oil for frying
Walnut-cheese filling
1 cup chopped walnuts
1 cup goat cheese
2 tablespoons honey
1 tablespoon orange-blossom water
Orange blossom–cinnamon syrup
1 cup sugar
1/4 cup water
3/4 cup light corn syrup
1/2 teaspoon ground cinnamon
2 tablespoons orange-blossom water
Source: http://www.epicurious.com/recipes/food/views/Qatayef-366170
I have noticed that many of the popular Middle Easter foods are desserts and that they are much different than desserts found in America. They often are much lighter and, from the pictures at least, are served in much smaller portions. Although these dishes are served in smaller portions the main courses seem to be very hearty and full of many complex flavors. Across the entire Middle East lamb tends to be the main meat staple but it is interesting that almost all of these dishes can be made with different types of meat. That being said I wonder if lamb is the signature food of the Middle East or is it the spices that they use. Are the majority of spices used in the Middle East imported or are they locally grown? If they are locally grown it could be the reason why so many Middle Eastern dishes are similar from country to country. Although it is not mentioned in this blog another very important staple in the Middle East is bread. From other blogs and from videos watched for this class it is interesting how different bread is for each country. It can be flat and crispy, large and “fluffy”, and many other ways I am sure. Is there a favorite type of bread for each country or are the multiple types of bread just because certain countries only had certain ways to bake it due to whatever factors?
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