Although under
Israeli occupation, Palestine has a rich and vibrant culture
where taste buds, not just eyes and minds, will reap the rewards of a
visit. You will find a colourful cuisine that is filling (trust
me..), along with well cooked and flavoursome. A walk down the
street in any city will make this pretty obvious. The shops and
souks are a goldmine for cooking ingredients; heaps of herbs aswell
as lots of fresh produce are easily available if your into cooking some traditional recipes. The street food is equally as good though, and if you're looking for fast food containing some of whats on offer, the freshly prepped falafel, sharawma or kofte is often a far cry from the customary greasy post-night out kebab in the UK.
 |
A Cook's Dream. (Photo Courtesy of Flora Murphy) |
If your also
lucky enough to have the opportunity of a meal at someone's house,
make sure you go. We were served, and very much enjoyed the maqluba, a
popular casserole rice dish eaten in the Arab world meaning 'upside
down' in Arabic, due to the way its cooked in a pot and then
turned upside down when served. Combined with fresh salad
and labnah (yogurt), it makes for a highly delectable, authentic meal. Any thoughts of hunger on our last day were very much sated by this filling, but also flavoursome meal.
 |
Maqluba For Lunch. (Photo Courtesy of Nandita Dowson) |
If we could have
found room for something sweet after such a great meal, we could have had
some kanefeh, a dish originating from where many us visited in Nablus.
It's a sweet treat made from cheese cooked with sugar syrup, and its certainly worth trying. Although
feeling like I ate a lot, I know for a fact that what I ate and
wrote about only scratched the surface of Palestinian, let alone Arab
cuisine. The bucket list for my upcoming month in Palestine has
gorging on more of the food very firmly pencilled in. Quite rightly, Palestine remains proud of its heritage and
roots, of which its food is a huge part. Luckily for us, its there to
experience.
 |
Kanafeh At Its Best In Nablus. (Photo Courtesy of Flora Murphy) |