Rabiya (Fresh Fava Bean Maqluba)
Maqluba is the flagship dish of Palestinian cuisine. You will find it served in most homes in the country on the first day of Ramadan.
Palestinian Cooking
Muzna Bishara Shares Her Ramadan
The most important time of the year for Muslims families is rich in spirituality and culinary traditions
Qatayef Asafiri
Qatayef Asafiri, which translates to little bird qatayef, originated in Syria and Lebanon. They’re filled with a soft cheese for Ramadan.
Qatayef (Sweet Stuffed Pancakes for Ramadan)
These sweet, stuffed pancakes fried in butter and doused with simple syrup, are perhaps the food most closely associated with Ramadan.
For Muzna Bishara, Za’atar Is the Scent of Winter
My Palestinian Kitchen: Stories of Family & History
Za’atar Preserved in Olive Oil
In this traditional recipe, fresh hyssop or za’atar leaves are preserved in olive oil along with spices and lemon.
Za’atar Spice Mix (Dukkah)
The word “dukkah” in Arabic literally means crushed, and each region has its own unique blend. This version is from Muzna Bishara’s mother.
Za’atar and Strawberry Crumble
Muzna Bishara adds fresh hyssop or za’atar and olive oil to her strawberry crumble, for a dessert that’s sweet but earthy.
Za’atar Flatbread (Fatayer Fellahi)
Unlike the popular stuffed spinach fatayer, this pastry resembles layers of puff pastry separated with olive oil, hyssop leaves, and onions.
Olive Tree in Palestinian Culture
My Palestinian Kitchen: Stories of Family & History