Palestinian Dishes to Cook This Autumn: Musakhan, Maqluba and More

Ask any Palestinian about home and, sooner or later, the conversation turns to food. Palestinian cooking is built around olive oil, bread, fresh herbs and generous sharing, with dishes that bring families around the table. As the evenings draw in, it is the perfect time to try some of the classics.

Here are a few dishes worth getting to know, and where to find reliable recipes.

Musakhan

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Often called Palestine's national dish, musakhan layers roasted chicken over taboon flatbread with a generous amount of onions slow-cooked in olive oil and seasoned with sumac. It is traditionally made after the olive harvest to celebrate the new season's oil, and eaten with your hands.

Maqluba

Maqluba means "upside down". Rice, spices and vegetables such as aubergine and cauliflower are cooked in layers with chicken or lamb, then the whole pot is flipped onto a large platter at the table. The moment of turning it out, hoping it holds its shape, is part of the tradition.

Knafeh and za'atar

For something sweet, knafeh from Nablus combines soft white cheese with shredded or semolina pastry, soaked in syrup and topped with pistachios. And every Palestinian kitchen has za'atar, a blend of wild thyme, sesame and sumac eaten with bread and olive oil for breakfast.

To cook at home, two excellent books are widely available in the UK: Falastin by Sami Tamimi and Tara Wigley, and The Palestinian Table by Reem Kassis. Pair them with Palestinian olive oil, as we covered in our piece on the olive harvest, and share the table. Our tote bags are perfect for the market run.