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Palestinian Territories - Food

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Palestinian breakfast can consist of fried or boiled eggs, olives, tomatoes and cucumbers, and labneh (strained and thickened yoghurt) drizzled with olive oil, and jams. Most meals are accompanied by khubz (Arabic bread). Hummus is served plain or with meat, pine nut, or other garnishes, and scooped up with khubz torn into bite-size pieces by each diner. Another breakfast possibility is foul mudammas, or stewed fava beans, dressed with olive oil, lemon juice and garlic. Breakfast is typically accompanied by hot tea. Lunch is the main meal of the day, and the basic ingredients for many lunch dishes include rice, lamb, chicken, fish and vegetables. Common spices include cinnamon, cardamom, nutmeg and black pepper. Olive oil and samneh are the most common cooking oils. One of the most distinctive Palestinian dishes is musakhan - roasted chicken smothered in fried onions, pine nuts, and sumac (a dark red, lemony flavored spice), and laid over taboon (a flat bread). Dinner is the lightest and simplest meal of the day. Omelets, either plain, or with fresh chopped herbs and spices, are a common dinner food, as are hummus, salads, fatayer, and other light snacks. Tea, coffee and fresh juices are the most common drinks. For something sweet, fruit and baklava are widely popular.
Mint tea and strong coffee, as served in Palestine	The popular baklava	Fresh fruit juices
Typical Palestinian dinner dish consisting of several salads, hummus and other dips, and bread	Advertisement for a Palestinian beer brand (but beer is not commonly consumed)