Introduction to Palestinian cuisine
Palestinian cuisine is a mix of Middle Eastern, Mediterranean, and North African influences. The use of fresh herbs and spices is central to Palestinian cooking, giving dishes their distinct and complex flavor profiles. From the subtle sweetness of cinnamon to the bold heat of chili peppers, Palestinian cuisine celebrates a wide range of spices and herbs that are used to enhance the taste of both meat and vegetarian dishes.
Essential spices and herbs in Palestinian cooking
Palestinian cuisine is characterized by its use of spices and herbs that have been passed down from one generation to the next. The most commonly used spices and herbs in Palestinian cooking include za’atar, sumac, cumin, and mint. These spices and herbs are used to enhance the flavor of meats, vegetables, and grains, and are often combined to create signature spice blends.
Za’atar: the signature spice blend
Za’atar is a signature spice blend in Palestinian cuisine. It is made from a blend of dried thyme, oregano, sumac, sesame seeds, and salt. The mixture is used as a seasoning for meats, vegetables, and flatbreads, and is often mixed with olive oil and spread on bread. The unique flavor of za’atar comes from the combination of tangy sumac, earthy oregano and thyme, and nutty sesame seeds.
Sumac: the tangy, lemony spice
Sumac is a tangy, lemony spice that is commonly used in Palestinian cooking. It is made from the dried and ground berries of the sumac tree, and is used to add a sour, citrusy flavor to dishes. Sumac is often used as a seasoning for meat, fish, and vegetables, and is a key ingredient in za’atar.
Cumin: the earthy, warming spice
Cumin is an earthy, warming spice that is commonly used in Palestinian cooking. It is made from the dried seeds of the cumin plant, and is used to add a distinctive flavor to meat, rice, and vegetable dishes. Cumin has a warm and slightly bitter taste, which is balanced by the use of other spices and herbs.
Mint: the refreshing herb for savory and sweet dishes
Mint is a refreshing herb that is used in both savory and sweet dishes in Palestinian cuisine. It is often used to add a coolness and freshness to meat dishes, and is also a key ingredient in many desserts and sweet treats. Mint is commonly used in Lebanese and Palestinian salads such as tabbouleh, where it adds a bright green color and a refreshing taste. It is also used in tea and other beverages to add a refreshing twist to traditional drinks.
