FG WORLD · CULTURE WITHOUT BORDERS

Country collection · Eastern Mediterranean

Discover Palestine.

Discover a land of ancient cities, olive groves, embroidered textiles, distinctive regional food and deeply rooted traditions. Palestinian culture lives through family stories, music, poetry, hospitality, craftsmanship and the continuing connection between people and place.

Explore Palestinian culture ↓ Discover Palestinian recipes

ArabicThe principal language

Olive & vineImportant agricultural traditions

DabkehTraditional group dance

Living heritageStories, crafts, food and music

01 · Culture & identity

A living heritage across generations

The land known as Palestine has a long history, including ancient Canaanite societies, successive regional kingdoms and empires, and centuries of cultural exchange. Palestinian identity and cultural traditions developed through this layered history and continue today in Palestine and in Palestinian communities around the world. The modern State of Israel was established in 1948; the histories of the land, its peoples and modern political identities are related but should not be treated as interchangeable.

Embroidery — Tatreez

Traditional Palestinian embroidery uses patterns and colours associated with different places and communities. Embroidered dresses and textiles carry artistic, family and cultural significance.

Dabkeh & music

Dabkeh is a group dance performed at celebrations and community events. Music, percussion, the oud, folk songs and regional performance traditions help transmit cultural memory.

Hikaye — storytelling

Palestinian oral storytelling, including women's traditional storytelling known as hikaye, passes experiences, social values and local narratives between generations.

Olive trees & the land

Olive cultivation, harvesting and pressing are important agricultural and social traditions. Olive trees and olive oil also hold strong cultural meaning for many Palestinian families.

Hospitality & shared meals

Offering coffee, tea, bread and food to guests is an important custom in many Palestinian households. Meals often bring extended family and friends together.

Crafts & traditional skills

Nabulsi soap-making, ceramics, weaving, woodwork and metal engraving reflect specialised knowledge and craftsmanship passed on through workshops and families.

UNESCO documents Palestinian heritage including embroidery, dabkeh, hikaye storytelling, Arabic calligraphy and Nabulsi soap-making. Explore the UNESCO Palestinian intangible heritage listing to learn more.

02 · Places & regional traditions

Many places, distinct local stories

Palestinian culture is not identical from one region to another. Cities, villages, coastal communities and agricultural landscapes have their own foodways, architecture and local traditions.

Historic city

Jerusalem — Al-Quds

A city of deep significance to Muslims, Christians and Jews, with historic markets, religious sites, stone architecture and layered cultural histories.

Northern hills

Nablus — نابلس

Known for its old city, traditional soap-making, regional sweets including knafeh, and long-standing craft and trading traditions.

Bethlehem area

Bethlehem — بيت لحم

Known internationally for the Church of the Nativity and for Palestinian Christian heritage, crafts, markets and Christmas-related traditions.

Coastal heritage

Gaza

Gaza has a long Mediterranean history and distinctive food, fishing and urban traditions. Its heritage and communities have been profoundly affected by conflict and destruction.

Southern hills

Hebron — Al-Khalil

Known for its historic old city, glass and ceramic crafts, traditional markets and surrounding agricultural landscapes.

Olive groves

Battir & the countryside

Terraced landscapes, stone walls, olive trees and traditional irrigation practices illustrate the relationship between agriculture and local heritage.

03 · History & heritage

Landmarks that preserve the past

Ancient Jericho — Tell es-Sultan

An archaeological site associated with very early settlement and long histories of human habitation in the Jordan Valley.

Church of the Nativity

Located in Bethlehem, this historic church and its pilgrimage route are associated with Christian traditions concerning the birthplace of Jesus.

Hebron Old Town

A historic urban landscape of traditional buildings, markets, religious heritage and long-standing craft traditions.

Palestinian olive terraces

The cultural landscape around Battir includes terraced farming, stone structures and traditional water-management practices linked to cultivation.

Saint Hilarion Monastery

Also known as Tell Umm Amer, this archaeological site preserves evidence of an important early Christian monastic complex near Gaza.

Sebastia

An archaeological landscape with remains from multiple historical periods, illustrating the region's long and layered history.

These sites are included on UNESCO's World Heritage list for the State of Palestine. Conditions, access and conservation status vary, especially in areas affected by conflict. Consult current official guidance before planning travel. Explore Palestine's UNESCO World Heritage sites.

04 · Celebrations & community

Traditions throughout the year

Culture & community occasions

Olive harvest: in many areas, the autumn harvest brings families and communities together to collect olives and produce oil.
Dabkeh gatherings: folk dance and music are often part of weddings, community events and cultural performances.
Traditional embroidery: embroidered garments and textile work are displayed, taught and celebrated through exhibitions and cultural initiatives.
Food traditions: seasonal cooking, bread-making, preserving olives and preparing dishes for family gatherings help keep culinary knowledge alive.

Religious & family celebrations

Ramadan: the month of fasting for Muslims, often marked by evening meals, charity and family gatherings.
Eid al-Fitr: follows Ramadan and is celebrated with prayers, visits, sweets and festive meals.
Eid al-Adha: an important Islamic holiday associated with worship, generosity and sharing.
Christmas: Palestinian Christian communities celebrate according to their church traditions, with Bethlehem particularly associated with Christmas pilgrimage and observances.

Religious dates and practices differ between communities and may follow different calendars. Local celebrations also vary by place and circumstance.

05 · The Palestinian kitchen

Six recipes rooted in Palestinian food culture

Olive oil, herbs, legumes, grains, seasonal vegetables and bread feature prominently in many Palestinian kitchens. Try these accessible home versions inspired by dishes associated with Palestinian food traditions.

01MusakhanSumac chicken with onions and flatbread · Serves 4

Ingredients

4 chicken pieces
3 large onions, thinly sliced
4 tbsp olive oil
2 tbsp sumac, plus extra to serve
1 tsp ground allspice
½ tsp cinnamon, optional
Salt and black pepper
2–4 flatbreads or taboon-style bread
¼ cup toasted pine nuts or almonds, optional
Chopped parsley, optional

Method

Heat the oven to 200°C. Season the chicken with salt, pepper and a little allspice. Roast until fully cooked and the thickest part reaches 74°C.
Meanwhile, warm the olive oil in a wide pan. Cook the onions slowly until very soft and golden.
Stir in the sumac, remaining allspice and optional cinnamon. Add a splash of water if the onions become dry.
Lay the bread on a baking tray and spread the onion mixture over it, allowing the bread to absorb some of the flavoured oil.
Place the cooked chicken on top and return to the oven for 5–10 minutes to warm the bread.
Finish with toasted nuts, extra sumac and parsley if desired.

Musakhan is especially associated with Palestinian olive oil, sumac and bread traditions. Family recipes vary in seasoning and presentation.

02MaqlubaUpside-down rice, vegetables and chicken · Serves 4–6

Ingredients

2 cups basmati rice, rinsed and soaked
500 g chicken pieces
1 large eggplant, sliced
1 cauliflower, cut into florets
1 onion, quartered
1 tsp ground cumin
1 tsp allspice
½ tsp turmeric and ½ tsp cinnamon
4 cups chicken stock, approximately
Oil, salt and black pepper
Toasted almonds or pine nuts, optional

Method

Season and roast or pan-cook the eggplant and cauliflower until lightly golden. Set aside.
Simmer the chicken with the onion, salt and pepper until nearly cooked. Reserve the stock and ensure the chicken is cooked through before assembling if you prefer a safer, easier method.
Mix the drained rice with cumin, allspice, turmeric and cinnamon.
In a heavy pot, arrange the vegetables and cooked chicken in layers. Spread the rice evenly over the top.
Add enough hot stock for your rice and pot, keeping the rice-to-liquid ratio appropriate. Cover and cook gently until the rice is tender and the liquid is absorbed.
Rest for 10–15 minutes. Carefully invert onto a large serving platter and lift the pot slowly. Garnish with toasted nuts if desired.

Maqluba means “upside down.” Vegetables, meat, spices and rice combinations differ across households. Use a stable pot and take care when turning it out.

03MusabahaWarm chickpeas with tahini and lemon · Serves 3–4

Ingredients

2 cups cooked chickpeas
3 tbsp tahini
2–3 tbsp lemon juice
1 garlic clove, crushed
½ tsp ground cumin
Salt to taste
¼ cup warm chickpea cooking liquid or water
2 tbsp olive oil
Chopped parsley and paprika, optional
Fresh flatbread to serve

Method

Warm the chickpeas in a small saucepan with a little of their cooking liquid.
Whisk the tahini, lemon juice, garlic, cumin and salt in a bowl.
Add warm water or chickpea liquid gradually until the tahini mixture becomes creamy and spoonable.
Fold some of the warm chickpeas into the tahini, lightly crushing a few while leaving most whole.
Transfer to a serving dish. Add olive oil and optional parsley or paprika.
Serve warm with fresh flatbread and vegetables.

Musabaha is related to the wider family of Levantine chickpea dishes. It is not exactly the same as smooth hummus, as the chickpeas generally remain whole or partly crushed.

04MaftoulPalestinian-style couscous with chickpeas · Serves 4

Ingredients

2 cups maftoul, or large pearl couscous as a practical substitute
1½ cups cooked chickpeas
1 onion, chopped
2 carrots, sliced
2 tomatoes, chopped
1 tsp ground cumin
½ tsp allspice
4 cups vegetable stock or water, as needed
2 tbsp olive oil
Salt, black pepper and chopped parsley

Method

Heat the olive oil in a pot and soften the onion.
Add the carrots, tomatoes, cumin, allspice, salt and pepper. Cook for 5 minutes.
Add the chickpeas and stock. Simmer until the carrots are tender and the broth is flavourful.
Prepare the maftoul according to its package directions. Traditional maftoul may be steamed, while substitute products can require different liquid ratios.
Combine the prepared grains with some of the chickpea and vegetable broth, allowing the flavours to absorb.
Serve with the vegetables and chickpeas spooned over the top, plus parsley if desired.

Traditional Palestinian maftoul is a hand-rolled wheat product. Pearl couscous is only a convenient substitute and has a different texture.

05Za'atar & Olive Oil FlatbreadManakish-inspired bread · Makes 4

Ingredients

2 cups plain flour
1 tsp instant yeast
½ tsp salt
¾ cup warm water, approximately
1 tbsp olive oil for the dough
3 tbsp za'atar spice blend
3–4 tbsp olive oil for the topping

Method

Mix the flour, yeast and salt. Add warm water and 1 tablespoon of olive oil gradually, kneading to make a soft dough.
Cover and leave in a warm place until doubled in size, about 60–90 minutes.
Mix the za'atar with enough olive oil to form a spreadable paste.
Divide the dough into four pieces and roll into small rounds.
Spread the za'atar mixture over each round, leaving a narrow edge.
Bake on a preheated tray at 220°C for around 8–12 minutes, until the bread is cooked and lightly golden.
Serve warm with tomatoes, cucumber, olives or cheese.

Za'atar blends vary but commonly include thyme or related herbs, sesame seeds and sumac. This recipe is a home version inspired by Levantine flatbread traditions.

06Knafeh Nabulsiyeh-inspiredCheese pastry with sugar syrup · Serves 6

Ingredients

250 g shredded kataifi pastry
200–250 g unsalted akkawi or mozzarella cheese
100 g melted butter or ghee
For syrup: 1 cup sugar, ½ cup water and 1 tsp lemon juice
Chopped pistachios for garnish
A little orange blossom water, optional

Method

If using salty akkawi, soak it in fresh water as needed, changing the water until the salt level is suitable. Drain and dry thoroughly.
Simmer the sugar, water and lemon juice for 7–10 minutes to make a light syrup. Add orange blossom water if desired and let it cool.
Cut the kataifi pastry into short strands and mix thoroughly with the melted butter or ghee.
Press about half the pastry into a greased shallow baking dish. Spread the cheese evenly on top, leaving a small border, then cover with the remaining pastry.
Bake at 180°C for about 25–35 minutes, until golden and the cheese has melted. Check the underside is cooked before removing.
Drizzle with syrup to taste, garnish with pistachios and serve warm.

Nabulsi knafeh is associated with Nablus. This is a home adaptation; traditional colour, cheese, pastry and cooking techniques can differ.

Food note: These recipes are accessible home-cooking versions inspired by Palestinian cuisine. Local and family traditions vary. Check allergens and use safe food-handling practices.

06 · Arabic language corner

Six useful Arabic expressions

Arabic is central to Palestinian everyday life, literature, storytelling and song. Palestinian Arabic has regional varieties, so pronunciation and some expressions differ between communities.

مرحبا — MarhabaHello / welcome

شكراً — ShukranThank you

لو سمحت — Law samahtPlease / excuse me (addressing a man)

بكم هذا؟ — Bikam hatha?How much is this? (formal Arabic)

مش فاهم — Mish fahemI don't understand (colloquial masculine form)

مع السلامة — Ma'a as-salamaGoodbye

These are beginner-friendly forms. In everyday Palestinian Arabic, pronunciation and phrasing vary; listening to local speakers is the best way to learn natural usage.

Keep exploring

One world. Many stories.

Explore Palestinian culture, cuisine, language and heritage as part of FG World — a cultural learning project by Fortgang Institut.

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