Spotlight On Gazan Dishes

In light of the war on Gaza, we wanted to shed light on this land’s culture and continue to give it a platform despite all attempts to erase its identity.

Let’s delve into the mouthwatering world of Gazan cuisine. These Palestinian dishes from the heart of Gaza draw inspiration from the familiar flavors of the Mediterranean and Levantine cooking. In this article, we’re uncovering a treasure trove of tasty dishes that tell the story of this community.

N.B As we discuss Gazan dishes and shed light on the rich cultural practices of the Gazan people, we would be remiss not to mention the 2-million people in Gaza that are being starved and massacred in the ongoing genocide. In the hopes that the people of Gaza be given peace and justice.

Let’s take a journey through the delectable and culturally significant flavors that make up the distinctive identity of Gazan cuisine.

Summaqiyeh

Cooked on celebratory occasions such as Eid or weddings, this rich dish is a beef, chickpea, and sumac stew. You can find the recipe here.

Rummaniyeh

As the name suggests, this dish is made with pomegrantes, chopped eggplant, lentils, flour, salt, garlic, coriander, and olive oil. In can be eaten hot or cold.

Zibdiyyit Gambari

This spicy shrimp and tomato stew is cooked in a traditional clay pot, and flavored with dill and garlic.

Kunafa Ghazawiya

Served on happy occasions and during Ramadan iftars, this twist on the traditional kunafa is made with burgol, ghee, nutmeg, cinnamon, and nuts.

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