Palestine Carves Out Its Own Distinct Flavors

Heather Sperling

Sumac, freekeh, labneh, cumin, lentils, eggplant and dill: Is this a list of so-hot-right-now American restaurant ingredients, or a lineup of essential elements of Palestinian cuisine? The answer: it’s both.

No doubt you’re familiar with a handful of dishes from the region, whether you know them as Palestinian or not. Falafel, hummus, kibbeh, baba ghanoush, tabbouleh— these classic members of the Arab culinary repertoire are found in countries throughout the Levant (the eastern Mediterranean) and...