Snacks are commonly served to guests within Palestinian households and vary from nuts, seeds and dates to baba ghanoush and roasted watermelon. Finger-food is very popular and varieties of hummus and other dips are found in every restaurant and home.

The food of Palestine is a sumptuous array of vibrant and flavoursome dishes, sharing culinary traits with Middle Eastern and East Mediterranean regions. Nonetheless, Palestinian cuisine has its own unique identity, which stands out within the area and across the world.

Breakfast in a Palestinian household is always a family and finger-licking affair. Breads, dips, and soft cheeses are often found in the centre of the table alongside boiled eggs, olives and freshly sliced tomatoes and cucumber.

Meat dishes within Palestine are a fusion of Levantine and Turkish influence and vary from stews to sweet meats and kibbee to kebab. The most commonly eaten meats in Palestine are chicken and lamb but diet is often dependent upon geographical circumstances.

Children in Palestine are just like children anywhere in the world; they love to play games. Some of them are universal classics with a Palestinian twist, others are entirely homegrown creation...

Ingredients. Serves 6 – Time 1 hour 15 minutes. Baklava: 150g Pistachios 150g Walnuts 100g Pine Nuts 400g Filo Pastry 220g Butter 50g Sugar 1 Tsp of Ground Cinnamon

Ingredients. Serves 4 – Time 40 minutes. 1 Large Red Onion 2 Sweet Bell Peppers 1 Yellow Pepper 2 Large Garlic Cloves 5 Medium Sized Tomatoes 2 Tsps Ground Cumin

Popular and local ingredients include aubergines, courgettes, lentils and chickpeas yet the most favoured vegetarian option in the area has to be falafel, an iconic type of street food served with fresh pitta, salad and a colourful array of sauces.

food : drinks Coffee and tea are the traditional beverages of choice for adults at gatherings and refreshing homemade fruit juices for children. The coffee in question is normally spiced with cardamom and unsweetened.

food : seafood Gaza cuisine boasts the best seafood in the region due to its location on the rich fishing waters of the Mediterranean. The fish are often grilled, stuffed or fried and adapt flavours from Levant cuisine with common components such as garlic, lemon, chilli, dill seeds and lentils.