Palestine

Flavours That Tell the Story of a People

Palestinian cuisine is a deeply generous tradition rooted in the land itself. Musakhan, a slow roasted chicken laid over taboon bread and drenched in sumac and caramelised onions, is widely considered the national dish. Knafeh from Nablus, a warm pastry of stretchy cheese and shredded dough soaked in rose syrup, has earned devotees across the region and well beyond. Sit down for a meal here and the table will be full before you have finished your first cup of cardamom coffee.

Craft, Colour, and the Art of Staying

Palestinian embroidery, known as tatreez, is one of the most recognisable craft traditions in the Arab world, with each region producing its own geometric patterns in vivid reds, greens, and golds. Workshops and cooperatives in Ramallah and Bethlehem keep the tradition alive, offering visitors a chance to see artisans at work and to take home something genuinely made by hand. Ceramics, olive wood carving, and mother of pearl inlay work from Bethlehem are equally striking expressions of a culture that has long found beauty in making.

Landscapes From the River to the Sea

The Palestinian landscape ranges from the fertile valleys and rugged limestone ridges of the West Bank to the flat coastal plain of Gaza, with the Jordan Valley forming a dramatic eastern boundary. Ancient terraced hillsides, some still farmed using centuries old methods, produce olives, figs, and grapes of remarkable quality. The hills around Jericho, one of the oldest continuously inhabited cities in the world, and the dramatic wilderness of the Judean Desert offer walking and exploration unlike almost anywhere else in the world.