Textured and creamy, this upside-down "cake" consists of chicken braised with aubergines, potatoes and cauliflower and is layered with rice.
Inside each sip are the rich flavours of the Levant and the spices of holiday traditions that reach across religions and stretch back centuries.
Maamoul is made at the end of both Lent and Ramadan, leading up to Easter and Eid al Fitr. But this year, the biscuit is extra sweet as both religions enjoy it at the same time.
The Gaza Strip version of knafa, a beloved Middle Eastern sugar-soaked pastry, is rarely found outside of the tiny coastal enclave.
Disaster struck twice over the centuries, causing extensive damage to Jerusalem’s most important church – but restoration has finally been completed.
Infamous for walls and checkpoints that keep people apart, the Palestinian Territories are united by a walking trail tracing the footsteps of Abraham, the father of Islam and Judaism.
To seed librarian Vivien Sansour, seeds are living beings, and to see heirloom seeds disappearing is a human tragedy.
Known for being the birthplace of Jesus Christ, this biblical-but-still-bustling little town has a new miracle afoot: a renaissance of Palestinian culture and coolness.
In the face of conflict, a crop of talented Palestinian chefs is reclaiming and reinventing their rich farm-to-table cuisine.
