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Palestinian cuisine consists of foods from or commonly eaten by Palestinians—which includes those living in the Palestinian territories, Israel, Jordan, refugee camps in nearby countries as well as by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the geographical region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian, Israeli and Jordanian. Cooking styles vary by region and each type of cooking style and the ingredients used are generally based on the climate and location of the particular region and on traditions. Rice and variations of ''kibbee'' are common in the Galilee. The West Bank engages primarily in heavier meals involving the use of taboon bread, rice and meat and coastal plain inhabitants frequent fish, other seafood, and lentils. The Gaza cuisine is a variation of the Levant cuisine, but is more diverse in seafood and spices. Gaza's inhabitants heavily consume chili peppers too. Meals are usually eaten in the household but dining out has become prominent particularly during parties where light meals like salads, bread dips and skewered meats are served. The area is also home to many desserts, ranging from those made regularly and those that are commonly reserved for the holidays. Most Palestinian sweets are pastries filled with either sweetened cheeses, dates or various nuts such as almonds, walnuts or pistachios. Beverages could also depend on holidays such as during Ramadan, where carob, tamarind and apricot juices are consumed at sunset. Coffee is consumed throughout the day and liquor is not very prevalent amongst the population, however, some alcoholic beverages such as ''arak'' or beer are consumed by Christians and less conservative Muslims. ==History== The region of the southern Levant has a varied past and as such, its cuisine has contributions from various cultures. After the area was conquered by the Muslims, it became part of a Bilad al-Sham under the name Jund Filastin. Therefore, many aspects of Palestinian cuisine are similar to the cuisine of Syria—especially in the Galilee. Modern Syrian-Palestinian dishes have been generally influenced by the rule of three major Islamic groups: the Arabs, the Persian-influenced Arabs (Iraqis) and the Turks.〔(Revisiting our table… ) Nasser, Christiane Dabdoub, ''This week in Palestine'', Turbo Computers & Software Co. Ltd. June 2006, Accessed on 2008-01-08.〕 The Arabs that conquered Syria and Palestine initially had simple culinary traditions primarily based on the use of rice, lamb, yogurt and dates.〔(ABC of Arabic Cuisine ) ArabNet. Accessed on 2007-12-25.〕 This cuisine did not advance for centuries until the rise of the Abbasid Caliphate, that established Baghdad as its capital and integrated elements of Persian cuisine into the existing Arab cuisine.〔 The Arab geographer al-Muqaddasi said this of Palestine's foods:
The cuisine of the Ottoman Empire—which incorporated Palestine in 1516—was partially made up of what had become, by then a "rich" Arab cuisine. After the Crimean War, in 1855, many other communities including Bosnians, Greeks, French and Italians began settling in the area especially in urban centers such as Jerusalem, Jaffa and Bethlehem. These communities' cuisines contributed to the character of Palestinian cuisine, especially communities from the Balkans.〔〔(An Introduction to Palestinian Cuisine: Typical Palestinian Dishes ) ''This Week in Palestine'', Turbo Computers & Software Co. Ltd. July 2001, Accessed on 2007-01-07.〕 Until around the 1950s-60s, the main ingredients for rural Palestinian cuisine was olive oil, oregano and bread baked in a simple oven called a taboon.〔(Modernity and Authenticity: The Evolution of the Palestinian Kitchen ) Qleibo, Ali, ''This week in Palestine'', Turbo Computers & Software Co. Ltd. December 2006, Accessed on 2008-01-09.〕 Author G. Robinson Lees, writing in 1905, observed that "The oven is not in the house, it has a building of its own, the joint property of several families whose duty is to keep it always hot."〔G. Robinson Lees (1905): ''Village Life in Palestine'', Longmans, Green, and Co., p. 95〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Palestinian cuisine」の詳細全文を読む スポンサード リンク
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