A central element
of the cuisine is mezze.
a collection of small dishes
served to be shared.

encouraging conversation, community and time.

More than a Way of eating:
Mezze reflects
a social Philosophy.

Za’atar

is a defining staple a blend of wild thyme, sesame, and sumac traditionally paired with olive oil and bread, embodying daily life and regional harvesting traditions.

Sumac

contributes a deep red coloring and a sharp acidity, often substituting citrus to bring balance and brightness to dishes.

Olive oil

perhaps the most symbolic element, reflects continuity and resilience, linking culinary practice with cultural identity and the enduring relationship to the land.

palestinian cooking
is defined by ingredients that carry both:
Flavor and meaning

Using charcoal enhances depth and smokiness, while the preparation remains simple, allowing the quality of meat and spices to stand out.

Flatbread is more than food. it’s used to scoop and share meals, making eating a hands-on, communal experience.

Arabic rice with vermicelli is fluffy rice mixed with lightly toasted pasta, adding a subtle crunch and mild nutty flavor to a simple, everyday dish.

Sweets like Knafeh, often flavored with rosewater, balances sweetness, texture, and aroma in a classic, traditional dessert.

Our Staples

  • HUMMUS, BABAGANOUSH, LABNEH, MUHAMMARA, FALAFEL

    Mezze is not just food. It’s a shared way of eating.

    Each dish reflects daily life, from simple staples to street food.

    Together, they balance flavors and textures: creamy, smoky, fresh, tangy, and crisp.

  • BABY CHICKEN & ROTISSERIE

    Cooking meat over fire or on a rotisserie has deep roots in the Middle East, emerging from communal traditions of feeding groups.

    The slow rotation ensures even cooking, retains moisture, and builds rich flavor.

    It remains both practical and symbolic, tied to gathering and hospitality.

  • KNAFEH & KATAIFI

    Knafeh, a classic Levantine dessert, combines melted cheese, crisp kataifi pastry, and syrup.

    It’s defined by contrast hot and cold, soft and crisp, sweet and salty.

  • WATERMELON AND THE CULTURAL CONTEXT

    Watermelon holds symbolic meaning in Palestine, its colors reflecting cultural identity.

    It also represents agriculture, seasonality, and simple summer food.

    Serving it is both nostalgic and quietly political.

  • RICE WITH VERMICELLI

    Vermicelli are thin pasta strands toasted and mixed into rice, adding a light crunch and subtle nuttiness while making the dish more filling and resourceful.

  • TABBOULEH & FATTOUSH

    These salads aren’t just sides they balance the meal.

    Tabbouleh is fresh and bright, while fattoush adds crunch and uses leftover bread.

    Together, they lighten and contrast richer dishes.

  • FLATBREAD

    Flatbread is essential not just food, but a way to eat.

    Used to scoop, wrap, and share, it reinforces communal dining.

    Made fresh daily, it reflects the rhythm of everyday life.

  • ROASTED CAULIFLOWER (DUKKAH, TAHINI, MASTIC)

    Roast cauliflower uses different ingredients to make it more interesting:

    Dukkah is a mix of crushed nuts and spices that adds a crunchy texture.
    Tahini is a smooth sesame paste that makes it creamy.
    Mastic is a natural tree resin that gives a light, fresh smell, a bit like pine.

Access to land and water shapes how food is grown and produced. Khouris supports Palestinian producers through direct trade, helping strengthen local economies while highlighting issues like limited water access.

Food, in this way, becomes more than nourishment. it’s a way to connect culture, people, and place.