PALESTINE
The slow food movement that aims to promote local, traditional, and sustainable food production and consumption is strong in Palestine, with traditional Palestinian farming and cooking being seasonal and relying on vegetables and grains, with meat traditionally only served for special occasions.
However, veganism as a conscious movement is emerging and growing in Palestine, with activists and organizations promoting animal rights, health benefits, and environmental sustainability. These tireless efforts encompass raising awareness about animal rights and the challenges animals face, while simultaneously striving to provide wholesome and easily accessible plant-based options for everyone. Driving these transformative initiatives are key organizations, including Vegan in Palestine and Vegans for Humanity, which have collectively contributed to the significant progress of the vegan movement in the country.
The word الخُضْرِيّ (al-khodri, derived from the Arabic word for vegetables, khudra) was created by Palestinian vegan activist Sharbel Balloutine.
Levantine cuisine contains a plethora of plant based delights - whether it’s breakfast spreads of falafel, ful and hummus, salad assortments of different local plants, or stews and grain dishes made from seasonal vegetables eaten throughout the year. Though Palestine is behind other Middle Eastern countries in terms of not having an intentionally vegan restaurant yet, finding traditional plant based dishes and salads is no challenge.
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