Qidreh

Qidreh is a Palestinian dish made from rice and lamb, often served at celebrations such as weddings and feasts. It is especially popular in Hebron, Gaza, and Jerusalem, and is typically finished with a topping of toasted nuts. Chickpeas and whole garlic cloves may also be added to the rice. While traditionally cooked in clay ovens over coals, regular ovens can be used instead, and chicken can replace the lamb.

The dish’s origins are debated, though most accounts trace it to Hebron, with different families sometimes credited. Its timeline is unclear, but some link it to the Ottoman Empire period. The name comes from the Arabic word *qidrah*, meaning “pot” or “clay vessel,” referring to the cooking container. It may also be spelled *idreh* in Latin script, and in Levantine Arabic, the “q” sound is often pronounced as a glottal stop.

Preparation involves cooking meat and rice together in the same pot with local clarified butter called *samneh*. Ingredients vary by city; lamb is the traditional meat. The dish is usually served with thick yogurt and Arab salad. In Gaza, unglazed clay pots are used, prepared at home and taken to a communal wood- or coal-fired oven, where each pot is marked with the owner’s name. Modern versions sometimes use a Dutch oven on a stove. Traditional Hebron-style qidreh is plain with few spices, while contemporary and regional variations—like Gaza’s—add chickpeas, onions, whole garlic cloves, and various spices. Hebron’s version is traditionally cooked in a copper pot. Some regional versions use freekeh alongside or instead of rice.

Qidreh is a festive dish, typically made in large quantities for ceremonies such as weddings and birth celebrations (*aqiqah*), especially on Fridays and during Ramadan, as well as for Eid al-Fitr and Eid al-Adha. It is rarely prepared at home and is reserved for special occasions. Palestinian Christians also commonly eat it at Christmas.