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Actually, It's the Palestinians Who Are Appropriating Jewish Culture
(Ha'aretz) Mor Altshuler - A recent article in Ha'aretz accused Zionists of "cultural and culinary appropriation" by presenting Palestinian foods as Israeli cuisine. Yet, as was proven by Prof. Menachem Felix and many others, there is almost no vegetable, fruit, spice or cooking method now ascribed to the Syrian-Palestinian kitchen that is not mentioned in the Bible or the Mishnah, and that didn't migrate with the Jews when they were exiled from their land. For example, in southeastern Turkey, kubbeh, the glory of the Palestinian kitchen, is called "Jewish kofta" - that is, Jewish meatballs. Jews invented kubbeh because it was their custom to eat meat on Shabbat, but it is religiously prohibited for them to slaughter animals or cook on that day. Before the refrigerator was invented, the solution was to wrap ground meat in dough and fry or bake it on Friday, so it wouldn't spoil. Similarly, eggplant and hummus, also ostensibly from the Palestinian kitchen, are mentioned in the records of the Spanish Inquisition as characteristic Jewish foods that could be used to identify people who formally converted to Christianity but secretly remained Jews. Moreover, olive oil, which has become a symbol of the Palestinian people, is one of the seven species the Bible cites as acceptable offerings in the Temple. It was used to anoint kings and priests and to light the menorah in the Temple. It was the ancient Jewish cuisine of the Land of Israel that turned into one of the cuisines appropriated by Muslim nomads after they conquered the region in the seventh century.