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Food and Recipes
 
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Showing 101 - 120 from 125 entries

 
 
       
 
THE PERSEVERANCE OF THE CACTUS
Crowfoot and Baldensperger: "The Arabic word 'sabr' carries several meanings, among which are 'patience', 'prickly pear,'...
 
Arab Educational Institute
21.05.2006
       
       
 
THE FRAGRANCE OF SAGE (MIRIAMIYA)
Miriamiya: customs and stories Crowfoot and Baldensperger: "There is an old proverb, said to have come from the Arabs:...
 
Arab Educational Institute
21.05.2006
       
       
 
PROSPEROUS THYME (Za'ater)
Thyme as food Muhawi and Kanaana: "Thyme is a component of za'ater, which may be considered the Palestinian national dish....
 
Arab Educational Institute
21.05.2006
       
       
 
BEAUTIFUL POMEGRANATE
Pomegranate: traditional uses Hepper: "Today the juice, known as grenadine, is still a popular cordial in Mediterranean...
 
Arab Educational Institute
20.05.2006
       
       
 
THE HOMELY FIG TREE
Arab Research Institute: "Fig trees originated from the Arabian Peninsula, dispersed first in the Mediterranean region, then...
 
Arab Educational Institute
20.05.2006
       
       
 
THE GRACE OF GRAPES
The Arab Research Institute: "Grapes are temperate climactic plants characterized by climbing stems and prostrate canes....
 
Arab Educational Institute
20.05.2006
       
       
 
THE OLIVE TREE IN PALESTINE: characteristics and...
The Arab Research Institute: "The olive is an attractive evergreen tree with gray-green foliage. It was under cultivation...
 
Toine Van Teeffelen
19.05.2006
       
       
 
The Palestinian Olive Oil Industry
This Week in Palestine October 2005 By Basem Khoury The olive tree is unique in this region for its longevity and its...
 
This Week In Palestine
25.02.2006
       
       
 
Falafel recipe
Falafel 1 pound chick peas 3 cloves of garlick coriander 2 teaspoons baking powder salt fresh chopped...
 
Toine Van Teeffelen
18.02.2006
       
       
 
Palestinian cookies for Easter
These cookies are especially made at Easter. They can be prepared with dates or walnuts. Made with dates the kaek is said to...
 
Toine Van Teeffelen
18.02.2006
       
       
 
Arab drinks
Qahwe (Arabic coffee): Arabic coffee is mixed with cardamom and served with or without sugar. When somebody leaves for a...
 
Toine Van Teeffelen
18.02.2006
       
       
 
Kenafe recipe - Nablous
Soft cheese cooked between two layers of orange shredded pastry, served with sugar syrup and rose water. The city of Nablous...
 
Toine Van Teeffelen
18.02.2006
       
       
 
Fasting and funeral - Eid al-Adha
Fasting periods are important events. Both Moslem and Christian Palestinians fast. Fasting is a main duty for the Moslem....
 
Toine Van Teeffelen
18.02.2006
       
       
 
The meal during occasions
Engagements and weddings used to be celebrated at home. The groom's family prepared the meal and the visitors played music...
 
Toine Van Teeffelen
18.02.2006
       
       
 
Zucchinis of Beit Sahour
There is no great difference in food preparation between Palestinian villages and towns. However, some villages are known for...
 
Toine Van Teeffelen
18.02.2006
       
       
 
Food preparation during the first Intifada
The Intifada, the Palestinian uprising which lasted from 1987 up till 1991-2, had a deep impact on Palestinian society. In...
 
Toine Van Teeffelen
18.02.2006
       
       
 
Fishery and fish recipes in Gaza
Some 15 years ago Gaza was renowned for its large fish market. There you could find all kinds of fish including sardines,...
 
Toine Van Teeffelen
18.02.2006
       
       
 
Gaza's specialty: Hot pepper and fish
One can hardly speak about a typical Gazan dish: 40% of the population are refugees coming from different villages and towns...
 
Toine Van Teeffelen
18.02.2006
       
       
 
Palestinian women and food preparation
With modern equipments entering the Palestinian kitchen, the preparation of food has become easier and less time consuming....
 
Toine Van Teeffelen
18.02.2006
       
       
 
BEDOUIN FOOD
To understand Arab and Palestinian food traditions it is important to go back to one of the roots of Arabic culinary culture:...
 
Toine Van Teeffelen
18.02.2006