Mustafa

Tomatoes in Palestinian cookery

Contributed by Sufian Mustafa on 29.03.2008:

Tomato is originally from Peru and was first imported to Spain in the 16th century, but the Syrian Arabs new it from the Italian, hence the name Bandourah, from the Italian Pomodoro. It was the Sicilians who exploited tomatoes as a sauce to blend with pasta having learned to puree it from the Arabs. Until the 18th century tomato was believed to be poisonous, since people with money had plates(...)

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Palestinian flavour

Contributed by Sufian Mustafa on 29.03.2008:

Even though food flavour is unified throughout Pal¬es¬tine, the Palestinian cuisine can be divided roughly into four re¬gions, according to the variations in taste: the West Bank, the Gaza Strip, the Galilee and the area known as the Tri¬an¬gle. Variations are evident in the intensity of the taste of food and not in the reci¬pes themselves.

The difference between what Palestinians cook(...)

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Too Cold without One

Contributed by Sufian Mustafa on 29.03.2008:

Winter in Palestine could be quite cold in the evenings that one has to have lots of hot drinks to keep warm. Traditionally, families used to huddle around a stove that provided the only source of heating on long winter nights. Stoves were fuelled by coal or wood and, more recently, kerosene and gas. With alcohol not being a customary drink in Palestine, hot beverages were called for to warm (...)

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Too hot without one

Contributed by Sufian Mustafa on 29.03.2008:

The Palestinian summer is too hot during the day that one has to keep drinking to make up for the lost body liquids, if exposed to direct sun. The Palestinians, as well as the rest of Asia, have, over the centuries, developed the art of making drinks. The fact that sugar was known to Asia for a long time helped a great deal since sugar is an essential ingredient of most drinks.

A few t(...)

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Fakiha

Contributed by Sufian Mustafa on 29.03.2008:

Thammer is Arabic for fruit, which is defined as the part of the plant that develops from the ovary of the flower and contains the seeds. This definition covers vegetables and nuts. Fakiha, however, is Arabic for delicious and joyful fruits, i.e. those fruits which are sweet and juicy and therefore, are fun to eat. Fakiha is derived from the verb to be happy, the same root for Fukaha, Arabic (...)

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kitchen revival “Arabic”

Contributed by Sufian Mustafa on 28.03.2008:

من الأصالة إلى الإغتراب

مطابخ العرب، مطابخ عريقة متوغلة في القدم

ودلالات ذلك تكمن في تراكيب الطعوم وألاطعمه وتصنيفاتها، وفي ادوات المطبخ التاريخية، وفي التنوع المحير في المواد الخام وفي طرائق اعدادها، وفي غناء طعومها وذلك لاتساع قواعد الطعم فيها ولوفرة محاصيلها النباتية، كما تكمن في لغة المطعم ومصطلحاته اللغوية. لكنها تعيش انحسارا شديدا، فهي الان تقليدية للغاية فلا تعديل ولا ابت(...)

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Palestinian food proverbs”Arabic”

Contributed by Sufian Mustafa on 28.03.2008:

الطعام والمثل الشعبي الفلسطيني

ابيض من الجبنة

احلى من العسل/ السكر

اسود من قرن الخروب

اشتهى الجاجة واكلها بريشها

اشرب زيت وانطح حيط

اصبر عالحصرم بصير عنب

اصفر من الكركم

اعطي الخبز للخباز ولو اكل نصه

افطر واقطر واتغدا واتمدا واتعشا واتمشا

اكفي الطنجرة على تمها بتطلع البنت لامها

أكل البيضة بقشرها

اكل الرجال على (...)

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Aish

Contributed by Sufian Mustafa on 27.03.2008:

Aish is the noun derived from the Arabic verb “to live”, and refers to staple foods. The most prominent staple foods in Palestine are rice, bread, and wheat.

Rice

Arruz or ruzz is Arabic for rice, derived from araza, Arabic for the act of being miser. The resemblance is that the miser closes hands tightly and so does the rice forms into lumps, an effect of the presence of starch(...)

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Msakhan

Contributed by Sufian Mustafa on 27.03.2008:

Msakhan is Arabic for reheated, derived from sakhan, the verb to heat. It is the name of a typical recipe of Qalqilia north of the West bank, made with day-old taboon bread moistened with olive oil.

Later flavoured with summaq and sautéed onions, and further on the chicken was added, and the old bread was replaced by fresh one. The recipe became a festive dish traditionally eaten durin(...)

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Lentil “Nails of Knees”

Contributed by Sufian Mustafa on 27.03.2008:

The lentil is a small leguminous plant of the pea family with small, round and dry flat seeds that are borne in pairs in a brown flat pod. It is used whole or cracked of its shell, resulting in orange-coloured seeds. Lentils, which originated in Asia, have been cultivated since ancient times as they formed a main source of nutrition for the poor for many centuries. Ancient Rome imported whole(...)

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