Behind every dish lies a world, a culture, a history. Dishes have social meaning. They have emotional and symbolic significance. Food is an expression of identity and ideology. Food is about power. It touches on issues of class, gender, race and ethnicity. It’s a clue to history. It’s a language.
Claudia Roden
I have long loved foods from the Middle East…pita, taboon and other flatbreads; pastries stuffed with savory fillings; feta, oil-cured and spicy olive mixes; classic hummus, as well as its many variations; yogurt and tahini dips; lentil soup; eggplant dishes; roast chicken and lamb kabob… the list is long. The documentary Soufra, which takes place in the refugee camp Bourj el-Baranjneh, sparked in me a different interest, an awareness of the heritage and importance of food to the Palestinian community.
Since the end of the British Mandate of Palestine in 1948, there is no Palestinian state, yet the national and cultural identity of the Palestinian people is still strong. Today, there is a renaissance of interest in Palestinian food and cookbooks. This seems to spring from a deep longing to preserve and honor Palestinian identity. One way of doing so is through the lens of food and the celebrations that take place around the table. Families preserve their sense of belonging, as well as a sense of longing for a place many have never seen. These newer cookbooks honor traditions, but the family recipes and stories also reflect the political realities and painful transitions that are an inevitable part of the diaspora.
Israel, Lebanon, Egypt and other countries in the region may own many of the same recipes. But in this issue of the Gazette, I celebrate the dishes and hospitality of generations of Palestinians who claim this food as their own.
Ahlan wa Sahlan
I have traveled to the West Bank ( Nov. 2017). Politics aside the people were wonderful, resilient and beautiful hosts. The food glorious and full of love. The fellowship of sharing meals, warm and relaxing amidst a life of challenges.
Lisa thank you for sharing these beautiful stories and recipes. Takes me back to a special time–Elizabeth
Thank you so much for your comments. I feel so proud that I’ve captured a little of what you experienced in the region. Lisa
Stellar Issue Lisa! Thank you for embracing this topic and taking us on a marvelous culinary journey through Palestine.
Wow- another AMAZING issue!
Although I’m vaguely familiar with some of the cuisine in the West Bank, I’ve never really tried much of the food. Your detailed descriptions of several of the food items that are common for Palestinians were insightful, inspirational, and delectable. The images only complimented the text- makes me want to make/eat all of the mentioned recipes! Loved the empowering feature on SOUFRA- I look forward to watching the documentary.
Ahlan wa Sahlan!
Thank you Lisa, for producing this remarkable edition exploring the food of Palestine. Your work bridges cultures and brings a new way to understand people and cultures without the usual prejudices that blind us to the joy of humanity expressed through the universal language of food. I am anxious to try your recipes (modified to fit my limited skills) and savor the visuals so beautifully displayed!
You and your food and soul! Reading each article with gratitude for how food connects and opens our global perspectives.
Thank you so much for your comment! Lisa
You never cease to amaze me! Going over old and more recent issues, always remind me of this work of art of yours. Your knowledge and the beautiful Gazette, your recipes and stories, the people you’ve worked with and interviewed, your dedication and perseverance and most of all your passion, enthusiasm and your sense of wonder make my heart flutter, my soul shudder, my mouth water and my stomach growl!