A special cookbook documents the narrative and resourceful cuisine of Gaza’s resilient dinner tables.
Gazan food carries a punch, spiked as it is with the likes of red chilli peppers, cardamom, cloves, cinnamon and – peculiarly for an Arab locale – dill. An emaciated string of land squeezed between desert and sea, the Gaza Strip offers a cuisine like no other. It’s a place where you can taste urban, rural and nomadic variations of Palestinian cuisine dedicatedly cooked by people whose culinary sensibilities, despite their refugee status, are still firmly rooted in their native villages.
‘The Gaza Kitchen’ does not limit itself to what we know today as the Gaza Strip. It revisits what are essentially bygone geographic spaces but enduring culinary zones, preserved in the kitchens of the Strip’s many refugees originally from the much more extensive Gaza District, as well as other parts of Palestine.
Laila El-Haddad and Maggie Schmitt, are the authors of the unconventional ‘social’ cookbook, ‘The Gaza Kitchen: A Palestinian Culinary Journey’.
“When so much has been lost,’ El-Haddad explains, ‘and so little remains in a physical and geographic sense, things like food become one of the only means of locating one’s self and one’s identity, of retaining the attachment to and the memory of these lost places”
See the full article and more photos on brownbook.