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Palestinians and Ashkenazi Jews: Co-Indigenous To The Same Land

Prefatory note: This column is a collaborative effort between myself and Palestinian activist Jason Christopher Damouni There are few conflicts, if any, that draw greater attention from the global community than the Israeli-Palestinian conflict. Innumerable commentators on both sides of this feud are pessimistic and doubt that a solution will be forthcoming any time soon. And yet there is a surprisingly simple, albeit often overlooked reason as to why things have gotten this bad. Most international conflicts have so far been about parts of disputed territories. However, this particular conflict isn’t only about disputed territory. It is about exclusive control over the entire territory.

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Flipping through a cookbook, and dwelling in the scents and flavours of new dishes helped scratch a travel itch

Flipping through a cookbook, and dwelling in the scents and flavours of new dishes helped scratch a travel itch
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Travel-imbued cookbooks offer up culinary journeys » Borneo Bulletin Online

February 6, 2021 Jen Rose Smith THE WASHINGTON POST – On a grey afternoon last November, I sat down to a meal that evoked Istanbul cafes where just the year before I had feasted at the edge of the sun-streaked Bosporus. Dried sumac speckled a plate of shaved radishes and fennel, and the main course was lamb ragout, ladled over satiny eggplant puree. It was Thanksgiving dinner, 2020. After cancelling a planned gathering for pandemic-obvious reasons, I ignored suggestions for wan, scaled-down menus featuring chicken legs and miniature pie for two. Instead I reached for a Turkish cookbook, trading holiday traditions for a culinary voyage.

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Travel-imbued cookbooks offer up culinary journeys

January 22, 2021 “Chaat: Recipes from the Kitchens, Markets and Railways of India,” by Maneet Chauhan and Jody Eddy. MUST CREDIT: Clarkson Potter Publishers. (Clarkson Potter Publishers) via The Washington Post Syndicated Service On a gray afternoon last November, I sat down to a meal that evoked Istanbul cafes where just the year before I had feasted at the edge of the sun-streaked Bosporus. Dried sumac speckled a plate of shaved radishes and fennel, and the main course was lamb ragout, ladled over satiny eggplant puree. It was Thanksgiving dinner, 2020. After canceling a planned gathering for pandemic-obvious reasons, I ignored suggestions for wan, scaled-down menus featuring chicken legs and miniature pie for two. Instead I reached for a Turkish cookbook, trading holiday traditions for a culinary voyage.

Israel generalUnited statesAr raqqahToshkent shahriUnited kingdomNew delhiMexico cityDistrito federalCity ofJakarta rayaDownton abbeyOlia herculesLara leeComida mexicanaLetitia clarkCaroline eden

My Love Affair With Middle Eastern Food

Please note that the posts on The Blogs are contributed by third parties. The opinions, facts and any media content in them are presented solely by the authors, and neither The Times of Israel nor its partners assume any responsibility for them. Please contact us in case of abuse. In case of abuse, Until my first visit to Israel shortly after the Six Day War, I knew absolutely nothing about the magnificence of Middle Eastern cuisine. Raised on a steady diet of Jewish-style Polish food, lovingly cooked and baked to perfection by my mother, Genia, I could look forward to such simple and tasty dishes as lima bean-and-onion dip, kreplach, sauerkraut-and-potato soup, kugel, meatballs in tomato sauce, candied turkey legs and apple cake.

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