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Food and Recipes

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> Agriculture and Food Production:
> Typical Palestinian Dishes
> Food Preparation and Lifestyles in Palestine
> Special Features of Palestinian Cuisine
> Ma'moul Easter Walnut/Pistachio Cakes
> Maqloube recipe
> Khoubaizeh
> Burbarah recipe (St. Barbara's Day)
> Christmas in Palestine: the food
> Palestinian sauces
> Meramiyeh (Sage)
> Drinks in Palestine
> The Blessed Tree: Olives
> List of Drugs (Peppers, Seeds...etc)Used in the...
> Dishes for Special Occasions
> Tamarind, Tomatoes and Dried Yoghurt: The...
> The story of a drop …
> Ka’ek wa Ma’moul: a dying art?
> The Foods of Gaza
> CAROB (KHARROUB): St John's bread
page 5 from 7
Agriculture and Food Production:
   
submitted by Turathuna Bethlehem University
03.11.2006

The peasant's year was divided into six agriculture seasons (maw'asim). The most important were harvest time (mawasim al-hasad), the fig and grape seasons (mawasim al ta'zib) and the olive picking seasons (mawasim al zaytun). The whole family participated in these activities.

Though most agriculture activity was considered to be a male responsibility, women's participation was crucial particularly during the harvest. The peasant's numerous tasks included sloughing, sowing, planting and pruning trees threshing and winnowing grain, carrying produce from the fields, repairing tools, building and repairing rubble walls (sanasil), and house construction.

Source: Amiry, Suad and Tamari, Vera: The Palestinian Village Home, 1989.

Source: The Palestinian Village Home

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