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> The Tabun
> Best Foods from Palestine
> Palestinian Tabouleh in Guiness Book of Records - 2006
> Winter Traditions in Palestine
> Maklouba with eggplant
> Waraq Dawali
> Mahashi Recipe
> Juices, Pickles and Spirits
> Traditional Dishes in Palestine
> Meals and Foods
> Old Medical Recipes
> Welcome Coffee/Goodbye Coffee
> The Evolution of the Palestinian Kitchen
> The fig and grape seasons (mawasim al tazib):
> The Olive –Picking Season (mawsim al-zaytun):
> Harvest Time
Bread is a prominent item in meals. In the past it used to be made from wheat flour. Most of the wheat was brought to the Saturday market in Bethlehem on camel back from Beersheba (Bir-as-Sab') plantations at a distance of 90 kilometers to the south west of the town of Bethlehem. People would buy it according to their means. Most of them would buy a quantity sufficient for their families for one year, keeping it in store-rooms inside their homes to preserve it from moth and rottenness, aided by the excellence and purity of the climate. A part of it was taken every month to be ground at the town's flour mill.
Flour was also stored in wooden containers from which the housewife took when needed. She kneaded and baked it herself in the common, neighborhood oven (tabun).
When wood-burning stores were introduced, people began sending their dough to their ovens to be baked. Sometime later the Salesian Convent constructed a large commercial oven, bought flour, and sold the prepared bread. Owners of smaller ovens began to do the same and the Bethlehem woman gave up buying flour, grinding, kneading and baking it, and began buying ready - made bread from the market.
Source: "Bethlehem, The Immortal Town" by Giries Elali