Knafa Nabulsiya at its best! Hot out of our oven. MMMM.

Damaged tunnel goods=deep discount for consumer. Case and point: bought this can of oats for $1 (down from $4) from Qishawi supermarket yesterday.

Oyster mushrooms, from the Gaza Ministry of Agriculture's Mushroom Farm Project in the former Gush Qatif colonies (Now-called Hiteen)

A taste of what to expect in our forthcoming book, The Gaza Kitchen (chili stuffed baked crabs) #Gazakitchen

Gaza bloggers get together in Gaza City (I'm taking the picture, as usual)!

What I just ate: hal2oom (turkish delight) stuffed semolina cookies, bought off the back of a pickup truck in front of the neighborhood mosque. The guy also sells fresh (raw) milk, farmer's cheese, buttermilk, rabbits...and so on.

Bahri Figs from Gaza. Yes, they taste as good as they look and I've been waiting 5 years to eat them!!

Gaza-style Falafel, fresh out of the frying pan

Biqlawa, fresh out of my oven. Though apparently, you are meant to wait 2 days for the flavors to set b/f eating it

Date balls coated with pistachios, roasted sesame seeds, and coconut flakes.

Preserved lemons my mother made last week.

Kaak il Eid, my mother's cousins's recipe: pure olive oil, spices, whole wheat and semolina flours; YUM.

Ok I'm on a roll now; here we have Dagga Gazawiyya.Just had it for breakfast (yes, breakfast!)

A Masjid cake that Yassine and I made for the kid's eid party yesterday

Of course no Gazan family Eid is complete without...Sumagiyya!

Knafa Nabulsiya we made yesterday...can you taste the syrup and gooey cheese?

Qatayif that I made last night. Notice the Nabusli cheese seeping out...

The kmaj (arabic bread) we baked early this morning

Weighing the sheep we selected for Noor's Aqeeqa last week in Baalbeck.

What I'm drinking this morning: arabic coffee with steamed milk