Food is central to the movement for Palestinian liberation, because food is central to history, identity, and life.

The Palestinian table is famous for its abundance, but Palestinian food sovereignty is under threat due to Israel’s system of settler-colonialism and apartheid.

The spread on the Atta family’s dinner table can be commonly found on dinner tables throughout the Gaza Strip, where many families live below the poverty line. The family of five’s budget never exceeds 15 shekels ($4.87) for dinner.

Global consumer inflation has caused food prices in Gaza to hike, making staple products in grocery stores unaffordable and worrying shop owners about the cost of restocking.

Maqlouba, musafan, and somaqiya. Ziad Ali shares three recipes from friends, collecting oral histories behind the carefully curated spices and mixtures of Palestinian heritage cooking.

Palestinian knowledge of the land not only solidifies the Palestinian indigenous identity, but our right to the land as well.

You can’t food-wash apartheid. Naming a Philadelphia food truck “Moshava” after a colonial tradition is appropriate considering that its supposed Israeli menu is predominantly Arab food, appropriated by Israel much the same as they’ve appropriated Palestinian lands, home, and heritage. There is nothing Israeli about shawarma, hummus, falafel, or arayes, all of which predate the state of Israel by a few dozen centuries.

Izzeldin Bukhari is a chef based in Jerusalem’s Old City who works to promote traditional Palestinian food, but the Israeli occupation makes obtaining locally-grown produce very difficult. “[Israeli is] trying to teach us to give up on being Palestinian. And we are saying ‘I can’t’. Simply, we can’t. It’s in our blood, it’s in our ancestors, it’s the history, the heritage. It comes with every muskhan dish I eat, with every hiwerina I eat, with every waraka dawali. And this is how we continue to be Palestinian.”

“People are thinking about what would mama make?” chef Joudie Kalla tells Mondoweiss’s Allison Deger. Kalla shares her recipe for kufta bil tahineh, and explains what she’s cooking while stuck at home.

Sarah Doyel says that if you’re vegan, Israel looks like paradise. But make no mistake: Israel is using veganism as a calculated facade to gloss over the occupation of Palestine, and appropriate regional culture and traditions.