Gaza’s Qidreh Master at Work: Preserving Culture through Food (PHOTOS)

By Palestine Chronicle Workers

Naim Sharab, referred to as Abu Salah, is a 44-year-old prepare dinner from Gaza. 

Abu Salah realized learn how to prepare dinner from his dad and mom, who realized cooking from their dad and mom. In different phrases, for the Sharab household, cooking conventional Palestinian dishes is a household enterprise. 

Although he mastered many Palestinian conventional meals, corresponding to Maftul (couscous), Mansaf and Maqlubah, Abu Salah is the grasp of Qidreh. 

Qidreh is a well-liked Palestinian rice dish made in particular clay pots and sometimes ready with lamb – typically rooster – and lots of spices. 

The origins of the favored dish, often related to particular events and holidays, is believed to have originated from the Palestinian metropolis of Al-Khalil (Hebron). 

However Abu Salah’s signature dish is made within the Al-Zaytoun neighborhood, east of Gaza Metropolis. His purchasers swear that his Qidreh is one of the best anyplace. 

 When the Palestine Chronicle requested Abu Salah if he agreed, he shyly smiled. 

For Abu Salah, making Qidreh isn’t just a job. It’s a custom.

For him, cooking is an act of preserving the genuine folklore of Palestinian Levantine meals, as this career has been inherited in his household all through a number of generations. 

After we requested him if he needs his youngsters to inherit his work as nicely, he stated that his aim in life is to offer his children one of the best schooling he can. The remainder is their selection. 

That is Abu Salah, the Qidreh grasp, at work. 

(All Images: Mahmoud Ajjour, The Palestine Chronicle)