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Whenever Laila El-Haddad prepares the typical Gazan dish of dagga, a tomato and dill salad, in her home kitchen, she has to make it in two separate bowls: one generously spiced with hot pepper to suit her Gazan palate; and a second lightly seasoned bowl with no hot pepper to suit the taste of her husband, whose family comes from the Palestinian village of Waarit al-Siris (near...