"As all of Gaza suffered under Israel's siege and food ran out, my family had to figure out ways to make small supplies of food stretch further, and compensate for ingredients that were no longer available. We experimented with new recipes, created combinations we never imagined trying, and managed to come up with some solutions that would help us a bit to endure the harsh realities of famine and survive as best we could."
"Bread is a core part of our eating habits, and the current famine means there is nothing else in the market no fruits, vegetables, eggs, cheese, chicken, or meat. People here prefer using pasta for bread-making rather than cooking and eating it as is. Bread can be eaten at every meal, unlike pasta, which is usually meant for lunch. We also genuinely believe bread is more filling and keeps us satisfied longer."
"We first tried making pasta bread at the beginning of June. My brother Fady's wife, Doha, contacted her family, who had been living on pasta bread for a while, and they gave her the recipe. Doha started working on the recipe with the help of my mum, Saham. They soaked some of the pasta until it became soft, then added a little wheat flour and kneaded it well until it came together as a dough."
Israeli siege caused widespread food shortages in Gaza, forcing families to stretch limited supplies and replace unavailable ingredients. Bread remained central to daily meals, prompting widespread use of pasta as a substitute when wheat flour ran out. Households soaked pasta, mixed small amounts of wheat flour, and kneaded the mixture into a dough despite different texture and extra effort. Communal ovens required long waits of 30-45 minutes for baking. The resulting pasta bread looked similar to usual loaves and tasted acceptable, providing greater satiety than plain cooked pasta. Families experimented with recipes to survive famine conditions.
Read at www.aljazeera.com
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