[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian
Palestinian Foods. (long post)
Quote:
"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸
"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"
"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"
"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"
"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."
"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"
"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"
"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"
"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"
"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"
"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"
"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"
"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."
"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"
"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"
"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"
"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"
"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"
"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."
"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."
"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."
"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"
"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two
I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture
One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."
[End Quote]
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The Twitter Mari Lwyd sagas (2019)
So way back in 2019, @seananmcguire and @tkingfisher (and also later @kbspangler) got into a whole poetry/rap battle involving the poor Mari Lwyd (played by Seanan) just trying to get some cheese from Ursula's stores. This went on for a few years, and I can't find transcribed sources, only screenshots.
So, with X/Twitter being What It Is, I wanted a text source to exist. CW for food, alcohol, and all the caps, and full credit to the authors. If you want the original source it's here.
Seanan:
WE'RE HERE TO SAY PLEASE
WON'T YOU GIVE US SOME CHEESE
SOME CHEESE AND SOME BRANDY OR PORT.
THIS FESTIVE HORSE SKULL
HAS BEEN SHOVED ON A POLE
SO GRANT ME YOUR FINEST RETORT.
Ursula:
BEGONE WITH YOUR POLE
(YOU CAN LEAVE THE NEAT SKULL)
DEMANDING MY FOOD IS EXTORTION
FOR CHEESE IS QUITE DEAR
AND WILL BE WORSE NEXT YEAR
AND I CAN’T SPARE YOU EVEN A PORTION
Seanan:
IF IT'S HEAD FOR A HEAD,
I COULD TAKE YOURS INSTEAD,
THAT SEEMS LIKE A TRADE THAT'S QUITE FAIR
BUT DECAPITATION
REQUIRES CONTEMPLATION,
I'D RATHER THAT CHEESE OVER THERE.
Ursula:
YOU COME ‘ROUND WITH THE BITS
OF A HORSE THAT IS QUITS
DEMANDING I GIVE YOU MY CHEDDAR
BUT HEY, YOU HAVE SAID,
AT LEAST IT’S NOT MY HEAD—
I’M SUPPOSED TO THINK THIS IS BETTER!?
Seanan:
I AM NOT A QUITTER,
NO NEED TO BE BITTER,
AND I'D TAKE YOUR GOUDA OR BRIE.
YOU ASKED FOR MY HEAD,
THINKING THAT SINCE I'M DEAD
YOU COULD JUST KIDNAP PIECES OF ME.
I HAVE INFINITE TIME
AND THE PATIENCE TO RHYME
AND I'LL STAND HERE LIMITLESSLY.
Ursula:
AND WHAT GIVES YOU THE RIGHT
ON NOT-QUITE-LONGEST-NIGHT
TO MAKE FREE WITH OTHER PEOPLE’S CHEESES?
YOU THINK ‘COS YOU SHOW
WITH A WEIRD SKULL IN TOW
IT CAN ASK FOR WHATEVER IT PLEASES?
Seanan:
THAT'S JUST WHAT I THINK,
GIVE ME CHEESE, GIVE ME DRINK,
AND I'LL NO MORE CAST DARK ON YOUR DOOR.
I'M NO TINSEL OR TREE,
I'M CELEBRATORY
OF SURVIVAL ON HEATH AND IN MOOR.
Ursula:
THERE’S NO HEATH AND NO MOOR
BETWEEN HERE AND THE SHORE
I COULD MAYBE GET YOU A BOG
IN LIEU OF MY BRIE
WHICH I’M HOARDING FOR ME
WHAT IF—LOOK, SEANAN! A FROG!
Seanan:
THAT WAS JUST DIRTY POOL,
AND YOU KNOW THERE'S NO RULE
THAT SAYS I CAN'T LEAVE AND COME BACK.
NOW THERE'S MUD ON MY SHOES
I WON'T LET YOU REFUSE
THIS FESTIVE DIGESTIVE ATTACK.
Ursula:
ALL’S FAIR, SO THEY SAY
WHEN CHEESE IS IN PLAY
ALTHOUGH I ADMIT TO DECEPTION
WHILE YOU CHASED A FROG
I SCARFED THAT CHEESE LOG
AT PERSONAL COST TO DIGESTION
Seanan:
THEN I'LL COME FOR YOUR BOOZE
I'M NOT LONGING TO LOSE,
AND THIS IS THE HOLIDAY SEASON.
I'LL STAND HERE AND SING
AS THE MORRIS BELLS RING
AND YOUR GUTS CONTEMPLATE CHOOSING TREASON.
Ursula:
I’VE NO BRANDY NOR GIN
THE SCOTCH STORES ARE THIN
BUT OF A SOLUTION I’M THINKIN’
THIS HOUSE’S LIBATION
AGAVE’S CREATION
WILL NEVERTHELESS GET YOU STINKIN’
IF IT’S BOOZE THAT YOU’RE FOR
BONE HORSE FROM THE MOOR
IT’S TEQUILA THAT WE WILL BE DRINKIN’
Seanan:
WE'LL GET HAMMERED LIKE BOARDS
WHEN THE LIQUOR GETS POURED,
THEY'LL ASSEMBLE US LIKE WE'RE IKEA.
THERE ARE WORSE THINGS TO DO
THAN START DRINKING WITH YOU.
I'M SO HAPPY THAT I CAME TO SEE YA.
Ursula:
I LOVE EVERY ENTITY IN THIS BAR
*falls down*
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Right.
This thing's not gonna roast itself...
This is for a Middle Kingdoms recipe (but this approach is also long established on our version of Earth). Pumpkin or butternut squash slices are tossed in olive oil, laid out in the pans and sprinkled with chili flakes and a little salt. Whole peeled garlic cloves get inserted here and there; the whole business then sprinkled with oregano (though in the Kingdoms they'd be more likely to go for sage or thyme). A few thyme sprigs are scattered here and there. Then everything goes into the oven and gets roasted at 200° C / 400° F for about 40 minutes.
Some people like to add small chunks of feta or similar sheep's milk cheese to this. I usually give that a pass, both because I'm not a big feta fan and because I like not to have to take a lactase pill sometimes...
So now the result:
...And now for dinner. :) (In the background, @petermorwood is making small new-ish potatoes roasted in duck fat. "Well, the oven's hot, why waste the energy...?")
Meanwhile, the other half of the pumpkin remains to be dealt with. Tomorrow, a regional/seasonal Steldene delicacy: pumpkin tarts with hard Teinakh cheese and spiced pumpkin-flour pastry. They're gonna look so weird—pumpkin flour tends to turn things dark, if not positively green—but the flavor...! :)
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Hi, Brazilian blogger here. One of my favorite things about Brazilian food is how much variety there is but also the fact that some of the things we eat have to be done so carefully because it could hurt you. Or, at least, they look very odd.
It’s very common in my home state to eat pequi. It’s a small, yellow fruit, it is very, very sweet.
The problem is… that brown thing around the white seed? Thorns. Biting into one might mean you get it stuck in your tongue. But people still eat it, so it became known as the fruit of the state. And people put it in rice and... I’m not a big fan, I would rather not eat it because it is extremely sweet.
Maniçoba is famous in the North of Brazil, it has its origins in the culture of indigenous populations. It’s made from leaves, and it needs to be cooked for 7 (yes, seven) days as to reduce risks of poisoning, the plant is toxic because of the cyanide in it.
After it’s cooked, pork meat is usually added.
Last but not least, there is a plant called guaraná, and it looks like dozens of eyes staring at you. It’s not dangerous to eat. It has a lot of caffeine in it, so it’s used in energy drinks as a stimulant, and in a fizzy drink with the same name. I really like the way it seems to stare at your soul.
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