A single bowl of eggplant stewed in watery tomato juice must sustain Sally Muzhed’s family of six for the day. She calls it moussaka, but it’s a pale echo of the fragrant, layered meat-and-vegetable dish that once filled Gaza’s kitchens with its aroma.
The war has severed families from the means to farm or fish, and the little food that enters the besieged strip is often looted, hoarded and resold at exorbitant prices. So mothers like Muzhed have been forced into constant improvisation, reimagining Palestinian staples with the meager ingredients they can grab off trucks, from airdropped parcels or purchase at the market.
