One-Bowl Meals

This chapter features some of the dishes most characteristic of traditional Gazan home cooking. These meals make use of inexpensive and widely available seasonal ingredients in creative ways, endowing them with a surprising and delightful spectrum of flavors. Many, like fogaiyya and sumagiyya, are quite unknown outside Gaza. These dishes are generally served in bowls at room temperature as a complete meal, to be scooped up with Arabic bread. While traditionally made with meat broth, a vegetable broth or even water can easily be substituted to make vegetarian versions.