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Actually, It's the Palestinians Who Are Appropriating Jewish Culture

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Hanin Majadli accused chef Naama Shefi and Ashkenazi Zionists in general of “cultural and culinary appropriation” (“Israel's guide to foodwashing Palestinian culture,” July 23). In her view, presenting Palestinian foods as Israeli cuisine reflects “the injustices of the occupation, discrimination and cultural erasure of the Palestinians in Israel.” Also included among Majadli’s appropriators were “Jewish cuisines from Arab countries and North Africa” that developed amid the surrounding Arab cuisine.

Her claim about North African cuisine is apparently about couscous, a dish Ashkenazi Zionists have come to love. Couscous is made of cooked semolina – a kind of flour known as solet in Hebrew – that is mixed with oil.

But couscous was known thousands of years ago as the “grain offering” that was sacrificed in the Temple in Jerusalem: “And when anyone brings a grain offering to the Lord, his offering shall be of fine flour [solet]; and he shall pour oil upon it, and put frankincense thereon”........

© Haaretz

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