"Food and cooking in Gaza have changed radically in the last few years since the whole area has been under siege. The borders of this tiny strip are entirely closed, allowing only humanitarian shipments of basic foods to enter--flour, sugar, salt, oil, pulses--and even these are entering at a rate which, according to the UN, only covers about half of the population's most immediate needs. (And that calculation assumes a totally equal distribution of aid, unlikely in the best of circumstances.)"
From Maggie Schmitt's articles on Food in Gaza. Maggie is now working on a book on food in Gaza, weaving recipes, life stories and food economy under siege.