#lenting

[fallahifag]

goodnight everyone (:

do your daily click

spreadsheet of families in Gaza you can help today

donate to:

Buy an e-sim

Help diabetics in Gaza

The PCRF

Anera

UNRWA

Taawon

Help Gaza Children

Sudan Tarada Initiative

Help a Sudanese family escape conflict

Darfur Women Action

Ramadan for Sudan

Period products in Sudan

Sudan Emergency Appeal

[mostly-funnytwittertweets]

[catmask]

How do you make interesting male character designs, male fashion is so fucking boring and bad, and you seem to have a good sense of fashion, please help im suffering

two important tools you must remember:

1) there is no such thing as 'mens clothing' and 'women's clothing' theres just clothing and if you see something a lady is wearing and it looks good you dont have to say 'aww but a guy can't where that' yuuuup buddy you can. draw whatever and wear whatever you want forever. my wardrobe is completely mixed in terms of 'men's' and 'women's' clothing bc it's just MY clothing not anyone else's

2) pinterest

almost went on this entire rant about 'women's fashion is more expansive in part due to misogynistic double standards of appearance and men's fashion is only bad/boring because of years of being funneled through capitalism patriachal expectations of power homo/transphobia and racism' but if i do that people will start throwing rocks at me with the intention to kill and if i write multiple paragraphs of reflection on the false gender divide within fashion and the patriarchy and someone only reads 2 sentences to get mad at ill start blowing things up gotham city style

anyway these are the secrets to good mens fashion there is no brand that will save you there is no purchase that will save you utilmately you must study what you like blind to gender and then mix and match what you believe looks good. because i cannot just tell anyone 'this is fashionable' it is about going and finding what you specifically feel reflects yourself (or a character in this instance)

[feministteapot]

Found the funniest billboard I've ever seen in Milwaukee this weekend

Peta sucks but this is so funny

[seraphim-eternal]

A little while, and you will see me no longer. Again in a little while, and you will see me.

John 16:16

[susiephone]

if you have old spotify wrapped playlists saved, put your #1 song from every year in the tags, i'm curious

[itsame-ariana]

Babysitting is great because the kids I babysit asked me if I like Minecraft and we talked about it and I ended up briefly explaining GeminiTay and these 6 and 9 year old boys now think this fantasy princess that hunts down her friends heads for fun is one of the top 15 coolest people

Gotta say I agree

[senatortedcruz]

It’s so funny when religious people are like “I can’t do/say/wear/eat XYZ because god told me not to” and you just have to be like. Ok.

[winged-thinged]

You do not have to stay up and wait. The end of the world is not coming. You do not have to act as a witness. Nothing bad will happen if you close your eyes. Go to sleep. The man called Jesus is dead. The terror of that night was over a long time ago. Humans hurt each other all the time. It doesn't mean anything. There is nothing you can do about it right now. It's late. The world will still be there in the morning.

Go to sleep.

[bathroomtrapped]

my sister told me to caption this 'two lovely men' without any context so heres two lovely christian saw men 👍🏻

[oldshrewsburyian]

My LOTR reread has convinced me that the "LOTR is great but JRRT could have used more editorial intervention" takes are wrong. Such an editor might have stopped him from just putting "behold!" in the middle of sentences. Such an editor might have reduced the amount of Old English poetry pastiche, or the lists of warriors like something out of Homer or Malory, or the sentences that go on and on in their lush, confident, Latinate cadences.

[fallahifag]

the majority of this lent and ramadan will overlap and i already know i will spend every single second of every single day thinking about those who will have to fast on empty stomachs. those who have been fasting since october. those who won’t be able to pray without constant bombardment. those who have lost too much to even be able to enjoy breaking their fast with loved ones ): … no prayer no food no water no loved ones . all our joys are being destroyed in the name of evil.

[mostly-funnytwittertweets]

[otagoshi]

I feel like we are not appreciating the bailador enough! el bailador my beloved 💛

oh man...DON'T MAKE THIS DIFFICULT

[najia-cooks]

[ID: A group of pastry pinwheels on a blue plate next to a bowl of yoghurt garnished with parsley. End ID]

صفيحة يافاوية / Safiha yafawiyya (Yaffan pinwheels)

The dish

صَفِيحَة يَافَاوِيَّة ("ṣafīḥa yāfāwīyya") is a type of safiha, or flatbread, believed to have originated in the coastal city of يافا (yāfā; "Yaffa," sometimes "Jaffa"). While other versions of safiha consist of a flat piece of dough topped with meat, Yaffan safiha are made by rolling dough out to a transparent thinness, folding it to enclose a filling of meat or spinach, and then whirling it around into a pinwheel shape. More highly valued in Yaffa than flat safiha, Yaffan safiha inspires proprietary feelings amongst residents and emigrants. The technique has, however, spread to other areas in Palestine, as well as to Alexandria, Egypt, where a large number of Yaffan exiles have resettled.

Yaffan safiha may also be called "حواية" ("ḥawāya"), after a kind of towel that is stitched into a spiral and placed on top of the head to cushion it while carrying jugs of water, or trays that are hot from the oven. One Yaffan woman remembers her mother assembling these pastries at home and then bringing them, in a large copper tray, to the baker, so they could be cooked in a shared oven for a small fee. The baker's wife would have to wait to use the oven another day. The usage of communal ovens by those who do not have an oven in their home is still common practice in rural areas of Palestine.

Traditionally, the dough used to make Yaffan safiha includes only flour, salt, oil, and water. Some modern Palestinian recipes leaven the dough with baking powder; or include milk powder as a way to use food aid from NGOs, which seek to alleviate the effects of the Israeli occupation's extreme restriction of transport, travel, and agricultural activities on Palestinians' diets. With a spinach filling and without milk powder, the safa'ih may be described as "صيامي" ("ṣiyāmī): a word derived from "صِيَام" ("ṣiyām"; "fast") but which, due to the abstention from meat mandated during the Lenten fast, is colloquially used to mean "vegetarian."

Golden brown and fragrant with olive oil, these safa'ih combine layers of crisp, flaky dough with a savory, well-spiced filling. Recipes for both a 'meat' and a spinach filling are provided. A side of yoghurt and a garnish of mint round out the flavors of the filling and add tanginess and textural contrast.

[ID: Close-up of two pinwheels cut open to reveal a spinach filling and a 'meat' filling between thin layers of pastry. End ID]

The Bride of Palestine

Yaffa is a port city with an ancient history which, until the 20th century, was the largest Arab city in, and the cultural and economic capital of, Palestine. For this reason it has sometimes been called عروس" "فلسطين ("'arūs filasṭīn"); "The Bride of Palestine." With the 1909 founding of the nearby Tel Aviv, Yaffa began to be considered its "twin" or "sister" ("האחיות") city; it had a distinctly Arab character where Tel Aviv was almost entirely Jewish. Yaffa was thus considered in disctinctly racialized terms: both attraction and threat; a source of authentic rootedness in the land which could be tapped, but also a potentially contagious bastion of Oriental "weak[ness]" ("חליש").

Yaffa had been a popular destination for culinary tourism in Mandate Palestine, with young settlers heading to the seaside to escape from religious studies and religious dietary restrictions—associated with diaspora Judaism and a lack of connection to a homeland—and to eat earthier Arab foods such as hummus, falafel, kebab, and ful.

In 1948, Zionist paramilitary organization Irgun dropped several tons of British bombs on major civilian areas of Yaffa in order to overwhelm resistance and empty the city of its Arab population; they destroyed the much of the Old City in the process. The neighborhood of المنشية (Manshiya) was destroyed shortly thereafter. Beginning in December of 1948, Yaffa was, part by part, annexed to Tel Aviv.

Today, despite the annexation and the Hebraization of the street signs, Yaffa maintains an Arab character in popular discourse. The call to prayer is heard in the streets, and the أبو العافي (Abulafia) bakery and أبو حسن (Abu Hassan) hummus restaurant and remain where they have been since the 1760s and 1970s, respectively. But increasing gentrification, rising rent prices, cafes and restaurants which cater to tourists and settlers, and the construction of Jewish-only residential projects threaten to continue the ethnic cleansing of the ancient city.

Yaffan Cuisine

Israeli occupation has tended to collapse some of the regional distinctions within Palestinian cuisine, as Palestinians are forced into exile or else crowded into Gaza and into smaller and smaller enclaves within the West Bank. Some dishes, however, still have variations that are associated with particular cities. Stuffed red carrots (محشي الجزر الأحمر; "maḥshi al-jazar al-'aḥmar"), cored and filled with rice and spiced meat, are a dish common throughout Palestine but cooked differently everywhere: in a sauce of lemon juice, pomegranate molasses, and red tahina in Gaza; in tamarind paste in Al-Quds and Ramallah; and in orange juice in the orange-rich Yaffa region. Abu Hassan restaurant serves مسبحة (msabbaha), a Yaffan classic in which chickpeas and tahina are mixed with green chili pepper, and lemon juice.

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Ingredients:

For the dough (makes 32):

500g flour (4 cups + 1 Tbsp)

1 tsp table salt

2 Tbsp olive oil

Enough water to form a soft, tacky dough (about 1 3/4 cup / 500mL)

For the meat filling (makes 16):

125g vegetarian ground beef (as a substitute for minced lamb)

1 small yellow onion, minced

1 Tbsp olive oil

1/2 tsp ground allspice

1/2 tsp ground black pepper

1/2 tsp ground cardamom

1/2 tsp table salt, or to taste

1/2 Tbsp ground sumac

1/2 Tbsp pomegranate molasses (optional)

For the spinach filling (makes 16):

500g spinach, washed and chopped

1 tsp kosher salt, for removing water

1 small yellow onion, minced

1 Tbsp olive oil

1/4 tsp ground black pepper

1/4 tsp table salt, or to taste

Squeeze of lemon juice

1 tsp shatta (hot red pepper paste)

1/2 Tbsp pomegranate molasses (optional)

Some recipes include sumac in the spinach filling, but this is not considered traditional.

Instructions:

For the dough:

1. Measure dry ingredients into a large mixing bowl. Add oil and mix briefly. Add water, a little at a time, until the dough comes together into a slightly tacky ball. Knead for five minutes, until smooth and elastic.

2. Divide dough into 16 balls of about 50g each. Roll it out into a cylinder and cut it in half repeatedly; or weigh the dough using a kitchen scale and divide by 16.

3. Pour some olive oil in a tray or baking sheet and coat each dough ball. Leave them on the tray, covered, to rest while you prepare the fillings.

For the meat filling:

1. Heat 1 Tbsp olive oil on medium-high. Add meat and fry, stirring often, until nearly cooked through.

2. Add onions, salt, and spices and fry until onion is translucent.

3. Remove from heat. Stir in sumac and pomegranate molasses. Taste and adjust. Let cool.

For the spinach filling:

1. Mix spinach with salt and let sit 10-15 minutes. Squeeze to remove excess water.

2. Heat 1 Tbsp olive oil in medium-high. Fry onion, salt, and pepper for a minute until translucent.

3. Combine all ingredients. Taste and adjust salt.

To assemble:

1. Oil a clean work surface, as well as your hands. Spread a dough ball out into a very thin, translucent circle by repeatedly patting with your fingers while pushing outwards. Be sure to push outwards from the center so that the circle does not become too thin at the edges. A few small holes are okay, since the dough will be folded and rolled in on itself.

2. Cut the circle in half with a sharp knife. Spread 1/16 of either filling in a thin line along the cut edge, leaving a margin of 1 cm (1/2") or so.

3. Roll the edge of the dough (the cut edge) over to encase the filling. Continue rolling, trying as much as possible to exclude air, until you have a long rope of dough.

4. Roll the rope around in a tight spiral. Tuck the very end of the dough underneath and press to seal. Place on a preparing baking sheet.

5. Repeat until the filling and dough are used up. Meanwhile, preheat an oven to 375 °F (190 °C). Bake the safiha in the top third of the oven for 25-30 minutes, or until golden in color. 

Serve warm with yoghurt.

[almondcroissantsandink]

my little sister got gonched in this year of our lord 2024 and when she brought it up i literally thought she was trying to trick me in some weird delayed goncharov shenanigans. she's devastated it's not a real movie we can watch lol