I remember the first time I helped make Warak Dawali (stuffed grape leaves). I was 10 years old, sitting at the kitchen table at my teta’s house with other family members undertaking this very delicate process. I can still feel my grandma’s hands over mine, guiding me.
Initially, I struggled to get it right, either rolling too loosely or overstuffing them. But, once I mastered it, I proudly displayed my creation like a prized possession. Dinner tasted particularly delicious to me that night, largely because I was part of its creation.
Although Dawali is my favorite meal, I haven't attempted to make it in 12 years. If I'm being honest, there's some shame attached to that realization. When it comes to connecting with my cultural heritage through food, it seems like I lost that skill as someone living in the diaspora.
There's a profound connection between food and culture that influences how we express ourselves and experience the world. So when Muna Sharma — alongside her mother — announced the launch of a Palestinian food workshop series through her business, Bint Jamila’s Table, I was immediately intrigued.
On this episode of Uniquely Milwaukee, in celebration of International Women’s Day, we delve into the story of two generations of Palestinian women using food to help navigate the complexities of identity in a politicized world. From tales of resilience in the kitchen to the harrowing experience of making a meal during a home raid, we explore why cultural preservation is essential and how Bint Jamila’s Table brings Palestinian cuisine to Milwaukee through its cooking workshops.
