Hajja Umm Ahmed Qudeih is used to prepare a traditional bread known as “Saj” ahead of the Muslim Eid al-Adha.
It’s traditionally prepared in an iron pan for a few minutes over a wooden or charcoal grill.
Families living in the countryside and the eastern border areas of the Gaza Strip make the bread at home while families in the city buy it ready-made from bakeries.
Many traditional dishes are paired with Saj bread including Feta mainly considered as a part of Palestinian cuisine.
Speaking to the PIC reporter Hajja Umm Ahmed stressed the Palestinian adherence to Saj bread especially during the Eid al-Adha.
Saj Shrak bread or tortilla wraps are an essential part of the Palestinian heritage and frequently found in the Palestinian cuisine for decades.
Saj bread is composed of white or wheat flour salt sugar and warm water Hajja Umm Ahmed described.
Knead the dough for a few minutes then divide it into small balls. Roll the balls into circles on a lightly floured surface with a rolling pin or flatten them into circles with your hands. Then place it on the iron pan she added.
Although there are other modern ways to prepare the Saj Palestinians are adherent to the traditional way saying that cooking over an open fire adds a smoky taste that carries the homeland smell.
Biting into warm freshly baked Saj bread it’s easy to be overwhelmed by its authentic and delicious taste and enjoy its rich history and numerous benefits.
In Palestine Saj is a staple part of the Palestinian meals and is often eaten during the Eid’s four days.
