The Olive Harvest season in Occupied Palestine is the time when armed Jewish settlers and thugs come out of their rat holes and sewer hiding places, muster the courage under the protections of the infamous Jewish Army, energized with substantial cash infusion they get from their Jewish American sponsors, and go on a rampage burning and uprooting century old olive trees, shooting and harassing Palestinian villagers as they go about their annual ritual of “hassad al-zietoun”.

Of course most if not all of these criminal Jewish thugs do not work for a living, generously funded by rich Jewish American philanthropists who make their money fleecing poor Americans and generously funded by tax exempted American Jewish organizations that fund these Jewish tterrorists with the IRS, FBI, Home Land Security and of course the Treasuryy Department looking the other way. It seems there is nothing wrong with funding these Jewish terrorists and thugs, but it is a major crime to fund Muslim charities that support schools, orphanages and hospitals. It is well known facts that American Jewish philanthropists and tax exempted organizations are the life line for these criminal thugs running racketeering organizations engaged in murder, theft, fraud and acts of pure disgusting terrorism and racism.

Because of these annual “Jewish Krystal Nights” committed by Jewish thugs, I decided to do some research on the issue of olives and of course “Jewish Cuisines”. I knew from my days in New York City in the late 70’s that Humus and Falafel became an “Israeli” dishes very popular around Mid-town, around NYU and of course Downtown. The same is true in Paris where most of the small restaurants that serve humus, falafel and tabbule are “Jewish”. I guess there is nothing wrong with the “Jews” adapting to the culture and tradition of the countries they lived in. However to claim humus, falafel, tabblue, baba ghanough as an authentic Israeli and Jewish dishes is little too much to accept when the Israeli and Jewish communities are silent as these Jewish settlers thugs uproot and burn trees mentioned by G-d/God/Allah in the three Holy Books of Torah, Bible and Quran.

New York City, with the largest Jewish population in the world has some of the best delicatessens around, with great offerings and great variety of sandwiches one can ask for. When I worked Downtown, I always made sure that I eat lunch at least twice a week at some of the Jewish delicatessens around Wall Street, making sure to always ask for an extra crisp cucumber pickle with my order of corn beef on rye, and pastrami sandwich of course on rye. Falafel, humus and baba ganough were not main dishes of New York City Jewish delicatessen at the time. They were offered on street carts.

Most of the “Jewish” and Israeli cuisines are influenced by the different Jewish groups such as the “Ashkenazi” of East and Central Europe; the “Sephardic” with origins in Spain, Portugal, Greece, Italy, Turkey and the Balkans; the “Mizrahi” of North Africa to include Morocco, Tunisia and what are referred to as “Judeo-Arabs” of Lebanon, Palestine, Syria and Iraq, with each community having its own distinctive dishes, with the famous “chicken soup” being most common among these groups, but humus, falafel, tabbule and baba ghanough are not one of them.

When we eat a nice hot bagel and lox we celebrate Jewish cuisine. When we eat chopped liver we celebrate Jewish cuisine, when we eat matzo balls, we celebrate Jewish cuisine, when we have a cold and we eat chicken soup, we celebrate Jewish cuisine. But we do not celebrate Jewish let alone Israeli cuisine when we eat tabbule, when we eat humus with nice pure virgin olive oil (that escaped the murderous hand of Jewish thugs and criminal trespassers) when we eat and enjoy hot falafel sandwich with “taratour” made up of chopped tomato, chopped onion, chapped parsley, chopped garlic mixed with lemon and tahine we celebrate an Arab dish, but not an Israeli let alone a Jewish dish.

Of course Jewish communities from the Arab world not only shared with us the cuisine but they excelled at it as well, with famous Jewish “couscous of Fez” or the “kusa mahshi” of Aleppo Jews are but a few. However for the most part “Jewish” cuisines is full of East European dishes with meat and potato, pickled herrings, lokshen ( noodles) challah, chmura matzo, matzah brei ( fried crumbled matzo with grated onion) and latkes ( potato pancake) , matzo balls as main dishes.

No where did I see humus, falafel, tabbule, baba ghanough, kusa mahshi, or “saltet fellaheen” as main dish in the many Jewish holidays of Rosh Hashanah, Yom Kippur, Sukkot, Chanukah and Purim. Most dishes for these holidays are Ashkenazi dishes but not Middle East dishes. So far Kunafa Nabulsia has escaped confiscation and has not been expropriated by the Jewish Occupation and is not listed as an Israeli or Jewish pastry. Soon the Palestinian checkered black and white “Kafia” will be marketed around the world as Israeli Kafia.

I had the pleasure to eat first class Middle East cuisine with humus, tabbule, falafel, and baba ghanough preceding main dishes of “mashwi”, kusa mahshi, rice pilaf with pine nuts, in the homes of my Israeli Jewish friends. I also enjoyed some of the best falafel sandwich and humus in gas stations outside Tel-Aviv in the company of my good friend Avi. However nothing beat the falafel, humus and “fool” of Abdu at Manara Square in Ramallah.

Of course the best city to offer such a wide variety of food especially Middle East fast food is Riyadh, with thousands of restaurants offering the best there is. Yes, when it comes to food and service, the Lebanese are the best at in terms of service, presentation, and quality of food and of course hospitality. The worst are perhaps the Moroccans where service in restaurants is shameful and fall far short of the mark, and does not give a country such as Morocco with great and exciting cuisine the service to match the variety and taste of the Moroccan cuisine. I always suggested that Lebanon should open a food service hospitality courses and clinics in Morocco to teach graduates of hospitality schools in Morocco the art and refinement of food service hospitality. Of course the Jews of New York especially those working in Jewish delicatessen as also well known for being too brash, but then the food is good.

I wish we had more to share than just humus, falafel and baba ghanough. I wish we can share a life, hopes and dreams, a country together; perhaps we can share water, perhaps the same roads, where we can look forward to the olive harvests as a time of celebration not time of fear, without these criminal and misfits from the American Jewish Ghettos of Brooklyn descending on our villages and towns uprooting and burning olive trees.

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