Garlic simmers in huge metal pots heated over open wood fires, a common sight in community kitchens set up across Gaza. What is being prepared here is not just lunch, but a lifeline for many.
American Near East Refugee Aid (Anera) opened this kitchen in al-Zawayda after the ceasefire began six weeks ago, aiming to provide hot meals amidst ongoing shortages.
Despite an increase in food supplies allowed into Gaza, significant gaps remain. Team leader Sami Matar expressed the challenges faced, stating, We are mostly confined to cooking just three types of meals in a week: rice, pasta, and lentils, indicating a lack of essential proteins like meat and chicken, which are still barred from entry.
Anera serves over 20,000 meals daily, but the nutritional value is severely limited. Families like Aida Salha's, who reside in temporary shelters, rely heavily on community kitchens as they recover from the trauma of the conflict.
Overall, while efforts to deliver humanitarian aid have intensified since the ceasefire, the lack of significant food diversity and ongoing economic instability continue to complicate recovery efforts in Gaza. The future remains uncertain for many Gazans, as they hope for improved conditions and the ability to cook for their families with dignity.
