Tatreez (Arabic: تطريز) is a type of traditional Palestinian embroidery. Tatreez uses traditional cross-stitch embroidery and is practiced largely among women. The craft was originally practiced in rural areas of Palestine, but is now common across the Palestinian diaspora. Historically, each village in Palestine had their own tatreez patterns. The landscape was a major source of inspiration for the patterns and motifs, which speaks to the variation in style that was common to see among all of the different tatreez expressions that were particular to each Palestinian village.
After the violent displacement and dispossession of Palestinians in 1948, people were living together in refugee camps. The different styles of tatreez became less distinct and have continued to evolve with the diaspora. Following 1948, tatreez evolved to reflect the experiences of Palestinians. Palestinian women began to incorporate the Palestinian flag and its colors into their tatreez as a means of resistance to the occupation of Palestine. Consequently, tatreez became an expression of the identity, heritage and resistance of Palestinian women and their dedication to preserve their ancient culture.
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I was working on this a few months ago, was not sure whether to post it. But here ya go.
This is not meant as an objectification or seggsualization of Baldwin, it’s just an anatomy study (I have not drawn much anatomy, so this doesn’t look too good), because I wanted to showcase part of my concept of his “healing” in one of my AUs. I actually wanted to make two different poses (a diff one for the “ill” version) but again, bc I am not very good at anatomy, I wasn’t happy with what I tried.
He looks so gangsta in the second one lol
also also his eye lesion cannot be healed in this concept either, as it is not like a cataract, but more like a corneal scar, resulting from an infection/ulceration by the bacteria.
Za'tar (زَعْتَر; also transliterated "za'atar," "zaatar" and "zatar") is the name of a family of culinary herbs; it is also the name of a group of spice blends made by mixing these herbs with varying amounts of olive oil, sumac, salt, roasted sesame seeds, and other spices. Palestinian versions of za'tar often include caraway, aniseed, and roasted wheat alongside generous portions of sumac and sesame seeds. The resulting blend is bold, zesty, and aromatic, with a hint of floral sourness from the sumac, and notes of licorice and anise.
Za'tar is considered by Palestinians to have particular national, political, and personal importance, and exists as a symbol of both Israeli oppression and Palestinian home-making and resistance. Its major components, olive oil and wild thyme, are targeted by the settler state in large part due to their importance to ecology, identity, and trade in Palestine—settlers burn and raze Palestinian farmers' olive trees by the thousands each year. A 1977 Israeli law forbade the harvesting of wild herbs within its claimed borders, with violators of the law risking fines and confiscation, injury, and even death from shootings or land mines; in 2006, za'tar was further restricted, such that even its possession in the West Bank was met with confiscation and fines.
Despite the blanket ban on harvesting wild herbs (none of which are endangered), Arabs are the only ones to be charged and fined for the crime. Samir Naamnih calls the ban an attempt to "starve us out," given that foraging is a major source of food for many Palestinians, and that picking and selling herbs is often the sole form of income for impoverished families. Meanwhile, Israeli farmers have domesticated and farmed za'tar on expropriated Palestinian land, selling it (both the herb and the spice mixture) back to Palestinians, and later marketing it abroad as an "Israeli" blend; they thus profit from the ban on wild harvesting of the herb. This farming model, as well as the double standard regarding harvesting, refer back to an idea that Arabs are a primitive people unfit to own the land, because they did not cultivate or develop it as the settlers did (i.e., did not attempt to recreate a European landscape or European models of agriculture); colonizing and settling the land are cast as justified, and even righteous.
The importance of the ban on foraging goes beyond the economic. Raya Ziada, founder of an acroecology nonprofit based in Ramallah, noted in 2019 that "taking away access to [wild herbs] doesn't just debilitate our economy and compromise what we eat. It's symbolic." Za'tar serves variously as a symbol of Palestinians' connection to the land and to nature; of Israeli colonial dispossession and theft; of the Palestinian home ("It’s a sign of a Palestinian home that has za’tar in it"); and of resistance to the colonial regime, as many Palestinians have continued to forage herbs such as za'tar and akkoub in the decades since the 1977 ban. Resistance to oppression will continue as long as there is oppression.
Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems. Also contact your representatives in the USA, UK, and Canada.
Ingredients:
Za'tar (Origanum syriacum), 250g once dried (about 4 cups packed)
Levantine wild thyme (also known as Bible hyssop, Syrian oregano, and Lebanese oregano) may be purchased dried online. You may also be able to find some dried at a halal grocery store, where it will be labelled "زعتر" (za'tar) and "thym," "thyme," or "oregano." Check to make sure that what you're buying is just the herb and not the prepared mixture, which is also called "زعتر." Also ensure that what you're buying is not a product of Israel.
If you don't have access to Levantine thyme, Greek or Turkish oregano are good substitutes.
Wheat berries are the wheat kernel that is ground to produce flour. They may be available sold as "wheat berries" at a speciality health foods store. They may be omitted, or replaced with pre-ground whole wheat flour.
Instructions:
1. Harvest wild thyme and remove the stems from the leaves. Wash the leaves in a large bowl of water and pat dry; leave in a single layer in the sun for four days or so, until brittle. Skip this step if using pre-dried herbs.
2. Crumble leaves by rubbing them between the palms of your hands until they are very fine. Pass through a sieve or flour sifter into a large bowl, re-crumbling any leaves that are too coarse to get through.
Crumbling between the hands is an older method. You may also use a blender or food processor to grind the leaves.
3. Mix the sifted thyme with a drizzle of olive oil and work it between your hands until incorporated.
4. Briefly toast sumac berries, caraway seeds, and aniseed in a dry skillet over medium heat, then grind them to a fine powder in a mortar and pestle or a spice mill.
5. Toast sesame seeds in a dry skillet over medium heat, stirring constantly, until deeply golden brown.
6. (Optional) In a dry skillet on medium-low, toast wheat berries, stirring constantly, until they are deeply golden brown. Grind to a fine powder in a spice mill. If using ground flour, toast on low, stirring constantly, until browned.
Some people in the Levant bring their wheat to a local mill to be ground after toasting, as it produces a finer and more consistent texture.
7. Mix all ingredients together and work between your hands to incorporate.
Store za'tar in an airtight jar at room temperature. Mix with olive oil and use as a dipping sauce with bread.
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