Other aspects of the Israeli Occupation of Palestine, however, have a great impact on the food Palestinians eat, and on their nutrition. Extended curfews, for example, force people to eat what they have stored in their own homes—no fresh fruits or vegetables. Since many of the refugee families do not have refrigerators, no meat, poultry, milk, or other food that requires refrigeration. Canned foods are usually imported and too expensive for most refugee families. The curfews are a prominent feature of daily life in my novel Born a Refugee.
It also separates the land that produces one of the signature dishes of Palestinian cuisine from the Palestinian consumers.
Mloukhieh (or molokhia or molokheya) is considered an acquired taste by some, but Palestinians often refer to it as their national dish. Mloukhieh is typically cooked in chicken broth and served with chicken. In my house, the chicken is removed from the broth and browned in the oven, but that is a personal preference. We also mince the mloukhieh, while the dish in the video below uses whole leaves. This is a regional difference. The blog posted the video below and includes recipes as well. http://vegetarianterroristcookingjournal.wordpress.com/2012/05/02/soup-over-bethlehem-how-apartheid-wall-affects-palestines-famed-mloukhieh/
Another blogger uses a different spelling in her blog Food, Nostalgia, and Adventure and gives a good recipe. She says Palestinians use the whole leaf rather than minced. Regions differ--even within Palestine.
Minced or whole leaf, fresh or dried, the Wall makes it is more difficult for the Palestinians to enjoy one of the few pleasures left to them.