Gazan Teen Musician Sings for Children Who Endure the Daily Horrors of War 

Palestinian teenager Youssef Saad sits on the rubble of his house as he plays oud to bring joy to children, amid Israel-Hamas conflict, in Jabalia refugee camp in the northern Gaza Strip September 2, 2024. (Reuters)
Palestinian teenager Youssef Saad sits on the rubble of his house as he plays oud to bring joy to children, amid Israel-Hamas conflict, in Jabalia refugee camp in the northern Gaza Strip September 2, 2024. (Reuters)
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Gazan Teen Musician Sings for Children Who Endure the Daily Horrors of War 

Palestinian teenager Youssef Saad sits on the rubble of his house as he plays oud to bring joy to children, amid Israel-Hamas conflict, in Jabalia refugee camp in the northern Gaza Strip September 2, 2024. (Reuters)
Palestinian teenager Youssef Saad sits on the rubble of his house as he plays oud to bring joy to children, amid Israel-Hamas conflict, in Jabalia refugee camp in the northern Gaza Strip September 2, 2024. (Reuters)

Braving the constant threat of airstrikes and bombings, 15-year-old Youssef Saad, a Gazan oud player, rides his bicycle through the war-ravaged streets of northern Gaza's Jabalia refugee camp, his instrument strapped to his back.

Saad sings for children who have endured daily horrors in 11 months of conflict, trying to offer them a little joy or distraction.

"The homes in my city were once full of dreams," Saad said, gazing at the rubble of the decades-old urban refugee camp, which before the war was built-up and heavily populated.

"Now, they're gone," he says.

Saad was studying at the Edward Said National Conservatory of Music in nearby Gaza City before it was reduced to ruins in the war that has devastated much of the enclave.

Now, living with relatives after his own home was destroyed, he is one of five siblings whose futures have been upended.

His father, a government employee with the Palestinian Authority, always supported Saad's dream of becoming a musician.

But now, Saad's focus has shifted. He spends his days at a Jabalia day center, playing his oud and singing for children traumatized by war.

The latest bloodshed in the decades-old Israeli-Palestinian conflict was triggered on Oct. 7 when Palestinian group Hamas attacked Israel, killing 1,200 and taking about 250 hostages, according to Israeli tallies.

Israel's subsequent assault on Hamas-governed Gaza has since killed more than 40,800 Palestinians, according to the Hamas-run health ministry, displaced almost the entire population and laid the besieged enclave to waste.

"Every house holds a tragedy," Saad said. "Some have lost their mother, others their father, their neighbor, or their friend."

Despite the danger, Saad is determined to continue his mission.

"We try to help improve their mental health, even if it means putting myself at risk," he said. "This is my duty to the children."

And he refuses to give up on his dreams for the future: "We, the children of Palestine, strive to stay resilient, even in the face of genocide."

Saad says he lives by a saying that carries him through the darkest days: "If you live, live free, or die standing like trees."



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.