Scenes From Palestine Published Nov 24, 2013 1:12 PM Travel SHARE In the West Bank, a good harvest and a shared meal are at the center of an enduring culture. Captions by Nancy Harmon Jenkins. Read her full story from our December 2013 issue, Heart of Palestine.A produce vendor in the Jenin Market. Ariana Lindquist A man makes crosses from olive wood in Beit Sahour. Ariana Lindquist A vendor pulls pallets of tomatoes from his car in Beit Sahour. Ariana Lindquist Har Homa, the Israeli settlement just outside of Beit Sahour. Ariana Lindquist Chile paste in the Jenin market. Ariana Lindquist Shafaq Jarrar cleans olives in a grove near her home in Burqin during the annual harvest. Ariana Lindquist Cured olives at Bassam Abedalatif’s food shop in Jenin. Ariana Lindquist In his Jenin home, a man offers a plate of ka’ak bil ma’amoul, date-stuffed ring cookies, a Palestinian holiday favorite. Ariana Lindquist Manal Abdallah, a promotion manager for Canaan Fair Trade, at a coffee shop near Jenin. Ariana Lindquist A produce vendor carries his wares in Beit Sahour. Ariana Lindquist Spices in the Jenin market. Ariana Lindquist Mohammed Isamel Ghanem in Burqin. Ariana Lindquist The lively streets of Nablus, a city in the northern West Bank, at night. Ariana Lindquist Jars of nuts packed in honey in a Jenin shop. Ariana Lindquist A Jenin produce market. Ariana Lindquist A shopping cart piled high with savory sesame ka’ak bread at a bakery in Nablus, northeast of Dayr Balut. Ariana Lindquist Home cook Siham Mustafa in her kitchen in Dayr Balut. Ariana Lindquist In Dayr Balut, Siham Mustafa makes maftoul, a dish of Palesinian couscous with chicken and chickpeas. Ariana Lindquist Nisreen Ghanem dips taboon in oil for m’sakhan, roast chicken with onion and sumac flatbread. Ariana Lindquist A woman in Jenin Old City. Ariana Lindquist MORE TO READ RELATED Reviving the Lost Art of Ireland’s Small Batch Whiskey Bonding Traditions Craft distillers and blenders are reimagining their island’s famed spirit. READ NOW RELATED How Learning to Butcher in France Made Me Rediscover Myself Meat and mentorship with the pioneer of seed-to-sausage charcuterie. RELATED Seared Halibut with Artichokes à la Barigoule Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.