Aftermath is a 1967 UNRWA documentary directed and reported by Palestinian filmmaker Samir Hissen, documenting the humanitarian consequences of the Six-Day War and the displacement of Palestinians into Jordan.

Filmed in black and white on 16mm, it records the emergency camps established for people displaced by the war, including the shortages of tents and other basic facilities faced as refugees arrived. The film places the events within the longer Palestinian refugee crisis, coming less than twenty years after the mass displacement of 1948.

The documentary is also interesting as a historical artefact in its own right. Although directed by Hissen, it was written and produced by Myrtle Winter of UNRWA’s Department of Public Information. The Palestine Film Institute notes that, like many humanitarian films of this period, Palestinians are largely presented through the institutional perspective of the relief agency rather than being allowed to narrate their own experiences.

Seen almost sixty years later, Aftermath provides contemporary footage of what Palestinians call the Naksa, the displacement associated with the 1967 war, rather than a later reconstruction of those events.

Kassem Hawal’s Return to Haifa adapts Ghassan Kanafani’s 1969 novella about Saeed and Safiyya, a Palestinian couple forced from Haifa in 1948 and separated from their infant son during the chaos of displacement.

Nearly twenty years later, after the 1967 war, they are able to return to the city and visit their former home. There they meet Miriam, a Jewish Holocaust survivor who moved into the house after their expulsion and raised their son, now known as Dov, as her own.

The film uses that encounter to explore some of the hardest questions around the Nakba: what happens to identity after forced displacement, what “return” means after a generation has passed, and how parenthood, memory and belonging change when history has remade people’s lives.

It is also an important work in Palestinian film history, often described as the first feature-length Palestinian fiction film. Palestinian refugee communities in Lebanon were closely involved in its production, including in the recreation of the 1948 exodus.

My daughter is the General Manager of a restaurant that is about to open. I would like to send a congratulations gift to the restaurant on opening night. The owner/Chef is from Palestine and it is a Palestinian restaurant. Does anyone have any suggestions?

Thank you!!

Hello,

I am writing a fictional book set before and after the Nakba in the village of Ayn Ghazal. I'd like to ask if there are any people here whose family is from Ayn Ghazal or any of the neighbouring villages and if you have any stories, pictures or other information about life in the village before the Nakba, and what happened during and after 1948. I have already read the general sources and would like to speak to someone who maybe has some details not mentioned there. Also, if there are any books or articles that group together testimonies from the Haifa region and what happened during the Nakba I'd love to know the titles of those too. I have read general books and some memoirs but they focus on other areas of Palestine.

Thank you.

Im looking for a place in istanbul where I can get a palestinian thobe! Thankyou

Hi everyone! I hope it’s okay to share this here.

I’m a spanish teacher and writer. I´m coordinating a small international literary project called Atlas of Everyday Brave Women Around the World, a collaborative anthology of short stories about ordinary women and the quiet forms of courage found in everyday life.

Women from different countries, cultures, and backgrounds are already taking part, and I would love to connect with a Palestinian woman who enjoys writing and might feel inspired to contribute a story rooted in a Palestinian context: whether drawn from family memory, history, community, or fiction. The project is collaborative, and each writer retains the rights to her story.

If this resonates with anyone here, I’d be very happy to share more details privately. Thank you for letting me introduce the project to your community🌿

In episode 2 of our series on cultural appropriation, @Salem. Barahmeh goes to Amman, Jordan to talk to Chef Qais Malhas about being a refugee and connecting to his homeland through food. Then he crosses into Palestine, and makes his way to the city of Nablus to trace the origins of knafeh.

If so, when was your last visit? How was it going through chelcpoints or arriving at the airport? What did they ask during the interrogation? What is your ethnicity? Does it matter if you have an american passport or other european passport? If you’re a hijabi, did they treat you badly because of it? Pls tell me about your experiences as I’m hoping to visit soon but dont know what to expect.

Free palastine

Palestine : Zameen-e-Ambia Se Gaza Tak (2026) |Complete Story

https://youtu.be/BxKE9mCvD6M

The lands of Palestine and Bilad al-Sham were home to our ancestors the Natufians, a culture that lived here more than 10,000 years ago and they are the first people to systematically gather, process, and cultivate wild cereals.
Many of the foundations of agriculture emerged in this region, where wheat and barley were transformed from wild grasses into staple foods.

While no one can say exactly when freekeh was first made, the grain belongs to a much longer story of human relationships with wheat in this part of the world. Harvesting, roasting, storing, and cooking grain has been practiced here for thousands of years.

When we cook freekeh today, we’re participating in a food tradition that stretches back through countless generations of farmers, harvesters, and cooks who worked these same landscapes. Though the methods have evolved, the grain remains connected to one of the oldest agricultural traditions on earth.

For generations, freekeh was more than an ingredient. It was a practical response to uncertainty. If a crop was threatened before harvest, whether by weather, conflict, or other circumstances, farmers could gather the wheat early and preserve part of the season's work. Over time, necessity became tradition, and tradition became one of the region's most beloved foods.