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Eid Prayers Bring a Moment of Unity in Gaza’s Saraya Yard

  As dawn broke over Gaza City, thousands of Palestinians gathered in the historic Saraya yard to mark the beginning of Eid al‑Fitr, a holiday that symbolizes renewal, gratitude, and communal strength. Despite the immense hardships faced in recent months, worshippers arrived early, filling the open square with rows of prayer mats and the soft murmur of supplication. Families stood shoulder to shoulder, children clutching balloons and wearing new clothes—small but meaningful traditions that persist even in the most difficult times. The atmosphere blended solemn reflection with a quiet resilience, as community leaders offered messages of hope and unity. For many, this year’s Eid carries a deeper emotional weight. The prayers in Saraya yard served not only as a religious observance but also as a collective expression of endurance, identity, and the longing for peace. In a place where daily life has been shaped by uncertainty, the gathering became a rare moment of togetherness and s...
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Banana Bran Muffins

 

Banana bran muffins are great to have on hand for breakfast on-the-go!

Ingredients

  • 1 large egg
  • 1 large egg white
  • ¾ cup packed light brown sugar
  • 1 cup buttermilk
  • 1 cup mashed banana, (2 medium bananas)
  • 1 cup unprocessed wheat bran
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 tablespoons chopped pecans, or walnuts

Directions

  1. 1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

  2. 2. Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, banana, bran, oil and vanilla and whisk until blended. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.

  3. 3. Spoon batter into prepared muffin cups and sprinkle with nuts. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.



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