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@thesameerproject: Their hands are working the same way their grandparents did, their great grandparents - stripping the olives from their branches. Dressed in traditional Palestinian thobes, these young girls are carrying on the very same traditions as their ancestors, who harvested olives from this land generations before them. The olive harvest is deeply woven into Palestinian identity. It is a tradition passed from grandparents to parents to children, connecting generations to the land, to home. Despite three years of genocide, destruction, and displacement, these girls are preserving a heritage that has endured for centuries. On October 8, in Nuseirat, our team gathered for an olive harvest and communal breakfast, celebrating the traditions that connect Palestinians to their roots. These girls are not simply picking olives. They are walking in the footsteps of their ancestors, keeping Palestinian culture alive on the very land where it began. Our roots run deep. Our traditions endures. Help The Sameer Project assist Palestinians in Palestine and give to our General Fund.

The Sameer Project
The Sameer Project
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Region: GB
Tuesday 13 October 2026 18:03:12 GMT
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Comments

__addy_x
Addy :
May the trees produce a bountiful harvest🙏🏻🥺❤️
2026-10-13 21:15:09
0
facedz74
🇩🇿🇵🇸👑Fayçal👑🇱🇧🇮🇷 :
2026-10-13 19:09:32
2
facedz74
🇩🇿🇵🇸👑Fayçal👑🇱🇧🇮🇷 :
2026-10-13 19:08:35
2
shahzadbalochi786
Shahzad Ali :
2026-10-13 18:12:25
2
gl54740
Gùl :
❤️❤️❤️
2026-10-13 18:11:03
1
user4833770239016
مازن أبو سعادة :
[مؤثر][مؤثر][مؤثر]
2026-10-13 18:14:12
1
m_algadave
M_algadave :
اللهم صل وسلم على نبينا محمد وعلى آله وصحبه أجمعين وسلم تسليما كثيرا إلى يوم الدين
2026-10-13 20:58:22
0
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CINNAMON ROLL RECIPE: (makes 6 large or 12 small rolls) Tangzhong: * 120 ml whole milk * 2 tablespoons All purpose flour Dough: * 180ml (3/4 cup) warm milk * 1 large egg * 50 g granulated sugar * 1/2 tsp salt * 360g- 380g All purpose flour * 2 1/2 tsp instant yeast * 45 g unsalted butter, softened * All of the tangzhong Cinnamon filling: * 85 g unsalted butter, softened * 100 g (1/2 cup) brown sugar * 2 tablespoons cinnamon powder * 1 teaspoon vanilla essence * Pinch of salt Cream Cheese Frosting: * 100g softened cream cheese * 1/2 cup icing sugar * 30g unsalted butter, softened * 1 tsp vanilla essence Method: 1. Make the tangzhong: Whisk milk + flour in a saucepan over medium-low heat. Cook, stirring constantly, until it thickens into a smooth paste. Let it cool slightly. 2. Make the dough: Combine the tangzhong with the remaining dough ingredients. Knead until the dough is smooth, elastic and slightly tacky, roughly 8–10 minutes with a mixer or knead with hands. 3. First rise: Cover and let rise somewhere warm until noticeably puffy, around 60–90 minutes. 4. Rolling and Filling: Roll into roughly a 12 × 18 inch rectangle. Spread the cinnamon sugar mixture and then distribute evenly over the rolled dough. 5. Roll tightly: Cut the dough into 8 equal stripes lengthwise. If you want to make small cinnamon rolls, cut them widthwise. You may get 10-12 small cinnamon rolls. 6. Second rise. Place the rolls in a baking dish. Cover and let rise until the rolls are very puffy , around 20-25 minutes. 7. Bake. Bake at 180°C for 18-20 minutes for large cinnamon rolls and 15 minutes for small cinnamon rolls at middle rack with both rods on. Do not overbake — that’s one of the biggest secrets to keeping cinnamon rolls gooey. 8. Ice while warm: Mix the icing ingredients until smooth and spread it generously over the warm rolls. #cinnamonroll #baking #dessert #EasyRecipes #food [Cinnamon rolls recipe, homemade cinnamon rolls, easy cinnamon rolls, soft cinnamon rolls, fluffy cinnamon rolls, gooey cinnamon rolls, classic cinnamon rolls, bakery-style cinnamon rolls, cinnamon roll recipe from scratch, cinnamon buns, sweet rolls, easy baking]
CINNAMON ROLL RECIPE: (makes 6 large or 12 small rolls) Tangzhong: * 120 ml whole milk * 2 tablespoons All purpose flour Dough: * 180ml (3/4 cup) warm milk * 1 large egg * 50 g granulated sugar * 1/2 tsp salt * 360g- 380g All purpose flour * 2 1/2 tsp instant yeast * 45 g unsalted butter, softened * All of the tangzhong Cinnamon filling: * 85 g unsalted butter, softened * 100 g (1/2 cup) brown sugar * 2 tablespoons cinnamon powder * 1 teaspoon vanilla essence * Pinch of salt Cream Cheese Frosting: * 100g softened cream cheese * 1/2 cup icing sugar * 30g unsalted butter, softened * 1 tsp vanilla essence Method: 1. Make the tangzhong: Whisk milk + flour in a saucepan over medium-low heat. Cook, stirring constantly, until it thickens into a smooth paste. Let it cool slightly. 2. Make the dough: Combine the tangzhong with the remaining dough ingredients. Knead until the dough is smooth, elastic and slightly tacky, roughly 8–10 minutes with a mixer or knead with hands. 3. First rise: Cover and let rise somewhere warm until noticeably puffy, around 60–90 minutes. 4. Rolling and Filling: Roll into roughly a 12 × 18 inch rectangle. Spread the cinnamon sugar mixture and then distribute evenly over the rolled dough. 5. Roll tightly: Cut the dough into 8 equal stripes lengthwise. If you want to make small cinnamon rolls, cut them widthwise. You may get 10-12 small cinnamon rolls. 6. Second rise. Place the rolls in a baking dish. Cover and let rise until the rolls are very puffy , around 20-25 minutes. 7. Bake. Bake at 180°C for 18-20 minutes for large cinnamon rolls and 15 minutes for small cinnamon rolls at middle rack with both rods on. Do not overbake — that’s one of the biggest secrets to keeping cinnamon rolls gooey. 8. Ice while warm: Mix the icing ingredients until smooth and spread it generously over the warm rolls. #cinnamonroll #baking #dessert #EasyRecipes #food [Cinnamon rolls recipe, homemade cinnamon rolls, easy cinnamon rolls, soft cinnamon rolls, fluffy cinnamon rolls, gooey cinnamon rolls, classic cinnamon rolls, bakery-style cinnamon rolls, cinnamon roll recipe from scratch, cinnamon buns, sweet rolls, easy baking]
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