The piece, slugged under the category of “Gaza Journal” with the headline “Ex-Prisoners Bring Taste of West Bank to Gaza,” concerns the activities of two Palestinians who were released from Israeli jails as part of the ransom deal in which kidnapped soldier Gilad Shalit was freed. The pair opened a beachfront shop in which they sell a particular dessert that is associated with the West Bank city of Nablus, from which they have been exiled. The Times portrays the two as a couple of Horatio Alger-style strivers who are not only working hard but whose efforts illustrate the fact that Gazans no longer have easy access to the cuisine of Nablus because of Israeli restrictions. But anyone seeking to use this as either an illustration of Israeli perfidy or the pluck of the Palestinians needs to sift through most of the Times pastry puffery to the bottom of the piece to see why Nadu Abu Turki and Hamouda Sala were the guests of the Israeli prison service until their Hamas overlords sprung them: they were both convicted of planting bombs and conspiring to commit murder as members of Hamas terror cells.
The conceit of the piece is to show how plucky Palestinians have adapted to onerous Israeli measures that have prevented people in Gaza from consuming nabulsia, a variant of the kenafeh dessert popular in Nablus. This is a special hardship for those West Bankers whose terrorist activities have led to actions that stranded them in Gaza. So for the apparently not inconsiderable number of homesick bomb builders and snipers stuck in the strip, the two ex-prisoners’ bakery is a godsend.
Were the point of the article to show us how these terrorists have changed their ways and traded murder for pastry, it might have been a tale of redemption. But there is nothing of the sort in the piece. Instead, we are left with the impression that the two dessert-makers are merely biding their time selling nabulsia simply because their main occupation—trying to kill Jews—has been taken away from them by being deposited in Gaza.