Reports | 25 05 2020
Despite the fact that Syrian refugees in the Palestinian Gaza Strip are seeking a last refuge for them, to escape the siege imposed on the Gaza Strip by the Israeli occupation; yet the experience some of them hold in oriental cuisine has led them to think of staying in the Gaza Strip, and make a strong entry into the food segment.
In the beginning, it was not easy for Syrian chefs—particularly given their ignorance in the food tastes of Gazan people. That is what prompted them to go on exploratory trips of the city's eateries and restaurants, and food scene.
The three chefs—Muhannad al-Nabulsi, Wareef Hamidou, and Anas Qaterji—managed to make their way into Gazans' hearts, by serving them Syrian cuisine tailored to their particular tastes. Later on, each of them opened his own restaurant.
Chef Wareef Hamidou was the first to attract media attention; first through his work with several Gazan restaurants, then two years later opened his own restaurant, with the name "Suryana," to be the first Syrian restaurant in Gaza.
The restaurant's opening amazed all those present, by virtue of its distinctive varieties and new free foods, to celebrate the restaurant's opening.
Muhannad al-Nabulsi followed the same approach—first working in the city's restaurants, then opening his own restaurant "Yasmin el-Sham", to present his take on Syrian cuisine.
Nabulsi boasts of his expertise: "I learned cooking from my late father. He was a master chef. Anyone wishing to learn the craft would come to him, and anyone wishing to open a restaurant would come to seek his approval; otherwise, they would not open."
For his part, chef Anas Qaterji depends on his distinct Syrian dialect as a means to promote the varieties of foods he offers. He considers it his identity and his passport outside Syria; and he refers to the role of popular Syrian drama series, in promoting the now-famed Syrian cuisine.
He says: "The most important thing in our work is our [Syrian] accent. Without, we cannot work. So we keep it alive, and we love to speak it."
As to what regards the impact of Syrian restaurants in Gaza, the president of the restaurants guild, Salah Abu Hasireh says: "These new restaurants have influenced Gazan tastes, and contributed to the addition of new varieties to Gazans' tables."
He confirms that these restaurants, play a role in building bridges of harmony and trust between Syrian refugees and Gazan society—thereby having a positive impact on everyone.
It is worth noting that other Syrian chefs, are on the verge of opening their own businesses in Gaza; to fulfill their desires of a decent living, that helps them achieve their goals and ambitions.