Shawarma Restaurant in Cairo Brings Taste of Home for Displaced Palestinians

General view of buildings by the Nile River in Cairo, Egypt. Reuters file photo
General view of buildings by the Nile River in Cairo, Egypt. Reuters file photo
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Shawarma Restaurant in Cairo Brings Taste of Home for Displaced Palestinians

General view of buildings by the Nile River in Cairo, Egypt. Reuters file photo
General view of buildings by the Nile River in Cairo, Egypt. Reuters file photo

A Palestinian businessman displaced by the war in Gaza is bringing a taste of home for fellow refugees with a Shawarma restaurant he has opened in Cairo, Reuters reported.
"The Restaurant of Rimal Neighborhood" offers Shawarma, a Middle Eastern dish of thinly-sliced meat, and other Palestinian and Arab dishes.
"The name comes to eternalize Rimal, my neighborhood, and to eternalize my homeland too," said Basem Abu Al-Awn.
"It is also to replace the restaurant I once had in Gaza. Two restaurants of mine, in addition to my house and the houses of my relatives, were destroyed," he said.
Abu Al-Awn hopes his time outside Gaza will be temporary and he is determined to return to the enclave once the war between Israel and Hamas is over.
"I will return, even if I have to set up a tent near the rubble of my house. We are going back to Gaza and we will rebuild it," he told Reuters.
Rimal was Gaza City's busiest shopping center, with large malls and main bank offices before Israeli forces reduced most of it to rubble. It was also home to Gaza's most famous Shawarma places.
"The taste is the same, people tell us it tastes as if they are eating it in Gaza," said Ahmed Awad, the new restaurant's manager.
"The Egyptians who get to try our place keep coming back. They tell us the taste is nice and is different from the Shawarma they usually get," Awad said.
Gaza Shawarma spices are unique and scarce in Cairo, so credit goes to Awad's father, who mixes those available to give the dish a special Palestinian taste.
Many thousands of Palestinians have arrived in Gaza since the war began last October.

Awad, his wife, and four children arrived in Cairo three months ago. In Gaza, he used to work in restaurants specializing in oriental and Western dishes.
With an end to the war looking like a distant prospect, Awad urged Palestinians not to give up.
"I advise them to work, and take care of their lives, their houses and everything may have gone but no problem, it will come back again," he said. "Once things are resolved we will return home, work there, and rebuild our country."
Palestinians now stranded in Cairo include businessmen, students and ordinary families who say they seek some kind of temporary legal residency to pursue investment and study plans until a ceasefire is in place.
Palestinian and Egyptian leaders reject the permanent settlement of Palestinians outside their land.
Om Moaz, from Rafah in the southern Gaza Strip, had been struggling to pay for a rented house and treatment for her husband and daughter in Cairo. She began working from home, offering Palestinian food through social media.
She found there was a strong demand from both Egyptians and Palestinians.
"Some were in the war and came to Egypt. So they started ordering my food. And thank God, it's a successful business and hopefully, it continues," she said.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.