Somaya, palestine
“Palestine is very famous for our hospitality. We make lots of food, and we like to have lots of people come and enjoy.”
“We love life in Gaza,” Somaya says. “Even with the bad situation we have, we still love our country.”
Arriving in Australia less than a year ago, Somaya misses her home in Palestine but feels grateful to be here. To be safe. “I am very lucky,” she says. “We lost a lot of things, so we always say: thank God for everything. We’re still alive.”
For Somaya, having people understand the rich cultural heritage of her country is very important. “My country is full of kind-hearted people. They are very educated, very ambitious. The weather is very beautiful, and we have lots of beaches, and lots of sightseeing. There are so many amazing places there.” Her cooking is her way of sharing recipes and resilience, bringing people into what she affectionalty calls ‘the school of Om Sayed. “That’s my grandma’s name who used to teach everyone her recipes. My mum, my aunts, me – we all come from that school.”
“This is what I want. To make people happy, to see happiness in their faces. And that’s it.”
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Black Tea w/ Mint (VEGAN/NF)
Hommos w/ Za’atar Bread (VEGAN/NF)
Maqlouba | Layered rice dish (contains all allergens)
Musakhan Rolls (NF/DF)
Molokhia w/ Fried Garlic | Green mallow leaf soup (NF/V/GF)
Kh’yar bi Leban | Cucumber + yoghurt salad (V/NF)
Halawet al Jaben | Sweet Cheese Dessert (V)*Please note; our menus are subject to change without notice.
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For Somaya, the biggest joy of cooking comes from seeing people enjoy her food. Her menu is a love letter to both her guests, and her homeland. There’s her Molokhia, a refreshing green soup made from minced mallow leaves and fried garlic, with a texture that will leave you curious for more. There’s her Musakhan Rolls - shredded chicken poached with warm spices and mixed with caramelised red onion and zingy sumac, all rolled up in delicious crispy flatbread. And last but not least, there’s Somaya’s Halawet al Jaben, a soft and stretchy sweet cheese dessert, scented with orange blossom and rosewater syrup, and finished with toasted pistachios - need we say more?!