Latest news with #OnePlateforPalestine
Irish Examiner
02-08-2025
- Business
- Irish Examiner
Darina Allen: Three recipes from Izz Café's new cookbook
The word Jibrin may not mean anything to you but mention Izz Café on George Quay in Cork city and people's eyes light up. This little café, serving traditional Palestinian food, was originally opened in 2019 by Izzeddeen Alkarajeh and Ema Aburabi. They sought asylum in Ireland from a variety of challenging situations. After a spell in Direct Provision, they eventually got their papers processed and were determined to contribute to the country that gave them refuge. Through the Society of Friends in Cork, they were introduced to Rupert Hugh-Jones who operates Farmers' Markets in both Mahon Point and Douglas. With much encouragement and goodwill, they eventually set up a stall selling manaeesh za'atar (flatbread), hummus and moutabal. The response was overwhelmingly positive. On the first day, they sold out in just 2 hours. This encouraged them to follow their dream of opening a café. Izz, who has a bachelor's degree in computer science, is particularly passionate about coffee. He longed to roast and blend and introduce customers to the Palestinian coffee they are now famous for. Izz Café was opened a year to the day later on George's Quay in Cork city. Eman, who holds a diploma in interior design, cooked from scratch, the hauntingly delicious traditional Palestinian dishes that she had learned from her mother and grandmother's kitchen. Word spread, Corkonians flocked to get a taste of Eman's rich and comforting food, perfumed with fresh spices – za'atar, sumac, citrus and extra virgin olive oil. Both they and Izz Café have become a beloved part of the Cork restaurant scene. They have since expanded their space in response to the growing demand. Such a lovely story and now Habib, a talented, young refugee from Gaza who loves to cook has also joined Izz Café. They are actively involved in community-driven initiatives including fundraisers such as 'Coffee for Palestine' and 'One Plate for Palestine.' But the most recent excitement is the publication of their first cookbook in which they share many of the Izz Café favourites. It's published by Blasta Books (#15 in the series) and entitled Jibrin. named for both Izz and Eman's now abandoned family homeland, Beit Jibrin in Palestine. How poignant is that? I'm hoping to do an East Cork Slow Food event here at the Ballymaloe Cookery School with Izz Café in the near future (they have recently been awarded the Best Middle Eastern restauarnt in Ireland). I'll keep you posted, but meanwhile, seek out the original: Izz Café on George's Quay in Cork city. Here are three recipes from the Jibrin cookbook to whet your appetite. Café Izz' Nabulsi Knafeh recipe by:Darina Allen Nabulsi knafeh is a sweet, cheesy pastry layered with kataifi pastry, then soaked in aromatic sugar syrup. Servings 10 Course Main Ingredients 200g Nabulsi or Akkawi cheese, diced small, or grated mozzarella 500g frozen kataifi pastry 225g ghee or unsalted butter, melted, plus extra for greasing 2 tsp caster sugar For the syrup: 400g caster sugar 240ml water 1 tbsp freshly squeezed lemon juice 1 tsp rosewater or orange blossom water (optional) To decorate: finely chopped pistachios Method The Nabulsi or Akkawi cheese needs to have the salt removed, so put the diced cheese in a bowl, cover with cold water and soak for 15 minutes, then drain. Repeat this process every 15 minutes for 4 hours to remove the salt. Squeeze the diced cheese into even smaller pieces and set aside. Skip these steps if you're using grated mozzarella. Preheat the oven to 180°C/Gas Mark 4. This works best in a conventional oven, using the top and bottom heat. Grease a 30.5cm cake tin generously with melted ghee or butter. Knafeh is traditionally made in a copper tray because it conducts the heat so well, but this will work too. Chop the frozen kataifi pastry into small pieces to make it easier to blend. Add it in batches to a food processor and pulse until it's a fine powder. Put the pastry in a large bowl with most of the melted ghee or butter and the sugar. Use your hands to combine into a dough. Add more ghee or butter if needed to bring it together – it should hold together when you squeeze it. Spread half of the dough over the base of the greased tin, making sure there are no gaps and pressing it down in a firm, even layer. Scatter the cheese over the pastry base, keeping the edges clear. Scatter the rest of the dough on top, pressing it gently to flatten the surface. Bake in the preheated oven for 35-40 minutes, until the cheese has melted and the top is golden and crisp. Meanwhile, to make the syrup, put the sugar, water and lemon juice in a saucepan and bring to a boil, then reduce the heat and simmer for about 10 minutes, stirring to dissolve the sugar, until thickened. Stir in the rosewater or orange blossom water (if using). Set aside to cool. Remove the knafeh from the oven and immediately pour the cooled syrup over it, then scatter over the pistachios to decorate. Let it soak for 10-15 minutes before serving. Café Izz' Sumagiyya (Palestinian Sumac Stew) Sumagiyya is a tangy Palestinian stew from Gaza, featuring slow-cooked meat with Swiss chard, tahini and subtle spices in a sumac-infused broth, which is what gives the stew its signature tartness. Preparation Time 2 hours 0 mins Cooking Time 1 hours 30 mins Total Time 3 hours 30 mins Course Main Ingredients For the sumac water: 100g whole dried sumac berries 720ml cold water For boiling the meat 500g stewing beef or lamb, cut into bite-sized pieces 1 onion, quartered 2 bay leaves sea salt and freshly ground black pepper For the stew: 120ml olive oil, plus extra to serve 3 medium onions, finely diced 500g Swiss chard, finely chopped 1 x 400g tin of chickpeas, drained and rinsed 1 tsp mixed spice 60g plain flour 120ml tahini For the daqqa (spice mix): 4 garlic cloves 1 tsp chilli flakes 1 tsp dried dill 1 tsp salt To serve warm pitta Method Put the sumac berries in a bowl, cover with the cold water and soak for 2 hours. Put the meat, onion and bay leaves in a large pot and cover with plenty of cold water. Bring to a boil, then reduce the heat and skim off any foam that appears on the surface. Add a little salt and pepper and simmer for 40 minutes, until the meat is cooked. Strain the broth into a bowl, then set the meat aside and keep the broth. Pour the sumac berries and their soaking water into a separate saucepan and bring to a boil, then cook for 15 minutes. Strain the berries through a fine mesh sieve. Discard the berries and keep the sumac-infused water. For the stew, heat the olive oil in a large pot on a medium heat. Add the diced onions and cook for 10 minutes, until completely soft. To make the daqqa (spice mix) while the onions are cooking, crush the garlic, chilli flakes, dill and salt together until smooth. Stir the daqqa into the onions and cook for 1 minute, until fragrant. Add the Swiss chard and stir until wilted, then add the boiled meat, chickpeas and mixed spice. Pour over the strained sumac water, making sure all the ingredients are fully covered. Stir well and simmer on a medium heat for 10 minutes. Gradually add the flour while stirring continuously until the mixture thickens, then stir in the tahini. Reduce the heat to low and cook for 10 minutes, stirring occasionally. To serve, ladle the sumagiyya into serving bowls and let it cool completely. We leave it in the fridge overnight and eat it cold the next day, but it's often served at room temperature. Drizzle a little olive oil over the top of each bowl and serve with warm pitta. Café Izz' Basbousa (Middle Eastern Semolina Cake) Basbousa is a semolina cake drenched in sweet syrup, commonly infused with rosewater or orange blossom water and topped with almonds. Preparation Time 35 mins Cooking Time 35 mins Total Time 1 hours 10 mins Course Dessert Ingredients tahini or butter, for greasing the tin 200g caster sugar 240ml sunflower oil 240ml natural yogurt or sour cream 3 large eggs 1 tsp rosewater, orange blossom water or vanilla extract 360g medium semolina 2 tsp baking powder 1 tsp baking soda a small pinch of salt 270g desiccated coconut For the syrup: 300g caster sugar 240ml water 1 tbsp freshly squeezed lemon juice 1 tsp rosewater or orange blossom water (optional) To decorate: 15 blanched almonds or desiccated coconut, dried rose petals flaked almonds and finely chopped pistachios Method Preheat the oven to 180°C/Gas Mark 4. Brush the base and sides of a 23cm x 33cm baking tin with tahini (or grease with butter if you don't have tahini). Put the sugar, oil, yogurt and eggs in a large bowl with the orange blossom water, rosewater or vanilla and whisk to combine. Add the semolina, baking powder, baking soda and a small pinch of salt and whisk again. Finally, add the coconut. I like to use my hands to mix in the coconut to make sure it's really well combined. Transfer to the prepared tin, then tap the tin on the counter a few times to make sure the batter is evenly distributed. Let it sit for 15 minutes to allow the semolina to absorb the moisture, which will help to firm up the cake. Using the tip of a sharp knife, score the top of the batter into 15 diamond or square shapes. Bake in the preheated oven for 30-35 minutes, until the cake has risen and turned golden and a skewer inserted into the centre comes out clean. Meanwhile, to make the syrup, put the sugar and water in a saucepan over a medium heat. Stir until the sugar dissolves, then bring to a boil and add the lemon juice. Reduce the heat and simmer for 10 minutes, until slightly thickened. Remove the pan from the heat and add the rosewater or orange blossom water (if using). Set aside and keep warm – you don't want it to thicken as it cools. As soon as the cake comes out of the oven, cut it all the way through along the score lines, then pour the syrup all over the top. Let it sit for 30 minutes to soak up the syrup. It's traditional to put a whole almond in the middle of each portion of cake, but in the café, we omit this and instead decorate each slice with desiccated coconut, dried rose petals, flaked almonds and finely chopped pistachios.
RTÉ News
24-07-2025
- Entertainment
- RTÉ News
Things to do in Dublin this weekend (July 25-27)
From record fairs in Rathmines to hat parties in Temple Bar, there is plenty happening across Dublin this weekend. The Liberties Festival From modest beginnings in 1970, the Liberties festival has grown to become a highlight of the summer in Dublin. Running from 21 - 27 July, the festival returns with live events, walking tours, dance classes, somatic coaching, markets, family fun days, church bingo, and much more. See the full programme here. Challengers match In association with Kino Games, Dublin's Lighthouse Cinema is hosting a Wii Sports Challengers Tennis tournament on Saturday, 26 July, from 7pm. Grab your best tennis attire ('I Told Ya' shirts encouraged), and sign up for a match ahead of a screening of Challengers at 20:45. Please note that competitors can sign up on the day but must have a ticket for a screening taking place on Saturday. One Plate for Palestine One Plate for Palestine is an initiative that encourages food businesses to create one Palestinian-inspired dish or drink for their menu from 22-27 July. Proceeds from plates sold will be donated to the campaign, which aims to raise at least €25,000 for NGO's, charities and projects working on the ground in Gaza, such as Gaza Go Bragh, TEA Collective, and World Central Kitchen. You can find the list of venues taking part here. Pillow Fight To mark the launch of their new Dublin hotel, citizenM is hosting a public pillow fight tournament. Last Citizen Standing will see a mobile, see-through bedroom ring popping up in the city, where passers-by can climb in and go pillow-to-pillow in a showdown for prizes. The pillow fight will take place on Friday, 25 July, at Central Plaza from 1pm to 4:15pm, and Smithfield Square from 4:30pm to 7pm. The Paddy Power Comedy Festival is set to return to Dublin from 24 - 27 July, unloading a clown car full of talent into the Iveagh Gardens. Irish audiences will enjoy both international and homegrown talent thanks to a star-studded line-up. See the full programme here. Women of Colour Art Market On Saturday, 26 July, Women of Colour Belfast and the Foxgluv collective are bringing the first-ever Women of Colour Art Market in Dublin to The Bernard Shaw. Celebrating creativity, culture, and community with a showcase of art, fashion, and music, it will run from 12pm - 6pm. Hats Off On Sunday, 27 July, Zeda & Friends bring their signature culture-led energy to Temple Bar with The Hat Party, a playful and stylish day event celebrating music, self-expression, and connection. Running from 2pm - 6pm at Curveball, Temple Bar, this stylish party invites guests to arrive in any hat from buckets to berets, fitted caps to crowns. The event will feature music from DJ Uzumaki and prizes for the best hat! Haus of Schiaparelli: Lover's Ball Taking place at Smock Alley Theatre on Saturday, 26 July, from 6:30 - 11:30pm, this LGBTQ+ ball is for those aged 18 and over. A celebration of queer love and self-expression, it's a wedding to celebrate your fiercest looks with your chosen family. Love is the theme, and ballroom is the altar. Visit Eventbrite for tickets and more info. Mother Reilly's Records & CD Fair Mother Reilly's Record & CD Fair will be held on Sunday, 27 July, from 12pm - 4pm. Listen to great tunes while you dig through crates of classics, rare finds, and hidden gems. Flux Market On Saturday, 26 July, Flux Studios on Catham Row is hosting a pop-up vintage and craft market featuring local design and vintage fashion. Running from 12pm - 6pm, the market is free to enter.
RTÉ News
23-07-2025
- Business
- RTÉ News
Watch: Restaurants creating 'plates for Palestine'
More than 130 restaurants around Ireland are creating Palestinian-inspired dishes to raise money for Palestinian aid. 'One Plate for Palestine' sees restaurants and other establishments add a dish to their menus this week, with all proceeds from the sale of those dishes going to two Irish-Palestinian charities - Gaza Go Bragh and TEA Collective. The initiative was started by Cork-based chefs Beverly Matthews and Barbara Nealon as they said they "felt frustrated and helpless" and wanted to bring the hospitality industry together to make a difference. "We thought maybe 20 restaurants would sign up, but now we have more than 130," Ms Matthews told RTÉ News. "The response has been absolutely amazing." One Plate for Palestine runs until 27 July.
Irish Examiner
05-07-2025
- Politics
- Irish Examiner
The Menu: Put it on a plate for the people of Palestine
I heard on the radio this week that Palestinian children in Gaza were in danger of dying of thirst as the Israelis are blockading fuel needed for trucks used to distribute water throughout this occupied territory — I didn't realise I still had the capacity to be shocked by Israel's inhumanity. It is a pleasure to earn a crust celebrating my passion for finest Irish food and hospitality, an especial privilege to share that passion in these pages. I also appreciate the food and drink section of the Irish Examiner can be a 'safe space', a sanctuary for readers in an increasingly batshit world where the grotesqueries of the daily news cycle become more outlandishly unfathomable by the day. Compounding that is an overwhelming sense of powerlessness most of us feel in the face of obscene wealth and populist power being wielded with hideous disregard for humanity and the planet. Currently, the Israeli State-directed genocide in Gaza is the most egregious example of such inhumanity in action. So, I have found it increasingly difficult to wax lyrical about delicious dishes and magnificent meals while a 'first world' state weaponises hunger as part of its ethnic cleansing of its own population. Is it any wonder there is such a thing as 'comfort food'? Any means of making a difference, however small, is invaluable beyond belief. One Plate for Palestine (July 22-27), is a wonderful fundraising initiative from Barbara Nealon (Kinsale's St Francis Provisions) and Beverley Mathews (L'Atitude 51, in Cork City) to support charities working in Gaza to combat starvation, and to raise awareness of, and maintain focus on, the genocidal actions of the Israelis. One Plate for Palestine is inviting Irish food and hospitality businesses — restaurants, cafés, bars, food trucks, market stalls, etc — from all over Ireland to add a special Palestinian-themed dish to their menus, with all proceeds from the sale of that dish going directly to Gaza. Food businesses can either create a Palestinian-themed dish (or drink) of their own or follow an existing recipe, using any or all of the following ingredients: Palestinian za'atar, sumac, labneh, hummus, Palestinian olive oil, and Palestinian olives. If you wanted, you could even serve up those gorgeous Palestinian goodies with good sourdough bread and a little salt, a super supper I've enjoyed many times in the past. Better again, restaurants can serve up One Plate for Palestine's suggested dish, Prátaí do Phalaistín/Potatoes for Palestine, a simple yet delicious combination which brings together the two food cultures in a symbolic nod to the historical ties that bind Palestine and Ireland, in particular a shared history of hunger and starvation as a result of colonial oppression. The dish comprises new season potatoes served up with any or all of the aforementioned traditional Palestinian foodstuffs and, if you've only ever eaten new spuds with too much butter — no crime there! — I think you'll be blown away by how well they work with the Palestinian additions. The goal is to raise at least €25,000 for charities working on the ground in Gaza, such as Gaza Go Bragh and World Central Kitchen, reputable charities that have been doing incredible work to bring fresh water and meals to the people in extremely challenging conditions. So, come on, Irish food world, let's see you stepping up, not only to feature a One Plate for Palestine on your menus, but also to spread the word amongst friends, colleagues and comrades in the industry and beyond, to reach as wide an audience as possible. This initiative is not just aimed at the hospitality sector because the other side of the equation involves Irish diners who are invited to also join in by supporting local restaurants participating in One Plate for Palestine. Or you could even run your own One Plate for Palestine fundraising supper evening at home for family and friends? After all, what finer seasoning could such a dish, any shared dish, have than to be sprinkled with love, hope and humanity. Instagram: @oneplateforpalestine FOODIE FARE Happy 10th birthday to Lott's & Co and, what's more, this birthday belle is the one dishing out the gifts with all manner of titbits, treats, giveaways and promotions for customers, across their three Dublin stores including a Beggar's Bush Birthday Bash (July 10) with prizes including hampers, dining vouchers, and the chance to win free catering delivered to your door. Instagram: @lottsandco Fans of Julia's Lobster Truck, in the Burren, will be delighted to hear that she is very close to securing a new pitch for one of Ireland's finest food trucks but the enforced absence saw Julia Hemingway take a serendipitous turn to teaching at home, where she now offers wonderful Seafood Cookery Experiences for 2-8 people in her own Burren kitchen, near Carron, Co Clare, including hands-on cooking (poaching and preparing lobster or crab, mussels and clams), followed by a delicious seafood feast at the kitchen table. Instagram: @JuliasLobsterTruck TODAY'S SPECIAL Ogam sauces South Korean food is most certainly catching the global imagination with Korean chicken set to be come as ubiquitous on Irish menus as Thai curry or lasagne. But when a cuisine and a dish in particular dish suddenly trends to that extent, quality can vary wildly which is why I am so delighted to have Korean Jay Choi as a near neighbour in Cork, not least because of I get to sample her new sauces/marinades. With the tagline, 'Born in South Korea, Made in Ireland', Jay's Korean BBQ Spicy Gochujang and Korean BBQ Original are not only stunning, but are real workhorses in the kitchen. Sweet and savoury in equal measures, with funky, fruity flavours, they have myriad applications in the kitchen once combined with a little imagination. A quick drizzle over rice vermicelli salad, with thinly sliced carrot, cucumber and peppers, was quite transformational; a dollop in homemade garlic aioli is my new BBQ burger sauce of choice; and, yeah, it makes for sublime Korean chicken wings, when cooked over charcoal.
