Sacred Cuisine: A Journey of Palestinian Heritage and Culinary Identity with Izzeldin Bukhari

In this episode of In My Kitchen with Paula, I sit down with Palestinian chef, storyteller, and founder of Sacred Cuisine, Izzeldin Abdul Aziz Bukhari.

Speaking from the Old City of Jerusalem, Izzeldin shares the story of his family’s migration from Bukhara, Uzbekistan to Jerusalem in 1616, his Sufi roots, and how food became both a form of meditation and a powerful vehicle for preserving Palestinian culture and identity.

You’ll Hear About

• How food carries history, grief, connection, and hope across generations
• Memories of grandmother’s kitchens in Gaza and the role food plays in family connection
• The history and symbolism behind the Palestinian dish Rummaniyeh
• What it means to build and operate a culinary business as a Palestinian living under occupation
• Food as an act of cultural preservation and resistance

This is an unforgettable conversation about heritage, hospitality, identity, and the sacred role food plays in bringing people together.

HELPFUL LINKS

Sacred Cuisine:   www.sacred-cuisine.com
Izzeldin’s email:  thesacredcuisine@gmail.com
Sacred Cuisine on Instagram: instagram.com/SacredCuisine
Izzeldin’s Rummaniyeh Recipe: Find it at exploreinmykitchen.com

SUBSCRIBE, RATE & REVIEW

If you love this podcast and want to give me your support, please leave a rating and review on Apple Podcasts. This goes a long way in helping me get in front of other culinary adventurers like you. 

Just open up the Apple Podcasts app and go to “In My Kitchen with Paula”. Or, in this episode, click on the 3 dots in the right corner and click on “Go To Show”. At the bottom of the show page, you can rate and review.

SAY HELLO

In My Kitchen creates connections one dish, one story, one journey at a time, by exploring culture through food.  We do this through unique culinary workshops, speaking engagements, and of course, this podcast.

I'd love to hear from you! Connect with me in one of three ways:

• Visit www.exploreinmykitchen.com to join our IMK Community of culinary adventurers.  More recipes, stories and fabulous podcast episodes.
• DM me on Instagram at @inmykitchenpaula 
• Email me at paula@inmykitchen.ca

Transcript

0:00

Welcome back to In My Kitchen With Paula, where we explore culture through food and discover how the meals we share can deepen connection and understanding and, and so much more. Today's guest is Izzeldin Abdul Aziz Bukhari, the founder of Sacred Cuisine, joining us from the old city of Jerusalem. This was a deeply moving conversation for me. Uh, we explored the Palestinian food as a vessel for memory, identity, resilience, and belonging. We talked about grandmother's kitchens, food as meditation, the story behind the traditional dish rumminayeh, and what it means to preserve culture through cooking while living under occupation. It's a powerful episode, human, and Izzeldin was incredibly generous, and I felt very privileged and grateful to have had this opportunity to chat with Izzeldin. So wherever you're listening from today, the garden, the car, doing the dishes, or going for a walk, I invite you to settle in and join us at the kitchen table. Here is my conversation with Izzeldin Abdul Aziz Bukhari. Hi, I'm Paula Mohammed, and welcome to In My Kitchen with Paula. This podcast is a gathering place for culinary adventurers who love to travel. Every week, we'll come together with chefs, cookbook authors, talented home cooks, and everyone in between to talk about their story and their unique dish. Using food as the vehicle, we'll take a ride into the ins and outs of their culture and country. Come on, let's get this party started.

GMT20260409-193024_Recording_avo_640x360 (1) 1:29

Izzeldin, welcome to the podcast show. I'm really, really excited to have you here today. Hello. Hello. I'm excited as well. Good to be here on the show, Izzeldin abdul Aziz. Bukhari is the self-taught chef and founder of Sacred Cuisine. And Sacred Cuisine is a culmination of Izzeldin's life experiences and deeply embedded in his Sufi roots. It embodies everything he values and inspires to instill, originating from Bukhari, Uzbekistan. Izzeldin's family migrated to the old city of Jerusalem, which by the way is where he's speaking from today, And that was back in 1616 AD and migrated to the old city of Jerusalem to teach Sufism as a young adult. Izzeldin found himself moving to the United States and discovered his passion for cooking when missing Palestinian cuisine. He experimented with recreating his favorite Palestinian dishes, which I'm looking forward to hearing more about. It was then that he discovered cooking as a form of meditation through which he could lose himself and connect to the world around him. He began to notice ingredients, where they came from, how they were growing, and what impact the dual processes of their production and consumption had on the ecosystem. Upon returning to Palestine, he decided to take Palestinian food, which is mostly plant-based, back to its roots of simplicity, versatility. Inclusiveness and there's so much here that I, I'm really excited to dive into Izzeldin, so let's just get right to it. Mm-hmm. I'd love to start with your story. You have such a rich personal history, um, from Bukhari to Jerusalem to the United States. Can you just share a little bit more with us about that journey and and how it shaped you? Yes, absolutely. Uh, it shaped me in, uh, many different way and especially as well with sacred Cuisine. But, uh, as you mentioned, my family came from Bukhari in 1616 to the old city of Jerusalem, and we've been since then in the old city of Jerusalem, in the same house where I'm speaking, uh, from now. And, uh, this has shaped us, uh, to be, uh, Bukhari's,

GMT20260409-193024_Recording_gvo_1280x720 (1) 3:47

buh Harvey's,

GMT20260409-193024_Recording_avo_640x360 (1) 3:48

uh, Palestinian. Uh, but to be honest, you know, I'm more Palestinian than Bukhari because 400 years, it's, uh, it's very long time. But still, we are connected to our roots. We are proud to be Bukhari Uzbek, uh, to be Sufis, uh, as well. So my family always, uh, talked about that, uh, and shared it with, uh, the visitors from all over the world who came to the old city of Jerusalem, uh, for the spirituality and Sufism. So I grew up in this, uh, culture and in this family, and it was unique and different. And to be honest, growing up in it, it was a burden. It was too much. So it wasn't fun growing up in it and you didn't realize the blessings you are in, till I grow. But uh, it was my duty, uh, to welcome the guests, make sure the guests have,, whatever they need, and, uh, run errands. So it was, like work for us as a kids, so we didn't enjoy it that much. Uh, but to see everybody is coming from all over the world to Jerusalem in, uh, in general, you know, and also to some come for Sufism, it stuck with me. So, uh, even after I left Palestine in my early twenties and I moved, to United States of America, uh, I was thinking of that all the time. How. I'm leaving, going to United State, the new world, the modern world as they advertise it, uh, to be, you know, democracy and open-minded and this,, but when I'm there, I realize that is actually a fake image, that's wine to get you with the make and dream or whatever. And they start to see the roots, the culture we have in my country, in, in our home. Why it is very important and why, uh, it play a role to bring peace and harmony to the community and bring them together. And as well in Sufism, uh, and the teaching of Sufism which take it even to further a step and how to have peace and harmony in the way when you live. But in the same time, the life you live is not easy. And that's where the meditation come in. So all of this, helped me to kind of, so when I decided to create Sacred Cuisine, I wanted to take all these element and implement it into my vision because I tried to create different businesses. Uh, I failed. And I was like, why? I'm failing in the businesses, uh, or I'm not enjoying it. I want something to enjoy. I want to make money in a, in a good way, not necessarily, uh, taken from others or whatever. Um, and this is, uh, made me to push myself to take my element. So whatever is I'm doing is me. And if I make money this way, then great. If not, at least I'm being me. And surprisingly, it was the most, uh, I would say important mechanism in my business for success and to, To be able to do my work, uh, locally and internationally. I wanted the love of the Palestinian food and cooking to be the cuisine I'm cooking. I wanted to talk about Somi food, which is the vegetarian vegan food in our culture that's come from the Lent, the Christian fasting. And it was the reason that we have falafel, it was create falafel. I wanted to in insert, uh, my Sufi family culture, not in a religious way, uh, in a more philosophical way. And surprisingly, there is a big two circles. There is two points where spirituality and Sufism and food is connect. And this is, was a shock to me. And I was like, I want to explore that and bring it to the viewers. Yeah, this is, uh, what, uh, kind of the elements, uh, helped me to shape sacred cuisine and who I am today. Well, so much there there's so much I wanna ask you about. Um, uh, and we're gonna get into it more like Palestinian cuisine, exploring the culture, running your business in, In East Jerusalem under occupation as a Palestinian. But hearing you talk right now, there's also this other layer, which was kind of un unexpected for me, I can resonate with what you say. When you talk about, food as meditation and that piece of it, is it something that I also find and what I was drawn to and I was, I wonder if it's how we were brought up or. I don't know what it is, but it's definitely something for me that is,, a practice of some sorts. And then the other thing that you said, Izzeldin, is, um, creating a business, having some failures and creating a business that was really about you and what you wanna do and who you are. That's something that I've been striving towards for the last few years as well. I just, I just thought that's kind of neat how we can be from so many different backgrounds, from talking to each other around the world and there's these common points that, that we can share. Before we get too much further, can you just tell our listeners a little bit more about Sacred Cuisine?'cause we'll be talking about it a lot, what you do and, and where you do it because it's, it's got a bit of a global element to it. Yes, so Sacred Cuisine. I do food tours, cooking classes, and private chef or events. And the whole idea of sacred cuisine is exporting the Palestinian culinary heritage. So my aim is to explore that to the world. Uh, not specifically to my people because we know our food, but my idea is to introduce it to the world, not just, certain places. Uh, and I do this locally in Palestine through the food tour, the cooking classes and events and private Chef. But as well, I do events, abroad where I go to different countries, different city, and I do in a, I go on a cooking tour, sometimes can be for a few weeks, sometimes a six month. And through that period I cook, uh, in a different locations. Some are private at home, some in restaurants, some in organization. A place basically with a kitchen. And, The, we will get to taste, uh, Palestinian food as well to tell the story of the dishes. So they are very aware about the dish from the ingredient as well. The story and the narrative that it shaped it. And this is one of the most exciting things, which why I do what I do. Because knowing the history of the food and history in general, but the history of the food to know the, or vision of the dish and how it came, it's very, uh, exciting for me and, uh, very interesting and people really enjoy it, uh, as well. So this is, this is what I do, in a nutshell. We're gonna come back to talking a bit about the food tours in, the old city. How old were you when you moved back to Jerusalem? I was 30. 30. Okay. And then what were some of the dishes that you were missing and that you were trying to recreate when you were in the States? I am assuming they may have been family dishes or brought back memories of family and home. To be honest, it was hummus and Falafal

GMT20260409-193024_Recording_gvo_1280x720 (1) 11:16

Fala.

GMT20260409-193024_Recording_avo_640x360 (1) 11:17

I didn't realize this, but when, uh, I was growing up and living in the old city before I lived in the United States, I didn't realize that I had the access to some of the best hummus places in the world with a five minutes. I have so many option of some of the best places to choose from and I love hummus. Uh, but I didn't know how much I love hummus and I miss it till I moved to United States. And it keep come to me to have a hummus. And for us, you know, we don't have a hummus as a side, we have it as a breakfast. So we go to the hummus place, you get the three falafels, you get the hummus plate, you get some pickles, you get the bread, a cup of tea. So it's like a whole ritual. Uh, and it is one of the most lovely breakfast That's, I don't mind eating every day till today. That sounds delicious. I did not know that hummus was, uh, as a breakfast, so the falafel, the hummus, pickles, and tea. That sounds great. Yeah, you have a little plate that's come with pickles, some raw onions, some raw tomato, sometimes a cucumber slices. So yeah, a little bit of a vegetable, fresh little bit of, uh, pickles. And they all play a role, how this meal come together. So you have, uh, you have, you know, the fresh vegetables for freshness. Then you have the pickles for, uh, it cleanse in your palate. Uh, and then you have the indulgence of the hummus, especially with a generous amount of olive oil. I didn't see, or let's say, uh, in United States, people are not exposed to that way of eat hummus. And honestly, you know, it's such a missing opportunity because this is like more than half of the just eat the hummus and one of my thing, I wanted actually to open a restaurant in the United States, and I wanted to make it traditional way of eat hummus. humus. But I end up deciding to go back to Palestine. We could do a whole online culinary experience around, around that. That would be fun. That would be delicious. That'd be great. Yes. Now, the dish that you're sharing with us today, the recipe, I'm probably gonna pronounce this wrong, Rummaniyeh, Rummaniyeh Ru. Yes. Rummaniyeh. Can you, let's, uh, let's talk about that dish and why you, why you wanted to share that with us. Eh, that's a great question. Uh, yeah, I shared this dish a lot actually, and I talk about this dish a lot, uh, especially in the last, uh, three years, uh, at least. And this dish, Rummaniyeh as a name, it's mean coming from Roman, Roman, Roman in Arabic is pommegranate. So Rummaniyeh, it means like something pomegranate. And this dish is by nature of is vegan and it's, uh, was made and eaten from the pa, the people, the Palestinian people on the coast, especially in cities like Jaffa Rambleh and. And this dish is made with eggplant, lentils, pommegranate

GMT20260409-193024_Recording_gvo_1280x720 (1) 14:23

granite

GMT20260409-193024_Recording_avo_640x360 (1) 14:24

juice, uh, and dill seeds, which is our very special kind of spice. People kind of not, don't really know about it. People use it a lot in pickles, but not much after that. But, uh, yeah, it's have the dill seeds and have also chili, tiny and pommegranate, molasses. And this dish as a chef and as a person who love food, and especially the Palestinian food, the combination of these elements, it bring you something earthy in the same times, a fresh in the same times, sour in the same time, uh, it's like heavy and, uh, nurturing and home. Uh, it's like a very heart filling dish. And this dish, it's come also with a story. And the story of it, it reflect. The Palestinian people, especially in the different chapters as well, not just, uh, the Palestinian people in general, but also my family in specific from my mother's side. So in 1948, as we know, Palestine was occupied by Israel and they started with the areas, especially like Kfa, Jaffa and Rambleh and Lod, uh, and what's now known Tel Aviv. And this was the first part of the state, uh, of, uh, the occupation Israel. And, uh, in 1948, my mother family had to flee from Rambleh, Ley, which is a city close to Jaffa Tel Aviv, and to go to Gaza and actually many refugees, Palestinian from these cities. They in Gaza because it was closed as a destination because it's on the coast. So what happened is a lot of the population from LED Jaffa relocated in Gaza, and they became refugees from this area and into Gaza. So the people grew up to do what they learn in their cities, in their way of eating and such. And one of the dishes was the Rumaniyeh, and then the Rumaniyeh became very famous in Gaza. And fast forward today, a lot of people tell you it's a Gaza dish, but it's not exactly Gaza dish. But now it's known to be a Gazen dish. So the story of the dish, it show how our life, first of all, it is connected to politic because this is not our choice, but this is our reality and how the life. As a Palestinian get shaped in a different way, according to our, uh, history and what, what happened to us in the same time. What's beautiful about it, it is that grasping on the culture and take it wherever you go and make it happen. And this is what I felt I was doing in the United State, to be honest, Uh, so, uh, the story of that dish and the richness of flavors, you know, uh, it, it's one of the perfect things that's, I can talk about Gaza, uh, Palestine, especially in this time. Uh, and yeah, this has been, uh, my, uh, uh, it's been. On my menu, uh, for the last three years, especially when I'm doing the cooking tour.'cause when I travel, I have like a menu that I travel with every time to kind of cover a different area with the different dishes and the story and such. Uh, and this is also one of my favorite dishes, especially because I remember eating this dish in my grandma house or in Gaza many times, and we don't eat it actually in Jerusalem when we were young, you know, we will eat it in Gaza because it was like that culture thing, you know, with the family and such. But I remember eating it as a kid and I was like, uh, blowing away. And I didn't know that's the big chunks of the egg plant. That's my grandma used to do it. It, I thought it was meat. You know how the dish is like, uh, very hearty and such. And, uh, to my surprise, when I grow up more, I realized it was eggplant and, uh. Even the first time I cooked the dish, I asked my mom to help me to show me how to do it. Uh, and she was like, uh, because one of the steps for the dish is to boil like eggplant. And I never encounter this in any recipe, you know, like to boil, like eggplant to boil like many things, but you can eggplant is not one of them. So I was like, are you sure? And my mom, she's looking at me like, uh, what do you know? Of course, I'm sure. So even the first time making it, uh, it was an interesting, uh, way of cooking and combining all these elements together and also doing a cooking class abroad. I feel so proud that there's people around the world in Europe and different places know how to make, know how to tell the story of it and know how to make maqluba and know how to tell the story of it. So. That's what it became important aspect in Sacred cuisine at some point is like, uh, the history of our food is If I want to talk about the Palestinian food, if I want to teach Palestinian food, if I want to, I. Do anything with Palestinian food first I have to learn the Palestinian food. And it is so unfortunate for us as a Palestinian that we lost so much of our, uh, or our ancestor and our families. They lost so much of content, so much of notes, so much of pictures, so much of, uh, property and things they own because they had to leave in a day and night. Mm-hmm. And since then, we didn't recover. So that mean all our elders, they don't want to tell you these stories because they full of pain, so, you know. Mm-hmm. So we grow up not knowing so much about our own culture. And this is what made me, actually, one of the things made me decide to leave United States because I was living there. And, uh, the idea I wanted to continue to live in the United States, but understanding the Palestinian culture and see everything happening to us, uh, it, I decided to go back to Palestine to learn more about our culture that's been scattered in notes and memories. And, uh, even just to digest it, it's become, uh. Something not easy, you know? Mm-hmm. But, uh, in the same time, uh, I, I, I found this way is my only way that I can lead the culture to be alive and continue and as well to ferment and bubble and continue to grow and not just, uh, you know, really beat, uh, the things that our parents did. But no, we understand the purpose why they did it, and we find also a way to do it, how they did it as well in a, in a way that we can put our touch and and initiative. It's beautiful and so sad at the same time. If you had to describe palestinian food to someone, how would you describe it? You know, Palestinian food is part of the Middle Eastern food and a lot of people is, uh, they see these similarities of dishes such as hummus and falafel and rice and stew and kebab, and. But if I want to describe the Palestinian food, uh, the Palestinian food, it's a, a food that's really built in on utilizing the mother earth abundance, utilizing as much as possible from the produce, from eat your fruit or vegetable, to be in a creative and to be in the same time, uh, clever for how you put things together. And I think because of, you know, this region, Palestine, not just Israel, you know, it's always been a center of, occupation and such. So the hardship is part of how we grow up. You know, people are poor all the time because work come always and wipe you out, uh, from everything you have and include money. Uh, so people don't have much of money to. To waste things basically. I see this as big part of, uh, the Palestinian food. For example, if I wanna give it an example in a dish or an ingredient, you have something what we call Aku Aku. It is an English called Gila gu and d something like this, LE gondola, but a coup, it's a thorny plant that's come with a lava thorn that's to get to the fruit, you have to cut all these thorn And there is so many of them and many layers that it's, it's protected. It's like artichoke, for example, but like all these leaves is thorns, you know? So it takes so much work to go just around it and to cut it and to take it to become like a, like asparagus buds. It's have a. A flavor, I would say similar to asparagus, but it's really something on its own. But for example, this is grown in different parts of the world, not just in in Palestine, uh, or the Middle East, but people take the time to utilize it and cook it, you know? Uh, so, uh, and Hube for example, hube is a, is a come from the marshmallow plant. Uh, it's a common mellow, the, the hub, but the marshmallow plant, it's a family grow all over the world. Well, not all over the world, but in a lot parts of the world. And it's a green that's, we cook over a here and it's like a spinach. Yeah, that's what I would say about, of course there's more to dive into it. I'll keep it short. I wanna go back to, you mentioned, uh, going to visit your grandmother in Gaza and having The, Rummaniyeh. What was that like? I guess I have two questions. I, I'd love to hear what it was like, a day visiting your grandmother, what the flow of meals is like, what her kitchen was like. And then I'm also curious when you were able to last be in Gaza, and if you have family there now, and what it's like now for you.

GMT20260409-193024_Recording_gvo_1280x720 (1) 24:42

Wow. We are staying

GMT20260409-193024_Recording_avo_640x360 (1) 24:43

ing in a lot of emotion, like, oh, is the question. Uh, lovely one, but yeah. Uh, it's, uh, yeah. Uh, when you, when you say your grandma kitchen, this is like, wow. I, to be honest, I, I think about my grandma and, you know, life in Gaza and such, uh, but it's been a while since I thought in the kitchen, so thank you for bringing it back to my attention. But it's, uh, it's very simple home. Uh, my grandma home and many of the homes, uh. Family people in Gaza. But also it is very large. So the bathroom, for example, it's, it's so huge. It's like a living room. And this is one of the things I, I still remember about the bathrooms and also the kitchen with very high ceiling. Uh, things are very simple and you can tell by viewing it how my grandfather and, you know, family, they were struggling financially. But, uh, to be honest, I used to go to Gaza since I was born in 1985 till 2000. Every year we would go for two months, little bit, sometimes more, two month and a half. But yeah, we will go and spend time in Gaza every year, and it was the best time of my life, not, uh. You know, not because of Gaza and all these political things, but because for me it was my most family, uh, from my mother's side, um, all my cousins and they were there. And in Jerusalem I didn't have much. So when we go over there, you have all the gathering of the relatives, which is in the old city. We really didn't have, uh, that much and that large number of amount of, uh, relatives, uh, and also with the uncles and the aunts and everything was in Gaza. Different, you know, till today life in Gaza. It can be different from anywhere in Palestine. And you know, this is something also I would like to remind people, well, not to remind, but to mention it because a lot of people know that in that time when I was going to Gaza, Gaza was also kind of restricted, like one of the example things. Always in Gaza, there is not a sweet water. And what do I mean by sweet water? A water that you can use to shower, uh, and to use for cooking. There is a salty water, so when you open the pipe, the water come from the sea and it is so salty. That's when we go to Gaza and we shower for two months and three months. We come back with fuzzy hair and like a different hairstyle, you know, then in Jerusalem. And I remember as a kid, I'm like, why My grandfather, home is have salty water. Why didn't it put normal water? Uh, this is like, since I'm a little kid and I was, was our duty, uh, when we were kids is to go every few days, sometimes every day to fill gallons of water from UN United Nation water supply stations. We will take this, uh, uh, water, which we can drink back to the family. And from this we drink our water. So everything, uh, uh, was about Gaza different. So when we go from Jerusalem to Gaza, it's like we go to a different country. And also the influence of Egypt into Gaza, it's something we you don't see in Palestine. So even, uh, even that was, was a touch and the food was always good even before I understood food, even before I formed the idea of what palate is and how what I like. But I was picky eater when I was a kid. Um. But in Gaza, this is was not the case. And you know, it's like we go to the beach and when you go to the beach, you take a watermelon with you. And what we do with the watermelon, of course we eat them, but before this we dig in the sand on the beach, a hole and two meter, and we put the watermelon and then we leave it for a few hours and then you take it out and it's super cold, you know? So like how I can forget this memory, I never had it somewhere else, ever around the world, you know? So like all these memory and little things that make Gaza really dear place for me growing up. And there was so much stories and many weddings of my uncles and uh, aunts and, uh. Family visiting. Uh, and uh, also my sister, um, you know, as I said, we are going every year, you know, and at certain point she got into contact with the neighbor of my grandma and then they fall in love. And she got married and she lived in Gaza from 2008 up till 2024, after the genocide started. And they had to flee with them. And most of my family from uncles and aunts and cousins, most of them left. I have still some, uh, cousins, uh, and also for family members in Gaza. Uh, but yeah, most of them, uh, had to flee in the side. I just want to mention the last time I was in Gaza, it was 2023 May, so I was five months before the genocide started. And before that I didn't go. I went before that, I went to my sister wedding, which was 2008. And since then I didn't go to Gaza. And the only reason I went, because I was super lucky'cause to go to Gaza. Now of course it is not even possible at all. But before also it was not possible at all. You know, you had to be humanitarian, you have to be, um. Some type of diplomat organization and as a Palestinian to go to Gaza. Even my mother, when she lost her father, she couldn't go to the funeral. Uh, so, but I was very lucky enough, uh, to do a project with the United Nation U db. Uh, and the project was with Palestinian chefs, some even from, uh, different parts of the world, Canada and America, and, uh, Palestinian chefs. And the idea was to go all over Palestine and to have like a extensive food tour and analyzing and study in the Palestinian cuisine in a hope to continue the project and to do many other things in Gaza. But yeah, as we know, uh mm-hmm now everything completely stopped. Uh, so yeah, this is was my last time I went for 36 hours. Exactly. And it was like saying goodbye to Gaza. I surprised my sister, she couldn't even believe I was in front of her because she know it's sealed off. How would I be in Gaza? And between all my family, I saw my sister and her husband and also my, one of my aunts.'cause they have money and I have uncles, but it was very late at night. I didn't have time. So I saw one aunt, and this is the only aunt will her and her, some of her children and her husband. In the beginning of the war, we lost them. 31 member with other family of her from her husband, you know, one strike and which it took me till today, you know, like between all my family. I couldn't see anyone except my aunt, which she's now not with us, but in disguise. So it was a blessing to, to be in Gaza and to see it for the last time and to, to be there as a chef, you know. And I did a lot of a project with amazing Chefs, uh, at worldwide, uh, different spots in the world, but this experience, nothing can top it. And even before the genocide start, and after, after the genocide start, I feel how it's such a blessing and a gift from the universe and God that I was able to go. Well, thanks for sharing that. Izzeldin, Ima, I just, I, I can't imagine, and, uh, I can understand going back from to your grandmother's kitchen to where things are now is it's, um, it can't be easy. Really grateful for you opening up to us when, um, thank you very much for helping me to share the story. Uh, I, you know, something about grandmother's kitchens and grandmothers and, when you talked about how Gaza to you is where your family came together and your aunt and uncles, and, I could, uh, I could visualize it from my own experiences that for me was New Zealand and it just, it makes me feel really for you that I can still go back to New Zealand, but I know that for you, you've lost this now, so one day. We all go together. Me and two. Yes. going back when, when, because we're gonna share this recipe for, now I've gotta make sure I pronounce it right, ruminyeh, when people make it. And if somebody's gonna, if I'm gonna make it next week, I'm gonna try it. What, what do you hope, um, people will feel while making it and think about Wow. Well, you have great questions. Um, you know, I hope it'll be a fuel. I hope it'll be tasty. Of course. And delicious and enjoy it. And I hope it'd be a fuel for them to, uh, dive into a part of history, uh, in the Palestinian culture. It can be any area, not just food, but I hope it'll be a fuel or a spark. Or continue push for a lot of people who already, uh, show solidarity with Palestine. But, uh, yeah, I would say that's, uh, our culture, unfortunately, just recently as you as, uh, you are aware that people start to know about Palestine. I mean, I lived seven years in United States of America. Every time I say Palestine, people like, ah, Pakistan, you know, and, uh, so now people start to know about us, to know about this. Our story and a lot of our story is the, is not to present it. It's not known. There is so much into it. There is so much stories and beauty in every little area you can dive in because it's such a ancient culture and a civilization. And we went through a lot and all these story weave beautiful experiences and story as well. You know, uh, a flair of, uh, the Palestinian culture. So I hope this will be a fuel, uh, for them to dive into a different area of the Palestinian culture. And just before we leave this dish, just so I understand it a little bit better, how do you, traditionally how is it, served? Is it, is it a dish that you would have, during the week or is it more for celebrations? And how do you eat it? Is it like a, like a salad, like a, a side, or maybe just tell us a little bit about the logistics of the dish. Yeah, that's actually a great question and I can see, uh, why it's coming from you as a person to cook. But, uh, yeah, this dish actually, it's uh, it's cooked into like a stew and then it's become like a thick, uh, like a porridge, uh, or something I would say. And you will eat it with, uh, bread and you olive oil and bit of, uh. Chili sauce. Uh, and on the side, do you have sometimes green onion springs, uh, or some chili if you like. Extra spicy because gaza and food, you know, and people of Gaza like it and we don't eat it, uh, either cold or hot. So it's a room to temperature dish. So when you cook it, you put it into the dishes and you lick it sick and then you eat it. Uh, and it's not a celebration dish. Uh, for me it is, but it's not a celebration dish. And, uh, I actually, I was talking to my uncle, this, uh, the brother of my mother, uh, and uh, I was asking why it is not a famous dish, you know? And he was telling me, you know, because it is vegetarian, uh, it's vegan, actually, it does not have a meat. And, you know, uh, we, when we celebrate, we eat meat because originally and traditionally this is, was the opportunity for people to eat meat. And when you do a celebration, you have meat. And this is how people had access to meat, uh, from all these community celebration. So that's why it's not a celebration dish. Uh, but, uh, you know, I have a really interesting story about, it's connected actually to the dish. Uh, do we have a time for it? Absolutely. Yes. Yes. Because I learned it recently and it shook my core, you know, as a story and as a reality. Uh, but basically I was in the uk, uh, on my last booking tour and I was talking to my uncle, uh. You know, just to give a little bit of a background story. I was with a person and this person, he, his name is Ali. He's a great guy. He have a restaurant in Manchester. He have a different food stall, bey restaurant. Anyway, I got to meet him. Uh, he was very, great and hospitable as he came pick me up, uh, from the train station. And he wanted to help me with my events and such. And as well, he was like staying. I was like, I'm staying here for a few, few days. He is like, okay, I have a free apartment. I'll let you stay in it if you like. So, so I was like, yeah, sure. So he's taking me to the area. To drop me. And he's like, we are now in the area of Manchester that's called. I was like, okay. And he's like, this area, it's actually, uh, Chaim Wiseman used to live here, and he, he have some property, blah, blah. So I was like, uh, and just for, for Chai Weisman was the first Israeli president. So I was like, oh, okay, cool. Then after some days, we are on a car driving, me and Ali, my uncle called me, which he was in Gaza. Now when he is in Egypt and we are talking, you know, have a conversation, check on each other, and in the end of the call he's like, do you want anything? And I was like, no, I'm good. And I was like, oh, actually I have a question because I asked him so many times, him and my mom about the Ruminayeh and such, but I was like, I'm writing a new piece about the Ruminiyeh

GMT20260409-193024_Recording_gvo_1280x720 (1) 40:03

and

GMT20260409-193024_Recording_avo_640x360 (1) 40:03

I wanna try to find some more info about it connected to a personal story in the family. Like, did my grandma cook it one time and one person didn't like it? And funny story, any, uh, any story, you know, any like something, uh, stand out. And he was like, oh, you know, we will have this dish as a convenient blah blah. We will make a big pot of it. So, and we didn't cook it when people come because it was like, you know, not that celebration of a dish. And then he's like, uh, yeah, actually let me tell you this story. And he's like, your great grandpa is a grandpa, basically. Uh, my mother, uh, and grandpa used to own orchards of oranges and pommegranate in, uh, ramble area. He was, uh, he was an engineer, agricultural engineer and he was very advanced in the knowledge and also in the business side of it. So he was like one of the people who were helping other farmers to sit up orchards for orange. And as you know, at that time it was the main business oranges and it orchards, you know? So I was like, oh, really? I didn't know that. And he was telling me about it. And he is like, one day. One of his workers, he come to him because he lived far from the farm in another city. He come to him in 1940, he come to him and he knock on the door urgently and he is like, uh, so my grand, my great-grand open. And he's like, what's happening? And he's like, we don't have water. All the water we don't have. And he is like, nonsense. We have wells of water. There is enough water. What you talking about? He's like, we don't have any water. We've been trying. And he's like, is there is anything that's happened? He's like, no, but we are hearing some machinery sound from our neighbor. At that time, the machine was something very advanced, so people didn't have really machines. So when you have a machine, the sound, everybody's like, what's this? So he went to check on the neighbor and he is like, do you have water? He's like, yeah, I have water. He's like, we don't have water. Do you know why? And he's like, no. He's like, uh, do you have any issue? He's like, no. He's like, okay, but uh, we've been hearing a machine on your side. What is this? And he's like, oh, it's a water pump. And he's like, okay, like, uh, water pump. He's like, but if you don't have water, I can sell you water. Now, who's this person is? This person is Chaim Wiseman. It's unbelievable like that. He was the neighbor of my. Know my family. So basically all their property was taken by him because in the area there's Chaim Wiseman Center and such. But anyway, this is in 1940. This is before 1948. This is before, Zionism, uh, was known with the agenda and there were already functioning since the end of, 1800. You know, uh, they were functioning putting, establishment and infrastructure for the, for the country. And, uh, Jaim Wiseman was the first person to basically understand Palestine geo, uh, you know, uh, geographic as far as farming and culture and designing a way how to change it or how to occupy it and such. So, uh, yeah, this is story just shook me to my core to see the see. My, our neighbor, you know, and all, uh, my family property they went to from, you know, and when my uncle is telling me this, he's like, at that time he was one of the richest people in the area. He's like, the amount of money that he had, like we would be royal to today. You know, and that's the case with a lot of Palestinians, especially the people of, uh, you know, the industry and the oranges and such. But yeah, this is a beautiful story, I thought to share it. That brings it full circle, doesn't it? For, for you from being in Manchester, that area, to talking to your uncle. You must be finding so many interesting stories through this, reclaiming of your Palestinian identity through food. I imagine. Will you write a, will there be a book? Do you have a book yet? Yeah. I'm, uh, I'm writing a few, actually, I'm distracted in, in a few different, uh, subjects, but to be honest, I'm not proceeding, uh, as, uh, I should, uh, you know, and I'm really struggling with, uh, with the motivation and inspiration and focus, uh, more than anything else, but, uh, one day, Might be a ti a time when, when you're able to step back from it. I imagine it would be difficult. I think I could see it being, heavy. Yes. Yes. Especially these days. I wanted to, touch on something that I know is your lived experience. Can you share with us what it means to operate, cook and build something like Sacred Cuisine as a Palestinian in Palestine under occupation? What does that look like? You know, there's so much into it that it can have another episode by itself. Uh, but it is like, uh, you know, wherever you go around the world, especially entrepreneur and, uh, crafts and such, you have people supporting it, especially governments and uh, uh, institution. But in Palestine's, completely the opposite. It, it is like you are doing all of this with restriction and also with, uh, jumpin many hoops and loops and, uh, surviving, financially and also with what you do and, uh, finding your right logistics, which is can be very tricky and also not super easy. And, uh, it's very dynamic, which mean it's a changing. All the time. Mm-hmm. It's become actually worse and worse and worse. We are in a stage as a Palestinian that's having anything with Palestine. You know, even a key chain can get you such a trouble, you know, and you love, you are living in your home. What that mean? It is not like you are going to somewhere else and you're like, okay, let me take all these things can put me in trouble so I don't get in trouble. No, you are reliving your life and whatever of these little symbols, even a watermelon can be, uh, can be a issue, you know? And especially when you are a Palestinian, because as a Palestinian there is four type of Palestinian, with a different, paper with a different restriction. So for us people in Jerusalem, we live under the Israeli occupation. It is, we, on everyday basis, we are interacting with them. Uh. At least in the post office or in institutional, uh, office or police or army. So you, or let's say for me as a Palestinian, I see how I become, it become hard for me to be a Palestinian, you know, I have to not hide it, but I have to be smart with it. Because, uh, yeah, it's not easy. In the same time living in the old city of Jerusalem, it's another historic, like Palestine, uh, in general, you know, but Jerusalem as well, but old city of Jerusalem, it's a place where they are trying to get rid of us because it is the most property for Israelis they wanna be in. So the restriction in the old city is super heavy in a ways. For example, the city can be locked. At any time, and nobody's allowed to come into the city unless you have an address in the old city. For me, I live here, great, amazing. But when I'm running a business and I have workers who is coming and they are on time, but they are not allowed by the Israeli army to come in because the old cities are closed. In the meantime, I have some people to cook for 50, a hundred people or whatever. And I have to find a way in that day, in that moment to go all around it and, and figure it out. Uh, this does not happen. Every day. But it's common and it can happen. And also the old city, anything happen in the country, the old city is one of the places to close. So for example, with the war with Iran, the old city closed all that period, which mean people from the, not from the old city, they cannot come in. And all the shops, not all, but you're talking like 90% of the shops are closed. While if you step out of the old city of Jerusalem into Sah, Hain Street, uh, all is open. And the shops, they don't have these restriction, for So, and uh, mainly you are gonna watch 24 7. We have cameras inside the old city of Jerusalem everywhere there is not even an inch not cover in the cameras. And they watch these cameras. They can come to you in a matter of minutes if you are suspicious or you're doing anything that's, they don't as well, you know, when you're talking in business, you're talking in taxes, you're talking about, fat, you're talking about, uh, uh, buying ingredients. Like I cannot have a delivery into the old city because the old city, nobody can come in with a car. There's a, it's very small and there's a few passes, but you have to be from the old city to come in. Not even a taxi, you know, sometimes they let you in, but it's a hassle just to convince them to lead the taxi. As a Palestinian. Travel in the world, cook Palestinian food, teaching Palestinian food, talking about it. In the end of the point, I come back and I give 18 a percent of that to the Israeli, uh, administration as my taxes because I want to Hell no, but because absolutely I have to, you know, and this is where I start to feel a hypocrite to myself. Like I'm gaining my income from talking about Palestinian food and then I'm taking this, some of that money. Yeah. But this is our reality. You live on things and you do things even if you don't want to, but you do it because you have to survive. Did you say 80% you pay in taxes? 18. 18. 18%. 18%. okay. I have a few questions. Uh. One is how do you source your ingredients? And the other question is, you say when you're cooking for 50 to a hundred people, who are your, who are you cooking for? And, and are you doing food tours? And, and who would be doing the tours? So you mean now if I'm doing food tours? Yeah. I'm trying to get a sense of, who you're cooking for now. Ah, no, just to clarify. Uh, uh, I have been not working since, uh, couple months. Now it's completely shut down. Now I'm talking about in general before even the war. Uh, just different examples from living in the old city of Jerusalem. Uh, the people I cook for is like, organization, uh, uh, diplomat missions. Like, um. Uh, especially I, I specialize, you know, vegetarian and vegan, so it is, uh, a lot of the Palestinian don't wanna hire me because they want the meat. Uh, so I, I aligned a lot with organization who are pushing for, climate change justice or animal rights or, uh, want to present the Palestinian food, especially as a diplomat mission or just to, you know, uh, feed a certain group. They can be like a private sometimes and such. I understand. And is it easy for you to leave, to go travel and then come back? Well, uh, the thing, you need a visa. If you have a visa to the country, uh, you are going for, yeah. It is hard to get a visa. As a Palestinian, it's even harder to get it when your person does not have a passport. So, for me, in my case, I don't have a passport. I have a travel documents. I have Israeli travel document. I have, uh, something called the Jordanian passport, but it's actually also a travel document. Uh, so. When you come to apply because you don't have a passport, you already a risk, you know, you already be a refugee, so they want more things from you to make sure that you are coming back here and you know, more amounts of money in your bank or whatever. Uh, so it's hard to get the visa and such, but, uh, ham, luckily for me, after I, uh, cook a lot for diplomat missions and such and get invitation from abroad, it's easy to get a visa because, you know, you are getting invited by organization and they help you up and it's so powerful in what you're saying, even in challenge, through the, through turmoil and challenging times, food is still this vehicle, for connection and obviously for identity. Do you feel the, that, the kitchen table, is even more meaningful in that context now than before yeah. You know, uh, to be honest, one of the things I've seen in our culture, uh, in the Middle Eastern culture in general, uh, also as a Palestinian, uh, we are a culture that's, uh, people are conservative, even if they are, uh, you know, whatever religion they are conservative. In the same time, you know, we, I come from Muslim family and, uh, in, in Islam, uh, a lot of people don't drink, uh, and they don't have the nightlife, they don't have the enjoyment, which surrounding around consumption of alcohol, and these party and, you know, so. We don't have this in, in, in our culture. You know, for me, I party and I drink whatever, but I'm speaking in general. So people where they have their joy, they have their joy is through eating together and having food together. And that's why if anybody is from abroad is invited to someone home, they can see how serious people cook. Because they don't just cook you one thing, they cook a bunch of things and it it, it hit me to realize how our, uh, culture, you know, one of the way that is accessible to enjoy easy is food because. For example, I go to my sister in and we want to go to the mountains the other day, and we go to the mountains and there are settlers who are roaming around, searching for Palestinian to beat them up, you know? So we had to turn and come back. So we want to go just to, for a hike, you know, just to, to, to make some tea, uh, on the mountain, uh, and have some time. And we couldn't do that. And, uh, this is for example, you know, a way of joy, way of living your life. So if you cannot get out of your home, if there is a, restriction or whatever, uh, how you can enjoy, you can enjoy through a meal. And this is what became the primarily way of people enjoying their life is through food. So yeah, it hits me a lot, uh, to even think. Who is the person I'm eating with and who is the person is on the table, because at certain point this person with me on the table might not be in the future at certain time. You know? So these blessing moments, you know, it's like, uh, I have a sister in, as I mentioned, I have a sister in Egypt and I have a sister in Jerusalem, old City. And it's bunch of times that's, we unite all of us, you know, it is because of, of our situation that we are not able, even my sister was even Palestine, she was in Gaza, so she couldn't join us at any time. Uh, so, uh, it became the having food and a meal and sharing a meal together. It became like so sacred of, of opportunity that I'm not gonna take it for granted and I'm gonna try to remember all these dishes and this time and such. such a meaningful conversation. Thank you, Izzeldin. I know many, if not all of our listeners are going to want to, follow you and learn more about what you're doing and if you end up coming to their city, how they can get in touch with you. What are the best ways for people to stay in touch with you and, follow along with your story? I would say, uh, best way to reach out to me is email. Of course, I have a WhatsApp, I have an Instagram. I have, Facebook. Uh, but uh, through my email, uh, people can get in contact. And if people go to my Instagram, uh, sacred Cuisine, uh, or my website, uh, sacred, with, with a dash and cuisine.com. They can find all my info, but the email, I would say the best, the best way. Uh, and also people can join my WhatsApp group. And in the WhatsApp group, uh, I say when I have events either abroad or in the country in Palestine, and I'm planning actually my trip now to Canada. I'm planning to be there in summer for about month, uh, month and a half. Uh, and I'm gonna be doing events in a different, places, uh, from the east to the west of Canada. The idea, I will have like, uh, many events coming up. I'm waiting right now for my paperwork and such, but soon this is all settled and I will, uh, will start to have dates. And I really hope for the people who are listening to in Canada, maybe I can meet them this summer. Fantastic. So I'm gonna put all of that contact information in the show notes. Have you ever been to Canada before? This is my first time, uh, well actually no. I was, uh, I was in Canada, in Vancouver for like, 12 hours, in downtown. I had a flight and then I went just for a little bit for a drink and then I went back to the airplane. This is will be the official time to come and, see it more and enjoy it. Oh, well, let's stay in touch. Maybe we can do something together while you're here for our, for our community. That'd be fantastic. Absolutely. I would love to remind me where you are in, in Vancouver. Amazing. Yeah. Yeah, right in Vancouver. I feel like there's so much more we could say. I I know. What I'm taking away with from this conversation is, so much first of all, so grateful to have the opportunity and, And very grateful that how generous you are in sharing your story and your lived, lived experiences. It reminds me again how food holds so much more than flavor. It's, it holds memory, it holds, identity, which I'm learning more and more about through doing these podcast interviews and, and resilience. Right? So much resilience. And you can see, really see that the way you spoke about, the dishes. Especially Rummaniyeh.

GMT20260409-193024_Recording_gvo_1280x720 (1) 59:38

Rum.

GMT20260409-193024_Recording_avo_640x360 (1) 59:39

So I'm gonna think about that I make, make your dish. Thank you so much. Izzeldini thank you. I cannot thank you enough for reaching out and for me to know you and I much look forward to meet you when I'm in Canada in Shao. Thank you for having me and to share my story on your channel

59:56

Thank you so much for joining me on this episode of In My Kitchen With Paula. I hope this conversation with Izzeldin left you thinking not only about Palestinian cuisine, but about the power of food to hold memory, culture, identity, and connection across generations and borders. If you enjoyed this episode, I'd love for you to explore more conversations from the podcast, along with recipes, newsletters, and stories inspired by food, travel, connection, and culture at exploreinmykitchen.com. And if someone came to mind while listening today, please share this episode with them. Those small acts of sharing really help meaningful stories continue to travel. Thank you again for being here. I really appreciate you spending your time with me at the kitchen table