Adnan Shabab of Shaku Maku on his life in food

Growing up watching his mother cooking, Adnan Shabab developed an affinity for food and flavour at an early age. Now, as owner of Shaku Maku in Rathmines, Adnan has a direct input in the food served, and curated the incredible menu.

Always adding new dishes and experimenting, Shaku Maku specialise in serving up delicious Middle Eastern soul food in a warm and inviting space. Giving their customers a taste of Middle Eastern culture and history, there is no time like the present to stop by, order a feast, and suppose this Palestinian-owned business.

What are your earliest memories of food?

My mum’s speciality – broad bean and lamb stew, served with rice. Or, the fresh flatbread served fresh from the Saaj, made with Zaatar, olive oil and labneh. My mum used to make this at home and I loved the whole process.

How would you describe your relationship with food?

It’s like an artist painting with a brush – I could spend six hours in the kitchen. It’s a hobby that I love.

What was the first meal you learned to cook?

Shakshouka. It’s easy and delicious, served for breakfast or lunch.

How did food become a part of your career?

When I first moved to Europe, I was fascinated by different types of cuisine, especially Indian and Thai – the way they use different flavours. I was interested in the idea of opening a food business and working in hospitality in general. My first business was in supplies and catering, and because I loved that so much, I moved into restaurants. My first venture was East Café in Portobello, where I served street food. It was not successful, because it was not just about my interest in food – I had some obstacles regarding the business, and I needed to build a good skill set.

Fast-forward 20 years, I now have a successful restaurant and I have a direct input in the food we serve and curating the menus. We are always adding new dishes and experimenting, and this is something I am very passionate about.

What’s your go-to breakfast?

Labneh and Zaatar, and fried eggs.

If you’re impressing friends and family at a dinner party, what are you serving up?

Maqloubeh – translates to upside down in Arabic. It’s a Palestinian dish, made with fried aubergine, spiced rice and chicken or lamb. Some people add cauliflower and potato as well.

Who is your culinary inspiration?

My mum. Simple food that tastes amazing.

What would your last meal on earth be?

Prawn Zibdieh – prawns cooked in a spicy tomato sauce, served with rice. Otherwise, Mansaf, which is the national dish of Jordan.

What’s your go-to comfort food?

Burgers.

What’s the go-to quick meal you cook when you’re tired and hungry?

Pan-fried tomatoes with garlic and chilli, and diced beef. It takes 5 minutes and is absolutely delicious.

What is one food or flavour you cannot stand?

I eat everything!

Hangover cure?

Scrambled eggs with lots of cheese.

Sweet or savoury?

Savoury.

Fine dining or pub grub?

Pub grub for sure, fine dining is not for me – it’s too finicky.

Favourite restaurant in Ireland?

Yamamori.

Best coffee in Ireland?

Four Face Coffee in Rathmines.

Go-to beverage accompaniment?

Sparkling water.

What are your thoughts on the Irish foodie scene?

In the last 10 years, it has become one of the best cities for foodies. There’s lots of options, famous chefs and a lot of variety. It has become really sophisticated.

What’s your favourite thing about cooking?

It’s a stress-relief for me, a distraction.

What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?

I love cooking and serving food to a group of friends, I really enjoy this.

Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?

I think there’s always room for more staff and accommodation for staff.

Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.

Recently, when we did our Plates for Palestine event, the atmosphere was great. The staff put their hearts into the meals, and it really showed me that food brings people together, especially when it’s for a good cause.

Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.

I want to highlight the main chef in my restaurant, Bakri. He had his own restaurant in Ukraine, he is from a Syrian-Ukrainian background. He was a refugee here after the war, and he is very talented.

Secret ingredient — What, in your estimation, makes the perfect dining experience?

Good environment.

Shaku Maku are fundraising for the Irish Red Cross’s Gaza Appeal, money from which goes to the Palestinian Red Crescent, who are working every day to save lives.

Mural image via Emmalene Blake on Instagram. All other imagery via Shaku Maku.