Eman Aburabi shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Co-owner of Cork’s Izz Café with her husband Izz Alkarajeh, Eman Aburabi is passionate about bringing Palestine’s rich culinary heritage to Ireland. Arriving in Ireland ten years ago with their four children, the couple settled in Cork and began trading at Mahon Point Farmers’ Market, where their entire stock sold out in just two hours on their first day. One year later, they opened their now-beloved and award-winning Izz Café in Cork city. Representing Palestinian cuisine, culture and hospitality is at the core of what Izz and Eman do.
Serving top-quality Palestinian food, including the always-popular manaeesh, steaming fresh pittas, traditional homemade desserts and their own house-roasted coffee, Izz Café has become a much-loved destination in the heart of Cork. They’ve also got a Blasta Book entitled Jibrin, which is a culinary journey through their Palestinian homeland.
In Jibrin—named after Eman’s family hometown in Palestine (Beit Jibrin)—Izz and Eman share recipes including sumac-dusted roast chicken on flatbread (musakhan), bite-size dumplings (shish barak), stuffed pickled aubergines (makdous) and knafeh, the syrupy, cheese-stuffed pastry cake.
In sharing their stories, recipes and traditions in Jibrin, Izz and Eman remind us that food is more than sustenance – it’s a language through which we express love, respect and belonging.
Here, Eman shares her life in food.
What are your earliest memories of food?
My earliest food memories are shaped by the Palestinian traditions my parents carried with them. I remember sitting in the kitchen, watching my mother prepare dishes like musakhan or maqluba, while she shared stories of life in Palestine. Food became a way for me to connect to my roots, even though I didn’t grow up there myself. It was through these meals that I first understood how food could preserve culture and create a sense of belonging.
How would you describe your relationship with food?
My relationship with food is intimate and emotional. Food is my way of preserving heritage, telling stories, and creating joy for others. It’s both an art form and a bridge between cultures. It’s how I stay connected to my roots while sharing them with the world.
What was the first meal you learned to cook?
The first meal I learned to cook was maqluba, the iconic Palestinian upside-down rice dish. It’s a layered dish with spiced rice, vegetables, and chicken or lamb, flipped dramatically at the end. It taught me the importance of patience and attention to detail in cooking.
How did food become your career?
Food became my career when I realised its power to tell a story and create connections. With my restaurant, Izz Café, I wanted to bring authentic Palestinian cuisine to Ireland, showcasing the flavours and hospitality of my homeland. My goal has always been to make people feel at home while introducing them to our rich culinary heritage.
What’s your go-to breakfast?
A classic Palestinian breakfast of warm falafel, creamy hummus, fresh labneh, and a drizzle of olive oil with fluffy pita bread. It’s simple, nourishing, and feels like a hug on a plate.
If you’re impressing friends and family at a dinner party, what are you serving up?
I’d serve musakhan, a traditional Palestinian dish of sumac-spiced chicken baked with caramelized onions on flatbread. It’s a showstopper that celebrates the bold, earthy flavours of Palestine.
Who is your culinary inspiration?
My biggest inspiration is my mother. She taught me that food is love and a way to care for those around you. Watching her cook with such passion and precision is what ignited my own love for the kitchen.
What would your last meal on earth be?
A generous plate of knafeh, the iconic Palestinian dessert made with melted cheese, shredded phyllo dough, and fragrant sugar syrup. It’s indulgent, comforting, and nostalgic—everything a last meal should be.
What’s your go-to comfort food?
A warm bowl of lentil soup, known as “shorbet adas”. It’s hearty, simple, and packed with memories of family gatherings and cozy evenings at home.
What’s the go-to quick meal you cook when you’re tired and hungry?
A plate of shakshuka—eggs poached in a spiced tomato sauce with garlic and chili. It’s quick, flavourful, and pairs perfectly with crusty bread.
What is one food or flavour you cannot stand?
I’ve never been able to enjoy overly processed foods. They lack the soul and authenticity that make food special.
Hangover cure?
Freshly baked bread, labneh, and strong Arabic coffee. The simplicity and richness seem to reset everything.
Sweet or savoury?
Savoury, though I’ll always make an exception for a perfect piece of knafeh.
Fine dining or pub grub?
Fine dining with heart. I love when dishes are elevated but still rooted in tradition and flavour.
Favourite restaurant in Ireland?
Good Day Deli in Cork. Their focus on sustainable, locally sourced ingredients and creating a welcoming environment really resonates with me. The food is always fresh, creative, and full of heart.
Best coffee in Ireland?
The Palestinian coffee we serve at Izz Café, of course! It’s a blend of dark-roasted beans and aromatic cardamom—rich, bold, and unforgettable.
What are your thoughts on the Irish foodie scene?
The Irish foodie scene is vibrant and exciting. There’s a growing appreciation for global flavours, and I’ve found that people here are open to trying new cuisines like Palestinian food. At the same time, there’s a deep respect for local, high-quality ingredients, which mirrors my own approach to cooking. It’s an inspiring place to be as a chef!
Photography by Joleen Cronin. Illustrations by Ciara Coogan.
Also Read
