Syria

Meet the Members: Hussein, a Syrian Dessert Chef Growing a New Business in Turkey

Meet the Members: Hussein, a Syrian Dessert Chef Growing a New Business in Turkey

It was a passion for food that drove Hussein to make a career change from hospitality to starting his own business in Syria as a dessert chef. He quickly found success as an entrepreneur and turned one dessert shop into four. However, after the conflict in Syria began, Hussein was forced to migrate to Mersin and leave his booming businesses behind. 

Meet the Members: Mahmoud, a Syrian Architect with a Passion for Pizza

Meet the Members: Mahmoud, a Syrian Architect with a Passion for Pizza

After migrating to Turkey, Mahmoud was determined to take on a new challenge: he bought several plots of land to grow lemon trees and began harvesting and selling lemons both domestically and regionally. When the business took off, Mahmoud started his own restaurant, but this time focused on his true passion – pizza and pastries. 

Meet the Members: Meyas, a Syrian Entrepreneur Bringing a Regional Specialty to Turkey

Meet the Members: Meyas, a Syrian Entrepreneur Bringing a Regional Specialty to Turkey

Before the conflict began in Syria, Meyas Saati had established a successful home-based business in her hometown of Homs producing a traditional regional dish called ‘Makdous’, pickled and stuffed eggplants, and selling to customers within Syria and in the Arab Gulf states. However, after the Islamic State (ISIS) occupied her neighborhood four years ago, Meyas was forced to flee with her four children to Mersin, a southern port city of Turkey. 

Meet the Members: Ammar, a Syrian Food Expert and Entrepreneur

Meet the Members: Ammar, a Syrian Food Expert and Entrepreneur

Ammar’s dream project is starting a food business focused on desserts and smoothies. He even already has a name for it: PH7 or ‘Pleasure of Heaven’. Since deciding on his initial idea, Ammar has been looking to rent a small restaurant in the Fatih neighborhood of Istanbul to start his business and is looking for business partners to promote his product and fund his start-up costs. 

Meet the Members: Shaker, an Academic-Turned-Entrepreneur Rebuilding his Syrian Business in Turkey

Meet the Members: Shaker, an Academic-Turned-Entrepreneur Rebuilding his Syrian Business in Turkey

Shaker always likes to introduce himself by highlighting his impressive academic background, as he holds a PhD in Sharia Law and a Master’s degree in Child’s Rights. Shaker has travelled extensively in Europe and Africa, worked in universities, and managed schools. “At one point, I realized that I couldn’t make a living with my academic job, so we opened a sweet shop in Syria.” The business focused on mamul, a traditional Middle Eastern pastry filled with a variety of stuffings. Shaker’s mamul had a unique twist - instead of the traditional nuts and dates, his pastries were filled with cheese.

Meet the Members: Waad, a Food Entrepreneur with a Creative Take on a Hometown Specialty

Meet the Members: Waad, a Food Entrepreneur with a Creative Take on a Hometown Specialty

Waad was a teacher for 14 years in Palmyra, Syria. “Palmyra is very famous for dates which are filled with other ingredients and sold to tourists.” In 2016, she fled the country and settled in Mersin, where she had siblings. She was always actively looking for opportunities to learn the Turkish language and develop her skills, which is how she came to learn of the LIFE Project.

As a creative chef in homemade desserts, Waad was initially interested in the LIFE Project to build her marketing skills.“The business pitch competition itself was a very big step for me to take; it developed my character and allowed me a chance to meet people.”

Meet the Members: Saleh, a Syrian Restaurateur Entering Turkey’s Sweets Industry

Meet the Members: Saleh, a Syrian Restaurateur Entering Turkey’s Sweets Industry

Saleh is a food entrepreneur from Deir ez-Zor, Syria. After graduating from the Technical Institute for Tourism and Hotel Sciences in Syria, he worked in Sham Palace and other hotels for twelve years. Almost four years before the outbreak of the Syrian conflict, Saleh opened his own restaurant for pizza and sweets along with all kinds of juices.

Forced to leave his home country, Saleh moved to Turkey in 2016. “I came straight to Mersin as I had friends before me settling here and their feedback in general was always positive about this city. I [then] worked in restaurants in Mersin.” As Saleh realized that the market demand in Mersin focused more on delivery services than restaurants, he transitioned to Turkish sweet shops.

Meet the Members: Zeinab, Bringing a Family Legacy from Syria to Turkey

Meet the Members: Zeinab, Bringing a Family Legacy from Syria to Turkey

Originally from Latakia, Syria, Zeinab studied fine arts and taught painting. Her father and uncle were well known Attars, people who extract natural essence from flowers and plants for health benefits. As a child, she was fascinated by how her father extracted flower essence: “We had a garden with lemon trees and we would gather the flowers of the lemon tree together to extract the essence [...] After he passed away, I carried on and started first distributing bottles of plant extracts in his honor, as he would have done if he was alive.

Meet the Members: Inam, Sharing her Culture and Building a Livelihood through Traditional Foods

Meet the Members: Inam, Sharing her Culture and Building a Livelihood through Traditional Foods

Before she learned about LIFE, Inam had already decided to take her cuisine to the local farmers’ market.

“I had been at the market for only five days, selling my Syrian style falafel from a two-meter-long table. Everyone came over to try it; they came back for seconds.”

A Recipe for Understanding: How Food Entrepreneurship and Gastrodiplomacy are Bringing Syrian Refugees and Turks Closer

A Recipe for Understanding: How Food Entrepreneurship and Gastrodiplomacy are Bringing Syrian Refugees and Turks Closer

From Consortium Partner The William Davidson Institute (WDI) at the University of Michigan

In Istanbul, Mohamad Bakkar, a Syrian refugee and now food entrepreneur, (pictured right) produces his own special Syrian cheeses and yogurt. About three and a half years ago, Bakkar fled the civil war in Syria, where he was an electrical engineer. As a refugee in a new place, life was not easy. To improve his family’s situation, Bakkar opened his own food business in Istanbul.