Kenan Rabah is bringing the soul and culture of Golan Heights to Philadelphia with za’atar-dusted flatbreads, potato fataye, and other delicious creations at Majdal Bakery, writes Katie Smith for Philadelphia Magazine.
When he first arrived in the United States to attend the Restaurant School at Walnut Hill College, Rabah’s immigration documents listed his nationality as “undefined” because he is from Majdal Shams in the Golan Heights, a region long claimed by both Syria and Israel.
The bakery, named after his village, is Rabah’s way to define his identity and share his heritage with Philadelphia.
“It’s very important for me that people know us as more than this political situation and more about our food, our culture,” said Rabah. “This is a huge part of why I do what I do. I try to define it somehow from my food.”
His signature addition at the bakery is za’atar, which he gets from home.
“My mom always sends me some za’atar and sumac,” he said. “My dad has this garden back home and last year, we had a lot of za’atar in it. We dried it and made the spice blend that I use.”
Read more about Kenan Rabah and how he connects to his heritage through Majdal Bakery in Philadelphia Magazine.
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