Food Archives - Jalya

RUBA ALQISHAWI

Emily Gruz — Fri, 09 Apr 2021 19:20:16 +0000

“Infused Mediterranean Foods was started by chef & entrepreneur, Ruba Alqishawi, in 2017. Both a Red Seal Chef and Nutrition & Business Management certified, Ruba has 18 years of food industry experience as well as 14 years of progressive leadership roles. Noticing a need in the vegan ready-to-serve and frozen take-away category, she created Infused Mediterranean Foods starting with authentic recipes handed down within her culinarily talented family and added her original and unique twist of ﬂavour combinations and varieties to create the current line-up of Infused products. Experiencing significant growth in 2017, Ruba ﬁrst tested her product line at Farmer’s Markets in Edmonton and St. Albert, with her products currently now available at retailers across Alberta. Infused Mediterranean Foods takes great pride in our unique products. We source and select premium ingredients and achieve consistent high standards in our quality and taste. We make our products in small batches to ensure the highest levels of quality and freshness. Our products meet the needs of a growing segment of customers – people who consciously choose to eat locally produced vegan, gluten-free. and preservative-free foods. Products from Infused Mediterranean Foods provide convenient, mindful options for these customers.” – Ruba

When did you start your business?

I started my career with various entry level positions in the food industry and worked my way up to multiple high level management positions. With over 18 years of food industry experience as well as 14 years of progressive leadership roles who is a result focused professional. Business management, Entrepreneurship & innovation, & communication are my strong areas of expertise. Currently, I own Infused Mediterranean Foods. Locally produced delicious, ready to eat, vegan, gluten-free and preservative-free Hummus & Falafel by using fresh ingredients & authentic recipes. Since launching at local farmers markets, we have grown local grocery stores in Edmonton & area. I am also an instructor & mentor at Anderson Career Training Institute. Where I teach & mentor new entrepreneurs with their business growth/ journey.

Was there something/someone who inspired you?

Staying connected to my roots
Not forgetting about the struggles of adjusting to a new life in Canada (immigration)
Staying spiritually connected, keeps me grounded and always aspiring to be the best version of myself
Wanted to be a leader as a young Muslim woman entrepreneur to pave the way for others

I am always inspired by accomplished women that lead through their actions but most importantly, I am inspired by my Mom, Dalal. She inspires me to be the best version of myself. All her love, dedication and support has helped me grow into a strong, independent woman in both my personal & professional life. She taught me to be caring, hardworking and to stay humble as she is, and I thank her for being a great role model.

Would you say you reached all your goals since you started, or do you have more to achieve?

One of the reasons why I wanted to be an entrepreneur is the never-ending limits of the journey. I am always striving to grow as an entrepreneur & continue to better myself as a person. I am just starting my journey of accomplishments with Infused Mediterranean Foods and plan to expand the company to distribute my products all over Alberta and maybe even Canada. There will always be hurdles in life but with a positive mind- set, dedication, and hard work, you can accomplish the dream life you deserve.

What are the ups and downs when dealing with the Arab community?

Our community is noticeably big and yet tight knit. I have seen our community come together on many occasions to show support & offer help where needed. We have such great talent & expertise in our community, but I think we need more platforms & programs to showcase the amazing talent that our young generation has to offer.

What would you change if you had to do it all over again?

Although there are many ups and downs in business, I would not change anything about it. Every challenge has taught me something and has left me stronger & more knowledgeable. I am more patient, hard working and resilient because of everything that I have been through. How we deal with the everyday challenges says a lot about who we are as people. I am thankful for everyday.

What challenges has Covid-19 brought to you and your business and how did you overcome them?

It was tough at the beginning of 2020 when dealing with COVID-19 closures. The biggest challenge was unpredictability. I could not plan for growth or predict what would happen next week or month. I had to think fast and change the way I was reaching my customers. I started my e-commerce store, selling products online and delivering directly to customers. This helped build & grow relations with my customers. I also worked on a collaboration project with some other local businesses, weekly boxed grocery deliveries called YEG KIT. This helped us spread the word that our products are still available through unpredictable times. Those are just some of the ways we survived 2020. I am grateful for all the support; it has given me the push I needed to continue to grow.

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DANIA HAYMOUR

Emily Gruz — Fri, 12 Mar 2021 17:50:03 +0000

Dania Haymour was born in Ontario but raised in Brazil. Dania lived in Brazil for 24 years until she married her husband, who was from Edmonton.

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When did you start your business? Was there something/someone who inspired you?

I started my business in 2018 and continued until the end of 2019, when I decided to take a break after my husband and I got the news we were expecting our first child. Now just over a year later, I am back with new ideas, new ingredients and new recipes for all you sweet tooths. I always enjoyed making sweets and coming up with new ideas but what really inspired me was how much I missed the Brazilian sweets I grew up with. And that sparked Brigadeiro YEG.

Would you say you reached all of your goals since you started or do you have more to achieve?

I have not reached my goals, because once you achieve one goal the next goal is ready to go.

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What are the ups and downs when dealing with the Arab community?

We have such a huge community and word spreads like wildfire but most of all the love and support from everyone puts a smile on my face. The amount of time it takes to prepare an order added with the cost of the ingredients I use is what sets my prices. Sometimes everybody forgets that but it’s all communities.

What would you change if you had to do it all over again?

I would not change anything. Only successes and lessons.

What challenges has Covid-19 brought to you and your business and how did you overcome them?

Covid has been really tough for everyone especially the small businesses. For me it’s been tough because of the time it takes to get ingredients and products delivered has doubled or tripled. But hamdillah, we’re just thankful for what we can do in these times and wish nothing but the best for everyone.

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SAMAH ASSAF

Emily Gruz — Fri, 05 Mar 2021 17:55:33 +0000

Samah Assaf was born in Edmonton in 1980 and moved to Lebanon with her family when she was six years old. She moved back to Edmonton in 2000 and got married to Mahmoud Amerey in 2001. They have four lovely children, Eman, Awid, Leila and Yasmeen. She went to NAIT and received her Diploma in Banking and Business and after graduating from NAIT, she worked for ATB for just over a year. She was and has been a housewife since her first born child. Samah always dreamt of being a Baker from when she was a child growing up in Lebanon. She loved when her parents took her to a bakery and this is where her curiosity and passion for baking arose. She always dreamt of making all those desserts and loved the aroma of those bakeries. Now she enjoys those smells in her very own kitchen every time she bakes for people. Her passion is baking and she began her home based business, “Heavenly Sweets By Samah” in 2017. You can check out her Facebook Heavenly Sweets by Samah | Facebook and Instagram Samah Assaf (@heavenly_sweets_by_samah) • Instagram photos and videos pages where she displays her lovely desserts.

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When did you start your business? Was there something/someone who inspired you?

I started my business in 2017, when friends and family kept complimenting me on my sweets and saying that I should go into business selling them. They would say, “everyone loves them.” I was inspired by my mom. She would come home after visiting someone and tell us about the amazing desserts they served. I would always ask if she got the recipe from them and she always did. She would then bake us the same desserts. My mom was very passionate about baking and this is where I get my passion for baking from.

Would you say you reached all of your goals since you started or do you have more to achieve?

I have met most of my goals since beginning this business but I still have much more to accomplish. The first couple of years were tough as I did not make any money but my business began to pick up in 2019. One major goal I would like to achieve is to publish my own dessert book with all of my recipes so I can share them with others.

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What are the ups and downs when dealing with the Arab community?

I love our community and for the most part, they are very supportive and appreciative of each other. I love the support they give me and I always try and support our community as well. Our community is a very close knit community and the word of mouth advertising they give me has helped my business become successful and I am very grateful for this.

What would you change if you had to do it all over again?

I would have taken a course in decorating cakes as this is one of my most difficult challenges.

What challenges has Covid-19 brought to you and your business and how did you overcome them?

Covid-19 was difficult for all of us as the whole world was shut down. Business came to a complete halt for a few months but Eid Al-Fitr turned things around and the orders started rolling in. People can’t live without food and great dessert, especially in times like this and during times of celebration. In tough times, I know I can always depend on my faith and my community. When I say community, I don’t just mean the Arab and Muslim community but I mean our Canadian community. Half of my customers are non-Arab and they love celebrating their holidays with my desserts as well. I am truly grateful to all of my wonderful customers.

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NAHLA KADRI

Emily Gruz — Fri, 19 Feb 2021 17:26:06 +0000

Nahla Kadri is 27 years old, from Alberta, Canada. She was born and raised in Edmonton and has a Lebanese background in which she is very proud of. She has a passion for cooking which came from her biggest inspiration; her mother.

When did you start your business? Was there something/someone who inspired you?

My biggest inspiration is my mom. I definitely inherited some of her creative skills and learned most of my dishes from her. She’s an amazing cook and has been making delicious meals since I could remember. She is originally Lebanese, however, her parents moved to Brazil where she was born and raised and it was there where she learned to make many amazing Brazilian dishes. I hope to be half the chef she is one day. I’ve been cooking for 7 years now. I have a lot more learning and growth to do but I think I’m on the right path so far. I started posting my dishes on my personal account in the last few years and many of my friends messaged me and encouraged me to make a separate food blog. In November of 2020, I finally gained the confidence to make my food blog. So here I am, a few months in and loving it. I’m so thankful for the overwhelming positive feedback from my followers! I truly appreciate everyone that has been supporting my page.

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What are the ups and downs when dealing with the Arab community?

The ups of dealing with the Arab community is that I love the unity between all of us even with strangers that I meet through my blog. The downs is that sometimes there’s a pressure of being a perfectionist because there are so many amazing chefs out there.

What would you change if you had to do it all over again?

I wouldn’t change anything. I learn from my mistakes & practice makes perfect. 🙂

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Would you say you reached all of your goals since you started or do you have more to achieve?

I have more dishes that I need to master and then I will complete my goals. I am working on starting a little food business in Edmonton where I will sell maybe finger foods or prepped/ready meals.

What challenges has Covid-19 brought to you and your business and how did you overcome them?

Covid 19 definitely slowed down my business plan. However, I’m hoping the cases decline and we can all go back to a somewhat normal life and everyone’s business can regrow. I’m hoping this virus will be behind us soon. I hope everyone has a wonderful day!

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RIMA KARAWI

Emily Gruz — Fri, 22 Jan 2021 19:08:24 +0000

Rima Karawi is an Edmonton based self taught baker. She specializes in making boxes full of decorative pudding cups, chocolate covered strawberries, and many other bite sized sweets. You can check out her entire menu on Instagram!

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When did you start your business? Was there something/someone who inspired you?

I started my business two years ago. What was once a hobby became an infinite road filled with many destinations. My main inspiration has been my family and friends. I have always loved food and creating delicious desserts for everyone to taste as their smiles bring me happiness and that’s all that matters to me. I am a proud mom of three and I wanted to do something I love and be able to stay by their side at the same time, so this was the “cherry on top” kind of combination. My husband, close friend and sisters really pushed me to start this adventure as I was a bit skeptical of my ability to handle both motherhood and a business at the same time; their constant support and cheering helped me overcome my inner fears!

Would you say you reached all of your goals since you started or do you have more to achieve?

The sky is the limit! As growing individuals that we are, I feel we have countless goals to achieve throughout our lives so once I reach one I set another one with greater difficulty to attain. Life is about setting your goals, accepting new challenges and savoring the journey of embarking these new adventures.

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What are the ups and downs when dealing with the Arab community?

There will always be ups and downs of working with different communities, as each community has their own view on what they like. For me, the only difficult part is that many of my customers are family, friends and people I personally know which makes it hard at times to keep it strictly business. On the other hand, word spreads fast and their love and support towards me has always shined in the way they pass along my name, talk about my business or simply say how much they love it. That itself means the world to me and keeps me going every single day.

What would you change if you had to do it all over again?

I would not change a thing; there are no regrets in life only lessons!

What challenges has Covid-19 brought to you and your business and how did you overcome them?

Covid-19 has been a big challenge for everyone in the past year, and it has taken a big toll on all businesses especially small ones like mine. The main issue with the uncertainty of this novel virus is that no one knew what was yet to come, so the majority of clients cancelled, postponed or were just unsure if there events were going to take place any longer. Going to the store has also become a big challenge, since everything I make needs fresh ingredients, as well as other baking products which many times are out of stock or just outrageously overpriced, it does make it hard to keep a happy face at times. But I love what I do, and I know this is a wave that we’ll overcome with a lot of patience and perseverance.

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WAJIH ARAJI

Emily Gruz — Fri, 11 Dec 2020 18:59:23 +0000

Al Salam is a local Mediterranean restaurant/venue that specializes in a wide variety of food items including Western, Italian, and Egyptian options. Al Salam Restaurant is an attempt at a more casual dining experience for all people in the local community. Everything inside their business is locally made and produced, including art work from local artists such as Rahman Hameed, poetry work from Aima Azhar, to marble and granite designs from Artisan Marble. Al Salam truly strives to provide a unique and memorable experience to their customers and clients through amazing food and personalized, genuine care towards our customers.

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When did you start your business? Was there something/someone who inspired you?

Al Salam Restaurant is a brand new business. We opened our doors on August 10th, 2020! It is the sister restaurant to Al Salam Pita which has been open since 2009 (11 years strong now). Al Salam Restaurant was inspired by myself and my two brothers (Wajih, Kal, Amein Araji, or the Araji Bros). We noticed a gap in casual dining catered specifically to the Arab and Muslim community of Edmonton. A business dedicated to providing service and quality at an affordable rate that you can expect at some of the higher end restaurants in the Edmonton area.

Would you say you reached all of your goals since you started or do you have more to achieve?

Our goals for this restaurant are never ending and each time a goal is reached it sets the tone for the next one. We are incredibly glad and proud of the accomplishments we have made with Al Salam Restaurant, but this is only the start! Our main goal is to provide a unique and personalized service to our customers and visitors. We strive to have one of the most affordable rates for private events in all of Alberta and to provide a personalized service you would not expect or receive from any other business in the Edmonton area at our price point.

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What are the ups and downs when dealing with the Arab community?

There are ups and downs dealing with any type of community. There is no universal way of satisfying everyone and we strive to adapt to the unique needs and demands of the community we serve.

What would you change if you had to do it all over again?

If we were blessed with the opportunity to start over, there are some minor changes that we would make more in behind the scenes of operating as well as location.

What challenges has Covid-19 brought to you and your business and how did you overcome them?

Opening in the middle of a global pandemic has affected us tremendously in positive and negative ways. We are unable to utilize the space we have due to current and future unpredictable restrictions put in place by the provincial and federal government. We stand by the decisions of local and federal government for the greater good of our community but the consequences of a growing pandemic are very unsuitable and damaging to the hospitality industry. Revenue, commitment to clients, and ability to provide a comfortable and welcoming environment to consumers is non-existent in Edmonton’s current climate.

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Dining Out: Well worth a visit, Turquaz Kebab House offers delightful dining experience

Emily Gruz — Sat, 07 Nov 2020 06:16:16 +0000

You know that feeling when you ‘discover’ some great new thing only to find out you were, in fact, the last person in Edmonton to know? Like, hey, you should try Padmanadi for vegetarian food, or, wow, Duchess makes great macarons. That’s kind of how I feel about Turquaz Kebab House, the north side hotspot for Lebanese and Turkish cuisine that I had never heard of until recently I stumbled across it as I drove along 137 Avenue some months ago, vowing to try it for a review. Little did I know when I showed up with three friends last Saturday night that dozens upon dozens of savvier folks had beat me to it. Even at 8 p.m., the crowd waiting in the foyer threatened to spill out into the parking lot. I stayed long enough to find out the wait would be at least 30 minutes, and that, according to those in line, it was most certainly worth it. We were too hungry to wait so my partner and I returned the next night, hoping it would be less busy. It was, but only moderately so. I will caution you now: go, but go between Monday and Thursday While the size of the weekend crowd is daunting, it does add to the crazy, festive charm of the place. It’s a family place first and foremost, especially on weekends. Kids dash between the tables and babies are passed among multiple generations. Turquaz even has a play room with projectors that shine moving, multi-coloured light patterns on the floor, which small children chase enthusiastically, like kittens after a laser pointer The restaurant, which serves halal food and no alcohol, includes separate prayer rooms for men and women, plus a wudu room for ritual washing before meals. Many of its customers are from the city’s Muslim communities, staff explained. The restaurant is huge, extremely bright, and decorated in the neutral style of family restaurants, save for the lovely Moorish-style chandeliers in shades of blue that hang throughout the space. There are also two water features — a wall of illusory, streaming water behind glass that divides the two large seating areas on each side from the central, open kitchen and ordering counter. The style is a cross between casual and sit-down dining, with patrons ordering and paying at the counter; the food is brought to the table by servers when it’s ready. In practice, the system — and there is most definitely a well-oiled system in place — was confusing to a newbie like me. When your number is called you order and pay at the counter, where you’re given yet another number, then a table, to which your food is delivered a little while later. The friendly staff guided us efficiently through the process until we were seated right in the middle of one of the two large rooms. Before the entrees we ordered arrived, a complimentary basket of two plump, perfectly round pitas arrived, warm and fresh from the oven. They bore almost no resemblance to the dry and shriveled variety most of us are familiar with — these were delicately chewy and pillowy soft, served with a delicious tzatziki-like dip of lemon, garlic, yogurt and mint. For our entrees we ordered the adana kebab ($16.95) and the trio kebab ($20.95). Each came on a huge platter, with skewers of perfectly charbroiled meat atop rice infused with a hint of allspice. Alongside was a generous dollop of smooth, tahini-rich hummus, thick and creamy garlic sauce, a tasty salad of mixed lettuce, cabbage, cucumber and tomato, and a good-sized handful of French fries. The trio came with skewers of chicken breast, beef and kafta (spiced ground beef), each of which was deliciously moist and char-grilled. The adana kebab, made of slightly spicy ground lamb and beef, was equally great. The least interesting item on the plate was the French fries, which were fine but unnecessary. The portions were so generous, a single platter would have been enough for two to share. We also shared a fatouch salad ($7.95), a yummy version of the traditional tomato-cucumber-parsley-mint combination with crunchy pieces of pita, crisp sliced radishes, and a bright lemony vinaigrette. Other interesting dishes we didn’t try include platters with whole fish (sea bream or pompano), as well as a falafel platter for non-meat eaters. Kebab wraps are also available for between $7 and $10, as are lunch-sized portions of the dinner entrees for $11.95. The lentil soup came highly recommended by a fellow behind us in line, but our appetites could only handle so much. We did squeeze in a few small treats at the end (to go) — a small pistachio cookie, a black cumin seed cookie that was like a cumin-scented shortbread, and a walnut cookie stuffed with ground walnuts and soaked in honey syrup. We enjoyed the experience so much, I was, for a moment, reluctant to share a review for fear the kebab house would be overrun with fans. But alas, it’s already too late. DINING OUT Turquaz Kebab House Location: 13310 137 Ave. Dinner for two (no alcohol is served): $40-$50 Noise level: Lively Accessibility: Good More information: Visit turquazkebabhouse.com or call 780-476-4511

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KABSA

Emily Gruz — Thu, 01 Oct 2020 16:49:02 +0000

Kabsa is easily the best kabab-house in Edmonton! I have been to many of them in YEG, and have found not only do they serve easily the most flavourful food, but they also include extremely generous proportions. My fiancé and I typically share one order of chicken kabab as there is plenty of food for us. Their rice really stands out, which is so crucial when it is the base of this genre of cuisine. It has so much zest! The meals include delicious hummus, and kebab-shop sauce (white garlic sauce). Further they have an unreal delicious salad included, which is particularly appreciated considering most shops put little to no effort into an included salad due to it not being the main dish. The attention to detail from the team at Kabsa is fabulous. Could not be happier having found my new summer-time staple! – Keegan G.

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Donairs explained: How a humble street food conquered Edmonton

Jalya Client — Mon, 28 Sep 2020 17:25:20 +0000

An unofficial count on Google indicates there are nearly 120 shops with “donair” as part of the name currently operating in Edmonton, which dwarfs Calgary’s minuscule 50 and Toronto’s less than 20. Halifax, the birthplace of the donair, has less than 30 stores listed, though some estimates put the total well over 100. Once you include the endless numbers of burger joints and pizza places that sell donairs, Edmonton has a good claim to being the donair Capital of Canada. For over three decades Edmontonians have been devouring the meaty concoction, especially after a night of libations, yet it remains relatively unheralded in North America. Why are donairs popular in Edmonton? Good question, but first we need to go back to the history of donairs in Canada. As detailed in Halifax food blogger Lindsay Wickstrom’s Book of Donair, donairs arrived in Canada via Greek immigrant Peter Gamoulakos, who first attempted to sell gyros at his Nova Scotia pizza shop in the early 1970s. It wasn’t until he swapped lamb for beef and changed up the traditional Greek tzatziki for a sweet sauce did it catch on with Haligonians, ultimately becoming the Maritime’s late-night snack of choice and even designated as Halifax’s official food. Gamoulakos’ flagship King of Donair shop eventually expanded outside of Nova Scotia, with locations now operating in Alberta.

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SAYAH MEAT & PITA

Emily Gruz — Fri, 18 Sep 2020 02:56:59 +0000

You know, addictions can be terrible things. The delicious, traditional oven baked pitas featured at places like SunBake Pita and PitaBake on the north-side left me with a craving that simply HAS to be satisfied a few times every month. People who have sampled the pitas here know what I’m talking about. So when I learned about an obscure restaurant way on the other side of town that also sold stone baked pitas, do you think I’d be willing to make a 45 minute trip out of the way to try them? Hell yeah! Sayah Meat and Pita is located in a strip mall in the Callingwood area. It is not really a restaurant, but more of a middle eastern deli/grocery store. It’s shelves are packed full of strange and curious goods that you definitely won’t find in any Safeway. In the back of the store is where they bake the pitas. I decided upon a spinach pita, a kisha (cheese) pita and a zaatar & cheese mixed pita. For something to drink, I grabbed a one litre jug of imported pomegranate juice. Total cost was $14. Yeah, you read that right, I got three huge pitas and a whole litre of tasty, healthy juice for only 14 bucks! The pitas themselves were just as good as those sold at SunBake and PitaBake on the north-side but at HALF THE COST of those places. The spinach pita was particularly good with that slight tart taste. The only qualm I have is that Sayah’s has only three stools to sit on, so most likely you’ll have to order your stuff and go, but considering the quality and the great prices this is easily over looked. Hopefully they’ll expand and get more seating in the future. I’m telling you, if you live in the westend of town and haven’t experienced the delicious pitas offered by Sayah Meat and Pita you are doing yourself a huge disservice. And if you are an oven baked pita addict like me, I don’t care where you live, get down to Sayah’s the first chance you get. –Ben D.

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