One rarely meets people who can incite others with their strength and zeal for life. Sally Ghannoum is such a person. One year and a half after her arrival in Belgium, she managed to establish a Syrian restaurant with the help of dozens of new friends.
We met at Dilbi Falafel in Antwerp while savouring the tasty cuisine. It soon became clear that Sally had more to offer than just oriental dishes. One could refer to her as the embodiment of successful integration.
In the heart of the Arabic neighbourhood
Dilbi Falafel is not exactly a business you’ll stumble upon, but there has been a steady growth of customers through word of mouth. It’s located at Diepstraat 60, about a ten minute walk from the train station of Antwerp. Suppressing my first impulse of entering the shopping street (known as ‘De Meir’), I made my way towards the Arabic neighbourhood. Sally dreams about a big restaurant at ‘de Groenplaats’, but for the moment she settles for her cosy restaurant. And she’s right. The location might even add to its charm.
We stopped en route to buy Aleppo soap, one of the most famous body care products, and then marvelled at the shop window of Iraqi bakeries. Who would have thought that all this could be found at a stone’s throw from Antwerp Central Station?
We merrily continued our walk to Dilbi Falafel. The ‘open’ sign invited us to swing open the non-transparent door. We were pleasantly surprised, for the modest exterior conceals a very neat space. It is so unlike the typical falafel fast food restaurants. The carefully selected interior, the wallpaper that resembles a brick wall, the Arabic lighting, the varied salad bar … everything contributes to the oriental atmosphere.
Carefully selected menu
Sally greeted us with a firm handshake. “Welcome. Have you tasted Syrian cuisine before?” Upon expressing our adoration, she began to discuss the variety of dishes that are served. “The menu is rather limited and we prefer to keep it that way”, she explained. “We only add a dish after it’s been tried and tested thoroughly. My husband, Issam Youssef, is the chef and takes pride in his work. It took us 4 months to perfect the falafel recipe. We aim at perfection in taste as well as appearance.”
Issam is a trained engineer and a reputed poet. “He composes his dishes like poems”, she smiled, “so that both can nourish the soul.”
“[My husband] composes his dishes like poems, so that both can nourish the soul.”
Some customers entered. Sally jumped to her feet and greeted them. She went over the menu while explaining everything extensively. After they had made their choices, she joined us at the table. “Sorry about that”, she apologised, “but I always like to welcome new customers myself. Every dish has its specific background. In order to savour it fully, one needs to eat it our way.”
Her eyes started sparkling. “I may exaggerate at times. It happens that customers have a particular sandwich in mind. ‘Add this or leave that out’. Belgians do have a tendency to try out something new, but Syrians … they are quite traditional when it comes to how to eat their falafel (depending their city of origin).” Whenever she starts talking about Syrian habits, it’s impossible not to hang on her every word.
“I invariably answer that they should try out our sandwich first. We left nothing to chance when we were composing it. Our falafel recipe is a blend of various regions. Every ingredient is essential. Whenever a customer does prefer another sandwich, we simple add ours free of charge. The customer is always king, but even a king should sometimes dare to take the plunge.” It was clear: they serve an experience on top of a meal.
“The customer is always king, but even a king should sometimes dare to take the plunge.”
Time to try it out ourselves! Issam conjured up all his dishes on the table which we shared among each other. I highly recommend this formula! The portions are rather big and they can easily be combined. I personally adored the Sujukh sandwich, a bun filled with spicy minced meat. It was a true taste explosion. It would probably be impossible for me to devour a full portion, but its taste was perfectly complemented by Msabaha, a type of chickpea soup.
All meals are examples of Syrian street food culture. “Even though we are Christians, we make sure our food is halal”, explained Sally. “Special requests can be made. And we do get various orders during Ramadan.”
Freshness and hygiene are their hallmark. Every day, they spend about three to four hours cleaning and sterilising. Every morning, fresh vegetables are bought. All sauces are prepared by hand to ensure their authentic flavour. With Dilby Falafel they can put their country in a positive light.
How everything started
“At first I had no idea of what I wanted to do, but it was certain I wasn’t going to give up. I simply refused to succumb to depression.”, she said passionately. She used to be a music teacher in Syria and soon felt like widening her passion for art. In Dubai she studied to become a film director, while she helped her husband to run his business. The economic crisis forced her to leave the country and she got entangled in Syria’s war again.
“I had no idea of what I wanted to do, but it was certain I wasn’t going to give up.”
“We arrived in Europe by the regular route, in essence by boat.” She spoke about her journey as if it was the most common thing in the world, like going to buy bread at your local bakery on a Sunday morning.
“And then those attacks at Brussels took place”, there was an uncomfortable silence, “I was so angry! YOU DO NOT DO SUCH A THING. If you don’t love this country, simply leave!”
She would have loved to start her own business upon arrival, but that was not allowed. She could however study. Sally went to the International Academy of Film and Television Belgium. “I explained that I have nothing, except my willingness to work hard. I managed to get hold of a scholarship.”, she explained.
While they were recording, she always brought along a meal prepared by her husband. She let her fellow students have a taste. They were so impressed that it didn’t take long before Issam started to cater for the film crew. “That’s how we got the idea to start a restaurant.”
Once they had their residence permits, they started to look for a proper location. Sally coincidentally stumbled upon a restaurant for rent in the Diepstraat at Antwerp. “I immediately took it”, she said with a gloominess in her voice, “although this decision turned out to be quite costly.”
Apparently, the building did not have the official status of a restaurant. Through word of mouth they found out how to apply for such a license. It subsequently took five months before they received an answer. “We ended up paying rent and utilities for quite some time, without having an income.” That was quite a tough period. They did not qualify for a bank loan. Sally praises her friends. “Whoever we talk to, people are always confident. They believe in our project. I receive both monetary and practical support. And I always keep my promises to pay back.”
Home is where you’re welcome
What has mostly stuck with me from my meeting with Sally is her definition of ‘home’. “I’m very proud of my Syrian-Aramaic roots. But Belgium is my home. I arrived, received a warm welcome and was treated respectfully. If I would happen to leave for Africa and receive the same welcome there, then that would be my home.”
“In my opinion, only death is inevitable.”
She looked at me insistently. “Whatever happens in life, you’ll always have a home. Nothing is impossible. In my opinion, only death is inevitable. Never give up hope.”
Want to discover Issam’s kitchen and Sally’s hospitality?
Dilbi Falafel, Diepestraat 60, 2060 Antwerpen
Translated by: Veerle Masscheleyn
Photo credit: Just Alvaro Photography
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