“I fell in love with Madrid on a trip I took and decided that this city could become my home. I moved here almost five years ago, learned the language, met all kinds of people, soaked up its culture and started moving around to gradually get what I really wanted to do in my new life: share my culture, my roots, connect my two Hebas -the Palestinian/Syrian and the Madrid-, through my own ‘house of meals’”. That is, in his home, located in Madrid’s La Latina neighborhood.

Thus, he started organizing a brunch in which he entertained his guests with eggs with pine nuts and sumac, labné, zaatar and a variety of cheeses. A project that has also extended to private celebrations, restaurants or design spaces (such as her recent collaboration with Plutarco).

His cuisine – always inspired by the dishes of his childhood and heavily influenced by his mother’s cooking – features elements from Palestine, Turkey, Greece and Armenia, making use of flavors such as the acidic and woody sumac, or the sweet and aromatic pomegranate molasses.