A Gaza Refugee's Kitchen in Barcelona Preserves Culture Through Food
Asma Abu Salama, a 31-year-old Palestinian refugee, has brought the flavours of Gaza to Barcelona. After fleeing the violence in her homeland in September 2024, she launched Gazzawi Cuisine—a cooking initiative that shares traditional dishes while keeping her culture alive. The response from the local community has been swift, with invitations to cook at pro-Palestine events and growing interest in her classes.
Abu Salama learned to cook by watching her mother and other women in her family. These recipes, passed down through generations, now form the heart of her work in Spain. Her classes do more than teach cooking—they weave in stories of life in Gaza and the deep meaning behind each dish.
One of her favourite Ramadan meals is *musakhan*, a communal dish of roast chicken, caramelised onions, olive oil, sumac, and flatbread. She also prepares *maftoul*, a hand-rolled couscous, in her Barcelona kitchen. Yet sourcing ingredients like za'atar, sage, and even olive oil—often targeted by Israeli settler attacks on Palestinian farmers—remains a challenge. Within weeks of arriving in Spain, Abu Salama turned her cooking skills into a way to support her family. *Gazzawi Cuisine* offers both income and a connection to home. She prefers smaller classes, where participants not only learn to cook but also hear about the land and identity tied to Palestinian food. Looking ahead, she hopes to open a small Palestinian restaurant in Barcelona. The goal is simple: to provide for her family while ensuring her culture endures.
Abu Salama's initiative has already drawn attention, including an invitation to cook for the Global Sumud Flotilla's departure in August 2025. Her work preserves traditions that might otherwise fade, offering both a taste of Palestine and a lifeline for her family. For now, her kitchen in Barcelona remains a space where food and memory intertwine.
