Falafel and Friendship
There is a special area of London where I always head to buy dance fabrics. It is a melting pot of Middle Eastern migrants and the language of choice is interestingly enough; English. People tend not to ask each other where they are from, because in this very friendly neighbourhood the people are often from countries that have been at war with each other for centuries. I was getting my lunch as I usually do, at a local falafel stand when I started chatting with the woman next to me (who was also buying a falafel). I am from Baghdad she said, where are you from? She must have been a new arrival and didn’t know neighbourhood etiquette. I decided to distract her from the question and ask her a little bit about Baghdad and falafel. It turns out that Iraqi cuisine features the same dishes as most countries in the region. On offer at lunch time you will often find falafel: small balls made our of chick peas or fava beans, lightly spiced and deep fried; hummus; a dip made from ground chick peas, sesame paste, lemon juice and olive oil; tabbouleh; a salad of bulgar wheat, lemon juice, parsley, tomatoes and olive oil and baba ganoush; a dip made from roasted and puréed aubergine.What greater brotherhood (and sisterhood) could there be than sharing the same food and drink across an entire region that is often awash with sectarian violence and starting a conversation over a dark and sweet coffee and a piece of honey soaked baklava?
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