As a child I used to sit in the kitchen in Damascus together with Teta (Grandmother) and my six aunts and fill zucchinis with rice and herbs for the traditional dish kousa, while listening to the stories and jokes that unfolded while cooking. In Hungary, I loved helping Nagyi (Grandmother) to pick cherries and peaches in the garden that she made the traditional hungarian sweets barack gombóc and meggyes piskóta with. In 2015, I decided to gather my love for cooking, storytelling and aid project management into the concept POME.  Since then, 13 tons of food has been distributed to 788 families in Damascus and, along my journey, I've gathered the untold stories of the people of Syria that I share with you through my catering. 


Much like the pomegranate seed that carries the essence of a tree, our stories are hidden gems that carry the potential to inspire, question, connect and make us grow. I use food as a tool for storytelling. Each dish on the menu has been created as a symbolical gesture to the personal stories that I've gathered on my journeys in Syria. 

Take part of Maha's memories of her childhood garden through the floral arabic pancakes Atayef Asafiri infused with rose water and orange blossom water; or Fatme's memories of early mornings in Beqaa to prepare her 10 children for school, through the Levant inspired breakfast menu...   


I travelled to Syria, Lebanon and Hungary from Sweden every summer in my childhood and became fascinated with the similarities of the cultures. Food and storytelling at the dinner table is an important part of the day as well as carefully picking out, appreciating and respecting the work behind quality produce. In the Middle East, fruits and greens are central parts of the dinner table and there are plenty of ancient plant based Middle Eastern and Mediterranean recipes to be inspired by due to the 40 days of lent before Easter. I have recreated these recipes in traditional as well as new ways and gathered them in my catering menus.