Gold Foodies – Duma

Hello and welcome to Gold Foodies. I'm Malika Bedy and you're listening to women's radio station. Now on the show, I love to talk about international traditional foods from all over the world, as you may already know. But today we'll be talking about a certain cuisine that has been given a little twist. I'm here with Philip Juma to talk a little bit more about that. Philippe, thank you for being on the show with me today. Thank you for having me really, really hyped to be here. I'm so excited because now you are the genius behind this amazing concept. It's called Juma kitchen. Am I saying that right? Jummah. Jummah. Oh, we're gonna add that little Arabic. All right. I like it because, I mean, I can say Jummah to make it easier. Jummah Kitchen. Can you tell the listeners a little bit more about what Jummah kitchen is? Okay, so it's my baby started in 2012. It's a pop up concept and has kind of organically transitioned into catering and just an all round foodie experience for and centered around Iraqi cuisine. Love that. And what inspired you to start this baby of yours? I'm a big foodie, I'm a big eater. So it was just a case. I was at a time and stage of my life. I was in finance, working in the city for my sins, memories. And then following that, I was kind of fueling my passion of food doing in street, like working at street food stalls, working in different restaurants in London at my weekends. And I could just, you know, see this huge gap there. No one was representing Iraqi cuisine in a way that was accessible to, to just everyone in London. Right. We've got our usual suspects. Mascuf in Knightsbridge and got a lot of edgeware roads on edgeware Road. But you know, if you'd there, it would just be Iraqis there. It wouldn't really kind of be like this, this, this, you know, westerners or just everyone be welcome. And I just thought, God, like I really want to get in this. I really want to kind of like look at this and, and, and expose how amazing, you know, the food that I grew up eating. I just want to get it out there and show people and you know, at the time it was just passion. It was pure passion that got me, kind of got me to create Jummah and not look back since. Well, I'm really glad that Jamaica Kitchen is alive now because I try and talk about Iraqi cuisine on the show like all the time and it's so hard to describe it, and it's kind of like you have to, you have to try it to know what I'm talking about, because it's just not that it's not as popular in the Western world as I feel like it should be. And I think that you're definitely making that, making that change. But you yourself, you come from a mixed background, and that I'm sure that has, has. Is what influences your cooking. But do you ever feel like one can. Cuisine can dominate. So when you're, when you're bringing that the traditional side of things and what your background know, how do you, how do you add that little twist and how do you maintain that balance between, between it. Yeah, no, I hear you. It's always difficult to, to kind of turn it, turn a dish into something that is contemporary, is modern, and is beautiful to look at on, on, on, you know, on all these levels. Yet you don't want to betray the real kind of like, fundamentals of a dish. Right? So, you know, that, that, that never ends. That battle in my head never ends. But for me, you know, I, I try and make the cuisine a little bit lighter than maybe tradition has it. Like, Iraqi cuisine can be quite heavy and quite meat focused as well. And, you know, when you're bringing this to London, look what's going on now. There's veganism, vegetarian, you know, it's just, it's just, you know, lamb in every dish just isn't going to fly. You know, as much as I love my lamb, it's just not going to fly here. So you just have to make a conscious effort to take dishes and think, okay, how could I, you know, have that be a little bit lighter, less calories, but still delicious? Or could I reinvent that dish into vegetarian dish? So, for example, the biryani that I grew up eating was always with chicken, you know, but now I've recently reinvented that with roast cauliflower. So it's a roast cauliflower biryani. Everything's the same. It's like a vegetarian twist on, you know, biryani. That's it. So it's kind of like. And obviously the traditionalists in the old school be like, this isn't biryani. You know, what is this? You know, but for me, it's like, like it's always hard because you've always got some people that are gonna say, are gonna talk badly about it and be like, you know, you're twisting what traditional food is, but at the same time, you're making it, you know, you're bringing it to a broader scope of people in that way, and you're making it more accessible by different people, I think. I mean, even with Bamia and Fasoli, you can take out the lamb, and it's a beautiful dish on its own. The spices, the way that it's cooked. You've got the broad beans in fasoliya. It's perfect. You don't have to have the lamb. And my mom, I mean, growing up, she didn'. Have the lamb in it. She liked to keep it as it is. And if you want to put lamb, you can. If you want to put chicken, you can. So, I mean, it's already open to a lot of a wider audience of people who don't have to, you know, specifically for the meat eaters, which I think is amazing. And it makes me really proud of Iraqi cuisine. But you were saying growing up, you were eating this traditional Iraqi food. Where was that main source of Iraqi from? From dad. Dad's Iraqi from Musul. And mum's on the. The English Irish side. And yes, her dad was the. That was the guy really to. You know, it wasn't like every week he was cooking away in the kitchen. Let's not get it twisted. Like, just every now and again, like, just he'd pull out the dolma and biryani and the kobba and all these dishes. And my aunties, when they would come over, just fun, fond memories of them. Just like slaying. Slaying away in the kitchen for hours and hours and hours and just kind of producing, like, magnificent, you know, it's magnificent, delicious food that, you know. Yeah. I'm like, I'm. Even now when I'm talking about. I can specifically remember. I can smell it. That's it, right? I can smell the smell. I'm drooling, like, you know, and it's. It's the best thing to watch as well, to watch it happen in the kitchen. Just watch it all come together. Like with Maqluba, I love watching my mom layer that up and then flip it over and then just do that big reveal. I talked about Maqluba on the show a couple of episodes ago, and we talked about. My friend makes maqluba, like, on the daily. She's obsessed with Maqluba, and she's so good at it as well. And she was talking about how the reveal is, like, that big moment. And it got me thinking, like, Iraqi food. And I think a lot of cuisines other than just Iraqi food. It's not just about the taste, it's about what you know, the acts that come with it and the family kind of sense that comes with it as well. Hi, I'm Sarah Austin and I'm the founder of the really Helpful Club, an online and offline community that helps, supports and connects thousands of women in our personal and business lives. We are buzzing. Join us to share and discover your best ideas. Come to our events to meet other members and learn something new. 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If you would like to know more about stepping into our pink shoes then look at the business opportunity page on our website. Live LaughLoveLadies Club also at women's radio station. Women's radio station can give a voice to your brand with a wide range of sponsorship opportunities including individual programs. Women, we can tailor your experience to you. For more information on how you can sponsor a show, go to womensradiostation.com 100% I totally, totally agree. And people who don't know about the cuisine, you know, and people, I guess, who aren't as educated in the cooking side of food. People could just see a plate of dolma and think, yep, lovely, that was delicious. But you know, the love and the, the, I'm going to say the art, there is such an art to Iraqi cuisine that that goes into these dishes, whether it be making the koba or rolling the vine leaves or whatever it may be, you know, this food is labor intensive and it is a labor of love. Like you can't be in the game if you're not really like loving what you do. And for me, like, to this day, I could easily go down, like, easy options. Even when, like, people say to me about, you know, can you cook for this event or whatever? And I could easily, I don't know, go down the route of saffron chicken or something like that. But deep down I'm just like, no, they need to try the dolma. They need to try the dolma. And it's like, I know that it's going to be a long to make. It's not easy. Yeah, it's just going to be like, it's going to take forever compared to other dishes. But I'm just like, I go beyond that and think like, yeah, like I want them to kind of experience this, this cuisine in its most true and authentic form. I mean, I can imagine how much work you'd have to put in with the pop ups that you're doing, let alone catering. Yeah, you're going to be, you know, you're serving to a lot of, a lot of people. How does it, how do you manage to do that on a wider scale? I mean, at home it's like a family. It could be like a family of Max, like 20 people that our moms would probably kick, my mom would be cooking for. But you've got, you know, you're doing pop ups on the regular. How do you manage to cope that? I'm not, I'm not coping. No, it's, it's hard. It's so hard. I think as, as it's expanded, I've had to kind of like delegate more. And being the perfectionist that I am, I struggle with that because I've got my standards on how thin I want the kuba layer to be and how particular I want the, the vine leaves to be rolled that it really is a huge issue of just not, not getting yourself stuck into every part of the, of the kitchen line. You know, it's hard and it's just stepping back. Yeah, it's. And you know, I'm, I'm training myself at the moment to really take on leadership within jama because I'm spinning so many plates and listen, I love what I do. I'm lucky enough to just love what I do. At the same time, I know I'm holding the brand back, but I'm not allowing it to grow because there isn't that, you know, like, letting go. So, yeah, it's really, really tough. But, you know, I've recently found some Amazing, amazing people who can help me prep like the Haleb or the Batata chap or, you know, I still haven't found someone to, to do the, the kubbatama the way I want it or the Doma. But all. That's all coming. That's all fine. But, you know, I guess it just comes down to delegation and luckily, you know, you know, there's, there's just people here like, so supportive of what I do. Yeah. And I absolutely love that. And yeah, like, you know, starting this out, this journey has just been incredible to where we are. I think that that's how you, you make it grow. It's the food is one thing, but it's also that, that, that the interest and the support and I know that that drum out kitchen has seen that, that love. I mean, it's been growing alongside that, the, the initiative growing as well, which I think is, is, is great to see people love in what you're, what you're giving them. And I think that's something that I find interesting. It's, that is the, it's the reactions that people have because what you're doing is you're bringing, bringing in traditional dishes, but you're, you're feeding them to people that might not be from those, from those cultures. So what, what are those reactions? Like? Oh, it's, it's just amazing. Like, that's that and that's it. Because Juma started it out to really kind of give people a cuisine they know little about or they think they might know. And yeah, like the non Iraqis who come, it's like the best feeling when I just speak to them at the end of a night of a pop up and just said, how was your meal? And that, you know, they look, I look at them and they're like that kumba. Like, what is that? You know, like, and they, and I just, it's just like that just. It all makes it worthwhile for me because, you know, they're leaving now with a positive experience, more educated as well. More educated. And it's like they're leaving like. Well, I think with it, I guess with a new sense of feeling towards Iraq as well. Right. So there's so many layers to this. And it's just like that's what keeps me moving and gets me out of bed. Like, it's not just about the food. Like, there's, you know, there's, there's another. There's so many layers. It's the culture. I think that you're, you're feeding them not Just the food, the physical food, but you're also feeding them culture, Iraqi culture, maybe even the Middle Eastern culture on a wider scope because we've got a lot of dishes that are kind of transferring into different, different Arabic countries. So I think that's something that I think is the most powerful thing, is that you're educating people on the culture, on the dishes, on the flavors, and they can leave with that sense of, okay, I think I understand the culture a bit more and I love that. But what about. So that the people that aren't very familiar with the dishes. But what about the. I mean, we were talking about it earlier. The people that are Iraqi or are Arabic and they are familiar with these dish. What were the reactions that you've got from them? Yeah, and you know what? Initially I was a bit sensitive, just, you know, really sharing, sharing openly. I was sensitive to the feedback because, you know, you know, Iraqis don't mess around, they don't mince their words, especially when it comes to food. So tell you straight up, right? Exactly. And at the beginning it was just kind of like, yeah, like, you know, I was doing this, I'd never forget this guy. I was doing this tasting menu. It was like five different courses on this tasty menu. And one of the middle courses was called Batamath. And I remember, like, I think, I think in the portion there was five small dumplings. No, actually I tell her there was three. Right, three small dumplings. But like he, and he, he just couldn't get like halas. What is this? Like three dumplings, three Kuba. Like, you know, there needs to be 20, you know, and it's like, you know, it's a tasting menu. Like I'm trying to explain to I'm taking people on a journey. I can't feed you 20 dumplings and then, you know, you haven't got any room for anything else. So those little things, I think the sort of small plated, you know, so much heart and soul went into that small plate. But it was kind of like they weren't used to maybe the banquet style buffet, like everyone tucking in. And also, you know, come on, everyone's mum is the best cook. So I can't be competing with. People are basically comparing you to their moms when they're having this food. And also what I think what was tough is I'm doing this commercially, I'm doing this in a restaurant setting, like at home, you know, it's a different ballpark. But again, like, it is what it is and it's just And I know they come from love and I know they come from a place of support. And back then it was just kind of like, oh, I'm getting abused, I'm getting beaten up after every, you know, it's hard to be verbally. Yeah, yeah, yeah, yeah. But now it's like I just wore off a duck's back. I kind of look at it, I look at it from a place of love. And yeah, everyone has their own version of dolma. Everyone has their own version of Kubba. Everyone has their own version of maqlub. You know, everyone's got their. And that's what makes it exciting. That's what makes it like amazing. And you know, if my version isn't what they have in mind, that's all good. Like, I mean, on top of it all, they're coming for the experience, if anything. So you're giving them the experience and regardless. But it's interesting to know because you're doing it kind of like a gourmet style version of these traditional dishes, which are very different to how we'd have it at home. But I think that maybe that difference is what makes some people taken aback. And it's like, well, I can't just do that tiny portion of food, I got to have more. But it's like you were saying, it's like a process and you go through the menu items and that's how it works. I'm interested to know how does the, the pop ups work? So you know, you've got the food, they're tasting the food, they're, they're talking to you. But in terms of cooking and, and making it all happen, talk to us about the process of making. Okay, so it's long. So yeah, so I'll probably. The brand is at a stage now where luckily for me, you know, any pop ups that do go live, touch woods, you know, they sell out and that's, I'm just so grateful for that every time I get, I get surprised every time because I'm always like, I'm not surprised. So it's amazing. I'll kind of like announce a date and that will again put on my Facebook, Instagram, Twitter, all social media channels and it'll be announced in my newsletter. People then go and book online and it's a prepaid ticket where they have already paid. They arrive usually a welcome cocktail and obviously the dishes prior to that, if it is, let's say doloma, a usual suspect on them on my menus. Yeah, the sort of the days leading up to that I'll be kind of in my prep kitchen poaching the onion shells, stuffing the peppers, rolling the vine leaves, getting all of that prepped, doing the kanafa, getting the kanaphas done in advance. And yeah, there's like days in advance for even the actual pop up day, printing the menus, sorting out dietary requirements. You know, there's just, and you know, there's just so much going on and you know, people are emailing me obviously the day before, can I sit next to this person? And, and again, like I shouldn't really be in the place where I should have someone else be doing that. I mean I need to be in the kitchen just focusing on the food. But again, I, you know, start delegating. Like you're saying that's it, that's it. And I'm, you know, and it's something I'm really taking on this year. And, and then yeah, just, you know, people, people just arrive and I just wanted to make another point about what you were saying earlier about kind of the Iraqis coming. What's so beautiful is, is they, they're such supporters and I remember last time there was like Iraqi, Jewish, Iraqi Muslim, Iraqi Christian all around the table, you know, and Westerners and you know, and it was just like, it was just incredible. I was just looking at it all like, this is beautiful, this is what it's about. And it's all about diversity. It's all about you want to appeal to everyone. Hollywood Babes is a unique ladies wear boutique situated in Thorpe Broadway in South End on Sea. We carefully select all our lines and offer you only the very best in women clothing. Here at Hollywood Babes we ensure you look and feel the part, whether it is for a special occasion or loungewear. We can help you find that special something to make you feel a million dollars. So pop on down to Hollywood Babes, Thorpe, Broadway, Essex and get ready to be styled. Today's giveaway will be two VIP theatre tickets to the productions playing at the wonderful Jermyn Street Theatre. 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For more details on charity advertising, visit our website at www.womensradiostation.com. so I know we talked a little bit about this earlier, but what is the future for Philip Jemmar? You know, stepping a bit back and letting you know more people help you out. But what else do you have for Philip Jemine in the next, let's say, 10 years? Well, do you know what this year was all about? Just like, I want to enjoy what I do. Like, sometimes I was getting a little bit, you know, living in London, you need an income, right? And sometimes it was like I was on this, like, hamster wheel of like, okay, I need to do another pop up, I need to do another pop up. You know, need to earn a living. And sometimes it gets a bit exhausting and you then lose a little bit of love for what you know you do. And, and as soon as that happened, I just, you know, I'd always take a step back and kind of think, okay, reevaluate. And you know, for me, like, the love and the happiness comes from like, teaching. Recently I got flown out to Italy, Florence, at Le Gordon Bleu cooking school to teach all the students about Iraqi cuisine. That's amazing. Come on. Like, that is like, incredible. You've made it. No, no, but you're so just like, to even be asked that and to be like, to do that, it's just like, it's an honor. And this started out as a little hobby in. Look at this. So, you know, when, when I, when I sort of, when I'm thrown, thrown into those environments, I see myself just light up and I got to listen to that. So the teaching and the giving back side, I definitely want to do more of that. Catering and events, you know, dining experiences. That's never going to go away. That's only going to grow. You know, this Friday I'm catering at Twitter, like you know, Iraqi cuisine in Twitter offices. Like, you know, and just, just stuff that just, you know, I'm just so happy and grateful for and you know, why not, right? The food is incredible, our cuisine is amazing. So it doesn't stop here. And a YouTube channel as well is happening. And there's just lots of stuff like ticking along and I think, you know, I've always kind of procrastinated on this restaurant idea. London is a very difficult place to open a restaurant. It's amazing. But it's also difficult with rents, business rates and just how saturated the restaurant market is. But I know and I feel there is a gap there for a modern, you know, really kind of non conformative maybe Iraqi concept that is just celebration of arts, culture, music, food all under one roof. So you know, a restaurant will, will happen one day. But right now. Yeah, I got you. Right. I mean I know a lot our listeners are gonna wanna, I mean just listening to us talking, I'm pretty sure people are probably dueling right now thinking about it. And I'm so excited for the future of Jamaica Kitchen. And so for our listeners, if they want to find out more about Jamaica Kitchen, where can they go? Okay, so website obviously www.jumakitchen.com and all social media. Isumahitchen. One word and yeah, just reach out, you know, and share like reach out to me if there's dishes. You haven't seen me do that, you know, please tell me and I'll, I'll go out my way. At the moment everyone's asking about Pacha. Oh yeah, haven't had that in years. Yeah, like a real peasant dish. So I'm now like playing with like a Pacha pie concept. Love. So it's like, yeah, like a real interesting with gravy. I'm excited. Yeah, so I'm just, you know what I mean? Tell me, tell me guys, because I, I, I only know Maslawi, right. My dad's from the north of Iraq. So that's a Maslawy style of cooking. So that's all I know. Right. But I want to represent Iraq fully. So tell me if it's dishes you want to see. And also find out when the next pop up is and make sure that you guys get go to it because this, the, the food is amazing and Philip is amazing and you guys are gonna have the experience of your life. Remember, you can also get in touch to women's radio station at Womansradio Stn and You can find out more and get all of your contacts to get in touch with Philip there as well. Thank you guys so much for listening. Thank you Philip for being on the show with me today. Thank you for having me. And I'm going to stop there after. Thank you for having me. Women's radio station will give a voice to your brand. Advertise your product, services or goods on air with a package tailored to suit you. For more information, visit womensradiostation.com hi, I'm Michelle Bartlett, the founder of Live Laugh Love Ladies Club. We're looking for ladies to link arms across the globe. This is a new vibrant brand connecting women socially. Our club members enjoy great food, fun and inspiring speakers whilst making friends in a room of all generations. If you're a social butterfly in the community, this fast growing franchise could be for you. If you would like to know more about stepping into our pink shoes then look at the business opportunity page on our website. Live laughloveladies club also@womensradiostation.com hi, I'm Hope Virgo with Stand Tall on Women's Radio station. The programmer will be talking about mental health and eating disorders. We care about social change within communities around the world and we want to help. This is why Women's radio station is giving free airtime to all charities. For more details on charity advertising visit our website at www.womensradiostation.eu. a city law firm. We are leading innovative and multi award winning solicitors in London. But why choose us? Well, unlike traditional law firms, we think outside the box. Our advice is accessible from anywhere, even your own home due to our online video conferencing. Are we expensive, you ask? Well, we are in the City of London and listed in the legal 500. But our fees honestly do not reflect this. Competitive and often fixed. 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