Dahiyeh’s scene at a restaurant bounces after Israel’s war at Lebanon | Israel attacks Lebanon

Dahiyeh, Lebanon – Ahmad Wehbe did not expect his restaurant, Fries Lab, to survive the war of Israel on Lebanon.

Restaurant in Haret Hreik, Dahiyeh – a neighborhood that was hardly targeted during the war – hit an Israeli strike at the end of November.

“I woke up at the invitation of a friend in Qatar,” Wehbe, 28) told Al Jazeera. “He said my restaurant was on the map of the targeted buildings published by the Israeli army. I rushed to check.”

When he arrived, everything left of his tiny, open burger of the wrist was a bunch of ruins.

“I was sad, but not devastated,” he said. “As long as my family and loved ones were sure, I knew I had to move on. I couldn’t stay on something I expected it to happen.”

Lights in the middle of destruction

The main Haret Hreik Street still has bright, colorful signs and outside of popular restaurants such as Falafel Khalifeh and Al Aghha.

As daylight fades, vibrant neon lights in restaurants prevail, masking scenes of destruction all around.

Not everyone survived – Wehbe is among many restaurant owners who lost jobs while Israel destroyed the entire parts of Dahiyeh, even though he was a little happier.

As soon as November 27, an agreement was published on the interruption of fire, people returned to their homes in Dahiyeh, saved what they could, and those who could afford repairs reopened their business.

Wehbe’s restaurant was a complete loss, but his kitchen only remained intact for delivery, which allowed him to run the job.

Food is a passion for Wehbe, who has been blog for several years about her love for food on Instagram, but still works at a media analysis company.

“I didn’t study at the culinary school, but I have a passion for food. I love street food and understand analogy and taste combinations,” he said.

The Fries Lab Branch is located at the corner near the destroyed site, sitting, intact, next to a poorly damaged building that carries the scars of Israeli strikes.

Seven delivery drivers are waiting outside, taking orders in fast succession while the staff are working at full speed, preparing multiple orders of fries and hamburgers layered with colorful sauces.

Their chicken with chicken was flooded with mocarel, fried chicken and homemade spices, all in generous parts.

Despite the kitchen hasti, everyone had their role – the barbecue station, the Fry station, the assembly, the control of the quality – the space of the quiet only disturbed drivers of delivery, asking when their orders will be ready.

From the outside, one driver’s delivery series leaves while another arrives.

“We are now busy than before the war,” Wehbe said. “I opened a temporary kitchen in Hamra during the war, but the orders did not compare themselves to the commands with Dahiyeh.”

‘We knew we would open up to reopen’

Al Qaysar, in Chiyah, is also restarted.

It was only open for 10 days before the war forced him to close – 10 days after the break of the fire he had new windows and was open again.

The restaurant sits on the old road Saida, a hectic input place in Dahiyeh, and has escaped with only broken windows, although the buildings around it were severely damaged.

“We knew we would open up to reopen as soon as the war was over. That was a negotiating,” said Zahraa Hammoud, who co -owned Al Qaysar with his brother but, Al Jazeera said.

But now, the atmosphere inside is calm, and Western classic music is quietly playing in the background.

Shawarme’s scent greets visitors at the door, mixing with a sour aroma of chicken from grill and barbecue of wings, a popular menu, which is often seen leaving the kitchen in large series.

The space is filled with chatter while family and friends talk about politics – the presidential elections are the most common topic – and family, checking the sisters and loved sisters.

Near the road, passing the cars, while inside, the open kitchen gives dinner views of the action while preparing their food.

At larger family tables there is a spread of the traditional Lebanese mezza like Hummus and Tabbouleh, with Farrouj – a chicken with Purlje – he occupied the center stage.

Smaller tables, often occupied groups of friends, are accumulated high with wings, come to a constant rotation from the kitchen.

Although not intentional, the look divides the restaurant into two compartments: friends usually sit in a part near the road, while families prefer intimate placement inside.

Challenges of rise from ruins

While the Dahiyeh restaurant industry remains a great demand, the lack of clarity regarding the damages leaves many owners in Limb, explains economic expert Ziad Nasser El Dine.

“Many owners are still looking for affordable spaces for re -opening or fighting for financing repairs,” Nasser El Dine told Al Jazeera.

Wehbe estimates her $ 25,000 losses and is not sure if he will get any financial fee. However, he plans to open a new french friction laboratory across from his old location.

“It’s hard because the costs of the material jumped abruptly after the war, and I am alone in this, so I use all my savings,” he said.

Still, he is convinced that his new location will succeed and even hopes to turn it into a franchise.

The Hammouds also had their challenges in the re -opening of Al Qaysar, as many Lebanese staff fled from the area, and the Syrian staff – which was in Lebanon during the Syria war – went home.

All in all, they lost about eight staff members, Zahra estimates. They quickly hired a new staff and retained the same menu and prices, with special offers to attract new customers.

Nasser El Dine says that the future of the industry depends on how fast residential areas can be renewed and what solutions can be found to return displaced people whose homes have been destroyed.

In areas like Dahiyeh, nearly a million people in the house, many rely on fast food because of its accessibility and convenience, he notes.

“Since Lebanon has become only cash during the economic crisis, the demand for the cheap dining room capabilities has grown,” he added, referring to the crises caught by Lebanon’s economy since 2019, pushing most of Lebanon across the poverty line.

Wehbe, who opened the Fries lab in 2022, says that there is a rush of new restaurants in Dahiyehu, who is mostly shia, in the last three years because “Shiite love is meals,” he joked.

The Government cooperates with the World Bank, which also considers the emergency project for the areas he needs most, in order to evaluate the damage.

“The people of Dahiyeha love life. They enjoy going out and trying out new places, “Hammoud said, adding that they saw an increased drop in Al Qaysar.

She believes that it will not last for Dahiyeh’s restaurant to recover, because people have already “torn the dust and started looking cheerful.”

While customers fill the restaurant, Zahraa juggles multiple roles, connecting between staff and customers and checking orders in the kitchen before transferring Gears to become a social media manager, pulling your phone to catch the content. It is rare to see him sit down.

“The loss is huge, and all these martyrs have died to ensure that we continue – to live, work and maintain their dignity,” she said.

“Foe [Israel] We put all our efforts and money to destroy us, but we are here to show them that it takes less than a month to get back to our feet. “