Owned by a Druze war widow, Noor restaurant proudly converted its kitchen under rabbinic supervision so it could serve Jewish soldiers and evacuees.
No, Hino did not convert to Judaism. The reason she went to the trouble and expense of turning her restaurant kosher is to feed IDF soldiers stationed in the north.
The Druze, who practice a monotheistic religion, are concentrated mainly in villages of the Galilee and Golan Heights. They are patriotic Israeli citizens and serve in the military.
Hino’s husband, Marcel, received a brain injury during his reserve army service in 2002. He never got to hold his son, Noor, born four months afterward. Marcel remained in a coma for 13 years before succumbing to his wounds.
“Basma is very untraditional for the Druze community,” says Uri Arnold, the restaurant’s business consultant as well as Hino’s longtime friend and spokesperson to the press.
“Usually, a widow sits at home and isn’t allowed to work. But Basma decided five years ago to get up and go out and open a business. It raised a few eyebrows in Julis.”
It must have raised even more eyebrows when Hino decided to seek kosher certification.
After October 7, Arnold tells ISRAEL21c, Hino cooked and delivered meals to her late husband’s reserve unit that had been activated in the area.
“She saw that half the soldiers didn’t eat because the food was not kosher,” Arnold says.
Refusing to accept that “even one soldier will not touch my food,” Hino said, she decided to try going kosher. “And I did it with pride,” she added in an interview with a local TV station.
With temporary rabbinic certification for prepacked meals, Hino began cooking for IDF soldiers every Monday and also providing free meals to civilian evacuees. Volunteers come to help her.
“When weeks and months passed, she saw the love from the people and the soldiers and decided to become kosher permanently. This is very unusual for a Druze restaurant,” says Arnold.
“I owned a few kosher restaurants and I helped her as a mentor in the process,” he adds.
Under the supervision of a team from Rabbanut L’Kashrut Artzit, a branch of the national rabbinate that serves Arab villages and other areas without an organized local rabbinate, Hino got Noor’s entire kitchen koshered, bought all new tableware, hired two Jewish cooks and agreed to buy only kosher-certified ingredients.
Noor’s kosher certificate was hung with great fanfare on January 2.
Arnold says the Noor menu really didn’t change. The kitchen still serves classic Druze dishes such as mansaf, a mountain of rice topped with lamb; shish barak, an Arab meat ravioli with hot yogurt sauce; and kubbeh nayyeh, Arab lamb tartare.
It’s just that the dairy ingredients have been switched out for vegan substitutes and the meat is purchased from a kosher supplier.
And how is business at Noor?
“The situation in the north is scary,” says Arnold, “but people are coming.”
