From a neighborhood kitchen to a daily ritual

Rumi Deli began inside the kitchen of Rumi Café and grew into a space of its own. It carries the same spirit yet follows a different rhythm. What started as a place to prepare food for the café became a workshop where we test, learn, and make every day.

Here we bake our breads, prepare sourdough manaqeesh, and develop recipes that connect technique with taste. We work with local and imported wheat, natural starters, and pure olive oil. Every loaf, pastry, and jar reflects slow processes built on attention, patience, and repetition.

Our shelves carry flavors such as zaatar, local white cheese, halva, and condiments made with patience and care. Each item tells a story about ingredients and about the people who shape them into something familiar yet new.

Rumi Deli is a place where food is practiced, not produced. The craft happens in front of people, with hands that learn by doing. It is a space to experience the making itself, to see the dough rise, the bread bake, and the shelves fill each morning.

Rumi Deli carries the honesty and calm of Rumi Café while standing as its own idea. It is where the work happens, where flavor develops, and where the everyday act of making becomes something worth pausing for.