Wikipedia:Articles for deletion/Abu Abdo


 * The following discussion is an archived debate of the proposed deletion of the article below. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review).  No further edits should be made to this page.

The result was keep‎__EXPECTED_UNCONNECTED_PAGE__. Star  Mississippi  14:01, 4 May 2023 (UTC)

Abu Abdo

 * – ( View AfD View log | edits since nomination)

Fails to Notability.-- فيصل (talk) 13:34, 26 April 2023 (UTC)
 * Note: This discussion has been included in the list of Food and drink-related deletion discussions. فيصل (talk) 13:34, 26 April 2023 (UTC)
 * Note: This discussion has been included in the list of Syria-related deletion discussions. AllyD (talk) 15:57, 26 April 2023 (UTC)

Keep per the significant coverage in multiple independent reliable sources.  From https://www.finedininglovers.com/who-we-areInternet Archive, "Fine Dining Lovers is an international digital platform, supported by S.Pellegrino and Acqua Panna, the waters accompanying the best dining experiences around the world. ... Launched in 2011, we are a multimedia magazine publishing original videos, podcasts, long-form articles and more. ... The magazine’s editorial staff is based in Milan. Stories are also written by a freelance network of more than 50 people covering the globe." "The article notes: "Down a dusty lane, a few people had gathered outside a signless cafeteria. It was Al- Fawwal, and the man behind the counter was Abu Abdo. He was making ful medammes, which wasn’t a great surprise. Because that’s all he had ever made. Every day, from 3am to just gone noon, for the best part of 50 years. ... Abu Abdo’s ful medammes consists of large fava beans, slowly simmered in copper urns until soft and mushy, served with red chilli paste, garlic and a choice of either lemon juice or tahini. That’s it, no alternatives. You either like lemon or tahini or you don’t like Abu Abdo’s ful. Watching him work is to see a man truly in his element, like Steve McQueen behind the wheel of a Shelby Mustang. Fluid, graceful, elegant. His body moves like mercury as he goes from tahini, to beans, to chilli paste to olive oil. Splashing them into bowls or plastic bags in a flowing, liquid ballet of functional movement. You worry that if he stops he’ll seize up and crumble into a billion pieces. He’s as much a part of his restaurant as the dented worktops and the big blue gas canisters that fire up his ful. Take away Abu Abdo and the walls would crack and the heavy wooden shutters would bang themselves closed in resistance." The article notes: "Abu Abdo’s really is one of the last true bespoke dining experiences - you know exactly what you are going to get, you know who’s going to cook it, and you know you can’t quite get it like that anywhere else. It’s been in the community for 150 years, handed down from father to son with a responsibility to keep on doing what they’ve always done."   The article notes from Google Translate: "Haj Abu Abdo Al-Fawal only served one dish, ful moudammas. Dried beans that he cooked overnight in large copper pots, seasoned with lemon, sesame cream, a drizzle of olive oil and Aleppo red pepper flakes. The best foul moudammas in the world. Behind the counter of the eatery founded by his grandfather in 1885 in the Christian quarter of Jdeideh, he poured generous ladles of this creamy white puree from seven o'clock in the morning to an uninterrupted procession of Alepps who left with the preparation in a plastic bag. ... This stopover at Abu Abdo's, like the peaceful evenings, the boring mornings, the simple life, without fearing for oneself or for his family, is now only a pre-war memory. From Aleppo before the deluge of fire. "It was exquisite," recalls Anissa Helou, a Lebanese-Syrian cookbook author."   The article notes: "Aleppo’s Abu Abdo, for example, is a ful parlor specializing in ful, a typical breakfast meal: fava bean soup with a splash of olive oil, lemon juice and Aleppo’s red peppers. This family business has been open for over 70 years. “On a recent day, the owner ladles ful into plastic bags for the to-go crowd — workers as well as businessmen — because it’s the best in town. Abu Abdo has become a kind of trademark for the ful in Aleppo,” says Samir Akkad, a regular customer and a native of the city.”"   The article notes: "It's 6.30am in Aleppo, and the cobbled backstreets of the Christian neighbourhood of Al Jdeideh are all but deserted. The morning's first rays of sunshine are blearily spreading across shuttered shopfronts, which remain firmly shut. Except for one. Hajj Abdo Al Fawwal is a tiny restaurant that's been feeding the same dish to Aleppo's early risers every day for the last 150 years. And a small crowd is gathering in anticipation of today's fix. The dish is ful medames, a traditional Syrian favourite of soft-boiled fava beans, served either with tahini or lemon juice and drizzled with red pepper paste and olive oil. But it isn't just the locals who start to clamour for one of the few tables in the cramped dining room - a few inquisitive tourists have joined the ranks to experience one of Aleppo's legendary dining institutions. In the 55 years that Abu Abdo has been serving his famous ful, he's never quite seen so much interest from foreigners. "   The article notes: "One, known as Abu Abdo, specializes in ful, a typical breakfast meal: fava bean soup with a splash of olive oil, lemon juice and Aleppo's red peppers. The family business has been open for more than 70 years. On a recent day, the owner ladles ful into plastic bags for the to-go crowd — workers as well as businessmen — because it's the best in town. Abu Abdo has become a kind of "trademark" for the ful in Aleppo, says Samir Akkad, a regular customer and a native of the city."  <li> The book notes: "Abu Abdo's, the ful maker's shop in Aleppo, is a landmark that is more than a century old. Abu Abdo himself passed away a long time ago, but generations of his children and grandchildren have passed on the secrets of the trade and kept the business going. Before the war, if you wanted a takeout, Abu Abdo poured the ful into a plastic bag and tied it up, but we won't judge you if you use Tupperware!" </li> <li> The book notes: "The working-class neighborhoods have their own delicacies, and Aleppo even boasts a Seinfeldian Soup Nazi: Abu Abdo, where people line up first thing in the morning with their own plastic containers to take away portions of the restaurant's wildly popular ful, fava bean soup." </li> <li> The book notes: "One of Anissa's favorites is Abu Abdo's in the Christian quarter. "Abu works nonstop from 7 a.m. to 3 p.m., deftly ladling ful from a large copper jar into bowls or plastic bags," she says." This is her adaptation." </li> <li> The article notes from Google Translate: ""Hajj Abdo Al-Fawal" was not spared by the war machine in Syria, so he went with his dishes to Egypt "Abu Abdel-Fawal" intends to open tomorrow, Thursday, a bean shop in Egypt, after the destruction of his famous shop in the Al-Jadida neighborhood of Aleppo during the clashes that took place months ago last year between members of the Syrian Arab Army and militants opposition." </li> <li> The book notes: "... for one of the city's most traditional and heartwarming experiences, have a breakfast of ful medames at Abu Abdo's tiny restaurant in Jdeideh. The old man has been serving the same dish of fava beans, tahini, lemon juice, and red pepper paste for around 50 years, and he's a legendary character in the city." </li> </ol>There is sufficient coverage in reliable sources to allow Abu Abdo to pass Notability (organizations and companies), which requires "significant coverage in multiple reliable secondary sources that are independent of the subject". Cunard (talk) 10:07, 28 April 2023 (UTC) </li></ul>
 * Keep per Cunard and WP:HEY. gidonb (talk) 05:56, 29 April 2023 (UTC)


 * The above discussion is preserved as an archive of the debate. <b style="color:red">Please do not modify it.</b> Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.