Crossing seas to find a home

Athlone’s cultural topography has changed to one with a vibrant diversity. For example, St Mary’s NS has pupils representing more than 50 nationalities. Clearly, Ireland, and Athlone have welcomed the immigrants in a way few countries or towns would. In this new column, Home Is Where The Heart Is, by Navjyoti Dalal, we shine the spotlight on the immigrant experience. And as a cultural exchange get them to share food recipes they hold dear. This week we bring you the story of Cemal Ozkaya, a familiar, friendly face in Athlone Towncentre

by Navjyoti Dalal

As he boarded the cargo ship from Turkey, in 1998, Cemal Ozkaya had a feeling that the journey would be life-changing. For nine-months he was on the ship, transporting goods like wheat, iron and cement to Russia, Egypt, Tunisia, and Italy. In the summer of 1999, the ship docked at Port of Waterford. It was supposed to be docked for two weeks before heading to the next stop, France. The two weeks proved crucial for Cemal, giving him a peek into life in Ireland. He decided to stay back and look for prospects here. But, what would lead a 19-year-old to abandon his crew and steer life in the direction of the unknown?

The Backgrounder

Cemal grew up in a village near Bismil town, with the closest city being Diyarbakir. He is Kurdish, an ethnic group of nomadic people who, for ages, have lived in a belt that stretches from south-eastern Turkey to western Iran, Azerbaijan, northern Iraq and Syria. Despite living in a consistent region for centuries, the Kurdish are a stateless population, and minorities in the countries they inhabit. Their demands for an autonomous state has been met with force from authorities. In Turkey, where Kurds hold 18% of the population, they are not recognised for their identity. Instead, they are referred as 'mountain turks' in government documents. Their culture is not acknowledged, neither are they allowed to hold government office. As a minority the everyday discrimination they face is invisible to the state. "We are called humiliating names like villager, brainless, lowlife, even terrorist. The bias is politically motivated. We have been systemically disenfranchised and left behind. Education is beyond reach for us, as a result we cannot hold good jobs. We are second-class citizens in our own country," Cemal reveals. It was this inequality that Cemal was trying to escape.

Escape Route

Wealth is one of the biggest equalisers in the world. So Cemal dropped out from school (he had attended seven years of academic education), ran away from home in search of lucrative opportunities. His search for better-paying jobs took him first to the touristy-city of Alanya, where he worked at a Turkish tea/coffee shop, then to Adana (another city), before landing in Istanbul. As he moved from one city to another his angst against the discrimination grew. When he began working in the city's Grand Bazaar he would meet foreigners, especially Europeans, as customers. "Here were people who spoke of a land that hailed human rights, that had state-sponsored healthcare, better wages, and a work-life balance. As a young boy of an impressionable age (16-17 years), I fell in love with Europe before setting foot there, or seeing pictures of it," shares Cemal, who took an English language course to aid himself. Employment at the cargo company mentioned earlier became a conduit to realise his dream.

Irish Odyssey

His move to Ireland and the 25 years since, seem straight out of a film script. "I actually didn't want to stay in Ireland. I disembarked here to go to the UK, because a Kurdish friend (who was also part of the cargo crew) had a brother living there. He took off for Belfast, where he met his brother and I was left behind. That first night I slept on a bench at O'Connell Street, Dublin," he recalls. The next morning, Cemal was woken up by a college-going teenager, who began chatting with him. She guided him to Department of Justice to put his case to them.

In due course he got the legal permission to stay and work in Ireland. The young Kurd took up a kitchen-porter's job at Burlington Hotel in Dublin, followed by similar jobs. It was around the same time that he fell in love with an Irish girl, but the affair ended in heartbreak. He soon moved to Athlone where he met Jian, a Chinese student. The two shared a common identity, that of a migrant's, and dreams of making a better life than what they could, back home.

Jian's presence anchored Cemal. In 2003 the two got married, at Burlington Hotel no less. "It was such a sweet gesture from the hotel's side to facilitate a hosting space. I might have forgotten them, but they didn't and I will forever hold it in the highest esteem," says Cemal.

For the next seven years he ran food businesses across Athlone. The 2008 recession and marital stress made him rethink his decisions. "Despite our best efforts, things were falling apart. We had two beautiful boys together, who I didn't want to lose," recounts Cemal. The marriage didn't last, neither did the food business, but Cemal's indomitable spirit did. He started a barber shop in Ballinasloe. This one lasted a little longer than the food business, but some bad investments caused Cemal to take a break from entrepreneurship.

The Moate resident is currently employed at Boston Barbers and is a much-loved and sought-after hairstylist, especially by children. He is happy to have that extra time to spend with his boys in Dublin.

Looking back, he feels the move to Ireland rescued him. "I was too affected by the socio-political situation in Turkey. Here, for the first time, I felt what it is to be an equal and be respected for your heritage.

“I love where I am. If I had a do-over I would choose Ireland again. I don't wish to go back. I am home," says Cemal. As an ode to the large-heartedness of Ireland, and Athlone, Cemal keeps his doors open for people looking for support. Currently, he is housing a 17-year-old Ukrainian student, who relishes Cemal's Kurdish delights. One such dish is a heartwarming stew called Tirshik, served with pilav rice.

Traditionally, it makes use of beef or mutton, but the following is a vegetarian version, for it cooks faster and is equally delicious. Of course, one can add a meat of their choice. This recipe serves four.

RECIPE: Tirshik

Ingredients:

Onion 1 large chopped

Green peppers 1 diced

Eggplants 2, cut in cubes (the peels bring a certain taste and texture, but have a strong flavour so the eggplants are peeled leaving half the skin on)

Garlic cloves 3, crushed

Salt to taste

Tomatoes chopped 3

Black Pepper crushed

Chilli powder

Olive Oil 2tbsp

Method

In a pan put the oil and add the chopped onions, garlic and eggplants. Sauté till the onion turns translucent, then reduce the flame, add the pepper and sauté it for two minutes. Then add the tomatoes and salt. Allow the tomatoes to go mushy and add a cup or two of water to adjust the consistency, also add the pepper and chilli. Allow the vegetables to cook. Turn the flame off after 20-25 minutes.

Pilav Rice

Wash one cup of basmati rice. In a pan put a tablespoon of oil or butter. When the oil is hot add rice and stir it for a minute. Add two cups of water. Once the water is on boil, reduce the flame and cover the pan, leaving just a tiny window open to let the steam out. Cook it for another 15 minutes and turn the flame off.