In a cosy corner of Amsterdam, where the canals reflect the hustle of a city that’s never quite as calm as it looks, Hader Serour is cooking up more than just food. At 28, this Egyptian-born chef has left behind a career in civil engineering to build something entirely different—a kitchen full of stories, flavours, and memories. Her brand, Sanaa’s Kitchen, named after her mother, isn’t just a place to eat—it’s a place to feel. A modern take on Egyptian cuisine that’s as rich and complex as the country itself.

Hader’s journey, however, didn’t start in the kitchen. Born in Egypt, she moved to Ireland at age 10, before settling in the Netherlands, where she continued to build a life that seemed as secure as it was structured. With a stable career ahead of her, she might have continued down a predictable civil engineering path. But the world had other plans for her.
“It was like I was missing something,” Hader tells SceneEats. “Engineering was logical, it made sense. But food? Food was where my heart was. The way it connects people, tells stories, makes you feel… that’s what I wanted.”

That longing first took shape in her early 20s. Sparked by her friends’ love for her mum’s cooking, she started a humble Instagram page for her mother’s home-cooked Egyptian meals. At the time, she was studying in Ireland, toting tupperwares of koshary and kunafa to university lectures. Hader saw firsthand how diaspora kids—herself included—craved the flavours of home whilst internally struggling with identity and shame.

And so, what began as a social media side project soon became a lifeline for homesick Egyptians, a digital bridge between Ireland and Cairo. And it all started during a soul-searching trip to Zanzibar. Sitting with friends on a sun-bleached beach, the group began mapping out their futures. “We were all asking: What do you really want to do?”For Hader, the answer had been simmering for years. “I realised I’d been dreaming of sharing the meals I grew up with—not just the flavours online, but the way Egyptians gather in real life. The chaos of a family table, everyone talking over each other, reaching for the same dish.”

That conversation cracked something open. Returning to Amsterdam, she resurrected her grandfather’s ta’ameya recipe. Then, she rebranded her mother’s Instagram experiment, turning it into a canvas for her own culinary voice. Early pop-ups became experiments in intimacy: strangers bonding over fried eggplant and pickled onions.At first, the logistics were anything but glamorous. A young woman cycling across Amsterdam, hauling frozen falafel mix in Uber rides, and hauling bags full of bold spices like za’atar and sumac to create her sandwiches. But then, her pop-ups quickly evolved into something more intimate. What started as small gatherings soon blossomed into a series of breakfasts that reimagined the flavours of Egyptian mornings—ful medames, gargir, and sobya—each dish serving as a connection to a faraway home.

But, running a kitchen as a young Egyptian woman in Europe hasn’t been without its challenges. “Some people just see me as the ‘foreign falafel girl,’” she smirks. “Let them.”
Sanaa’s Kitchen definitely serves up more than just falafel. From the rich, garlicky molokhia to the perfectly spiced bamiya, Hader’s menu is a love letter to Egypt—without the cliché. “So many places play on the ‘exotic’ factor,” she laughs, “but that’s not what I’m about. I want people to see Egypt as it is today: diverse, vibrant, and real.”Her secret ingredient? “Passion. Every dish is made with care, and people feel that.” But perhaps the real magic lies in the foundation laid by her mother, Sanaa, whose recipes—and tough-love kitchen sessions (“You’re doing it wrong!”)—have helped shape the woman Hader is today.

When it comes to her future, Hader’s vision is as fluid as her cooking style. “The world’s my oyster,” she grins. “I want to let opportunities come naturally.”

For now, she’s focused on her residency, where she’s introducing Dutch diners to Egyptian comfort food like koshari and tawa-grilled meats. Later on, there could be a food truck. Or a cookbook. Or perhaps even a culinary workshop where she teaches people how to make falafel with the kind of love only someone who’s cooked it thousands of times can understand.
Hader’s story is more than just about food. It’s about identity, resilience, and community. She uses her platform for activism, like during the 2023 Palestine crisis when she hosted fundraisers. She uses it to connect with people by bringing them closer to Egypt. She uses it to build a home that’s not bound by geography, but by love, flavour, and community.

So, if you happen to find yourself in Amsterdam, craving a taste of Egypt that feels like a warm embrace from your teta, Sanaa’s Kitchen is where you’ll find it.