Addis Ababa, Ethiopia – Images of old Damascus and Aleppo adorn the walls of a modest restaurant tucked into Bole Michael, a working-class neighbourhood near Addis Ababa’s international airport.
Chatter in Arabic and Amharic fills the air, mingling with the sizzling of a grill roasting a giant shawarma skewer and oil crackling around crunchy kebeiba (bulgur and ground meat balls).
