‘Beyond anything imaginable': dozens killed at busy Gaza seafront cafe
On one side was the Mediterranean, blue and calm to the horizon. On the other, battered apartment blocks, wrecked hotels and the close-packed tents of displaced families.
Founded almost 40 years ago, the family-run al-Baqa was for many in Gaza City a reminder of better, more peaceful times. It had long been a place to escape the claustrophobic strictures of life in the crowded territory, to talk freely, laugh and dream.
Among those sipping coffee, tea and soft drinks in the cafe was a young artist – Amna al-Salmi – and her friend Ismail Abu Hatab, a 32-year-old photographer and film-maker. Others included another journalist and at least one family with young children, including a four-year-old child, and a mother and her two daughters.
Then, at about 3pm, the peaceful scene at the al-Baqa cafe was transformed. Witnesses described a huge roaring explosion, flames, a plume of ash-grey smoke rising fast into the air. No one needed to ask what had happened.
In recent days, the Israel Defense Forces (IDF) has escalated its offensive across all of Gaza but focused much of its firepower on the territory's north, where Hamas remain relatively entrenched despite multiple military assaults.
Tanks have advanced into neighbourhoods to the east of Gaza City, so-called 'evacuation orders' have forced thousands from makeshift shelters and airstrikes have killed dozens.
When the dust and smoke cleared at the al-Baqa cafe, scenes of carnage were revealed.
'I stepped outside briefly to get something to eat, and when I returned – just as I was close – a missile struck,' said Abu al-Nour, 60.
'Shrapnel flew everywhere, and the place filled with smoke and the smell of cordite. I couldn't see anything. I ran toward the cafe and found it destroyed. I went inside and saw bodies lying on the ground. All the cafe workers were killed.'
Adam, 21, was working nearby, renting out chairs and tables on the small promenade.
'When I reached the site, the scenes were beyond anything imaginable. I knew all the workers at the place. It was full of customers of all ages,' he told the Guardian.
Other witnesses described seeing a dead child, an elderly man with both legs severed and many others with serious injuries.
All said they had been surprised by the extent of the damage, which wrecked the entire cafe, warping concrete columns and scattering debris. A deck of cards and a giant stuffed toy animal could be seen amid the wreckage.
Even hours later, the air 'smelled of blood', one witness said.
Many expressed surprise that the cafe could be targeted at all. A 55-year-old sports teacher who lives nearby described the cafe as the 'nicest in Gaza' and a place that 'should have been the safest of anywhere' in the Palestinian territory.
An IDF spokesperson said the attack was under review, adding that the Israeli military had 'struck several Hamas terrorists in the northern Gaza Strip' and that 'prior to the strike, steps were taken to mitigate the risk of harming civilians using aerial surveillance'.
In a separate statement on Tuesday, the IDF said Israel's air force had attacked more than 140 'terror targets' in Gaza over the previous day, including 'terrorists, anti-tank missile launch posts, weapons storage facilities and other terrorist infrastructure'.
Medical and other officials said that between 24 and 36 Palestinians were killed in the attack on the cafe, with dozens more injured.
Among the dead was 35-year-old Nour al-Huda al-Husari, who had gone with her two daughters 'to get some fresh air and try to lift their spirits'.
'When I heard there had been a strike, I tried to call … I kept calling, but there was no answer,' said Mohammed al-Husari, her husband.
'Then about an hour and a half after the strike I heard she had been killed. My first thought was: what happened to my daughters? I felt like I was dreaming … I couldn't believe it.'
The couple's eight-year-old had been hurled many metres by the blast but was found standing stunned and alone, completely unharmed. But her older sister, aged 12, was badly hurt, suffering a skull fracture and internal bleeding, and could die.
'The hospital was completely full of the wounded and the dead – because the cafe was crowded with women, children and the young. It was not a suspicious or military place,' Husari said.
'If it had been, my wife would never have gone … she was always careful not to go anywhere risky or questionable, out of fear that something might happen nearby. The truth is there is no safe place in Gaza.'
Fatalities included Salmi, the artist, who was involved in initiatives to bring art by Palestinians in Gaza to a wider international audience and to support the most needy among the displaced in the territory.
Abu Hateb was also killed. The film-maker was badly injured early in the war and in an interview last year described how his work 'haunted' him, bringing insomnia and depression.
'I have seen many martyrs, their meals still in front of them, unable to finish eating because they were killed. I think about that moment they must have felt just before death,' he said.
In addition to casualties from airstrikes, hundreds have died in recent weeks while seeking aid.
Those with savings or salaries can buy enough to survive on in local markets and even pay for drinks or a snack at venues where they can also use reliable wifi. The vast majority of the 2.3 million population suffer acutely, with growing malnutrition and a continuing threat of famine.
The war in Gaza was triggered by a surprise attack launched by Hamas militants into Israel in October 2023, killing 1,200, mostly civilians, and abducting another 250, of whom 50 are still held by the militant Islamist organisation.
The ensuing Israeli offensive has so far killed 56,500, mostly civilians, and reduced much of the Palestinian territory to ruins.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Telegraph
3 hours ago
- Telegraph
Handmade ricotta ravioli
Rolling and shaping fresh ravioli takes some time but it's an enjoyable activity and the end results are well worth the effort. Pistachio pesto is particularly delicious but you can use any sauce you wish or simply toss the ravioli with flavoured butter or some good olive oil and a sprinkle of Parmesan. Plus resting time Ingredients 300g 00 pasta flour, plus extra for dusting 3 eggs, preferably golden yolks 1 x 250g tub ricotta 40g Parmesan, finely grated 4 tbsp finely chopped chives or spring onion Zest and juice of 1 lemon For the pesto 100g pistachio kernels Leaves from a 50g bunch basil 50g Parmesan, grated 1 garlic clove, finely chopped 100ml olive oil Method Step Place 300g 00 pasta flour in a large bowl then make a well in the centre. Crack in 3 eggs and, using a fork, gradually incorporate the eggs into the flour to make a firm dough (alternatively, use a food processor). Tip out onto the work surface and knead for 10-15 minutes until smooth and silky-textured. Cover and leave to rest for 30 minutes. Step Meanwhile, make the filling: drain any liquid from the 250g tub of ricotta and place the cheese in a bowl. Add 40g finely grated Parmesan, 4 tbsp finely chopped chives or spring onion, zest of 1 lemon (keep the juice for serving) and plenty of seasoning, and mix well together. Step Next, make the pesto. Lightly toast 100g pistachio kernels in a frying pan until golden then tip onto a plate and leave to cool. Using either a pestle and mortar or a small food processor, grind together 50g basil leaves, 50g grated Parmesan and 1 finely chopped garlic clove, then gradually work in the nuts and 100ml olive oil to make a creamy paste. Season to taste. Step Cut the pasta dough into four pieces so it's easier to work with. Pat the dough out to a thickness of around 1cm then, starting with the widest setting, run one piece of dough through the pasta machine (keep the rest covered to prevent drying out). Repeatedly pass the dough through the machine, working down to the thinnest setting. Dust the machine and the work surface with semolina or flour as you go to prevent sticking or tearing. Step Cut one sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand or fingertips to press the pasta together around the fillings to seal while aiming to ensure there's no trapped air. Step Stamp out the ravioli using a 5cm cutter (a cookie cutter is fine) or cut into squares with a sharp knife. Lay out in a single layer, on trays or cotton tea towels dusted with semolina or flour, repeating and re-rolling the trimmings to make 20-24 ravioli.
Telegraph
3 hours ago
- Telegraph
Braised octopus with stewed peppers in red wine
You can buy a whole fresh octopus, a frozen one or – these days – even pre-cooked. However, you'll get better value and flavour if you start with fresh and cook it yourself. Over the years, I've tried many methods, including simmering it in a court bouillon broth with herbs and wine. But I've found the simplest and most effective way is to place the octopus in a heavy-bottomed pan with a lid, without adding any liquid, and cook it gently over a low heat. Then, let it cool in the pan. The flavour is just as good, and because of the octopus's dense flesh it releases its own natural juices, effectively braising itself in them. Overview Prep time 20 mins Cook time 1 hr 40 mins Serves 4 as a starter Ingredients 1 fresh or frozen and defrosted octopus (around 2kg) For the stewed peppers 1 red onion, chopped 2 garlic cloves, sliced 2 tbsp olive oil, plus extra to drizzle 2 red Romano peppers, chopped 1 tsp paprika 100ml red wine leaves from a small bunch fresh oregano, marjoram or thyme, finely chopped Method Step Place 1 fresh or frozen and defrosted octopus in a heavy-based saucepan that has a lid, over a medium-high heat. Don't add any liquid. Step Once it starts to boil, turn the heat down, pop on the lid and cook over a low heat for about 35 minutes per kilo, turning the octopus a few times to make sure it cooks all over and doesn't stick. Step Turn off the heat and leave to cool. Step Meanwhile, in a large lidded pan gently cook 1 chopped red onion and 2 sliced garlic cloves in 1 tbsp olive oil. Cook for 4-5 minutes until they begin to soften but not colour. Step Stir through 2 chopped red Romano peppers and 1 tsp paprika. Simmer for 2 minutes. Step Add the finely chopped leaves from a small bunch of oregano, marjoram or thyme, along with the remaining 1 tbsp olive oil. Step Season and continue cooking gently with a lid on for about 15-20 minutes, stirring occasionally until the peppers and onion are soft. Step Remove the octopus from its pan and place on a board. With a sharp knife, remove the tentacles where they meet the body. You will only need four tentacles for this dish so you can freeze the remaining ones along with the body to use for another dish (it's delicious shredded into pasta, risotto or salad).
Telegraph
3 hours ago
- Telegraph
Pressure-cooker chicken and chorizo risotto
This simple and fail-safe method uses the classic combination of chicken and chorizo for a flavoursome, creamy risotto. The texture may seem a little soft when the pressure is first released but the rice will quickly absorb any excess liquid. Plus 15 minutes press building time
