I meet Imren on a hot, sunny September afternoon two and a half years after the quakes, inside the temporary prefab structure that his shop will occupy until a permanent one can be built. It’s on the edge of the old quarter, just steps from the city’s central bridge over the Asi (Orontes) River. He’s at work making a künefe, a pizza-shaped confection comprised of finely chopped filo dough, cheese, and pistachios. Outside, a forest of tall cranes swirls over a vast and dusty construction site that stretches for hundreds of yards in every direction, as an army of workers races to complete a reenvisioned city center for Antakya’s displaced survivors.