Learn How to Cook These Refugees’ Favorite Meals - make restaurant dishes at home

When refugees arrive in a new country, they carry their clothes on their backs, memories on their heads, and recipes from their ancestors.
Looking from a distance, they re
Create the taste of past life.
Preparing these meals and sharing them with friends and family can bring immeasurable psychological benefits, said Zaid Jalood, a community health official with the Iraqi international medical team. For 40-year-
Old Fatma, interviewed by the group in Libya, is a traditional pumpkin --and-barley stew.
She learned to make from her mother and now teaches her daughter.
Bazeen is more than just a meal, she said.
This is the connection with my hometown.
Leaving home will subvert one's eating habits.
But the recipes and ingredients they bring for a new country determine its culinary future.
Food historian Sarah Loman, who tells The Unknown Story of American cuisine in eight flavors, investigated how the wave of immigration brought new flavors such as garlic and soy sauce into the American kitchen.
These foreign foods are often more acceptable than the people who bring them, Loman noted.
We work with the international medical team to collect recipes from refugees and displaced people around the world.
They were not tested for cooking time and the amount of ingredients was similar.
Try a new dish for the holidays and tell us what it tastes like on @ natgeo's Twitter.
When Fatma was 11 years old, her mother taught her to cook a pumpkin stew.
It soon became her favorite dish. Now, the 40-year-
The old mother of three children has taught 11-year-
The old daughter who made the recipe
But their kitchen was moved to a camp for internally displaced persons in Libya as her home town, Tawergha, became a war zone five years ago.
Before she came back, she treated homesickness with a pumpkin stew called bazeen.
Bazeen is more than just a meal for me;
This is the connection with my hometown, she said, reminding me of my youth, my mother, my family and all the happy times of my life.
Although the process took about an hour and a half, the dish was quickly prepared, Fatma said.
It becomes easier after several attempts.
The secret to getting the smoothest dough, she says, is to add oil when flour is cooked.
Ingredients of the dough: Put the onion into the pan with olive oil;
Add the huluba and pepper.
Add ginger, garlic and tomato sauce when soft.
Add 2 cups of boiled water and 4 cups of boiled water in 15 minutes.
Cook in medium heat for 45 minutes.
Add potatoes to the mixture and continue cooking at low heat.
Cook 4 cups of water in a separate pan.
Add a mixture of barley and flour, a cup of oil and a teaspoon of salt.
Push the edge in with a wooden spoon to form a flour island in the middle and the water bubbling around it. Do not cover.
The dough is cooked for 45 minutes.
When cooking potatoes, remove the stew from the fire.
Take the dough out of the pan.
Knead it to remove the lump and form a ball.
Press the dough in a flat bowl;
Make sure the edges stick to the plate.
Pour ketchup, potatoes and pumpkins around the dough. Add the hard-
Cook eggs with fresh peppers and lemon.
Service in a public dish.
According to the practice of many Middle Eastern countries, dip the dough in the stew with the right hand.
Fazal Rabbi lives with his parents and six children in an Afghan village far away from his hometown. The 35-year-
Old farmers fled after neighbors were kidnapped and killed by insurgents loyal to ISIS and the Taliban.
While the money is tight, he still cooks his favorite meal, a stew called "Bike Beans", when he has guests or his children begging for him.
He used to grow ingredients on his own land, but now he buys them in the market.
Meat is too expensive to buy, but the ingredients are cheap and nutritious, he said.
No one refused to eat the dish, he said, and anyone could learn how to do it.
Ingredients structure stir the beans clean and put in a pressure cooker with 4 glasses of water.
Cook for up to 45 minutes.
Mix the beans with the vegetables.
Decorate the dish with Curry and cucumber and eat it with bread.
On 2014, the ISIS attack drove thousands of Yazidi people out of their ancestral homes on the Iraqi hills of Sinjar.
Many of them fled to a camp for displaced people outside the northern Iraqi city of Duhuk, where they continued to produce traditional food such as grape leaves.
This is not only Yazidi people, but also one of the most popular food for all Iraqis, said Shayma Qasim, a health worker at the international medical team working in the city.
We eat a lot of times a month, but mostly on Friday when the family gets together for a meal.
Yazidis will make Shilik on special occasions such as religious festivals (recipe below).
Soak the grape leaves in the water for 20 minutes.
Heat olive oil with medium heat and add onions, garlic and shredded chicken.
Cook until tender.
Add rice and enough hot water to cover the mixture.
Cook until the rice is half cooked.
Mix tomato Ding, parsley, salt and pepper.
Add eggplant and any remaining tomatoes to the mixture.
Lay the leaves of the grapes down on the smooth side.
Fill each one with a filler, then twist and roll into a cylinder.
Pile up a layer of leaves stuffed with grapes in a jar and pour lemon juice and olive oil on it.
Pour water until it reaches an inch below the top floor. (
To make sure the leaves don't stick to the pan, you can pile them on a layer of sliced carrots. )
Close the lid and boil it.
Reduce heat and simmer for an hour.
Leave for 20 minutes after taking the heat.
Drizzle with olive oil and fresh lemon juice.
Toppings: add yeast to a glass of water, add sugar, and let the beer stand for 10 minutes.
Sift 2 cups of flour and salt into the bowl.
Forming a well in the center;
Pour the yeast mixture and the remaining warm water.
Mix with a hand or wooden spoon and add the remaining flour as needed.
Rub on the flour surface for about 10 minutes until smooth no longer sticks.
Place the dough in a large bowl coated with oil and place it in a warm place for 1 to 2 hours.
Rub for another 15 minutes and keep it soft.
Add salt to the dough.
Divide the dough into balls about 2 inch in diameter.
Roll the dough ball flat on the flour surface.
Place the dough in a medium-high-fire frying pan with butter and sugar.
Cook for about five minutes each.
Add extra sugar and ghee as needed and provide warm food. War forced 27-year-
Old Hamidou Hassan fled his village in the Central African RepublicCAR)into Cameroon.
While he was waiting to go home, he took his grandmother and taught him to cook sugar porridge when he was seven and sent himself there.
Every night, Dakere is eaten when family members get together after prayers.
Hamidou uses Millet and vegetable oil supplied by the World Food Programme, buys milk and sugar from local markets, and cooks dakere on a traditional fire.
He said that every time I prepared the dishes, even though I was far away from home, I remember the good times I had with my grandmother and the whole family when we enjoyed the peace in the car.
Ingredients structure marinate 5 cups of mashed millet with a cup of sugar.
Boiled and marinated millet in a pan with 4 glasses of water-
Heat for 5 to 10 minutes until fully cooked and slightly baked.
Take out and leave out the heat.
Cook 12 cups of water in a pan.
Add 3 cups of sugar and stir frequently with wooden spoon.
Reduce the heat to the sim and wait for the paste to form.
Take off the lid and cook for 2 to 3 minutes.
Take it out of the heat and put it on the table.
Add 4 cups of natural milk to the warm mixture of water and sugar and gently stir until the milk is mixed for 2 to 3 minutes.
Add 3 tablespoons of vegetable oil.
Pour the roasted millet into the sweet milk mixture and gently stir 2-5 minutes.
Serve immediately with a plastic cup.