A field visit and the photo of lunch at a Syrian restaurant in Gaziantep taken by our teammate Canan Şeyma Demir led to a great discussion on our team’s chat group, where Yousef, Maia and Nour shared their observations and experiences of how their cooking practices changed after migration. Click here to read the full discussion.

On July 13, 2023, we paid a visit to one of our previous interviewees (called Dunya as of now) at her home in Sefaköy to cook Syrian dishes together and to perform active participant observation as part of our project.

When we were talking about getting used to living here and about being integrated, she told us she experienced a three-phased adaptation process. In the first period, she was very homesick; in the second period, she got used to living here and was integrated into society; in the third period, she is now much more happy/settled in Türkiye and doesn’t want to go back to Syria.

Click here to read more.   

Mamounia is a famous Levantine dessert, considered one of the traditional dishes that originated in the city of Aleppo, Syria. It is believed that Mamounia was named after the Abbasid Caliph Al-Ma'mun, who was known for his love of this dish.   

Click here to learn more and read the recipe.

Molokhia is a beloved dish in Syria and across the Levant, known for its rich, flavorful broth and unique preparation. Molokhia, also known as jute mallow or Jew’s mallow, is a leafy green plant commonly used in Middle Eastern cuisine..

Click here to learn more and read the recipe.