How migration changed cooking practices: examples of kabsa, foul and shawarma

by Maia Alhares, Nour Zanjer, Yousef Saleh

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.

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