When refugees arrive in a new country they bring the clothes on their backs, the memories in their heads, and the recipes of their ancestors. From afar, they re-create the flavors of a past life. “Preparing these meals and sharing them with friends and family can have immeasurable psychological benefits,” says a community health specialist. 

Leaving home can upend a person's diet. But the recipes and ingredients they bring to a new country shape its culinary future. 

We collected recipes from refugees and displaced people in MENA. The cooking times and ingredient amounts are approximate. Try out a new dish and tell us how it tasted on Twitter at @hopeformena

Koosa mahshi – stuffed peppers or squash

Ingredients:

• 1.5kg Lebanese bell peppers or squash, washed and hollowed out
• 3-4 lemons
• 1 tin of chopped tomatoes
• 2 cloves of garlic, crushed

For the stuffing

• 1 cup of glazed rice, washed
• 200g lamb, minced (including some fat)
• ½ tsp cumin
• 1 tsp 7 spices
• 1 tsp salt

Cooking Instructions

1. Mix the ingredients for the filling together in a bowl.
2. Use the filling to stuff the peppers/squashes leaving about 2 cm empty at the top. (If using peppers, cut a circle around the stems but make sure to keep them as a lid for later.)
3. Layer the stuffed peppers/squashed in a large pot.
4. Pour in 1 litre of water and add the lemon juice (the mixture should taste sour).
5. Add the tin of chopped tomatoes.
6. Bring to the boil and then lower the heat to a simmer for 45 minutes.
7. Add the garlic and the mint, then bring back to the boil for a minute.
8. Take the squashes out of the liquid and serve. The liquid can be used as a kind of side soup.