Sara moves around the large kitchen with laser-like focus, filling a tea glass of water to add to a heaping pot of saffron rice with one hand while sautéing a pan of tart, red dried berries, walnuts, raisins and slivered almonds with the other. The resulting dish, zereshk polow (barberry rice), is a popular one in Sara’s home country of Iran, but not so easy to make in neighboring Turkey, where she is living as a refugee.
“Iranian basmati rice is longer than Turkish rice and the grains stay separate better,” Sara says through a translator. (She did not want her last name used while her application for asylum is pending.) The rice has been imported from Iran, along with the barberries, saffron, lentils, dried lemons (limoo amani), dried mint and other ingredients for the traditional Iranian feast she’s preparing for a few hundred curious Istanbul residents.
More from Zester Daily:
The meal, co-hosted recently by the International Organization for Migration’s Turkey office and the food website Culinary Backstreets, was organized as part of an annual event celebrating the culture and cuisine of migrant communities in Turkey.
Food is “a way of [creating] communication among communities and understanding of each other,” says Nil Delahaye, a project assistant at IOM-Turkey, which works on emergency refugee assistance, resettlement programs and other aspects of migration management. While raising awareness about the challenges facing migrants, the organization also hopes to help create a more “positive image of migration for both hosting countries and migrants,” she adds.
According to Ansel Mullins, co-founder of Culinary Backstreets and a longtime Istanbul expat himself, “Refugee communities in Turkey are almost invisible even though some have been here for years. Organizing these events with migrant cooks is a statement, a way to say that migrants are here and have something to offer.”
‘Migant Kitchen’ events
Before the Iranian feast in November, Culinary Backstreets had organized “Migrant Kitchen” events with IOM last year that brought unfamiliar tastes from Cameroon, Liberia, Ethiopia and the Philippines to Istanbul palates. They have also exported the concept to Athens, Greece, where Nicolas Nicolaides, an Istanbul-born Greek who’s working on a Ph.D. in history at the University of Athens, has helped organize a lunch series of free meals cooked by Ghanaian, Congolese and Egyptian migrants.
The financial crisis and high levels of unemployment in Greece have “created new tensions; racist incidents and xenophobic extremism have been steadily increasing recently,” Nicolaides says. “We felt that at a difficult time like this, these [lunch] events provide a strong bridge between the immigrant communities and Greeks.”
Though both Greece and Turkey see large inflows of migrants, foreign cuisines — other than increasingly global foods such as pizza and sushi — are not well known in either country. But for the migrants themselves, foods from home are a lifeline.
“We talk to members of migrant communities about what they do when they get together and it’s always about food,” Mullins says. African migrants in Istanbul’s Kurtuluş and Feriköy neighborhoods have created informal restaurants and supply chains in order to enjoy foods they couldn’t otherwise get in Turkey. “It’s amazing how well organized the food connections are here,” Mullins notes. “When we were putting together the Ethiopian meal last year, the cook made a call and 15 minutes later we were off to buy seasoned, clarified butter [niter kibbeh] and other key ingredients from a mysterious spice vendor who had carried them to Turkey in a suitcase and sold them to us through the window of a taxi cab.”
Sara adds slivered almonds from Iran to the zereshk mixture. Credit: Jennifer Hattam
Sara bought many of the ingredients for her Istanbul meal at an Iranian supermarket in the city’s Aksaray neighborhood where, she says, “the prices are twice what they are in Iran, but you can find anything.” The pickings are slim, however, in the southern Turkish city of Adana, where she and her husband, brother and two young sons must live while waiting for their asylum request to be processed. (Turkey requires refugees and asylum seekers to live in “satellite cities” spread around the country, rather than in major hubs such as Istanbul.)
There are no places to buy Iranian food in Adana, and little if any support or opportunities for refugees, Sara says. A group of 20 to 30 Iranian families — all Christians like Sara, who says she left Iran because of her religion — meet each Wednesday for a prayer service that rotates among members’ homes. Afterward, that week’s host serves an Iranian meal for everyone. “I cook different things every time, whatever I have the ingredients for,” says Sara, who hopes someday to open a restaurant and write a book about Iranian food.
Asked what foods she most misses from home, Sara rattles off a long list — reshteh (thin noodles), kashk (a drained and dried yogurt), and the coriander, leek chives and fenugreek harvested in Iran’s mountains and used to make ghormeh sabzi, an herb stew. When her parents came to visit her in Turkey last year, she says, they brought along two bags of hard-to-find ingredients.
“People can be eating on newspapers on the floor, but they’ve got to have those preserved lemons that give the dish its kick,” Mullins says. “Even for migrants in desperate circumstances, some things just can’t be replaced or sacrificed.”
Top photo: Sara prepares zereshk polow (barberry rice) in Istanbul. Credit: Jennifer Hattam