When faced with almost 1 million needy people, a bowl of soup — even a large vat — doesn’t go a very long way.
But Barbara Massaad refuses to let the daunting scale of the ongoing Syrian refugee crisis in Lebanon deter her from doing her small part to help — one bowl of soup at a time.
“If I were a barber, I would go and cut [refugees’] hair for free. But I write cookbooks, so that’s what I hope to use to better their lives,” Massaad says.
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The longtime Beirut resident, founding member of Slow Food Beirut and author of the award-winning cookbooks “Man’oushé,” “Mouneh,” and “Mezze” recently embarked on a new venture: Soup for Syria. The project’s goal is to create a crowd-sourced cookbook of soup recipes and use the proceeds to build and stock a communal pop-up kitchen in the Bekaa Valley, a part of Lebanon that has become home to more than 300,000 Syrian refugees.
“Entire families — of up to 25 people — live in tents where the cold, water and mud seep through,” says Massaad, who visits a Bekaa refugee camp weekly, bringing donated clothing and vats of soup. “Some families have grains and pulses [beans], but people eat lots of potato chips and bread. Meat, vegetables and fruit are scarce. I would like to give parents [in the camp] a tool to feed their children healthy meals.”
According to a World Food Program report last year, 73% of refugees surveyed in Lebanon said they did not have enough money to buy food; about half of the displaced Syrian families residing in the country have cut down their daily number of meals from three to two. UNICEF estimates that 5.9% of Syrian refugee children in Lebanon and 4% of those in Jordan are malnourished.
Massaad says she hopes to inspire other people to help Syrian refugees as the conflict in their country enters its fourth year. Indeed, hers is not the only initiative trying to tap culinary know-how and skills to make a difference.
Elsewhere in Beirut, a group of refugee women have established a catering company dedicated to regional Syrian cooking, with the help of the United Nations refugee agency UNHCR, the Lebanese branch of the Caritas charity, and the acclaimed local restaurant Tawlet – Souk al-Tayeb. Trained in professional cooking skills, food safety, and presentation, the women now serve up their culinary history at the Souk al-Tayeb farmer’s market, food fairs and other events.
“I am trying to prepare and sell … traditional dishes to generate an income that my family and I can live on, instead of waiting for the aid that is given to us,” one participant, Samira Ismail, told the regional news portal Al-Shorfa.com.
Before the conflict broke out in spring 2011, Syria — particularly its ancient cities of Aleppo and Damascus — was being touted as the next hot culinary tourism destination. Its fertile soil yielded flavorful ingredients and spices for a cuisine incorporating influences from around the greater Middle East, the historic Silk Road trading caravans and the diverse communities of Ottoman times. In 2005, the International Academy of Gastronomy in France awarded Aleppo its Grand Prix de la Culture Gastronomique for “having achieved distinction in the field of gastronomic culture.” Today, though, even staple food products are difficult to find and hard to afford in Syria.
As displaced Syrians in Lebanon and around the region struggle to survive, cooking dishes from home provides additional sustenance and a way to stay connected to their beleaguered country. It also helps to keep alive a once-thriving food culture — one that is at risk in their devastated homeland.
Addas bi Hosrom
A Syrian man from Aleppo named Omar Abdulaziz Hallaj shared this lentil soup recipe with “Soup for Syria” founder Barbara Massaad. “Hosrom,” also known as “verjuice,” is a concentrated sour liquid made from unripe grapes. Fresh lemon juice in season can be substituted for the verjuice.
Serves 4 to 6
2 cups red lentils
10 cloves garlic
1 cup vegetable oil
1½ teaspoon salt
2 teaspoon ground Lebanese seven-spice mix*
2 teaspoon ground cumin
1 teaspoon paprika
½ to 1 cup verjuice (depending on how sour it is)
1. Boil the lentils in a large pot with 6 cups water until the lentils dissolve into a homogeneous soup. Remove foam from top of liquid as it emerges. Cook the lentils for about 30 to 40 minutes, or until tender.
2. During the last 10 minutes of cooking, add the spices and verjuice to the soup.
3. In a skillet, fry the garlic in the oil until it is browned, but not blackened. Add the oil-and-garlic mixture to the soup while still hot. Mix well, then boil on low heat for a few minutes.
4. Serve hot with toasted-bread croutons. Garnish with a sprinkle of hot red paprika.
* Lebanese seven-spice mix is a blend of equal parts powdered nutmeg, ginger, allspice, fenugreek, cloves, cinnamon and black pepper.
Main photo: Barbara Massaad with Syrian children at a Bekaa Valley refugee camp. Credit: Courtesy of Barbara Massaad