Thursday, January 25, 2018

“Refugee Cookies”: How a Syrian Woman and Her Family Turned Hardship Into a “Sweet, Sweet” Business

Khaled and Ruwaida had a deep-rooted life back in Damascus, Syria. They owned two apartments and a few electronic shops. Khaled worked, while Ruwaida took care of their two kids. But political unrest forced them to leave their home country and walk across to Jordan, where they lived as refugees for four years. They lost their assets, sold most of their possessions for survival, and arrived in the United States with almost nothing. One of the few things they could carry with them—a wooden cookie mold from Syria that belonged to Ruwaida’s mother and grandmother—became the foundation of their future.

Once the family arrived in Georgia in 2016, refugee resettlement organization New American Pathways and Holy Trinity Parish helped them settle in. Initially, they relied on the help of the community for food and shelter. Amanda Avutu, one of the volunteers who has now become a close friend of the family, says, “I wanted to help stock their kitchen for them when they arrived at their new apartment but was totally lost! I went with an arbitrary shopping list to an Indian grocery store not really knowing what Syrians eat,” referring to how little knowledge she had of the country’s cuisine.

Not knowing English and having no transferable working skills, Khaled turned to minimum wage work, while Ruwaida baked cookies for her neighbors, the only way she could say “thank you” for their generosity. Little did she realize; her small sweet tokens would lead her to start her very own business and support her family.

baking Syrian cookies at Chicago's Sweet, Sweet Syria

David Naugle

The idea of “Sweet, Sweet Syria” was birthed during a neighborhood music festival where Ruwaida sold 45 dozen cookies in three hours from a friend’s porch. “Refugee cookies! Refugee cookies!” her 10-year old son yelled from the porch. It was the first time Ruwaida (now 29) had received money for her work and it took some getting used to the idea of being the first Arabic businesswoman in her family. “I was so excited and my kids seemed so proud of me” she says, smiling shyly.

More Sweet (and Savory) Syrian Flavors

Honey Nougat
Fatteh
Easy Hummus

“We Syrians think about food since the time we wake up,” Ruwaida says, and recalls fond food memories of her home country. She has been baking traditional Mamool cookies since she was 12 years old. Her mother taught her how to make the shortbread dough, season it with orange and rose water, and stuff it with dates, pistachios, chocolates, and coconut. The recipe has passed on through generations. It’s a 10-step labor intensive process and good quality ingredients are crucial. The cookies are delicate, flavorful, yet not too sweet.

Syrian mamool cookies

David Naugle

“Do you want to work?” Ruwaida’s new American friends asked, and sought permission from her husband to be sensitive to her conservative cultural background. He immediately said, “Yes, but only in the house.” With much help from a Google translator, her advisors helped set up her website, took her for English language lessons, and enrolled her in a business accelerator program.

Since they did not have an outlet to sell, Avutu would sit at a neighborhood coffee shop to meet with customers and deliver the cookies they ordered through word of mouth. “I felt like a smuggler of cookies!” she laughs. The owner noticed this and signed up for a weekly order and gave Avutu a corner at the shop to meet with customers.

Next, they bought a tent, table, and sandwich board and headed to the farmers markets. The entire family was positively motivated when they saw people from all walks of life enjoying their homemade delights. They started receiving messages from people across the country who were eager to try the cookies, and they shipped the cookies via UPS.

Syrian cookies at Chicago's Sweet Sweet Syria

David Naugle

Ruwaida’s friends also started a crowdfunding campaign to help her rent a commercial kitchen. She now supplies cookies to local coffee shops and farmers markets in Atlanta, and takes online orders ($10 per dozen). Her husband/sous chef assists in running private Syrian dinners at friends’ homes that serve as a place for cross cultural exchanges. The kids get a chance to see other American homes and share their own backgrounds.

In less than two years since their move to the US, Khaled and Ruwaida are loving their new entrepreneurial lives and eventually want to open a small brick and mortar Syrian restaurant.

“The cookies are not sweet themselves,” Ruwaida explains. The sweetness she is referring to is the recollections she has of Syria. She wants people who taste her cookies to have a positive experience, and not associate the country with only death and destruction. So, she named her business “Sweet, Sweet Syria.”



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Bollito Misto (Italian Feast of Mixed Boiled Meats)

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Italian Salsa Rossa (Tomato and Bell Pepper Sauce for Boiled Meats)

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Italian Salsa Verde With Parsley and Capers

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Scientists Invent Bananas with Edible Peels

Hot on the heels of tearless onions and low-fat avocados, comes another miracle item in the produce aisle. Scientists in Japan have just created bananas with edible peels. The new fruit is called “The Mongee” which is Japanese slang for “incredible,” and that’s a pretty apt name. Even if we’re not sure why anyone would want to eat the exterior of a banana, you’ve got to admit it’s got novelty appeal (a peel, get it?!)

The fruit is grown using an extreme freezing and thawing process. Normal bananas are typically grown at around 80 degrees Fahrenheit, but Mongees are kept at negative 76 degrees. They’re then thawed and replanted, which allows for rapid growth and creates a thin peel that has the texture of lettuce.

D&T Farm, the organization responsible for these edible oddities claims they also have exceptional nutritional qualities. The peel itself is reportedly a great source of vitamin B6, magnesium, and tryptophan.

But what does it actually taste like? Journalists in Toyko claim the thin skin has a “very strong tropical flavor,” like a pineapple, lacking the bitterness of a typical banana peel. It’s also very thin and smooth in texture.

So when will be able to actually eat them? It’s hard to say. D&T Farm spokesperson Tetsuya Tanaka claims that they’re considering exporting the fruit to the United States, but it could take a while. And cost a lot.  Production costs are so incredibly high for these bananas that only ten of them go on sale a week an Okayama prefecture department store in Western Japan. They also cost a whopping $5.75 a piece! I don’t know how much you’re willing to pay for gimmicky fruit but nearly six bucks for an individual banana is probably not in your grocery budget.

Luckily we won’t be tempted by the option anytime soon.



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Unique Ingredients to Add to Your Quesadilla

Whether you’re a Seamless addict or a neighborhood diner devotee, quesadillas probably make frequent appearances on your plate due to their ubiquity. But just because they’re everywhere—from your favorite drive fast food chain to your go-to Mexican restaurant—doesn’t mean they have to be boring. In fact, there are a ton of ways to revamp the grilled food with some unique additions. Here are the unexpected ingredients you should add to your quesadilla ASAP (but probably not all at once)!

Salmon

Closet Cooking

Bored with the same old, same old chicken quesadilla? Then mixing up the protein in your dish is an easy way to break up the monotony—particularly if fish tacos are your standing food truck order. Baked salmon pairs well with as much guacamole as you can fit on your plate. Try this recipe.

Sweet Potato

The Pretty Bee

In addition to adding some sweetness to your food, sweet potato always deliver a hefty serving of fiber and nutrients to your meal. You can use up leftover sweet potatoes, quickly roast some in the oven, or cheat and throw some in the microwave if you’re pressed for time. Try this gluten-free recipe.

Broccoli

Mountain Mama Cooks

Broccoli and cheese are a classic combination, so why not put them together in a quesadilla? Chop up the broccoli (finely so it will fit in a tortilla), saute your veggies with a generous serving of butter, and let the greens and cheese be the main focus of the meal. Try this recipe.

Brie

Living Well Spending Less

Cheddar isn’t the only option for a quesadilla. Uber-versatile brie pairs well with sweet and tart fruits like apple or apricot for an alternative to the classic savory version of this dish. Try this recipe.

Mushrooms

Mushrooms are a way to beef  up your quesadilla without actually adding meat. (Pardon the pun.) Saute a handful of sliced ones and throw them in a classic version for a vegetarian option… or use them to add some flavor to a chicken or chorizo-based recipe. Get our Mushroom Chorizo Quesadilla recipe.

Olives

Budget Bytes

Whether you’re switching it up with a Mediterranean-inspired quesadilla or are just piling your favorite nacho fixings into a tortilla, olives are always a great ingredient to add. No matter if you reach for kalamata or classic black, their briny flavor is bound to be a hit with salt-loving diners. Try this recipe.

Chocolate

Winstead Wandering

Quesadillas aren’t just for lunch anymore. Next time you’re putting a dessert together, why not try a sweet version of the meal? Swap out cheese and meat for chocolate chips and marshmallows or strawberries for an ideal bookend to your dining experience. Try this recipe.

Jalapeño

Real House Moms

Do you douse every quesadilla you eat in hot sauce? Then why not put some heat into the tortilla instead of on it? Throw some diced jalapeños into a cheddar cheese quesadilla for some additional kick or add in cream cheese with the spicy guys for something more akin to a jalapeño popper. Try this recipe.

Cranberry

A Night Owl

Turkey and cranberry shouldn’t just be relegated to the Thanksgiving dinner table, folks. The combination of sweet, salty, and tart work just as well as they do at the fall holiday when they’re all wrapped up in a grilled tortilla. Trust us, it will be something to be grateful for. Try this recipe.



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