Food is an international language and it travels.
It evolves through the centuries and is influenced by customs, cultures and traditions. No matter how far apart countries are distance wise from each other, they have one thing in common. They all share the same love and passion for food with many similarities.
Melitzanosalata in Greek or baba ganoush in Syrian (also known as aubergine salad). Ukrainian Varenyky with potatoe filling or varenika (known in Greece as ravioli with cheese from Pontos).
Bolani potatoe stuffed bread from Afghanistan and Shaitia from Laconia (Mani-Greece), that is vegetable pies with fennel and leek, and chicken DG from Cameron or the closest to the greek version (κοκκινιστικο κοτόπουλο) unfortunately without the plant at least not just yet.
These are some of the recipes chefs from Syria, Afghanistan, Ukraine and Cameroon cooked together with chefs from four restaurants in Athens to celebrate the fifth year of Cooking #WithRefugees Festival in the city of Athens .
On the occasion of World Refugee Day, on June 20, these Greek and refugee chefs teamed up in four restaurants to serve favorite dishes inspired by their love and passion for food, for a special Festival organized by UNHCR, the UN Refugee Agency, and partners.
World Refugee Day is an international day designated by the United Nations to honor refugees around the globe. It falls each year on 20 June and celebrates the strength and courage of people who have been forced to flee their home country to escape conflict or persecution and in this case four of these people have managed to stay in Greece and thrive. Learn from UNHCR member of Communications Unit Eva Savvopoulou how this turned out to be such a fruitful and creative synergy.