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An assortment of recipe ingredients.

Refugee recipe challenge

Food is universal. No matter where in the world you are, food is a way to bring communities together. Dishes can connect people across borders, backgrounds and beliefs, and build bridges between us. That’s why we’re inviting refugees from all over the world to share their recipes from home. Join us as we cook delicious recipes from refugees over 8 weeks. Not only will you learn new dishes, but you’ll also meet the people behind the food.

Sign up

Welcome to the Recipe Hub

We’re celebrating how food can be a meeting point of different cultures, tastes, stories and memories through the #RefugeeRecipeChallenge.

  • Two women talking and making the Bolani recipe.

    Week 1: Hafeza’s delicious Afghan Bolani

    Hafeza is a mother of two who has been living in Greece since fleeing the war in Afghanistan. Learn to cook her fried Afghan Bolani with Greek Yogurt.

  • Born and raised in Lesvos, Dimitra’s grandparents came to Greece as refugees from Asia Minor. Learn to cook her grandmother's stuffed Tomatoes and Peppers recipe.

    Week 2: Dimitra’s stuffed Tomatoes and Peppers from Asia Minor

    Dimitra's grandmother came to Greece as a refugee from Asia Minor. Learn to cook her savory Stuffed Tomatoes and Peppers.

  • 10-year-old Yousif holds a plate of freshly baked shakar lama (caradmom) cookies with his mom, Taghreed

    Week 3: Taghreed’s Iraqi Shakar Lama Cookies

    Baking reminds Taghreed, now a pastry cook in the U.S., of whipping up sweet treats in her childhood home. Learn how to make her mother’s cardamom cookies.

  • Vegan dish

    Week 4: Jacqueline’s Vegan Mahshi from Syria

    Originally from Syria, Jacqueline came to Greece with her brother to seek asylum from the war at home. Learn how to make her veggie-stuffed Mahshi recipe.

  • Elisabeth's spinach stew with beef and shrimp recipe

    Week 5: Elisabeth’s Beef and Spinach Stew from Cameroon

    Now living in Greece, Elisabeth shares how to make a mouth-watering stew with beef, shrimp and spinach — it’s the perfect meal for the whole family.

  • A chef from Afghanistan sautees vegetables in a skillet over a high flame at his restaurant in Virginia.

    Week 6: Chef Noori’s Mantu Potato Skins from Afghanistan

    After being resettled in the U.S., trained chef Noori opened his own Afghan restaurant. Make his resourceful Mantu Potato Skins, a dish he says changed his life.

  • Two women holding a plate of spinach and tuna with African fufu.

    Week 7: Koteu’s Tasty Tuna and Fufu from Cameroon

    Everyone’s fufu recipe is different, and Koteu’s is no exception. Learn how to prepare her Spinach and Tuna Stew as well as the African fufu that she grew up eating.

  • Chef Shanthini poses with a dish at Eat Offbeat

    Week 8: Chef Shanthini’s Sri Lankan Eggplant Curry

    Shanthini only started cooking after being forced to flee Sri Lanka during the civil war. She’s now a successful chef in the U.S. and her curry is a crowd-pleasing favorite.

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