We were so lucky to partner with International Rescue Committee to host two dinners by Syrian refugees. On Saturday, June 16, Abeer Bakrie made a delicious 4-course Syrian dinner.
Growing up in Syria, Abeer Bakrie learned to bake traditional Syrian pastries. When she was 29, her husband, who was working in a restaurant, introduced to the food business. She helped him prepare food at home, which inspired her to experiment a little more in the kitchen. While cooking at home, she started making desserts for her family and friends. Word of Abeer’s baked sweets soon spread and with the support of her friends and family she was empowered to start her own business.
In 2013, she left Syria. She spent time in Lebanon and Egypt before seeking refuge in the United States in 2016. Abeer hopes to introduce Syrian culture to her new home in the U.S. and bring joy to those around her through her cooking.
Abeer loves making this popular Middle Eastern dish with her sister. It is made of bulgur wheat, minced onions, and ground beef with cinnamon, nutmeg, clove, allspice.
A light and flavorful salad of mixed greens, cucumbers, tomatoes, radishes and small pieces of fried pita bread. Topped with a touch of garlic and Abeer’s homemade pomegranate dressing.
Abeer adds a Syrian twist to this traditional Yemen dish. She smokes chicken drumsticks over hot coals and serves them with roasted potatoes, tomatoes, zucchini and onions, and smoked rice.
A rich, sweet pastry made of filo dough and chopped nuts sweetened with syrup and honey.
Also called “bird’s nest,” this popular baked Syrian pastry that is made of stringy knafeh dough (similar that used in baklava) mixed with sugar syrup and honey, and formed into little nests that are then filled with nuts.