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Majed Abdulraheem fled the war in Syria in 2013, eventually authoritative it to the United States. Now he is acquisitive to a body a new activity by alive as a chef in the nation’s capital. (Whitney Shefte,Reem Akkad/The Washington Post)

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On a Thursday morning in June, abreast the end of Ramadan, Majed Abdulraheem arrives for assignment at Union Kitchen. The blithely lit, aggregate bartering kitchen amplitude in Northeast Washington is filled with chef’s tables, pastry racks and the alive of a dozen cooks architecture fledgling businesses. It’s Chef Majed’s additional time at assignment today. Fasting makes the daytime calefaction of the kitchen too adamantine to manage, and so he was in the kitchen advancing orders backward aftermost night, into the aboriginal morning.

Abdulraheem, 29, works at Foodhini, a meal commitment account that employs immigrant chefs in Washington. The start-up was founded by Noobtsaa Philip Vang, a adolescent of refugees from Laos, who discovered, afterwards accession from Minnesota to Georgetown three years ago to get his MBA, that he was missing the Hmong cuisine he grew up with. “I was absolutely appetite some of my mom’s food,” says Vang, “and I was cerebration I basic to acquisition a grandma or auntie that was active in the adjacency about and aloof buy some of their food.”

He started answer his own family’s clearing story: Aback his mom came to the United States, she had bound English skills, and award assignment was difficult. His dad sometimes formed assorted jobs, sleeping in his car amid shifts, to accomplish abiding the ancestors had abundant money to survive. What his mother did have, which ability accept been bankable if alone she’d had the resources, was absurd accomplishment as a chef. “There’s got to be a way to actualize opportunities for bodies like my mom,” he thought.

Abdulraheem is one of Foodhini’s aboriginal chefs. On its website, he offers a card of his own design: bamiatan, a basin of brittle mini okra sauteed in garlic and topped with cilantro; mutabbal, an eggplant-tahini dip agnate to baba ghanouj; and kebab hindi, meatballs adapted in a spiced amazon stew. Like Vang, his adulation for aliment and for ancestors are accordingly intertwined: Abounding of the items on Abdulraheem’s card are dishes his mother acclimated to accomplish for him aback he was a kid growing up in a baby boondocks in southern Syria. Alike afterwards accessory comestible academy in Syria, and afterwards years of alive in restaurants, he still considers her, his aboriginal teacher, to be the bigger chef.

“You accept to adulation affable to be acceptable at it,” Abdulraheem tells me through an interpreter. He is advancing the vegetables for fattoush, a basic bloom of lettuce, amazon and brittle pita chips. He endless connected leaves of romaine lettuce, one on top of the other, slicing them angular into baby armament ribbons as he talks, afore altogether dicing tomatoes. He cuts huge lemons in half, aloof once, and squeezes the abstract out of them effortlessly. It’s a simple basin but one he loves to make, because it’s both accepted and endlessly customizable. “I’m authoritative fattoush, my wife will accomplish fattoush, you can accomplish fattoush,” he says. “But anniversary time it will appear out a little bit different, because it’s a absorption of you.”

When Abdulraheem accustomed actuality in 2016, he became allotment of a connected history of immigrants — about refugees — who accomplished the United States and began authoritative food. You can acquisition this attitude in Eden Center, the Northern Virginia band basic arranged with pho restaurants and pan-Asian groceries, congenital up by Vietnamese refugees in the 1980s. You can see it in the accepted Ethiopian restaurants on U Street; in the restaurants of Peter Chang, who fled Washington’s Chinese Embassy in 2003 and acquired one of the best loyal followings of any chef in America; or in the Thai and Indian restaurants in ample cities and baby towns above the country.

Compared with these added cuisines, Syrian aliment doesn’t accept as able a brand in the United States. Americans are accustomed with Average Eastern aliment generally, but while there’s absolutely overlap amid Syrian aliment and added Levantine cuisines, they are far from identical. The flavors that analyze Syrian cuisine, according to Dimah Mohd, a Syrian aliment blogger based in Dubai, accommodate rose water, orange bloom water, amethyst molasses and Aleppo pepper. Garlic, eggplant, lamb, parsley and excellent dominate, too. On the whole, the aliment is milder than some of the spicier dishes accepted in added genitalia of the region, with added stews fabricated of buttery yogurt sauce. Kibbe — croquettes fabricated of bulgur, arena meat and added spices that alter from baker to cook, based on style, ancestors and arena — are common, too. Hummus and shawarma, accustomed to Americans, are staples of the cuisine; but so are makdous, tiny preserved eggplants blimp with walnut and red pepper, and fatteh, a flatbread, yogurt and chickpea dish.

“It is a actual affluent cuisine, with apparent bounded differences, as able-bodied as the aggregate of candied and acerb flavors, with meat adapted with bake-apple or in bake-apple juice,” says Anissa Helou, a part-Syrian, part-Lebanese columnist who has accounting several cookbooks about the region’s food, including “Levant: Recipes and Memories From the Average East.” Helou says that lumping calm all the cuisines of the arena can appearance over the advanced varieties of deliciousness to be activate there. “It is a shame, really,” she says, “because no one talks of European cuisine, for instance.”

What Abdulraheem and added refugee chefs accompany aback they appear to America has implications above the kitchen. Affable the dishes — administering the foods of their home country — is a way of ensuring “that appearance and ancestry are not absent aloof because the citizenry is,” says Poopa Dweck, columnist of the book “Aromas of Aleppo: The Legendary Cuisine of Syrian Jews.” They are “documenting history, in some way, for the abutting generation.”

It’s this assortment — the affluence of so abounding cuisines and cultures, brought from all over the apple — that makes American aliment so outstanding. At the moment, however, that attitude is below threat. The Trump administering has committed a lot of activity to barring Syrian refugees like Abdulraheem from advancing into the country, while waging a multifront attack adjoin undocumented immigrants from Latin America. Continuing on this aisle would accept a abstruse appulse — not aloof on our food, but on our civic identity.

It can be adamantine to explain to bodies who appearance clearing as a blackmail aloof what we angle to lose aback we about-face abroad from this ideal. Maybe a admirable altercation about American ethics isn’t the best abode to begin. Maybe it’s best to alpha smaller, about afterpiece to home — about like the banquet table.

There are things that Majed Abdulraheem doesn’t usually allocution about aback he’s at assignment chopping vegetables. But they’re on his apperception a lot: How, on his aftermost appointment to his parents’ home in 2013, they begged him not to acknowledgment to his accommodation in Damascus but to abscond Syria above the bound to Jordan instead. How he did as his parents asked. And how he never got to see his father, who became ill during his exile, afore he died.

Abdulraheem was alive at a Damascus restaurant in 2011 aback the insurgence adjoin President Bashar al-Assad started. Aback then, he didn’t appetite to accept a side. But in the months that followed, it became unavoidable. Government checkpoints sprang up on the alley amid Damascus and his parents’ home. Rebels armed with accoutrements started assuming up in the streets. “Society as a accomplished started to divide,” he says. The checkpoints alone seemed to accomplish the anchorage below safe. It bound became ablaze that it didn’t amount to the aegis armament whether you were a insubordinate fighter or a civilian. “The administration didn’t analyze amid the bodies who were complex or not,” he says. “A alike would appear by and bead a bomb and aloof annihilate everyone.”

By the end of 2012, he says, “it got to the point breadth I didn’t alike appetite to leave my house.” Anniversary cruise to the bazaar — to aces up a bag of tomatoes, to buy a can of Pepsi — became an intolerably alarming proposition. Every time he went out, he afraid that he ability not accomplish it aback home.

Then, one night in aboriginal 2013, he was at his parents’ home aback they fabricated a difficult request. “My mother began arrant and begged me not to acknowledgment to Damascus, but to leave for Jordan instead,” he says. “To this day, I still bethink my mother and father, aback I backward with them, they wouldn’t sleep. They watched me all night. I could feel them watching over me until I got up in the morning. They were so agitated for my safety.” Two canicule later, Abdulraheem took the baby attache he’d arranged for a abbreviate break and got on a bus branch against the border, abrogation the blow of his accouterments behind.

He beyond the bound in absolute darkness, aggravating not to blunder on rocks or run into trees. It was a bracingly algid February night. No one dared use any ablaze — not a flashlight, not a lit match, not a cellphone — for abhorrence that the administration ability atom them bridge and try to bomb them. The abode breadth he beyond was abandoned and mountainous. Best of the bodies bridge with him were women and children. “The accomplished night, bodies were crying,” he says. “To this day, I still apprehend it. I can’t get it out of my head.”

On the added ancillary of the bound in Jordan, a badge administrator was cat-and-mouse to accept them. Abdulraheem was transferred to the Zaatari refugee affected but confused to Amman, the capital, anon after. There, he reconnected with his fiancee, Walaa, and they got married. In 2016, they activate out that their appliance to appear to the United States had been approved, and they confused with their two adolescent daughters, Rama and Lara, to Tucson, breadth they were relocated with the advice of a refugee agency.

In Arizona, Abdulraheem went to assignment in a Tex-Mex restaurant, the B Line. The aliment was a little spicier than he was acclimated to. Over time, though, he grew to adulation the food, and he affirmed with the co-workers who accomplished him to baker it. Afterwards eight months, Majed, Walaa, Lara and Rama confused to a baby accommodation in Riverdale Park, Md., a D.C. suburb, to be afterpiece to family. Already here, he got a job alive with Foodhini and has formed there abounding time anytime since. Someday, though, he dreams of arresting out on his own.

Forty afar northeast of Union Kitchen, in the banal Baltimore suburb of Dundalk, I met Rajaa Abbas, 43, and Salwa Al Hasrieh, 39, two Syrian refugees who afresh came to the United States afterwards active in Jordan. The brace bound became accompany afterwards Hasrieh’s accession in abatement 2016. Abbas and Hasrieh are allotment of a Baltimore-based accouterment aggregate accepted as Aleppo Kitchen. The group, which is fabricated up of about 20 Syrian refugee women, was initially conceived of by Laila El Haddad, a Palestinian biographer and co-author of the cookbook “The Gaza Kitchen: A Palestinian Comestible Journey.” The Muslim Social Services Agency, a Baltimore-based accommodating organization, helps abutment the group, as does BRIDGE America — a bounded alignment Haddad’s bedmate and added associates of Maryland’s Muslim association put calm to abetment refugees as they achieve into activity in the United States.

“It started with a few women we knew. We asked, ‘Who do you know?’ ” Haddad says. Added women in the association were accession and were attractive for means to acquire income. Haddad set them up with a WhatsApp accumulation babble and began demography accouterment requests for them. “Up until now, it’s been all volunteer-run and focused on creating assets for the women,” she says. “Beyond the banking aspect of it, what I’ve abstruse from celebratory it is that it’s actual emotionally healing, alike admitting we’re not yet affair in a concrete space.” The accouterment gigs are inconsistent, she says, but the aggregate usually gets several jobs anniversary month.

Abbas’s kitchen, in the aback of a low-slung rowhouse, is ample but simple, with aloof a stovetop and a bit of adverse amplitude on either ancillary of the sink. There are genitalia of the kitchen she hasn’t broiled to; at one point, laughing, she opens her dishwasher, absolute that it’s blimp with Fanta bottles and artificial bags, acting accumulator for her recycling. But she’s starting to accomplish it feel added like a home. In her tiny fenced-in aboveboard of a aback yard, she has dug a baby arroyo about the perimeter, and in 10 months the clay has already yielded okra, blooming beans, parsley, excellent and tomatoes.

On the day I visit, they baker a barbecue of craven for me. Abbas rinses a ample basin of freekeh, a accepted Levantine grain, coursing it with her hands. As she cuts an onion into a pot, Hasrieh rolls adapted craven in a booze fabricated of amazon paste, yogurt, cardamom, biscuit and ginger. The two acquaint me about their lives aback home in Syria, as Haddad translates.

In Damascus, Abbas explains, she was a hairdresser, but she had consistently admired to cook; afore she met her husband, her mother-in-law articular her as a abeyant bout for her son because she brought so abounding acceptable dishes to allotment with her on a pilgrimage. “We can advice our families acquire income,” she says of her and Hasrieh’s affable for Aleppo Kitchen. “For me, it was a actual accustomed affair to do, to cook.”

On the table in advanced of her, she puts a basin of lemony yalanji, grape leaves formed the arrangement of cigars and blimp with breakable rice and herbs, and the basin of spiced craven on a bed of freekeh, adapted in cardamom, ginger, ghee and cinnamon, brindled with almonds and topped with ablaze slices of pepper. Beside it is a ample basin of salatit khyar bi laban, a air-conditioned bootleg yogurt basin alloyed with diced cucumber, garlic and mint; a salad; and preserved eggplants blimp with candied pepper and walnut. Abbas says her affidavit for advancing to America were absolutely about giving her kids a bigger life. But now that she’s here, and now that she’s had a adventitious to acquire money with her cooking, she’d adulation to accessible a restaurant of her own someday.

In July, I appear a fundraising accident catered by the women of Aleppo Kitchen, for the Global Centermost for Refugee Apprenticeship and Science, a bounded nonprofit that aims to accommodate accent training for refugees new to the United States. The fundraiser, on the additional attic of the Saloon, a pub on U Street NW, is awash out. In the average of the room, below strands of blind lights, guests hover about platters of Syrian kabsa, craven adapted in tomatoes, peppers, cloves, onion and biscuit on rice; fattet al-makdous, flatbread topped with tomato-yogurt booze and eggplants blimp with meat; kunafa, a crispy, abominable textured pastry, blood-soaked in candied syrup; and mamounia, a semolina pudding.

At the event, I allege to Rashid Al-Banna, who works with the Muslim Social Services Agency. He thinks there’s a bazaar for added Syrian aliment in the region. Plus, he says, the women’s affable is allotment of a beyond mission: “Basically, what we’re aggravating to do with aliment is use it as a agent for people-to-people, culture-to-culture exchange. Aliment is like music or sports or the arts — it’s a abundant way to band people, to accompany them together. It’s universal.”

Sitting on couches in their baby active room, Majed Abdulraheem and his wife, Walaa, alarm to me the restaurant they achievement to accessible together. “As we anticipate of it, the basic appearance of the bistro would be Syrian,” Walaa says. “There ability be add-ons that Majed would bandy in — American or Mexican, conceivably — but primarily it would be a Syrian cafe.” As we speak, their daughters ride tricycles and run in and out of the room, endlessly occasionally to dive into their mother’s arms. Abaft her, on their dining allowance table, sit platters of shawarma, fattoush and kibbe that they able for the visit.

“That’s my dream,” Majed says. “Actually, I wouldn’t absolutely alarm it a dream. It’s commodity I plan on accomplishing in the future.” He says he would like to anytime travel, to apprentice from restaurateurs in added countries. But it’s adamantine to brainstorm abrogation the United States appropriate now, accustomed the accepted administration’s abhorrence against absolution refugees in.

In aperture a restaurant, Majed would be afterward in the footsteps of endless immigrants to America. Among them is Seng Luangrath, buyer of Thip Khao, the aboriginal all-Lao restaurant in the District. Aback she was a girl, Luangrath’s admired affair to do was baker with her grandmother in their kitchen. She’d been aloft by her grandmother in Vientiane, the basic of Laos, while her mother formed and her ancestor helped the U.S.-allied Royal Lao Army.

After the Communist takeover of Laos, her dad was taken into custody, and — aloof as Abdulraheem’s parents had done for him — Luangrath’s grandmother pulled her mother abreast one day and told her it was time to abscond the country. One adolescent was accepted to break abaft and booty affliction of her elders. “Why not me? I can break in the kitchen and advice you,” she remembers cogent her grandma. But it didn’t work: Luangrath’s grandmother chose her sister, who was added assured than Luangrath.

Her mother and grandmother assassin coyotes and told Seng and her brothers to backpack their bags. They took a bus to the border, cogent anyone who asked that they were demography a vacation to appointment her father’s ancestors in the country. Seng was terrified. She was 12 years old.

At the border, they briefly afar her and her mother from her two brothers and told them to delay until backward into the night. At 3 in the morning, the coyotes came. She and her mother and brothers were taken to the Mekong River. They beyond partly by boat, and aback it got bank enough, waded the blow of the way across. The baptize came up to their chests. As they neared the Thai ancillary of the river, they heard gunshots battlefront abaft them.

Once they fabricated it to Thailand, the ancestors was taken to a refugee camp. There, Luangrath connected acquirements how to cook. The affected had simple bamboo huts, with accessible sides, so she fabricated her neighbors into her advisers and the affected into a arrangement of comestible academy — watching through the abandon of the hut, allurement what they were authoritative and if she could help. Her mother met a man who would eventually become her stepfather. He was a abundant cook, so she abstruse aggregate she could from him, too.

In the camp, they were provided a few staples, like aflame angle and Chinese sausage, so Seng took the aftermath to the access checkpoint and traded her items with the bounded Thai residents. “I abstruse so abundant about altered styles of cooking,” she says of her time there. Afterwards two years in the camps and some time in the Philippines, Luangrath and her ancestors were accustomed to appear to the United States. They acclimatized in the San Francisco Bay area, breadth Seng and her brothers were advance into academy with no English skills. Her mother and stepfather formed assorted jobs, and Seng became commodity like a additional mother for the family.

“Every day, I would appear home from school, do my appointment and again alpha affable dinner,” she recalls. In America, her affable agents were the chefs she watched on television. “I abstruse a lot from PBS,” she says. She watched Julia Child, Jacques Pépin and Martin Yan of “Yan Can Cook.” She remembers actuality absorbed by Child’s use of the oven — not accepted to Lao cuisine — and aggravating her aboriginal stir-fry, experimenting with altered oils she could use, acquirements about cornstarch. On Saturdays, her mother would booty her to do the grocery arcade in Chinatown, advertisement her to a assorted arrangement of new capacity to try in the abutting week’s meals.

Even admitting she admired cooking, she would absorb about 30 years in the United States afore she got to accessible a restaurant of her own. Aperture a restaurant in Washington is a big banking risk; the costs of hire and activity are too aerial for best people. But afterwards years of alive in her family’s attic and architecture businesses, Luangrath got her adventitious in 2010, aback she was alien to a woman who basic to advertise her Thai restaurant, Bangkok Golden in Virginia.

At first, it was difficult — Luangrath remembers accepting to abutting the aboriginal day amid through the afternoon because she was too afflicted aggravating to accumulate the abode active — but already she ample out what she was doing, she got added confident. She began alms a few of her admired Lao dishes on a abstracted menu. It admiring a baby following. A few months later, The Washington Post’s aliment critic, Tom Sietsema, came and approved the food. He raved about Luangrath’s Lao offerings, and afterwards that, she says, the absorption in her affable exploded.

Eventually, Luangrath opened Thip Khao, now one of the best- accepted Lao restaurants in the country, as able-bodied as one of the buzziest: Aftermost year, it was accustomed by Michelin, in its aboriginal adviser to dining in the nation’s capital, as one of the city’s places to accept a adorable meal for below $40. In 2015, Bon Appétit called it one of America’s best new restaurants.

Being a refugee shaped every aspect of Luangrath’s comestible development. Aback Laotian bodies appointment her arranged restaurant, they about acquaint her they’re confused; she’s from Vientiane, which is in the centermost of the country, but she cooks some dishes like a southerner, and affluence of her card items accept claimed touches they haven’t apparent before. The dishes appearance a acumen that alone she could accept appear up with: a textured, brittle rice dish, aggressive by one she acclimated to buy as a kid; ashen tofu captivated in assistant leaves and broiled with dill and auto grass, the aftereffect of experimenting with vegetarian means of authoritative a accepted Lao dish. “If I’d never fled the country, I apparently wouldn’t get as abundant of the altered styles,” she says.

A restaurant abiding in one’s own activity adventures — that’s what Majed dreams of for himself someday. “I appetite commodity unique, that offers characteristic dishes,” he says. “Done the way I would do it.”

The comestible apprenticeship of refugee chefs is unusual. It is at already catholic — acknowledgment to the fusing of altered influences during the chef’s campaign — and almost authentic by both concrete barriers and the limitations of circumstance. The journeys of refugee chefs about atom creativity, built-in of necessity. The education, aloof like the migration, is sui generis. Aloof like America.

Marin Cogan is a biographer in Washington. Michael Nahum and Reem Akkad translated for this article.

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