FamilyChef: Lahmussiniye

Welcome to the World Food Programme's (WFP) new recipe series. Explore the culinary treasures and cooking abilities of refugees who benefit from WFP's cash and vouchers, an initiative that allows individuals to buy the food they need to cook their traditional dishes.

List of ingradients

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1) Chop the onions into little pieces then wash them to get rid of the bitter taste. 

Two women chopping onions
 

2) Mix the onions with the ground meat. 

A bowl of onions and ground meat

3) Chop the parsley and add it to the ingredient mix. 

A plate with parsley

4) Add salt, red pepper and kepse (special spice). Mix all the ingredients nicely. 

Ingradients being mixed

5) In a separate bowl, peel the potatoes and cut them in half. Chop the potatoes into thin slices. 

Potatos being sliced

6) Add a little oil to the pan and spread the potatoes evenly. Spread the meat mix on top of the potatoes. 

Ingradients being mixed

7) Cut it in the shape of baklava. 

The mixed ingradients in a plate

8) Put it in the oven for five minutes then take it out and put tomatoes slices on top of it. Put it back in the oven for 30-40 minutes. 

The Lahmussiniye

9) Lahmussiniye is a very old Syrian food and cooked for special guests. It is served with rice, salad and dessert. 

The meal served on a table

Cash And Vouchers

A  cash and vouchers card
Photo: WFP/Jane Howard

WFP delivers hundreds of thousands of tons of food each year, but, increasingly, we give hungry people cash or vouchers to buy food for themselves. Learn more about WFP's cash and vouchers programmes.

E-Food

Syrian refugees buying food in a market
Photo: WFP/Eyad Al Baba

WFP uses innovative ways to deliver food assistance, such as scratch cards or “e-vouchers” sent to mobile phones by text message.

WFP and the Turkish Red Crescent launched the e-food card programme in 2012 in Turkey. The initiative enables Syrian refugees to cook their own meals using fresh ingredients they can buy in the local markets. Read more about WFP's E-Food card programme (PDF, 1.48 MB).

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