Marook, a sweet bread eaten during Ramadan in Syria, used to be a simple loaf, but now the list of choices can be as long as ...

Last October, Good Food spoke with Karen E. Fisher. She's a professor at the University of Washington's Information School and an embedded field researcher with the UN High Commissioner for Refugees.

It wasn't long before they decided to test the old adage, ‘third time lucky’, by opening another business in 2019 - this time it was a restaurant selling traditional Syrian cuisine.