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What’s it like to have to flee your home and country in search of safety? Food writer John Gregory-Smith travels to Lebanon to meet Syrian families who’ve taken refuge there. Against a backdrop of the most challenging circumstances, he discovers how, with the help of the World Food Programme, refugees are working hard to keep spirits high – and their food traditions alive

food for thought.

S itting on the floor next to Samra, I watch as she chops up a juicy red tomato and chucks the pieces into a mixing bowl. I pass her the cucumbers we’ve just bought and she dices these up too. She’s preparing dinner, dressed in an ornate beaded robe she’s wearing for a friend’s wedding this afternoon. Around us is mayhem. Family members drop in, Samra’s four children are tearing around, and most of the neighbours’ kids seem to be trying to come in to play.

I’m in Telyani, a settlement in Bar Elias in Lebanon, with 26-year-old Samra, who moved to the country with her family five years ago from the Syrian city of Raqqa.

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About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.