Come Dine With Syria
Be inventive, be creative. Cook up a storm using items from our food aid parcels and sit side by side with displaced Syrians.
5 easy steps
Invite your friends to Come Dine With Syria
Cook a meal using ingredients from our Syria food aid parcels
Ask your dinner guests to make a donation
Take photos and videos and share them on social media
Nominate a friend to cook a meal
Syria not forgotten
It’s year 5 of the Syria conflict and now’s a unique chance to help those who are trapped in the crisis.
Since the conflict began in 2011, more than 190,000 Syrians have been killed, 1.5 million have been injured and 6.8 million Syrians are hungry.
By taking part in Come Dine With Syria, you’ll get a chance to sit side by side with displaced Syrians, whilst raising money for them.
What we've delivered
- Equipment for the orthopaedics department
- Equipment for a CT scanner
- X-ray films for the radiology department
- 10 kidney dialysis machines and chairs
- Monitor devices for the intensive care unit
- Five fully equipped intensive care beds
- 13 ambulances for the hospital
- Life-saving drugs and medical supplies
- Mortuary equipment
- Paramedics and other crew for the emergency unit during heightened periods of conflict
4 great Syrian recipes
Our Syria food aid parcels contain the essential food items Syrians need to stay alive. Using these ingredients, we challenge you to be as creative as possible with your cooking.
Follow our recipe suggestions or think of some tasty Syrian dishes of your own. We’ve included items like lemons, garlic and pita bread, but many Syrians won’t have access to these items. To truly experience how Syrians are living, stick as closely as possible to the ingredients contained in our food aid parcels.
By taking part in Come Dine With Syria, you're raising awareness of the food shortage crisis in Syria, whilst helping displaced families in desperate need.
Ingredients you will need
- Sunflower oil
- Red lentils
- Tomato paste
- Black olives
- Chick peas
- Halawa Tahini
- Green lentils
Mujaddara / Lentil Pilaf
2 cups green lentils (1 cup = 225ml)
2 cups brown rice
¾ olive oil
Salt & pepper to taste
Wash the lentils and cover them with water in a pan. Boil for 20-30 minutes until done (but firm) and drain.
Peel and cut the onions into wedges. Start sauteing the onion in the rest on a medium heat until they turn yellow and leave the rest on medium heat until they turn brown and crunchy.
Meanwhile wash the brown rice and cover it with water in a pan and boil for 25minutes and drain.
Mix the lentils and rice with onions, add salt and pepper to taste.
Serve in a platter and garnish with the brown onions.
200g canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed Salt
4 tbsp extra virgin oil
4 rounds of pitta bread
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, garlic, salt, tahini and water in a food processor, and blend into creamy paste.
Add more lemonjuice , garlic and salt to taste. Turn out into a dinner plate , and make smooth with back of spoon . Drizzle with extra olive oil and scatter with the reserved chickpeas.
Serve with pitta bread , warmed in a moderate oven for 3 minutes and cut into quarters.
Spread a spoonful of raw tahini over a piece of toasted bread.
Use a small spoon to measure a teaspoon of molasses, using a knife to smooth the molasses over the tahini.
Vary proportions to control level of sweetness.
Alternatively, dip warm pitta into the mixture.
Bulgur with tomato paste
1/3 cup olive oil
1 onion chopped
2 garlic cloves, minced
1 cup bulgur wheat
1 ½ cups vegetable broth or 1 ½ cups chicken broth heated
2 chopped tomatoes
1 tablespoon honey
1 tablespoon tomato paste
Salt and pepper to taste
Heat the oil in a medium saucepan over medium heat.
Add the onion and cook until lightly browned.
Add the garlic and cook for another minute.
Stir in the tomatoes and cook for 2 more minutes.
Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
Stir in the hot broth, reduce the heat to a low and cook, covered for 5 minutes
Add the honey, tomato paste, salt and pepper to the bulgur mixture.
Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25minutes.
Turn off heat and let sit for 10minutes then serve.