Karon Liu Food Writer and Syrian Women

: On the burner are stockpots of cinnamon-scented beef simmering in creamy spiced yogurt, according to Toronto Star. Pans of golden-brown semolina cakes are cooling on the counter, glistening with the syrup they were brushed with. Order this photo By Karon Liu Food Writer Wed., May 11, 2016 Inside a tiny corner west-end restaurant on a sunny Thursday afternoon, the sounds of someone playing the bongos and women singing Syrian folk songs fill the room as the dozen or so Syrian women sing and chat away at the stoves. These women aren't just cooking; they're preserving the cuisine of a country where millions of its people are being displaced. It in jeopardy, as there are people who don't have a way to continue with these cooking traditions as they leave Syria. The women — the moms, the grandmothers — they are the culinary stars of the region and own the culinary history, says Len Senater, owner of The Depanneur, a culinary incubator of sorts, where professional and amateur cooks use the space to cook nightly pop-up dinners. (www.immigrantscanada.com). As reported in the news.