The first time I went to Amman, Jordan, I tried the country's traditional dish of mansaf, and I was absolutely smitten. The lamb was slow-cooked in a fermented yogurt (known as jameed) that made it so tender, I cut into it with a spoon. The rice was warm and fragrant with spices, and the almonds were toasted so they added a crunch to this divine dish. I love how food evolves as it travels with people and enters new places. Read Lyric's full story about a "refugee food truck" and an upcoming event in Highland Park at the link in our bio. Photo 1 / Staff Photo by Lyric Lewin / Freshly made knafeh sits on the counter at a bakery in the West Bank, Palestine. Photo 2 / Contributed photo / Soufra founder Mariam Shaar, left, pictured with Myrna Atalla, a speaker at the event and former executive director of Alfanar. Selena Chavez, a Chattanooga native who visited the camp in Lebanon, took this photo when she met Shaar.