Mr Khalouf connected with DARA’s Refugee Hub, and met multicultural family support worker, Mirja Colding-Moran. “Mirja is a wonderful person,” he said. “I talked to her about my cooking skills, and she helped me to find a job. I am now working at Talulah Bar in The Junction two days a week. I am very excited about work and I am trying to improve my English through the Australian community.”

Mr Khalouf has generously shared his recipe for baba ghanoush, which is a Syrian appetiser, served with flat bread. 

Ingredients
2 large eggplants (about 1 kg)
½ cup fresh parsley, chopped
1 green capsicum, cubed
1 yellow capsicum, cubed
6 tablespoons lemon juice
2 garlic cloves, crushed into a paste
1 teaspoon salt
Pinch cayenne pepper

Method

Place eggplant on baking sheet, prick and bake in a preheated oven at 230°C for 25 minutes or until skin is browned and inside is soft.
Cool, cut in half lengthwise, drain off excess liquid.
Scoop out the pulp, place on a board and chop.
Add remainder of ingredients and mix well
Garnish with additional chopped parsley and serve with flat bread.

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