I’m Lebanese/Irish but grew up solely around my Lebanese family. However they rarely acknowledged where we came from. The closest I’ve gotten to my heritage is through food: being taught how to make baklava, seeing big bowls of hummus, baba ghanouj, and tabbouleh surrounded by stacks of fresh pita bread at parties, eating falafal and shawarma in a church basement. So I can’t tell you where my sitoo came from, but I can make some of the best stuffed grape leaves you’ll ever eat.
Learn more about Kelsey’s six words on NPR’s Morning Edition