He stood in his small kitchen in Bay Ridge, Brooklyn, waving the creases out of sheer, supple phyllo dough. “We always wanted to keep something in the windows,” Ms. Wardeh said. When bullets pierced the windows, Mr. Homsi said, they slept on the floors to stay safe. Ms. Wardeh made issheh from the skimmed top of heated and cooled milk, a specialty of bakers in Hama. “It needs more time to get a nice suntan,” Mr. Homsi said.

Source: New York Times February 07, 2017 15:17 UTC