Why Syrian Refugees Love Being Entrepreneurs

Mohammed Rahimeh only learnt to cook when he fled the Syrian civil war and arrived at the “Jungle” refugee camp in Calais. One of his friends had tried to make it across the Channel but broke his leg, so to lift his spirits, Rahimeh prepared a dish his mother made him as a child: baked eggs with tinned tomatoes, garlic and spices. It became wildly popular among the camp’s refugees and volunteers alike.

After settling in Britain, Rahimeh used his new-found skill to launch Mo’s Eggs, a monthly brunch pop-up at a restaurant in Archway, north London, last August. Staples include his signature “Jungle eggs” dish and now “Asylum eggs” — a spicy, cheesy recipe he created to celebrate his asylum application being accepted.

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