>> Su-Mei Yu: "Savor San Diego" is made possible by-- >> female announcer: At Whole Foods Market, our fresh wild seafood is rated for sustainability, traceable from dock to store.

Why?

Because values matter.

Whole Foods Market, America's healthiest grocery store.

>> Su-Mei: Funding for "Savor San Diego" is also provided by-- >> female announcer: SDG&E is a San Diego-based energy company that provides energy to neighborhoods across San Diego and Southern Orange Counties.

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>> Su-Mei: Whether sweet, savory, or sour, San Diego is full of unique culinary treasures.

I'm Su-Mei Yu.

I've been lucky enough to be a cook, author, restaurant owner in America's Finest City for more than 30 years.

I'm constantly discovering interesting people, delicious products, and fascinating places in our food community.

Join me on another culinary adventure as I explore and "Savor San Diego."

>> Su-Mei: El Cajon is a vibrant community with a unique collection of Middle Eastern restaurants and markets.

Today on "Savor San Diego" we'll learn more about these wonderfully diverse people and food in the area.

Our first stop is Sagmani's, where we'll talk with Renae, a local who calls El Cajon home.

>> Su-Mei: Hello, Renee.

>> Renae Arabo: Hello, Su-Mei.

>> Su-Mei: How are you?

>> Renae: I'm good, thank you.

How are you?

>> Su-Mei: Oh my God.

>> Renae: I know, doesn't it look amazing?

>> Su-Mei: I can't believe what you've just done.

As I was driving, I started to see all these stores with Arabic writings on them.

It is just really mind boggling.

I have no idea.

>> Renae: After the war, and now recently with all the unsettling stuff that's happening in the Middle East, there has been a huge influx of refugees here.

>> Su-Mei: So this has become a hub?

>> Renae: Yes, it has.

>> Su-Mei: Why El Cajon?

>> Renae: Because family is such an important part of our culture it's easier for us to migrate to an area where we have family that already exists.

And so El Cajon has continued to grow because of that reason.

And because it already has those businesses here, it just makes it easier for them.

A lot of them don't drive so it makes it easier for them to be able to get around, to be able to take care of themselves, in the sense of being able to go to, let's say, a grocery store or to one of the services that they need.

It's within walking distance.

>> Renae: El Cajon has a large population of Middle Eastern residents.

They are coming to have the opportunity to be able to experience having those businesses that can cater to them that make it a little bit easier.

They can understand the language.

They can purchase items that are familiar to them.

They can feel a little more sense of home by going into one of the grocery stores that serve some of the unique vegetables that they use in their meals, or the spices.

And I think that's important.

[music] >> Renae: In this community, you can go to a grocery store and you can see different people from different cultures shopping together.

That fear is not there.

And I think that's important for the people to be able to feel that.

It helps them to realize that, you know, "I am in a safe place.

I can go shopping and not have to worry.

I can do certain things and not have to be afraid."

And you see that when you go into the grocery stores or the restaurants, or any of the local businesses.

It's not just catered to the community.

What's nice is that you get people from different cultures all shopping together.

I think that's great.

>> Su-Mei: I have a feeling that perhaps, with all the different groups of individuals from all these different countries, there is a shared commonality that perhaps help them to at least knowing how to live with one another in El Cajon.

And one of that probably has to do with the things, with all the wonderful dishes that's in the spread in front of us here.

>> Renae: Absolutely.

I say, "Family and food bring us all together."

>> Su-Mei: Absolutely.

[music] >> Renae: I encourage everybody that's outside of El Cajon to come, to experience, to shop, to support the local businesses.

These are small businesses, mom and pops, who are working hard to try to provide a good living and a good life for their kids.

See, not only would you support them, but you're also gonna learn a little bit about them.

>> Renae: So there's a store that I would like to show you.

I think you'll really enjoy visiting it.

>> Su-Mei: Let's eat first.

>> Renae: I think that's a great idea.

>> Renae: El Cajon has quite a few Middle Eastern restaurants.

And it's funny, most of them pretty much serve almost the same kind of food.

You can go to any one of them and you can get the traditional beef kabob, chicken tikka, the basmati rice, you know, the tabbouleh, the hummus.

And that's nice because those are foods that kind of make, especially the newcomers, feel at home, you know?

It's just like other parts of San Diego.

We've got Little Italy.

I mean, other places.

There's always a Chinatown.

There's, you know, so if we've got something like that here in El Cajon, I think it's great for not only our people but for anybody who wants to come to El Cajon.

I think they should come and experience it.

I think they should come and learn.

They should kinda take it upon themselves and say, "You know, I wanna go see what's out there.

I wanna try those foods."

You know, I welcome anybody to come out and go to any of the restaurants.

I can guarantee they will have a pleasant experience because the food is great.

I think they'll love it.

>> Su-Mei: Because of El Cajon's large Middle Eastern refugee population, the city offers many restaurants and markets that specialize in cuisine and ingredients from that part of the world.

Renae and I head over to Valley Foods, one of the stores, to check out the incredible and delicious selection.

>> Su-Mei: I am so glad you brought me here because I've been so curious after eating all that wonderful dishes.

>> Renae: Yes, I'm so excited.

I really wanted you to see this place.

It's amazing.

We start off, we've got a kitchen with fresh hot food that's being cooked here daily.

We've got food that's prepared that you can take home and cook yourself, fresh breads that are being baked, meats, lamb, chicken, an array of fruits and vegetables.

So I'm really excited.

You could see all the ingredients and all the-- >> Su-Mei: You could smell it.

>> Renae: Yes.

Smells great.

>> Su-Mei: Yes.

So this is not a typical supermarket.

>> Renae: No, it's different.

We do share a lot of the similarities, and a lot of the fruits and vegetables where we have the same.

But it's different in the sense with the foods that we serve in the kitchen that are hot.

Those are different.

The types of bread that we serve, that's different.

So that you won't see those in the typical grocery store.

>> Su-Mei: It's also, I think, kinda admirable that there's a place like this that is kinda, like, a safety zone, international center.

>> Renae: Yes.

Especially during these difficult times.

I think it's very important to have somewhere where you can go and feel safe and not have to worry.

And that was the problem, and what was happening back in Iraq, and why a lot of these refugees were coming here, is because they lost that freedom.

They weren't able to go to those stores.

They weren't able to go shop, and buy those things, and bring food home for their families because of they were fearing, you know, fearing their lives, fearing, you know, what was out there.

And so what's nice is that fear is not here.

And that is why they came to America, to be able to experience that.

And I think that a store like Valley Foods has been able to do that for them.

>> Renae: There is language barriers, financial barriers, psychological, you know, issues.

A lot of them come traumatized.

A lot of them have witnessed killings in front of them, have witnessed scenes that we can only imagine.

And so that kinda takes a toll on them.

So when they come here, it's difficult for them to feel safe when they've experienced something like that.

>> Su-Mei: What I love about here is not only the sights but the smells.

>> Renae: Yes.

Do you smell the fresh bread?

>> Su-Mei: [laughing] >> Renae: Smells amazing.

>> Su-Mei: I know.

Not only just fresh bread but the spices and the herbs and the colors among all the different kind of prepared foods.

>> Renae: Yes.

>> Su-Mei: Is this different from, let's say, if they're back in the Middle East, to have a kind of prepared food, so much available in the market?

>> Renae: They actually do that.

That's kind of why they've began to do that here, because that's very similar to what they do over there.

>> Su-Mei: So is this very typical?

>> Renae: Very typical, yes.

>> Renae: So there's quite a few grocery stores and markets in El Cajon.

They cater to the Middle Eastern community because they've realized that there's been such an influx of immigrants and refugees.

It's been nice to be able to have those kind of every, you know, couple blocks there'll be one.

Once again, I think to help in the fact that a lot of them sometimes can't drive or don't have access to cars.

And so they kind of put them in areas so that they can walk to them from where they're living.

And it's nice because they can go in there and get some of the unique fruits and vegetables that they don't usually see in some of the regular grocery stores.

It's nice.

They can go in there and grab what they need that they can make their dishes.

'Cause Middle Eastern people love to cook.

Every focuses kind of around food in our community.

And so if you have friends come over, you've gotta have a spread.

If you--so with that being said, they're constantly having to run to the market to be able to get the items that they need to be able to provide that.

The prepared food section has been my lifesaver.

I can pick up whatever it is that I need, and I can come home, put it out on the table, and it is ready to go.

I love it.

And the best part is, it's good.

I think that it's not only the people within the community that utilize it, but a lot of my friends that are outside my specific culture will go there and, because they enjoy the food.

They love it.

They'll try it once.

And then, all of a sudden, you know, they're picking up tabbouleh, and hummus, and you know, chicken tikka.

And it's awesome.

So I love it.

>> Su-Mei: What I would love for you to do is that maybe we could walk up and down the aisles.

>> Renae: Okay.

>> Su-Mei: And then you can show me some of the more unique and interesting ingredients and produce that are used mostly in Middle Eastern cooking.

>> Renae: Sure.

[music] >> Renae: I am very proud of the community out here.

I think we've done a great job reaching out to the refugees, reaching out to the immigrants.

I think the organizations that we have have done a tremendous job.

We've got great leaders within the community that have really taken on a role of dedicating their lives, their jobs, to improving the lifestyle for them.

And I'm proud of that.

I like being a part of that.

>> Su-Mei: Known by many in El Cajon for his wonderful work with kids of area refugee families, we meet up with Mark Kabban the founder of a non-profit organization called Yalla.

>> Su-Mei: Hi, Mark.

>> Mark Kabban: Hey, Su-Mei, how are you?

>> Su-Mei: I'm good.

I'm all jazzed.

I just came from the market.

I've eaten some food.

>> Mark: Wonderful.

Happy to have you here.

>> Su-Mei: Thank you.

So, tell me about Yalla.

What do you do?

And how did you get started?

>> Mark: So Yalla's a 501(c)(3) non-profit organization.

And we're a college preparatory program for refugees.

But we serve kids from all over the world, kids from Iraq, from Mexico, from Guatemala, from Sudan, Liberia, from Burma.

>> Su-Mei: Really?

All international.

>> Mark: So we're a very international organization.

And that's because San Diego is one of the largest refugee resettlement cities in the entire country.

And as you might know, it's home of the busiest land border crossing in the word as well.

We work with these young people to get them ready for college.

They all have a formal interrupted education.

And so we're using technology in a big way to get them ready and fill in their holes so when they enter a high school program, they can be competitive for a 4-year education.

>> Su-Mei: Tell me a little bit.

When the kid gets here, what happens when they arrive?

>> Mark: Well, the beautiful thing about this is for hours our staff is working all day to create goals for every one of our students.

And we really customize their track here.

So if they are struggling in math, we identify that and we work more on math.

If it's literacy, we focus more on literacy.

If they're doing fine in both, then we just make sure that they're getting their homework done and making sure that they're on track to graduate high school.

So it's really custom for every kid, which is why we're such a great--partnering with the schools, we're able to provide that.

>> Su-Mei: How did you find these children?

>> Mark: So we work very closely with the school districts here.

So we actually do registrations on campuses.

When kids first get here, resettlement agencies refer people to us.

So we have many community partners that help us recruit students.

>> Su-Mei: You must have a huge amount of kids who wants to do this.

>> Mark: Yeah, we have over 450 kids in our program, and we are impacted at this moment so we have a long waiting list.

In the last decade, there has been two conflicts in the Middle East that have been the biggest humanitarian crisis since World War II.

First, Iraq was the biggest displacement of refugees since 1948 in Palestine.

And then now what's happening in Syria, that is one reason why there's an influx.

But really, San Diego has always had an open and welcoming attitude towards refugees, which is why it's one of the largest refugee resettlement cities in the country.

In the last 6 to 7 years, 2 out of every 3 refugees have been coming to El Cajon.

El Cajon is the lowest-income city in the county of San Diego, which is why there was such a big need for our program in El Cajon.

>> Sandy: I moved here from Iraq 6 to 7 years ago.

When I came to Yalla, at first I was just new.

Then I met new friends.

We started hanging out.

We started having fun with each other.

I enjoy the academy and the soccer practice.

And in academy they help us, like, a lot.

I usually finish my homework here really fast 'cause of all the tutors, how much they've helped me.

And soccer practice is just fun.

>> Fadi: We migrated here about 10 years ago from Iraq.

It was chaos over there with the civil war.

It wasn't safe for us so we came in 2006.

I was in 4th grade.

Did not know any English.

I got involved with Yalla when I was in middle school.

Coach Mark introduced us to the tutoring program, which was the educational part of the academy.

And I was instantly hooked.

I would always go there after school, do my homework, finish, go practice with my friends and have some fun.

I'm attending San Diego State.

I'll graduate in 2019.

And I wanna pursue a career in electrical engineering.

>> Mark: When you see them, you know, they're happy-go-lucky kids, if you just dig in a little bit deeper, you'll see that there's kids who have lost siblings, have lost a parent, in some cases lost both parents.

And they are really going through a lot at home.

And so those are things that we get to know about them when we're on the soccer field.

The soccer part comes in because at a young age, it is a recruiting tool that we use to get students in.

But it goes way beyond just that.

It's not just the carrot.

It's really a vehicle to allow us to build relationships with them, to give them their childhood back.

A lot of these kids have lost their childhood, and they deserve it.

>> Su-Mei: Your contribution to try to give the children a better edge in America is, it's so great.

And I just wish you the greatest luck before I'm gonna leave you and go over to the soccer team.

>> Mark: I might follow you down there too.

It's my favorite place to spend time.

>> Su-Mei: Yes?

>> Mark: Yeah >> Su-Mei: I'm gonna learn a little bit about how to kick a ball, hopefully.

>> Mark: Perfect.

I think we can teach you that, no problem.

Thanks for comin' down, Su-Mei.

I really, really appreciate it.

>> Su-Mei: Oh, oh, no, great blessings to your program, yeah.

>> Mark: Back to you.

[music] >> Su-Mei: With these particular group of children, why soccer and not something else, basketball, football?

Why soccer?

>> Ryan Shera: Yeah, it's, you know, soccer's the world's game, and our kids are from all over the world.

So in their home countries, that was the most popular sport.

And in a lot of ways, soccer reflects every aspect of life.

You know, what your personal values are will impact how you play on the field.

And so for us, we kind of embrace all the different soccer cultures that our players bring with them, and we're trying to create our own soccer culture here.

>> Su-Mei: From here I'm gonna go some cooking.

>> Ryan: Fantastic.

>> Su-Mei: But before I do that, I do kinda want to be a little brave and learn a few steps out there in the field without embarrassing myself too much.

I do do tai-chi, and I know how to fall, but I don't know how to kick anything.

So maybe you could teach me a few?

>> Ryan: Of course, I'd be happy to.

Let's go for it.

>> Su-Mei: All right, let's go kick some balls.

>> Ryan: All right, sounds good.

[music] >> Su-Mei: For many of the people we met today, food is more than just what's on the plate.

It is an important part of their culture, heritage, and family.

To share in some of their culinary traditions, El Cajon residents and Iraqi refugees, Nuserah and her son from the Yalla program, invite me to cook with them.

>> Su-Mei: So tell me, boys, do you like to cook?

>> Shervel: Me?

>> Su-Mei: Yeah.

>> Shervel: Yeah.

>> Su-Mei: Do you like to cook?

What do you like to make?

>> Shervel: Dolma.

>> Su-Mei: Dolma.

Oh, yeah, I like dolma too.

Dolma is grape leaves, right, stuffed with rice?

You see, I know something.

How about you?

>> Ralph: I like to make dolma too.

>> Su-Mei: You do?

>> Ralph: It's fun.

>> Su-Mei: Well, you guys are easy.

So, you know, this is a very interesting dish because the spices that you see here originally came from the Middle East to Thailand centuries ago.

Do you know that?

Because you guys, your ancestor, were the biggest merchants of spices.

And you were the one to find these wonderful spices and sell it to the Venetians, who then sell it to all the Europes.

So to us, the Thai people, this is called "Cow Borrie," which "cow" is "rice," yes?

And then we use the borrie, which is the part of the spices to make it so that it is a little bit Middle Eastern.

So what we're gonna do, boys and Mama, we're gonna do it using your spice, which I think has a lot more turmeric because it's very yellow.

You know, turmeric makes everything yellow.

And also we're gonna add some things that I found at the market, which is this wonderful thing.

It's caraway seed.

You see?

And I use this Korean thing, Korean mortar and pestle, and I grind it.

You can help me, Ralph.

Go like this, okay?

And then you're gonna help me cook.

So, here, you say you like to cook, so let's see.

Okay, stay here.

Don't be scared, okay?

Here's some oil.

Okay.

Now, the Thai cooking, make sure bubble, bubble, bubble.

That means it's hot, okay?

All right.

Then we're gonna add, are you ready?

It's gonna splash, huh?

So be careful.

Don't run away.

Okay, 1 tablespoon of garlic, stir.

Stir, stir, stir.

Stir, stir, stir.

Don't quit.

Don't quit.

Keep stirring.

Keep stirring.

You're doing.

Okay, now watch Shervel.

Make sure he doesn't burn.

Tell him, "Don't burn the garlic."

You are very good.

Okay, then we're gonna add some chopped onion.

This is about a little bit over half a cup.

Keep stirring.

You see, the garlic is getting burnt.

Keep stirring.

Then this is chopped chicken breast.

Okay.

All right, break it up, sweetheart.

Break it up.

Yes, good, good, good.

Keep stirring.

Uh-huh, very good.

Now, hold on.

Okay, making a splash here.

Okay, come help me.

Keep on stirring.

Okay, Mama, I want you to put in, and then could you get me some caraway, Ralph?

Dump it in.

Dump it in.

Go ahead.

Oh, it smells so good.

Okay, good, good, good, good, good.

Okay, all right, all right.

So almost, almost.

Okay.

Now, in order for people to eat vegetable, I sneak in the vegetables.

This is not Thai.

This is my version.

>> Nuserah: It smells delicious.

I love it.

>> Su-Mei: This is brussels sprouts.

We're gonna add that in.

Keep stirring.

Shervel, you're doing a good job.

Okay, are you getting tired?

>> Shervel: No, I'm fine.

>> Su-Mei: Good.

Are you getting tired?

It's good for your muscles.

You just came from the gym so you should be very good at this.

Okay, hold on.

Hold on to your spatula.

Okay.

Okay, this help it cook, see, really quick.

Okay, Ralph, you see that?

That's soy sauce.

Will you add it in for me?

Put the soy sauce in for me.

Go ahead.

Ah, ah, ah--good boy.

Okay, next you're gonna put the rice in for me, that whole thing, a cup and a half.

Add it in.

Don't be afraid.

Okay, okay, Shervel, let's do it quickly.

Stir, stir, stir.

There's only one thing left there, right, Ralph?

The red stuff, that's chili.

Put it in.

Do you eat spicy?

>> Nuserah: Yeah, of course.

>> Su-Mei: You do?

Okay, good, all right.

So I think this is pretty good.

Then last but not least, to make everything smells really wonderful, we're gonna add those leaves.

And the way you do it, Mama, is that you take, like, a whole handful here, and break it up like this, okay?

And then you put it in here for me.

Okay?

What do you think?

Does it look good, Shervel?

>> Nuserah: It smells good.

>> Su-Mei: I'm glad you approve of my cooking.

>> Shervel: I think it really makes you hungry.

>> Su-Mei: Yeah, right.

Yeah.

Okay, so I'm gonna put that aside.

Wait just a minute.

Shervel, put it right here.

Okay, we're gonna flip again one more time.

And then we're done.

>> Nuserah: Whoo.

>> Su-Mei: What do you think?

Okay, we'll turn it off.

It's very hot.

So I don't know if you could taste it right now, because it's too hot, Mom.

Just one little bite just to see, so you don't burnt.

Let her try first, see if she likes that, okay?

>> Shervel: Okay.

>> Su-Mei: Yeah, she eating the pepper.

>> Nuserah: Mmm, so delicious.

>> Su-Mei: Mmm.

[laughing] >> Nuserah: Do you wanna try, Shervel?

>> Shervel: Sure.

>> Su-Mei: I have another fork here too.

What do you think?

Not bad?

We're so delighted to have you here.

Really, you guys are a blessing for America.

So this is really lovely.

Thank you so much.

[music] >> Su-Mei: I've been delightfully surprised today, discovering El Cajon and its many delicious treasures.

The city is home to the largest Middle Easter community in San Diego.

So if you're looking to get a taste of the flavors this wonderful culture offers, look no further than El Cajon.

>> Su-Mei: For video clips, recipes, tips, and more, please visit my website at savorsdtv.com.

[music] [music] >> Su-Mei: "Savor San Diego" has been made possible by these generous supporters, and viewers like you.

>> Su-Mei: "Savor San Diego" is also brought to you by-- >> Julie: My name is Julie.

I wanna be a chemist.

I am the future.

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I wanna be a photographer, and I am the future.

>> female announcer: The Boys and Girls Clubs of Oceanside.

>> Su-Mei: Funding for "Savor San Diego" provided by-- >> female announcer: SDG&E is a San Diego-based energy company that provides energy to neighborhoods across San Diego and Southern Orange Counties.

Our employees live, work, and play in the communities we serve, and we give back by volunteering with local charitable organizations.

Connect today at SDGE.com.

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