CO-FOUNDER Christian Davis describes the mission of Flavors From Afar this way: “We highlight cooks and chefs who are refugees, asylum seekers and immigrants making cuisines from around the world.” Each month features a new chef who works with the in-house team, led by program instructor Kenna Copes, to translate the home-cooked dishes of their culture to a professional kitchen setting. In the past year chefs in residence have served soup joumou, a bright, brothy beef and squash dish eaten to commemorate the end of French colonial rule in Haiti; gorgeously pleated Afghan mantu swathed in tomato sauce and mint yogurt; and individually sized variations on maqluba, the Palestinian rice dish flipped upsidedown on the plate to reveal its layers. There’s also a steady “classics menu” featuring potato-and-cheese flautas, Somali-style chicken fried rice and other favorite dishes from past contributors.

The restaurant is an arm of co-founder Meymuna Hussein-Cattan’s Tiyya Foundation, which assists families of refugees, immigrants and displaced Indigenous communities. Nearly half of the profits from Flavors From Afar go to Tiyya’s support programs. To keep up with the featured cuisines, many of which are otherwise uncommon even in L.A.’s vast dining landscape, the plant-filled dining room in Little Ethiopia warrants monthly visits — and an Instagram follow.

• 1046 S. Fairfax Ave., Los Angeles, (323) 879-9778, flavorsfromafar.co