A Mosaic of Flavor: Bhutanese Momos, Tomato Chutney and Kheer

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This monthly series is a collaboration with the US Committee for Refugees and Immigrants (USCRI) Vermont. In May, we will learn to make three dishes from Bhutan. Our instructor, Duk Luitel, cooks for many events in the Bhutanese community and is known for her momo making skills, often preparing hundreds of momos by hand for festivals and parties. Duk will teach us the art of making Bhutanese momos, delicious wheat dumplings stuffed with cabbage, onion, ginger and cilantro and folded into a half-moon pattern before steaming. Duk will also teach us how to make the flavorful tomato sesame chutney that traditionally accompanies momos, including how to toast and grind fresh spices to bring out their flavors. Finally, we will learn to make Duk's family's recipe for kheer, a filling rice pudding flavored with coconut and jaggery, which can be eaten for dessert or as a main dish. Duk came to Vermont with her family in 2008 and loves sharing her food and knowledge of Bhutanese cooking with the Burlington community.