This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In the February class, we will be preparing saag paneer, a popular spinach dish made with fresh curd cheese and aromatic spices.
This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In November, we will be preparing Brudet, a traditional seafood stew made with fish, scallops, shrimp and crab meat.
In this workshop in the Mosaic of Flavor series, we turn our attention to Iraq. Savory and slightly sweet biryani can be a side dish or main course. Suhad Murad shows us how to make this Iraqi favorite along with a semolina cake that will satisfy your sweet tooth.
Menka Tamang Lama was born in the Jalpaiguri District in northern India. She joined her Bhutanese husband in Vermont in July of 2011. She is currently a para-educator in the Burlington School District and a Nepali and Hindi interpreter.
Xuan Vo (whose name means “spring”), her husband, and her children were the last Vietnamese family to arrive in Vermont through the refugee resettlement program. Xuan Vo has become widely known in the local Vietnamese community for her cooking skills.
Bosnian cuisine includes many flavors of the West and East, with culinary influences that spread from Austria all the way to Turkey and the Middle East. Join us as we make Bosnian spinach stuffed pitas (“pita sa zeljem”), with homemade pita dough.
Gertrude Moundouti Mitoumbi came with her family to Vermont from the Republic of Congo in 2007 and now lives in the south end of Burlington. She makes a popular African dish for family gatherings and Congolese parties called “Gulu Mu Mako”.