A Mosaic of Flavors

Burmese Beef and Potato Curry

A warming curry that can be as mild or hot as you want, depending on how much fresh chili pepper, ginger and dried cayenne powder you add. This dish can also be vegetarian if you omit the beef and substitute more fresh vegetables, or a little tofu. Serve with jasmine rice and Sauteed Bok Choy.

Bhutanese Dal

Dal is served daily in Bhutanese households. The simple lentil dish is served over rice and is both delicious and inexpensive. This version was taught at one of our Mosaics of Flavors cooking classes by Bhagawati Gurung and her sister Devi.

Somalian Fotha Fotha (Vegetable Stew)

This tomato-based vegetable stew was taught to us in one of our Mosaic of Flavors classes. All measurements are approximate! Adjust quantities and types of vegetables according to season and taste.

Sambousas

These are the delicious samosa-like meat and veggie pockets that are popular in Somali cuisine. This recipe was taught in a City Market cooking class in the Mosaic of Flavor series, with Fardowsa Yusuf from Somalia.

Kheer

Kheer is a Bhutanese rice pudding. This version was taught to us in one of our Mosaics of Flavors classes by Bhagawati Gurung and her sister Devi, Bhutanese refugees who now live in Winooski.

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