Description
Join Future Leaders of Yale for a virtual cooking demonstration with Sanctuary Kitchen’s Chef Homa Assadi on Tuesday, November 30 @5:30-6:30 pm. We will cook one of the Sanctuary Kitchen’s most popular items, aushak, an Afghan leek and spinach dumpling, that is served with a tomato bean sauce and drizzled with garlic yogurt.
Ingredients: Wheat Wrapper, Spinach, Leeks, Scallions, Garlic, Jalapeño, Vegetable Oil, Red Bean, Tomato Paste, Yogurt, Spices, Dried Mint, Salt, Pepper
Contains Wheat, Dairy optional
The list of ingredients, information about how to retrieve a free sample (optional), and Zoom information will be provided as we get closer to the event. If you have any questions, please contact fly@yale.edu.
Sanctuary Kitchen by CitySeed envisions a world where food is a tool for positive social change, and believes that sharing a meal and stories is a meaningful gesture of welcome and acceptance, an intimate space in which genuine cultural exchanges can occur. Sanctuary Kitchen’s vision is to enhance the culinary skills of refugees and immigrants in a supportive environment that honors story and diverse cultural traditions, fosters community and understanding, offers professional development, and generates economic succession the most delicious way possible.They offer weekly menus, catering, and culinary events such as cooking classes, cooking demonstrations, dinners, and other cultural events.
Chef Homa Assadi is a refugee from the Jaghori District of Afghanistan who came to New Haven in 2015 with her husband and children. Homa’s favorite traditional food is mantu - meat-stuffed dumplings, one of the most popular dishes in Afghanistan. When she was a child, she was taught how to prepare this special dish from her father, who was the primary cook when she was growing up after the loss of her mother. Homa also enjoys baking. While her repertoire in Afghanistan was limited to preparing homemade naan, since living in the U.S. she has learned to bake desserts from watching YouTube! She is excited to be part of Sanctuary Kitchen, saying, “I most look forward to preparing my traditional food and sharing my culture. I hope everyone will enjoy it together!”