This month, we’ve teamed up with our friends over at a nonprofit called Miry’s List to raise awareness about what it’s like to be a refugee in America and to offer ways humans can support newly-arrived families. Read more about the Cause here.
We often see how naturally humans can connect with others over a shared meal, and are honored to share with you all a few traditional recipes from the fine folks involved with Miry’s List and their New Arrival Supper Club Program. This holiday season, maybe try your hand at a new recipe from another culture and reflect on how at the base of everything we are all only human.
Naseema’s Red Chutney
Total time: 10 minutes
Yield: 16 servings, each 2 Tbsp.
- 1 15 oz can whole peeled tomatoes
- 1 medium bell pepper, chopped
- 1 red serrano pepper, chopped
- 1 large clove garlic, chopped
- Juice of 1 lemon or lime
- ½ teaspoon kosher sallt
Drain tomatoes in a fine-mesh sieve, crushing the tomatoes with your hands and squeezing out the excess moisture. Combine the tomatoes, bell pepper, serrano, garlic lemon (or lime) juice, and salt in a blender or food processor. Pulse until blended, but not pureed. Enjoy with Samosas and new friends!
Rabia’s HomeMade Afghan Lola Kabob
This popular variety of Afghan kabob can be served with fries, vegetables, rice, and spicy chutney.
Prep Time: 10 minutes
Ready to eat in: 25 minutes
- 1 lb. ground beef
- 2 steamed or boiled potatoes, mashed
- 1 diced red or green pepper
- 2 eggs
- 2 cloves garlic
- 1 medium onion
- 1 tbsp. Ground black pepper
- 1 tbsp. Ground coriander
- ⅓ tbsp. Ground ginger
- ⅓ tbsp. Garam masala
- 1 tbsp. Salt
- ¼ cup water
- ½ cup all-purpose flour
- Oil for deep frying
Cook beef, onion, and garlic, a dash of salt, and a small amount of water for 7 minutes. It shouldn’t be cooked completely. Mix together beef, mashed potatoes, and peppers. Add black pepper, salt, one egg, ground coriander, ground ginger, garam masala, and flour to beef and potatoes mix. Blend together with hands or in a food processor or meat grinder until it makes a fine paste. Mix 1 egg in a bowl and use to coat your hands for making kabob. Roll small amounts of kabob mixture and roll it back and forth between your hands. Each kabob should be approximately 3 inches long and 1 inch wide. Deep fry kabobs, covered in oil in deep pan. Serve atop salad or rice with fries and enjoy!
Maysaa’s Homemade Syrian Fattoush Salad
Cook’s Notes: If prepping ahead, keep the dressing and chips on the side until just before you serve.
4 Persian cucumbers
2-3 stalks green onion or 1 small yellow onion
1 small head white cabbage
½ small head red cabbage
1 bunch parsley
1 bunch romaine lettuce
1 pita bread
3 Tbsp olive oil
Juice from 1 lemon
Feta cheese (optional)
Preheat oven to 350 degrees F. Chop cucumbers, tomatoes, onion, white cabbage, red cabbage, parsley, and lettuce. Combine in a large salad bowl and toss. Cut pita bread into squares and bake until crispy and golden. Alternatively, the pita chips can be deep fried in oil until gold. Add olive oil, salt, and lemon juice to the salad and toss. Top with fresh pita chips and crumbled feta cheese, if using. Serve immediately.
Abir’s 5 Ingredient (Vegan) Hummus
2 lbs dried chickpeas (garbanzo beans)
1 cup fresh lemon juice
1 cup tahini (sesame seed paste)
5 ice cubes
Salt to taste
Olive oil for drizzle
Soak dried chickpeas in water overnight. The next morning, rinse them in a colander with cool water. Place rinsed chickpeas in a stock pot of water and boil very well, about 1 ¼ to 1 ½ hours. When chickpeas are soft, remove them from water and let them cool completely. Place cooled chickpeas in the food processor and turn on. Add 5 ice cubes, one at a time, while the machine runs. Pour in lemon juice, slowly, allowing it to blend, then add the tahini and allow the machine to run until fully blended and smooth. Add salt to taste. Give yourself a hug! You just made Abir’s 5 ingredient hummus! Serve room temperature in a shallow bowl or plate, finishing with olive oil drizzle and sumac garnish for color.
- Haza Laziz! This is delicious!
- Shukran! Thank You!
- Ana Huna - I’m here