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Afghan Cooking With Nawida: Immersion Workshop #1 is unfortunately unavailable

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Afghan Cooking With Nawida: Immersion Workshop #1

Join Nawida, a master multi-tasker who pays attention to every detail, as she welcomes you with traditional Afghan snacks and teaches you how to finesse the many elements that make her recipes come together as a whole. Get inspired by her flavorful dishes and take home all the recipes and a shopping guide to Nawida's favorite food markets.

  • All levels
  • 18 and older
  • $195
  • 65th Rd & Rego Park, Queens, NY
  • 4 hours & 30 minutes

Start Dates (0)

  • $195
  • Nawida Saidhosin's Residence @ 65th Rd & Rego Park, Queens, NY 11374
  • 4 hours & 30 minutes
  • You'll receive an email with detailed directions to the workshop.
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Class Description

Description

What you'll learn in this international cooking class:

During the years she lived in Afghanistan and Pakistan where she cooked for up to forty people as often as three times a day, Nawida evolved into a master multi-tasker who also puts attention into the details. Nawida will welcome you with cardamom tea and a selection of traditional savory snacks such as pumpkin stuffed flatbread, and tomato and chilli eggs. 

Nawida is a charming host with a bright, fun personality, and when you cook with Nawida, you will be impressed by her ability to finesse the many elements that make her Afghan recipes come together as a whole. At the end of the day you’ll go home newly inspired with all the recipes and a shopping guide to Nawida’s favorite food markets.

Menu 

Mantu (Dumplings Filled with Meat and Onions) with Tomato-Chana Dal Sauce Hand-made dumplings in the shape of flower blossoms filled with ground beef and onions, seasoned with cumin and coriander, and topped with a tomato-chana dal sauce, garlic-yogurt, dried mint, and fresh cilantro. 

Quabli Pilau (Basmati Rice with Lamb, Carrots, and Raisins) A platter of tender lamb shoulder that has been stewed in a fragrant broth, served over basmati rice, and topped with caramelized strips of carrots, pistachios, and raisins. 

Burani Bonjon (Eggplant with Yogurt Sauce) Softened slices of fried eggplant, tomato, and hot green pepper stewed in a tomato-garlic-coriander sauce, topped with garlicky yogurt and dried mint. 

Firni (Afghan Custard) A milk pudding spiced with cardamom and topped with ground pistachios. 

* Food Allergies: This menu includes dairy, eggs, tree nuts, and wheat.

Refund Policy

  • If you cancel 13 business days before your workshop you will receive a full credit, which you can apply to another workshop.
  • After that, you may send someone else in your place (we ask you to notify us in advance if you're doing this).
In the rare event that an instructor needs to cancel last minute, students will receive a refund. We do not otherwise offer refunds.

Reviews of Classes at The League of Kitchens (76)

(4.7-star rating across 76 reviews)
  • Afghan Cooking With Nawida: Immersion Workshop #1

    Reviewed by Nicole A. on 2/19/2023
    It was great! The house was amazingly clean and the food was flavorful. I learned a lot
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Review Summary by CourseHorse

Students who attended the Afghan Cooking With Nawida: Immersion Workshop #1 praised the cleanliness of the house and the flavorful food that was served during the class. They also mentioned that they learned a lot from the workshop. The reviews did not specify the specific skills that were taught, but it can be inferred that students walked away with a newfound knowledge of Afghan cooking techniques and recipes. One student described their learning experience by saying, "I never knew that Afghan cuisine had such complex flavors and techniques. Nawida taught us so much about the different spices and ingredients used in Afghan cooking, and I feel confident now in recreating these dishes at home."

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The League of Kitchens

A new immersive culinary adventure in NYC where immigrants teach intimate cooking workshops in their homes. Each experience will offer opportunities for meaningful connection and social interaction, cultural engagement and exchange, culinary learning and discovery, and exceptional eating and drinking....

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