The first Sanctuary Kitchen 3-class series was a huge success! Each of the
three classes had a theme: stuffed vegetables, dumplings, and savory pastries.
The classes featured cooks and recipes from Syria, Iraq, Afghanistan, Mexico
The first class featured Iraqi Dolma with Zainab and Syrian Grape with Randa.
In the second class, Afghan refugee chefs Sharifa and Laili taught us how to
make Mantu and Aushak And in the last class, led by Mexican cook Esther and
Sudanese cook Amal, we made Empanadas and Sambosas! The classes were
super fun and the food was fantastic.
Thank you to everyone who participated in our first Sanctuary Kitchen