Learn the secrets to making delicious Uzbek dumplings and pair them with a bright tomato and onion salad!
|$60 per device (laptop/tablet/etc)|
Since Damira can’t physically welcome you into her home, she wants to do so virtually!
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Damira will guide you through making two of her family recipes: barak (delicate handmade dumplings filled with ground beef and onions, and served both fried and boiled) and achik chuchuk (a classic Uzbek salad of thinly sliced tomatoes and red onion with a dash of cayenne)..
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
1 extra-large egg
3 cups all-purpose flour
1 large white onion
1 medium red onion
1 large beefsteak tomato
1 small bunch fresh dill (1 tablespoon chopped)
1 small bunch fresh cilantro (1 tablespoon chopped)
3/4 pound ground beef
2 1/4 cups sunflower or other neutral oil
1 tablespoon unsalted butter, softened
Sour cream, for serving
1/8 teaspoon cayenne pepper
I loved my first experience with League of Kitchens and cannot wait to tell everyone I know. I really enjoyed the small class and how personal Damira was--she really opened herself up, speaking about Uzbek culture, offering her own childhood stories growing up in Uzbekistan. I love that the focus is not just about food-- what makes this special is the human connection; I loved learning more about Damira, her family, and life in Uzbekistan.”