Learn to make delicious burani bonjon (eggplant with yogurt sauce), and tukhum bonjon (eggs scrambled with tomatoes, chilies, and garlic)!
|$60 per device (laptop/tablet/etc)|
Since Nawida 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 Nawida will guide you through making two of her family recipes: burani bonjon (softened slices of fried eggplant, tomato, and hot green pepper stewed in a tomato-garlic-coriander sauce, topped with garlicky yogurt and dried mint), along with tukhum bonjon (a traditional breakfast dish of eggs gently scrambled with fresh tomatoes, chilies, and garlic). You will learn how to create different flavors in two dishes that use many of the same ingredients, and Nawida's secrets for making a delicious meal that can be served any time of day.
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 3/4 pounds Japanese or Italian eggplants (~5 small Italian eggplants- try not to buy large Italian eggplants because these soak up a lot of oil)
2 1/2 cups neutral oil or olive oil
11 medium tomatoes on the vine
4-10 large jalapeño chiles
2 heads garlic
1 cup whole milk yogurt (not Greek)
7 large eggs
1 tablespoon tomato paste
3 teaspoons salt
2 teaspoons coriander seeds
1 teaspoon turmeric powder
1 teaspoon freshly ground black pepper
1 large bunch fresh mint sprigs
2 large pinches dried mint, for garnish
1 pinch Indian red chilli powder
Afghan bread, lavash, or pita, for serving
It was simply fantastic. The workshop combined excellent culinary techniques with personal insights into recent Afghani and world history. Nawida is a true example for us all. I could not wish for more.”