The Silk Road is the ancient trade route connecting the East to the West. For more than 1500 years, its network of routes contributed to the exchange of goods, ideas, and cultures. Join Mitra as you “travel” this route, learning about the foods of the many countries along the path and celebrate spring as it is done in these regions. Start with a glass of Choy, Tajiki green tea steeped in sweet spices. Learn to make Samsa, pastry dough filled with lamb, onions and potatoes, a special treat of the Uzbek people. She’ll prepare Shorba, a hearty soup made with lentils, onions and spices, a favorite of the Afghani people. Making a stop in Persia, Mitra will make Shevid Polo, aromatic basmati rice, dill and black-eyed peas, adorned with saffron, served with Saniyat Djaj, oven-roasted Jordanian chicken rubbed with fragrant spices and pomegranate molasses. The final stop is in Azerbaijan where you’ll enjoy Shekerbura, a celebration sweet pastry filled with nuts and aromatic spices.
Complementary wine pairing.
