About this episode

This episode features Pary Baban discussing her Kurdish heritage and the recipes from her book 'Nandên'.

This week we’re exploring the food and culture of Kurdistan with author of Nandên: Recipes from My Kurdish Kitchen , Pary Baban Born in Southern Kurdistan, in Qaladze, a place known for its resistance and community, Pary fled Kurdistan with her family to escape what became known as the Anfal Genocide, and this is a hard listen. But it’s her passion for using the food of her land in her restaurant Nandine in South London and now the book, Nandên meaning kitchen to keep her Kurdish culture alive after generations of hardship and displacement, that makes this an essential listen.   Pop over to Gilly's Substack for Extra Bites of Pary, including a recipe for Yapraxi bahara, the stuffed vine leaves in her food moments. You can buy the book from the CTB Bookshop at Bookshop.org by clicking here . Hosted on Acast. See acast.com/privacy for more information.

People in this episode

Guest: Pary Baban

Topics covered

• Kurdistan
• food
• culture
• genocide
• cooking

Keywords

• Nandên
• Kurdish Kitchen
• Yapraxi bahara
• Nandine

Mentioned in this episode

Products: Nandên: Recipes from My Kurdish Kitchen

Books & works: Nandên: Recipes from My Kurdish Kitchen, Gilly's Substack for Extra Bites of Pary

Places: Kurdistan, Qaladze, South London

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