<p>This week we’re exploring the food and culture of Kurdistan with author of <em>Nandên: Recipes from My Kurdish Kitchen</em>, Pary Baban</p><br><p>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, <em>Nandên</em> meaning <em>kitchen</em> to keep her Kurdish culture alive after generations of hardship and displacement, that makes this an essential listen.</p><p>&nbsp;</p><p>Pop over to <a href="https://gillysmith.substack.com" rel="noopener noreferrer" target="_blank">Gilly's Substack </a>for Extra Bites of Pary, including a recipe for Yapraxi bahara, the stuffed vine leaves in her food moments.</p><br><p>You can buy the book from the CTB Bookshop at Bookshop.org by <a href="https://uk.bookshop.org/a/2164/9781788797467" rel="noopener noreferrer" target="_blank">clicking here</a>.</p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>