Growing up in Karachi, Kausar Ahmed was always curious about the cuisine brought by the local Afghan refugees — similar but different, influenced by Pakistani flavors as well as those of Persia and Central Asia. In this class Kausar will share some history of Afghan cooking traditions as you make borani banjan, a richly spiced eggplant dish with garlicky yogurt, and aushak (Afghani dumplings filled with leeks and scallions, and served with chunky tomato and beef sauce). Also on the menu: bolani, a fried flatbread stuffed with potatoes, cilantro, and peppers, and green chutney, a classic condiment made with green peppers, walnuts, and fresh herbs.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.