6 March 2017
PROVIDING an opportunity for refugees to connect and build new friendships.
On Saturday 4 March, Elmbridge CAN hosted a Culture Kitchen evening for refugees in Elmbridge and the surrounding area.
Bringing together the families and individuals we work with, Culture Kitchen gave our refugee friends the opportunity to socialise and relax over authentic Middle Eastern food and music.
"It was the best party I have ever been to" said 9 year-old, Ahmed.
The people we support often feel alone. We wanted to help them connect with others who have shared experiences and to build new friendships.
"How did you find us? We don't know any families and have been feeling isolated." Refugee family living in Twickenham.
More than 150 people came to the event from across Surrey.
"You made us forget our troubles for one night." Syrian refugee.
The food was so delicious we've decided to put together some recipes from the event to share with you. Check out our recipe for dolmas below and follow us on Facebook this week to get more authentic Middle Eastern recipes to try at home.
Image: Lana Miller / Elmbridge CAN
Stuffed vine leaves
Iraqi recipe from Susan, Elmbridge CAN
- Good quality minced meat (1kg lamb and 1kg beef)
- Lamb chops (enough to cover the bottom of a large pan)
- 2 onions finely chopped
- One bunch flat leaf parsley
- 4 tbs tomato puree
- Chicken stock
- Vine leaves
- 1kg basmati rice
- Mix together the meat, onions, chopped parsley and tomato puree with your hands.
- Take the vine leaves out of the jar and wash well.
- Gently unfold the leaves and lay one out and place a small amount of the mixture in the middle. Roll the leaf like a spring roll and repeat until you’ve run out of meat.
- Use a big pan and place lamb chops at the bottom with the stuffed vine leaves on top. Cover the vine leaves with good quality chicken stock. Place a plate on top and cook. When you can no longer see the liquid, place a lid on and cook over a very low heat for three hours.
- Serve on a large dish with cooked rice as a side.