Food From Immigrant Kitchens

Kashk-o-bedemjan, a Persian eggplant dish. (Karyn Miller-Medzon/WBUR)

Kashk-o-bedemjan, a Persian eggplant dish. Recipe below. (Karyn Miller-Medzon/WBUR)

Listen to Robin’s interview with Lynne Christy Anderson

As a food lover and a former chef, Lynne Christy Anderson knew that food played an important role in her life. While teaching English to recent immigrants, Anderson found that discussing food helped her students learn a new language and helped her connect with her pupils. In her book, “Breaking Bread: Recipes and Stories From Immigrant Kitchens,” Anderson writes about the immigrant experience, and the food the immigrants use to stay connected to their homelands.

Anderson’s book details some delicious recipes from lands near and far. Download them in PDF form below.

Yasie’s Persian Kashk-o-Bedemjan and Kou Kou Sabzi (PDF)
Zady’s Rice and Lili’s Kedjenou and Aloko from Cote d’Ivoire (PDF)
Winter Bamboo with Soybeans, Ginkgo Nuts, Mushrooms, and Tofu (PDF) from Xiu Fen
Pea Tendrils with Garlic (PDF) from Xiu Fen

We welcome comments from all of our listeners. Post below. Please stay on topic and be civil. Comments may be moderated by us, but you are solely responsible for the content of your comments.

Pugo

I don’t see the kashk in the recipe.
Pugo

Sorry, I missed it (blush), but the picture seems to depict more than 1T kashk.
Martha

I agree Pugo. Looks like more than 1T. Does anyone know where to find the kashk? I can find it online but wondered if there is a more convenient option. I thought about substituting Greek yogurt instead??
susan l allen

Loved listening to this story and look forward to reading the book – as both an anthropologist and a cook! Thank you.
http://lazeezgoodeez.blogspot.com/ Katera

I teach undergraduate cultural geography and this segment was quite timely when considering the ways that immigrants can hold on to their culture while trying to make sense of their new place.
I am also obsessed with ethnic food.
Yasie

A clarifications on Kashk:
I believe I had included a substitute for it originally. First, Kashk does not have a receipe, you can buy it from any Persian/Iranin grocery store in your neighborhood. Af for a substitute, I use half strained yogurt (Greek or Lebanese, etc. as long as it’s not sweet), and half sour cream, with a touch of lime juice. This is a good substitute, howeve it gives the dish a differnt “kind” of flavor than kashk. Of course kashk is the most authentic.
The 1T refers to the decoration on top. As for the amount in the dish, you can use anywhere between 1T to 3T. I suggest, start with one, and see you like the taste and then add more.
I hope you enjoy it.

Yasie