Ewa Maria Slaska
Going out one Friday evening…
Ania and Thomas Alboth, which I presented already as people helping refugees in Berlin, invited friends and friends of friends for …
Syrian cook and us helping 🙂
We gonna have another lecker dinner (5th!!!). The last four were a big fun, food and help. More than 100 people already took part in that, great people with full bellies and fuller brains. If you want to join: click join and bring with you 12 euros (or more). The money will re-fund the shopping and become a salary (the only one) for our Akil. Thanks!!!
Akil (Akeel) Taleb is a Syrian refugee from Aleppo with a long experience of living and working in Dubai, co-habiting by Ania and Tom since September last year. He is actually a car mechanic, but as almost all Oriental men I know, he is an excellent cook.
We were more than 30 plus some 10 children or so. We were perfectly happy and the food was marvellous.
I have to confess… wherever I go maybe excluding the senior citizens meeting I am always the oldest one. In a cinema, by the party, by risk and by fun… On Friday it was no different. So it’s me, the oldest one by the diner, with Ania and Jagoda, selfie made by me in a candle light.
Ach, and something new for cooking – potatoes on a Syrian way. I supposed we eated this:
Mashed Potato With Tahini
- 2 pounds potatoes, peeled and cut into chunks
- 7 garlic cloves, peeled
- 1/4 cup tahini
- 1 cup plain unsweetened soymilk
- 1 tablespoon lemon juice
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoon toasted sesame seedsPlace potatoes and garlic in a large saucepan, cover with cold water by 1 inch and bring to a boil. Lower heat, partially cover pan, and simmer until potatoes are very tender, 15 to 20 minutes. Drain, return potatoes and garlic to pan and add tahini. Mash with a potato masher or large fork until very smooth. Place over low heat and stir in soymilk, lemon juice and salt; add a little more soymilk if potatoes are too thick. Spoon into a bowl and garnish with sesame seeds.