This WORLD ON YOUR PLATE meal is made by our latest crew called HOME TASTE, a group of women from the Ukraine, Nigeria, Turkey, India and Iran. They wish is to bring the flavours of their home to your home. Please specify on your order choice either a Meat or Vegetarian entree, all the other dishes are the same. Pick up is in the main lobby of the school from 2:45-3:30. 

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STARTERS & SIDES

Anifie’s Ukrainian Deruny - Деруни

Deruny, a healthier version of potato chips, is a crispy-on-the-outside, soft-on-the-inside dish topped with sour cream. It became a go-to comfort food for my first-year in university due to its simplicity, affordability, and quick preparation. Historically, potatoes spread in Eastern Europe in the 18th-19th centuries, and Deruny became popular for its long storage and ability to keep people full. Traditionally served as a hearty breakfast or lunch with sour cream or sauces, deruny symbolizes humble, homey cooking in Ukrainian culture. 

Yasemin's Turkish Tarhana Çorbası

Tarhana Çorbası (Tarhana Soup) is made from a special Tarhana powder, consisting of yogurt, flour, roasted red and green peppers, tomatoes, dried mint, salt, and black pepper. It has a roasted veggie taste, perfect for winter, and is a staple in Turkish homes, with each family having its own recipe. The preparation of the Tarhana powder is a seasonal tradition in the writer's family, often taking up to 10 days. The soup is heartwarming, commonly made when children are sick, and is also a gift at housewarming events. With yogurt as a key ingredient, Tarhana soup has become a signature dish in Turkish cuisine. The soup has a strong tomato and roasted pepper flavor and retains its granular texture even when boiled.

Yasemin’s Turkish Barbunya Pilaki

Barbunya Pilaki is a refreshing, filling vegetable side dish from Turkish cuisine, served cold and fitting for any occasion. It belongs to the "zeytinyağlı" category, which includes olive oil-based vegetable dishes typically served at room temperature. It The dish has a rich, slightly sweet, and tangy flavor, thanks to tomatoes, a touch of sugar, and lemon slices. Borlotti beans are slowly cooked in olive oil with onions, carrots, garlic, and tomatoes, often garnished with fresh parsley.

Aina’s Nigerian Jollof Rice

Jollof rice is a popular West African dish made with rice cooked in a flavorful, tangy tomato-based sauce. The dish typically includes ingredients like onions, peppers, garlic, and spices such as thyme, curry, and bay leaves. It is the perfect accompaniment to the meat or vegetarian main on the menu.

MAIN DISH

Meat Main: Keyhaneh’s Persian Saffron Chicken/ مرغ  زعفرانی

Persian Saffron Chicken (مرغ زعفرانی) is a famous Iranian dish often served at important events like weddings and formal parties. It has roots in ancient Persian cuisine and is frequently mentioned in Iranian literature. With saffron's use in Persian cooking dating back over 3,000 years, this dish is particularly popular during Nowruz.

The chicken is infused with saffron and cooked with warm spices like turmeric, creating a rich, savory flavor. A rich tomato sauce is also served alongside the chicken.

OR

Vegetarian Main: Nusirat’s Nigerian Pepper Spinach Stew

Nigerian Spinach Pepper Soup is a flavorful and spicy dish made with fresh spinach, seasoned with a variety of spices, including hot peppers, ginger, garlic, and sometimes, local herbs. This vegetarian version is prepared with Tofu. 

DESSERT

Smita’s Indian Prasadacha Sheera

Prasadacha Sheera, or Banana Sheera, is a delicious Indian sweet made with dry fruits, ghee, semolina and bananas. It’s traditionally prepared during festivals, housewarmings, or for special occasions like Satyanarayan puja as prasad. The recipe was passed down from the neighborhood aunt and mother-in-law. The dish has a sweet, soft texture and a rich flavor, always satisfying a sweet tooth.