This week we’re exploring the food and culture of Kurdistan with author of Nandên: Recipes from My Kurdish Kitchen, Pary Baban

Born in Southern Kurdistan, in Qaladze, a place known for its resistance and community, Pary fled Kurdistan with her family to escape what became known as the Anfal Genocide, and this is a hard listen. But it’s her passion for using the food of her land in her restaurant Nandine in South London and now the book, Nandên meaning kitchen to keep her Kurdish culture alive after generations of hardship and displacement, that makes this an essential listen.

Pop over to Gilly's Substack for Extra Bites of Pary, including a recipe for Yapraxi bahara, the stuffed vine leaves in her food moments.

You can buy the book from the CTB Bookshop at Bookshop.org by clicking here.

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