The Feast

For many of us, food is a solid to memories of home and our loved ones. Familiar flavours and fragrances have the power to evoke forgotten emotions and sensations and take us on a journey to the past.

The Feast presents fifteen recipes from around the world. The recipes all relate to a traditional festivity. With each recipe comes a story of home and celebration, as well as a story of building a new life in Berlin.

Sudanese weddings, Tibetan New Year, Orthodox Easter, Eid al-Fitr, New Year in New Zealand, Father’s Day in Italy, and Day of the Dead in Mexico are just a few of the fantastic celebrations covered in our beautifully photographed and illustrated Cookbook.
Table of contents

I. Foreword by Ricarda Bochat, Project Manager of the Open Kitchen

II. Stories and Recipes from the Community

Kelsang Tashi, India/Tibet: Making Momos for the Tibetan New Year
Abed Hammo, Jordan: Cooking Mansaf for Birth Ceremonies and Funerals
Prakrit Sachdeva, India: Making Puri Halwa Chole for Kanjak
Sanami Fendt, US/Japan: Cooking Sekihan for a Girl’s First Period
Ebrima Touray, Gambia: Cooking Domoda for the Rite of Passage of Men
Ragıp Zık, Turkey: Baking Paskalya çöreği for Easter
Al-Nour-Ahmad Hassan, Sudan: Cooking Kisra for Weddings
Giuseppe Guerriero, Italy: Making Zeppole for Father’s Day and Name Day
Anna Torgasheva, Ukraine: Cooking Borscht as a Celebration of Family
Malakeh Jazmati, Syria: Cooking Maklouhbeh for Ramadan
Malika Yunus, Australia/Uzbekistan: Cooking Plov for Eid al-Fitr
Wilma Prior, Sweden: Making Golden Toast to Celebrate Autumn
Abner Peña, Mexico: Making Tamales for the Day of the Dead
Lauren Stearns, US: Baking Skillet Coffee Cake for Christmas
Joe Marshall, New Zealand: Jack the Snack’s Mussel Pot for New Year’s Eve

III. Directory of international food stores in Berlin.