Festival Belluard Bollwerk International

The Kurdish cuisine is not just about food and pleasure. For Shirin Youssef and Parichan Osman it is also a way to connect with their culture and share it. In this class you get to know three recipes of Kurdish gastronomy: Dolmas (stuffed grape leaves), Kotelk (stuffed rice balls) and Köfte. At the end of the workshop, you can take samples home with you and spoil yourself and your friends.

Shirin Youssef and Parichan Osman are two Kurdish friends from Syria. Shirin grew up in a small town. She studied pedagogy at the University of Damascus and became a teacher for young children. She loves this work and is now close to the recognition of her diploma in Switzerland. She is also a passionate and experienced cook.

Parichan Osman comes from a small village in Syria. Kurdish cuisine is a natural part of her life. She too has a great affinity for children and would like to get an education to work in this field in Switzerland.

Maximum 12 participants