David Zwirner gallery presents Who is sleeping on my pillow, new works by Swedish partners Mamma Andersson and Jockum Nordström. Married for 24 years, they are exhibiting together for the first time with concurrent solo shows in opposite rooms of the gallery with collaborations in the Middle Gallery. (more…)
Sikkema Jenkins gallery is modestly presenting An Unpeopled Land in Uncharted Waters, new prints from Kara Walker in the West Gallery. (more…)
Kiki Smith’s Sojourn is on exhibit at Brooklyn Museum’s Elizabeth A. Sackler Center for Feminist Art until September 12, 2010. (more…)
A few years ago I documented my cousin Marjan cooking an Afghan specialty, Burani Kadu and Nan which translates to Grilled Squash with Yogurt Sauce and Bread. Friends are still asking for the recipe – so here it is!
Burani Kadu Ingredients
- 1 large butternut squash
- 1/2 cup vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 1/2 tbs tomato paste
- 2 tsp fenugreek
- 2 tsp turmeric
- red pepper
- 8 oz strained yogurt
- 1 garlic clove, diced
Though a winter vegetable dish, this recipe is delicious all year round.
Peel the squash and cut into 1 inch rings (remove all seeds). Heat oil in a large pan and fry the onions over medium heat until soft and golden brown. Add the garlic and tomato paste. Add the squash and fry on both sides.
Mix in the fenugreek, turmeric, salt, red pepper, and sugar (you can add more or less spices to your liking–I tend to like it spicy and sweet, so I add a lot of red pepper and about 1/4 cup of sugar). Continue to cook squash over medium/low heat until the squash softens, about 15-20 minutes. Water will have come out of the squash, so it is not necessary to add any.
In a separate bowl, strain yogurt by either placing a paper towel on top of the yogurt or using cheesecloth. Leave in refrigerator. Once the Burani is fully cooked remove strained yogurt from the refrigerator and mix together the yogurt, garlic, and salt.
What do you eat this with?
- 5 1/4 cups of unbleached flour
- 1 tbs salt
- 1 tbs sugar
- 1 pkt yeast
- 6 tbs vegetable oil
- 2 cups warm water
- sia dona (carroway/nigella seeds) you can also use poppy or sesame seeds
Yields 2 large pieces of bread
Sift the flour, salt, and sugar into a bowl. Add the yeast and mix to combine dry ingredients. Mix in the vegetable oil. Gradually add the warm water into the flour mixture. Knead with hands until the dough is smooth and elastic.
Cover the bowl with a cloth and leave to rest in a moderately warm place for about an hour until the dough is about double in size. Preheat oven to 500F. Grease a baking tray. Place bread in the baking tray and roll out dough (much like pizza dough). The dough should be very thin, about 1/4 inch thick. Spread melted butter on top of bread. Form deep grooves down the enter bread (this helps the bread from forming air bubbles). Add the sia dona generously on the bread. Bake for about 10-15 minutes until the bread is golden brown. You can flip over the bread to brown the top side for a couple of minutes (optional). Repeat procedures for any access remaining dough.
Thank You Marjani!
This tutorial was inspired by being consciously aware of passing on great traditions and not forgetting the important aspects of family and culture.
1979–I was born, the country was at war, and a new life was ahead of us. I was only 2 years old when I came to America. We were political refugees. Our home was Afghanistan, not here. Years followed, and we were viewed as displaced persons, transnationals, but for me, these were just words which constituted confusion. The shock of moving to America still resonates. I still feel the confusion.
I am part of a matriarchal family. My grandmother, Bobo, was everything. She knew how to make sense of all the confusion. As for most cultures, food is more than a means of energy consumption; it is the elasticity that maintains unification. For my family, it was to help us remember our past, our very fragile past which has literally disappeared.
And now, my grandmother is gone. Her legacy continues with my mother, aunts, cousins, sister, and me. I remain devoted to all the wonderful lessons she has taught me and only hope to continue with her stride.
The first recipe in this series is my favorite dish Bobo would make. If I was ever upset, she knew exactly how to make me smile. By preparing these dishes it truly does remind me of a time filled with clean, pure happiness.
I have learned to accept the past with all of its heartaches and by passing forth a little piece of my Afghan culture I am able to understand my place here.
Saberi, Helen. Afghan Food and Cookery. New York: Hippocrene Books, Inc., 2000.
Designed and screen printed t-shirts for Magnetic Films, film in progress Endless Before Me. I printed black on antique white and bleach on black t’s. The black came out very nice.
Marina Ancona and Linda Plotkin at 10 Grand Press, Brooklyn, NY
This summer I interned at 10 Grand Press with Marina Ancona and learned about Monotype printing. Monotype is a unique print made by pressing paper against a painted or inked surface.
I witnessed different guest artists and their unique printmaking processes. Some process included; painting directly onto the plexi plate, using stencils, xerox transfers and woodcuts. I am definitely inspired – thank you Marina!
It’s that time of the year again – 6th Annual NYC Grassroots Media Confernce: Hope to Action!
For the second year I joined Arab Women Active in the Arts and Media (AWAAM) and lead a DIY printmaking workshop. Last year we made our own media using stencils. This year we went even more hands on and made woodcut prints. People loved cutting and printing their woodcuts and left with powerful/beautiful/personal media.
View more pix here.
Designed this image with five friends. We sat together and brainstormed ideas that we wanted to express. Interestingly, we all felt strongly about the mirroring of us (human beings) to nature. And came up with this Tree/Trachea image, visually simmilar looking organisms with simmilar functions. We added the word OMO to it, a palindrome that means child in the Yoruban culture, which later turned to SOMOS. This BIG print can be hung upside down or downside up.
We printed this BIG woodcut at Pratt’s BIG DAMN PRINT event in April, 2009. View pix from last year’s Big Damn Prints event here.