Durkhanai Ayubi creates fascinating Afghan flavours for visitors at the Sharjah book fair.

Gulf Today, Staff Reporter

In a delectable fusion of literature and gastronomy, visitors to the 42nd Sharjah International Book Fair (SIBF) welcomed acclaimed chef and author Durkhanai Ayubi for an enchanting cooking masterclass on Thursday.

The hour-long session unfolded with a celebration of Afghan cuisine and culture, inviting attendees to embark on a flavourful journey guided by the culinary expertise of Ayubi who’s known for her celebrated 2020 hardcover book Parwana: Recipes and Stories from An Afghan Kitchen.

The masterclass commenced with a warm welcome from Durkhani setting the stage for an immersive exploration of Afghan flavours as she set herself up to prepare some chive-filled Bolani, a much-loved stuffed flatbread from Afghanistan, fried with a filling.

“It’s loved for its thin crust and can be stuffed with a variety of ingredients including potatoes or leeks and even grated pumpkin, chives, red lentils or minced meat,” said Durkhani who founded the highly rated restaurant Parwana Afghan Kitchen in Adelaide after moving to Australia in 1987 with her parents Zelmai and Farida Ayubi, fleeing Afghanistan at the height of the Cold War.

“When we opened the doors of our family-run restaurant [Parwana] in 2009, we had this vision to share an authentic piece of the Afghanistan our family had left behind. It’s a country rich in culture, family memories infused with Afghanistan's traditions of generosity and hospitality. That vision continues to this day.”

As the aroma of Bolani filled the air, attendees were transported into the heart of the kitchen, ready to unravel the secrets of Ayubi's culinary artistry. “In a medium bowl, stir the flour, yeast and salt. Create a well in the centre, and slowly add just enough of the warm water to begin to wet the ingredients,” she began by making the dough – an important part of the dish.

“And while the dough is resting, prepare the chive filling by mixing garlic chives, fresh coriander and spring onion in a bowl to combine with spices and salt,” she added while preparing to cook the Bolani until golden brown before serving them hot with herb chutney on the side.

The SIBF is being held at the Sharjah Expo Centre under the theme “We Speak Books” until Nov.12.