The concept is simple, really. A woman travels the world, sampling and learning about the cuisine of her favorite countries then returns home, eager to share her findings with her Lehigh Valley neighbors. That's exactly what Sara Hafiz set out to do when she established her cooking class venture, One Tribe Gourmet.
She began One Tribe Gourmet two years ago when she noticed an increased culinary curiosity among her friends, Hafiz says. “I felt like there were a lot of people out there who wanted to learn, especially in the Lehigh Valley where there's such a diverse population.”
Hafiz, who is of Pakistani descent, grew up in Pottsville, a town known more for its historic Yuengling beer than its cultural diversity. Appreciative of her small-town roots but hungry for new experiences, Hafiz first traveled to her family's native country after high school graduation. That summer, she got to know her extended family and taste the South Asian flavors she grew up on. She enjoyed meals lovingly prepared by her aunts and indulged in the food cart fare that metropolitan India is famous for.
Sara Hafiz's Kitchen Essentials■ Cumin seeds■ Cardamom pods■ Coffee grinder (for grinding spices)■ Wooden spoon■ Mandoline slicer
But her entry into the culinary world didn't necessarily flourish at a young age. It wasn't until she was married, living with her husband, Tariq, while he finished his medical residency at the University of Arizona, that she began cooking out of pure necessity. Her skills in the kitchen grew from there, fueled by the regular trips Hafiz takes with her husband and sons, Harris and Danial. Italy, Spain, Turkey, Greece, England, France, Morocco, Egypt, Dubai—each country exposed Hafiz to new flavors and cooking methods.
Hafiz has developed a travel habit of perusing the neighborhood grocery stores and markets, checking out the ingredient staples of locals and seeing what makes it into their shopping carts. Attending cooking classes has become another must-do, to learn first-hand how meals come together.
These gastronomic tours define Hafiz's One Tribe Gourmet blog and tweets, which chronicle her adventures both around the world and in the kitchen. One never has to wonder where or what sparked her interest in trying out a recipe using the spices of Cairo—she's been there and through beautiful photos (her other love is photography) and anecdotes you can't help but to get inspired to try something you may have never even heard of.
“I've experienced so much traveling and I love to teach people how to make good food—it's a simple joy. We cook together, eat together and enjoy it together,” says Hafiz, whose next adventure will be a week-long culinary tour of the Amalfi Coast this fall. That's really how the namesake of her company came about, she explains. “Food brings people together.”
So take time to connect with your “tribe” and sample the exotic flavors of India. Tantalize your guests' taste buds with a meal sure to delight even the most cautious epicureans.
Appetizer
Tandoori Shrimp Kabobs with Sweet & Sour Tamarind Dipping Sauce
Kabobs
2 lbs. extra large shrimp, peeled and deveined2 Tablespoons butter, melted3 fresh red or green chilies, seeded and finely chopped2-3 garlic cloves, mincedJuice of one lemon3 Tablespoons olive oil1 Tablespoon paprika2 teaspoons ground cumin1 teaspoon salt
• To make the tandoori paste, grind chilies, garlic, paprika, salt, ground cumin, lemon juice and olive oil using a food processor. Place the shrimp in a bowl and mix in the tandoori paste. Make sure that the shrimp is well coated with the paste.
• Refrigerate and marinate for 2 hours.
• Thread shrimp onto skewers.
• Heat up the grill pan (indoor or outdoor), brush it with olive oil to coat and place the shrimp kabobs on top. Brush the kabobs with melted butter and let cook for 3 minutes on each side until golden brown.
• Serve with dipping sauce.
Sweet & Sour Tamarind Dipping Sauce
1 cup tamarind paste¼ cup maple syrup1 teaspoon salt½ teaspoon cayenne pepper1 teaspoon ground cumin
• In a bowl, mix together all ingredients thoroughly. Add a few teaspoons of water if sauce is too thick.
Serves 4-6
Entrée
Chicken Byriani
2-3 lbs. boneless skinless chicken breasts, cubed1 large onion, chopped5 Roma tomatoes4 green chilies, chopped5 garlic cloves, crushed2 Tablespoons ginger, crushed1/4 cup cilantro, chopped1/2 teaspoon saffron threads, soaked in 1/2 cup warm milk1 teaspoon cumin seeds4 whole cinnamon sticks3-4 cardamom pods1 teaspoon salt1/2 teaspoon cayenne pepper1/2 teaspoon turmeric powder1/4 cup olive oil2 cups basmati riceGarnish options: Caramelized onions, cilantro, mint, cashews, golden raisins
• Soak basmati rice in cold water to cover for 30 minutes.
• Heat olive oil in large, deep, heavy skillet. Sauté chopped onion for 5 minutes until translucent, then add cumin seeds, 2 whole cinnamon sticks, crushed garlic, ginger, green chilies, cayenne pepper and turmeric powder. Sauté for another 3 minutes.
• Add Roma tomatoes and sauté for 5 minutes.
• Add chicken cubes, mix well and let cook for 10-15 minutes until liquid dries up. Add cilantro Let it rest.
• Heat a deep pot filled with water, add salt, cardamom pods and remaining 2 cinnamon sticks. Let it come to a boil. Add the soaked basmati rice and cook for 5 minutes.
• Drain the rice from the pot. Add 1/2 cup water to the pot and let it simmer, then add a layer of rice followed by the chicken mixture, followed by another layer of rice. Pour saffron milk over the rice. Simmer for 30 minutes over low heat.
• Serve and garnish according to taste.
Serves 4-6
Dessert
Cardamom Ice Cream (Elaichi Kulfi)
1/2 teaspoon cornstarch2 Tablespoons milk1 cup, plus 1 Tablespoon evaporated milk1 cup, plus 2 Tablespoons sweetened condensed milk3/4 cup, plus 2 Tablespoons heavy creamSeeds from 3 green cardamom pods, crushed1/4 cup chopped pistachios, for garnish
• Put cornstarch in a small bowl and slowly stir in milk until blended, then set aside.
• Pour evaporated milk into a saucepan and bring to a boil over high heat. Add condensed milk, heavy cream, cardamom seeds and cornstarch mixture to the evaporated milk and continued boiling, stirring constantly for two minutes.
• Remove pan from heat and let mixture cool slightly.
• Transfer mixture to blender and blend for two minutes or until smooth.
• Pour mixture into a freezer-safe container and freeze for 8 hours. Note: This mixture can also be used in an ice cream maker.
• Garnish with chopped pistachios.
Serves 4
