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The Kitchen Without Borders is our first cookbook published by Workman Publishing and in partnership with the International Rescue Committee.

One of Chef Shanthi's favorite snacks to make at home. A combination of chickpeas, dhal, peas, peanuts, garlic, and curry mix.

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Snacks

Spices & Teas

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Delicious and delightful dried apricots, Turkish style. Enjoy with some warm chai!

One of Chef Shanthi's favorite snacks to make at home. A combination of chickpeas, dhal, peas, peanuts, garlic, and curry mix.

Another creation from Chef Diaa – traditional semolina maamoul cookies with dates.

Sri Lankan sweet made out of coconut, milk, and cashews. Flavored with cardamom for a fragrant and delicate taste.

Split medjool dates stuffed with walnuts and tahini. Created by Chef Dhuha from Iraq.

Mediterranean herbal tea blend.

Thin Syrian cookies filled with pistachio chips and covered with roasted sesame seeds.

Sweet and spiced peanuts with cinammon, vanilla, nutmeg, and cayenne pepper. Created by Chef Mariama from Senegal.

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The Kitchen Without Borders is our first cookbook published by Workman Publishing and in partnership with the International Rescue Committee.

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