Rohingya Chow

May 19 & 20

The Rohingya are a Muslim ethnic minority in Myanmar (formerly Burma). During the Rohingya genocide in 2016 and 2017, there was widespread state violence against the Rohingya across the northern Rakhine State of Burma, and more than 740,000 fled to Bangladesh. To this day, the Rhoynga are denied citizenship in Myanmar and consequently have limited access to education, jobs, and health services.

Halima Aktar is from Cox’s Bazar, a town on the southeast coast of Bangladesh, home to a Rohingya refugee camp. Her husband, Rafiq, spent time in that refugee camp before immigrating to the US. Halima’s mother and mother-in-law arranged the marriage between them. Before moving to the States, Halima’s mother-in-law taught her how to cook Rohingya dishes.

Halima and Rafiq live in Stone Mountain with their five children. They are active in the Rohingya Community of Georgia and PABANI, which works primarily for the Rohingya population in Georgia to educate the community and identify their needs and talent.

ছোলা মুড়ি

Chhola Murhi

This popular Bengali street food pairs chickpeas (chola) and puffed rice (murhi). The chickpeas are seasoned with Halima’s own garam masala, which includes turmeric, cilantro, ginger, garlic, and green chiles, for a little spice. Vegan and Gluten-Free

মশলা ডাল

Mosla Daal

Known as Moshla Daal in Halima’s dialect, this lentil soup packs a punch with homemade garam masala, garlic, ginger, bay leaves, and star anise. Vegan and Gluten-Free

কালা ভুনা

Kala Bhuna

The word kala or kalo means black, and bhuna means deep fry. This beef curry gets its name from its appearance, as the beef turns a dark color during a long process of deep frying it with plenty of spice. Gluten-Free. Veggie option: Dimer Korma (egg curry) Vegan option available.

পুঁইশাক

Poi Shak

Also known as Malabar Spinach, Pui Sak, Vine Spinach, Climbing Spinach, Buffalo Spinach, Creeping Spinach, and Ceylon Spinach, Poi Shak originates in the Indian subcontinent South East Asian regions but is grown in the tropical areas of Asia, Africa and Latino countries. The entire plant is edible. Halima cooks hers with seem bichi (seem seeds), and mixed spring greens (including spinach, mustard greens, red leaf, and fenugreek greens).

ভর্তা

Bhorta

Bhurta, vorta, bhorta, or bharta is a general term for a dish of vegetables that have been lightly fried and mashed. Common in Bangladesh, India, Nepal and Sri Lanka, bhorta can be made with a variety of vegetables. Halima’s bhorta is mashed potatoes with raw onion, cilantro, green chili, garlic, black pepper, mustard oil, panch phoron, and bhaja moshla.

Vegan and Gluten-Free

সুজির হালুয়া

Suji ka Halwa

Pronounced “sujir halua,” this halvah can be served for breakfast or dessert. It’s made with toasted semolina, sugar, milk, and coconut. Vegan and Gluten-Free desserts available.

সেমাই

Shemai

A traditional dessert item in Bangladesh and West Bengal, India that’s particularly popular during Eid. It’s a sweet dessert that combines rice vermicelli noodles with shredded coconut, sugar, bay leaves, and cinnamon. Vegan and Gluten-Free.