Girgis came with a big suitcase. Not because he intended to spend the night in the castle, but because he promoted creativity. Girgis is an Egyptian, who studied pharmacy. For many years he has been working with various creativity methods, encouraging children, adolescents and socially disadvantaged families in Egypt. For the workshop in the Bildungshaus Schloss St. Martin, he packed his suitcases with all sorts of utensils and led a wonderful creative workshop. Together with adults and families, he created bath bombs, face masks and mouldable soaps from essential oils, plants and natural materials. In addition, candles and origami were made.
A week later Sara came with three big shopping bags. Sara is from Iraq and baking and cooking are her favourite pastimes. With much joy, talent and motivation, she brings the Arabic cuisine closer to all curious and hungry participants. The time, she was cooking in the modern kitchen of St. Martin. Her menu included: lentil soup, samosa with cheese filling, Kushari and for dessert Kunafa. The participants were enthusiastic and proud of the delicious food. “How different cultures can be and still use the same ingredients,” said one participant.
Both courses were accompanied by the association KAMA in Graz. KAMA organizes courses led by asylum seekers and migrants. The revenues are entirely paid to the course instructors. Based on the individual abilities and competences of the instructors, in addition to the transfer of knowledge a mutual learning is possible.
Further information: http://www.kama.or.at/graz
Try to do your own Samosa!
– 250 g flour
– Salt and pepper
– garlic powder
– onion powder
– minced meat
For the dough, mix the flour with 5 tbsp oil, 1/2 tsp salt and 1/8 l water and knead to a smooth dough. Covered and allowed to rest for 30 minutes at room temperature. For the cheese filling: put the grated cheese with chopped parsley in a large bowl and add all the spices. For meat filling: put the minced meat with all spices in a saucepan and fry with stirring. Add the parsley and cook. Divide the dough into small portions and shape into balls. Roll out into circles on the work surface, add a tablespoon of filling and fold. Heat plenty of oil in a saucepan and bake the dumplings crispy golden brown from each side.