Specials Available April 16-20
The CrowBar
Address: 202 S. Second Street, Laramie, WY 82070
Website: https://www.thecrowbarandgrill.com/
Countries Represented: Algeria/North Africa, Ukraine, Gaza Region, Lebanon, and Georgia
Specials:
Appetizer - Lebanese Falafel (falafel with tomato, cucumber, onion and tzatziki and garlic aioli)
Sandwich - Lebanese Falafel Wrap (flatbread with falafel, red onion, tomato, cucumber, garlic aioli, tzatziki)
Entree - Gazan Musakhan Rolls (stewed chicken with caramelized red onion and pine nuts, served with a side of tahini and yogurt)
30% of the gross sales of this dish will go directly to Abdalrahim (Abed) Abuwarda's GoFundMe to provide relief to his family affected by the war in Gaza. Link to his gofundme here
Entree - Georgian Khachapuri
Dessert - Makroud (date paste in semolina dough with orange blossom syrup)
Milana Wolf
Computer Science PhD Student
Last year's International Flavor Festival coincided with the Muslim month of Ramadan, a time of spiritual reflection, charity, and celebration. Marked by daylight fasts and joyous nighttime meals shared with family and friends, this time of year evokes memories of sharing iftar with my Lebanese best friend and her family.
On the Virginian coast, where I lived as an undergraduate student, sundown brought resplendent red hues over the Chesapeake Bay and a banquet of dishes. Following tradition, we broke the fast with Medjool dates. Labne, a thick, yogurt-like cheese, drizzled with cold-pressed olive oil and brilliant with Aleppo chile flakes and fresh mint. Kunafe, fragrant with rosewater and pistachios like chunks of peridot, thin skins like gold foil or jewel-toned magenta. Man'ouche, a flatbread redolent with thyme and toasted sesame, shimmering with flecked with the dark, nearly tyrian purple hues of lemony sumac.
Translucent slices of fresh cucumbers. Ripe tomatoes. Falafel and chickpeas. Laban, made with a recipe passed down, likely through generations. Pita wrapped around chicken thighs stewed with spices like coriander, cardamom, garlic. Halawa and fried sweets dipped in honey. More than the dishes, I remember the stories and conversations we shared during those summer nights under the light of a swelling crescent moon. Iftar together brought us closer.
Abdeldjalil Latrach
UW International Student in Petroleum Engineering
Every year, as the holy month of Ramadan came to an end, my mother would immerse herself in preparing traditional confections for Eid: the day Muslims celebrate the end of their month-long Ramadan fast. Each evening, a new, mouthwatering scent would come out of the kitchen, teasing our noses—mine and my two siblings'.
I still vividly remember the day she'd make Baklava, perhaps the most labor-intensive of her Eid creations: mixed, crushed, and spiced nuts sandwiched between layers of crispy phyllo dough and soaked in a sweet syrup. Also Makroud, a North African staple: crumbly semolina dough filled with sweet date paste, cut into diamonds, adorned with a clove bud, and drenched in honey. Our home transformed each evening, filled with the fragrance of cinnamon, cloves, warm spices, toasted nuts, rose water, and honey.
My siblings and I would eagerly await the moment these sweets were portioned out. We were only allowed to have the scraps and imperfect pieces, while the pristine ones were set aside for guests. Yet, those scraps always tasted the most delicious, despite the unhealthy dose of sugar. Today, thousands of miles removed from home, those same scents and aromas transport me. It's a Ratatouille moment: like Anton Ego, a single taste (or a whiff) unlocks so many memories, sending him back to his mother's kitchen, lost in reveries of his childhood.
Nini Gegidze
UW International & Graduate Student, Political Science
Nini Gegidze from the beautiful country of Georgia, not the state! 😄 Two years back, I made my way to Laramie to pursue my graduate studies in political science at the University of Wyoming. Now, let me tell you about one of Georgia's treasures: khachapuri. It's not just a dish; it's a cultural icon back home.
Whether it's a family gathering or a festive occasion, khachapuri always steals the spotlight. It's a type of cheese-filled bread that comes in various regional and personal variations throughout Georgia. The name "khachapuri" itself is derived from the Georgian words "khacho" (curds) and "puri" (bread). Its cheesy, comforting goodness is loved by everyone, and it's starting to gain fame beyond Georgia too. Even here in Laramie, my friends already know about it, and I can't wait for the wider community to discover its deliciousness.
Abdalrahim (Abed) Abuwarda
More coming soon!