When I first arrived at Kurki Eco Village in Finland, I knew this would be more than just a volunteer experience; it would be a chance to bridge cultures, connect with people, and share the flavors of my homeland, Morocco, through the universal language of food. As someone passionate about cultures, I was thrilled to dive into Finland’s sustainable lifestyle while introducing my fellow volunteers and Finnish friends to the vibrant spices, textures, and traditions of Moroccan cuisine.
Discovering New Skills, Sharing Flavors
My journey in the kitchen began with curiosity and excitement. Kurki’s communal meals became my canvas for cultural exchange. Preparing Moroccan Pureed Vegetable Soup (Harira Bil Khodra), a comforting blend of seasonal vegetables, and aromatic spices like turmeric, cumin, and ginger. Inspired by this recipe, I adapted it using fresh, local Finnish produce: carrots, zucchini, potatoes, and pumpkin. The soup’s velvety texture and warmth were a hit, especially on chilly Nordic weather. Sharing it with volunteers and Finland sparked conversations about how food connects us to our roots and the earth.
Baghrir: Sharing Love, One Pancake at a Time
Of all the dishes I shared at Kurki Eco Village, nothing captured the curiosity—and eventually the hearts—of my Finnish friends quite like Baghrir. These delicate, honeycombed semolina pancakes are a cherished part of Moroccan mornings, often served during family gatherings. But in the lush Finnish countryside, they became a symbol of cross-cultural delight.
When I first unveiled a stack of freshly made Baghrir, drizzled with a special honey syrup (a recipe passed down from my family), the reaction was priceless. Finns are no strangers to pancakes—lettu, their thin, crepe-like version, is a staple here. But Baghrir, with its spongy texture and signature “thousand holes,” was entirely new to them. “It’s like a cloud that melts in your mouth,” remarked one local volunteer, marveling at the way the syrup pooled into each tiny crevice.
For me, making Baghrir was an act of love. The process—mixing semolina, watching the batter ferment, and carefully ladling it onto the griddle—felt like sharing a piece of my childhood. Each time I flipped a pancake, I remembered my memories in Casablanca, where the scent of orange blossom would fill the air. At Kurki, that same aroma drew people to the kitchen, sparking conversations about Moroccan traditions and Finnish traditions.
The joy on everyone’s faces as they bit into the warm, syrup-soaked Baghrir was everything I’d hoped for. It wasn’t just about introducing a new food; it was about showing how something so simple—a pancake—could carry the warmth of Moroccan hospitality across continents.
Fusion and Fun: A Moroccan Pasta Salad
Creativity flourished as I blended Moroccan and Finnish ingredients. One afternoon, I whipped up a Moroccan-inspired pasta salad for a communal lunch, tossing al dente pasta with sweet corn, roasted red peppers, cubes of Gouda cheese, olives, and cherry tomatoes. A squeeze of lemon, a sprinkle of paprika, and handfuls of fresh spices tied it all together. The dish was a colorful celebration of both cultures Finnish dairy meets Mediterranean zest. Seeing empty plates and hearing requests for more filled me with pride.
The Heartbeat of Connection
Cooking at Kurki taught me that food is more than sustenance; it’s a story, a memory, and a bridge. Every time I shared a dish, I saw curiosity turn into appreciation.
Looking Ahead: More Recipes, More Stories
My time in Finland has only deepened my love for cooking and cultural exchange. I leave Kurki Eco Village with new skills, friendships, and a renewed mission: to keep sharing Morocco’s rich culinary heritage wherever I go. Next on my list? Msemen (flaky Moroccan flatbread) and a hearty vegetable tagine. Because nothing brings people together like a shared meal and I can’t wait to see what’s cooking next.
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 1 zucchini, diced
- 2 tomatoes, peeled and chopped
- 1 cup red lentils, rinsed
- 1 tsp each ground cumin, turmeric, ginger
- 4 cups vegetable broth
- Salt, pepper, and fresh cilantro to taste
Method:
- Sauté onions in oil until soft. Add spices and toast for 1 minute.
- Stir in vegetables, lentils, and broth. Simmer 25–30 minutes.
- Puree until smooth. Garnish with cilantro and a drizzle of olive oil.
To everyone at Kurki and beyond: Thank you for letting me nourish you, teach you, and learn from you. This is just the beginning. 🍴✨