Today, one of our Year 11 students brought in a traditional Kurdish dish to commemorate the commencement of Ramadan. The dish, known as Dolma, was prepared by the student’s mother at home using lamb, vegetables, and rice.
In addition to Dolma, the students and staff were also treated to homemade nan and two side dishes: one made from cabbage and white broccoli, and the other from beetroot and chickpeas.
The culinary experience provided a delightful lunch for both the staff and Year 11 students. Following the meal, we engaged in a discussion with the students regarding the significance of Ramadan and the traditional preparations undertaken by families during this holy month.
