Immigrant and Refugee Chefs Publish Cookbook of Global Eats

In "The Kitchen Without Borders: Recipes and Stories from Refugee and Immigrant Chefs," cooks from around the world team up to create 70 spreads on the cuisine of their homelands. Read on for more on this inspiring collection, plus a CE-approved recipe from inside!

Clean Eating is honored to review The Kitchen Without Borders: Recipes and Stories from Refugee and Immigrant Chefs by The Eat Offbeat Chefs. This inspiring volume features over 70 recipes from across the globe, brought together by 14 chefs, all refugees and immigrants.

Kitchen Without Borders 3D COVER
The Kitchen without Borders: Recipes and Stories from Refugee and Immigrant Chefs by The Eat Offbeat Chefs (March 2, 2021)

When disaster and conflict tore them from their homelands, these tenacious 14 fought to rebuild themselves in a new country. One of the few souvenirs they could bring with them? The flavors of their nations. Mouthwatering recipes include Afghani Chef Bashir’s Narges Kebab (a South Asian style Scotch egg), Sri Lankan Chef Shanthini’s Dosas (Desi pancakes) and Nepali Chef Rachana’s juicy vegetarian Momos (dumplings), to name a few.

Scroll to the end for one of our favorite dishes from the book – an herby frittata-style dish with more greens than eggs!

All 14 chefs hail from Eat Offbeat, a meal kit delivery brand serving New Yorkers with international cuisine. Their “Kitchen Without Borders,” as they’ve named their global menu, serves high-quality food made with seasonal ingredients.

But you don’t have to be based in New York to sample Eat Offbeat’s culinary creations! The team kindly shared with CE a recipe of our choosing: Irani Chef Nasrin’s Kuku Sabzi. Think of it like a Persian frittata, with the egg serving as the nutritious glue holding it all together. The star ingredients are a bouquet of herbs, combined with chopped walnuts and spices and topped with zereshk (barberries).

Kuku Sabzi

Prep Time
15 min
40 min


  • 6 cups fresh flat-leaf parsley leaves
  • 2 cups fresh cilantro leaves
  • 2 cups fresh dill fronds
  • ½ cup walnuts
  • 3 cloves garlic, peeled and minced (Nasrin uses green garlic)
  • 2 tsp ground turmeric
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • ¼ cup dried zereshk (barberries; can supplement with dried red currants or unsweetened cranberries)
  • 6 large eggs, lightly beaten


  1. Preheat the oven to 350ºF. Spray a 10-inch round cake pan with cooking spray and line it with parchment paper.
  2. Finely chop the parsley, cilantro and dill. Coarsely chop the walnuts. 
  3. Place the herbs, walnuts, garlic, turmeric, salt, pepper, and zereshk in a medium mixing bowl and stir to combine.
  4. Add the eggs to the bowl and fold them in to coat the filling. 
  5. Pour the mixture into the prepared pan. Bake until the eggs are set, 20 to 25 minutes. 
  6. Sprinkle a few zereshk on top, if desired, cut into wedges.