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MONDAY JULY 20TH: NEWCOMER KITCHEN with FLAVOURS OF AL-SHAAM: TAKE-OUT PICNIC DINNER (FOR TWO)

July 20 @ 6:00 pm - 7:30 pm

- $48.00 (Sold out)

Newcomer Kitchen is back at The Depanneur for a summer picnic special! The program has been busy teaching refugee newcomer women how to be food entrepreneurs. With funding support from the IRCC,  teams of 4-6 women are spinning out their own small businesses. All of the proceeds from the sale of this dinner go directly to the women of The Flavors of al-Shaam (the ancient name for Syria) who have lovingly prepared this dinner for you!

[Meat Dinner] Chicken Musakhan مسخن

Sumac is a widely used, essential spice in Middle Eastern and Mediterranean cooking. The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. 

It’s used in everything from dry rubs, marinades, and dressing. Sumac is one of the main components in the spice mix za’atar, and is used as a topping on fattoush salad, and makes a nice topping on dips like hummus. 

Musakhan is made with very thin sheets of taboon flatbread are filled with halal cooked chicken, onions that have been caramelized in olive oil, and a generous helping of tangy sumac. They are rolled up and baked in an oven, and then dusted with more sumac and pomegranate molasses before serving. 

[Vegetarian Dinner] Mujaddarat مُجَدَّرَة

Mujaddarat is served across the Middle East in various forms and goes by different names, depending on where you are. It means the food of the rich and the poor because EVERYONE in the middle east eats this dish often because its so comforting and delicious! Lentils and bulgar are simmered with caramelized onions.  The star of this dish, the onions are fried in olive oil until glazed and crackling, adding texture and a gentle sweetness to the mix. |V|

Tabbouleh تبولة‎‎

Originally from the mountains of Syria and Lebanon, tabbouleh has become one of the most popular salads in the Middle East. A fresh herb salad of parsley and mint, tomato and onion, with a scattering of bulgur, and seasoned with olive oil, lemon, and salt. |V|

Yalanji يلنجي

Yalanji is a popular Syrian vegetarian appetizer. A fragrant, smokey rice and tomato filling is rolled into grape leaves and cooked for several hours in a tangy, lemony sauce. The word Yalanji originates in Turkey and means ‘liar’. The famous Yalanji was associated with the word liar because the grape leaf hid the fact that there was no meat and only vegetables inside. Women gather together and socialize while they stuff and roll these delightful and beautiful appetizers. |V|

Eggplant Muttabal متبل باذنجان

Mutabal is a Middle Eastern appetizer dip, made with smoked and roasted eggplant, mixed with tahini, and lemon. The dip is topped with olive oil, parsley, and pomegranate seeds to add a depth of flavour. |V| |GF| Served with pita chips 

Baklava Al-Shaam  بقلاوة الـشَّـام

Baklava is known to be the first sweet of the Middle East dating back to the 8th century BC. Once known as a dessert only for the rich, it is now enjoyed by everyone and served at many celebrations from weddings to festivals. Baklava comes in all shapes and sizes. This beautiful type of Baklava features layers of phyllo pastry folded into fans and topped with thinly sliced toasted almonds, drenched in an aromatic and flavourful milk syrup. |VG|

Asawar El Sit أساور الست 

Asawar El Sit, meaning Lady’s Bracelets in Arabic, is a baklava variation popular in the Middle East and Eastern Europe. The name is derived from their round shape, that’s created by wrapping shirred rolls of phyllo into rings. The hollowed centers are sprinkled with simple syrup, and filled with finely chopped pistachios. Baklava bracelets are beautiful to look at and interesting to learn. |VG|

| GF- gluten free | V – vegan | VG – vegetarian |

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