Recipes with roots that stretch from Egypt, Syria, Kuwait and Uganda are used created a fusion food experience that include a selection of newcomer women family favorites. Harmony Kitchen is our most recent group of 5 enthusiastic Newcomer Kitchen “entrepreneurs in training” with our Willing To Work Program. 100% of the proceeds from the sale of the meals go directly to the cooks thanks to funding by the IRCC.

“We are Harmony Kitchen, 5 women, blessed to have been brought together by our passion for cooking. Our lives were on hold and we were unable to dream, until we arrived in Canada. Thank you for your Canadian hospitality and for the chance to share our dream with you!”

We have two pick-up locations and free delivery for orders over 3 (please address on checkout page):

West End Location:

Pick-up time: 5:00-6:30pm
The Common Coffee Shop, 1071 College Street

East End Location:

Pick-up time: 5:00-6:30
Boutique Meals, 1100 Millwood Road

Slip into Summer Supper Menu

Mezze

Halloumi Sambousek

This versatile and savoury pastry is a popular mezze in the Middle East that is largely enjoyed during the fast-breaking meal throughout Ramadan. Lina’s cheese sambousek is a delicate phyllo pastry that is generously stuffed with halloumi, ricotta, fresh parsley, mahlab, nigella and sesame seeds and then oven baked. | VG – vegetarian |

Roasted Eggplant Dip

Wesam becomes sentimental when she prepares her fresh take on baba ghanoush, a recipe that she learned from her childhood friend while living in Egypt. This roasted eggplant dip combines flavours of pomegranate, sumac, garlic, onion, tomato, mint leaves, lemon juice, and a drizzle of extra virgin olive oil. |  VG – vegetarian |

Cucumber Raita

Zeenat’s nutritious yogurt dip is made with a refreshing combination of cucumber, green onion, mint and coriander, lemon juice and mint leaves. This West African staple is a beautiful compliment to any meal. |  VG – vegetarian |

Both dips served with pita bread

Main

Braised Chicken Mandi

Maissa uses an interesting technique of charcoal smoking her saffron infused rice. This now popular Middle Eastern dish originated in Yemen and was traditionally cooked in an underground clay oven, or tandoor. Maissa’s rice is topped with tender pieces of braised chicken, butter fried pine nuts, almonds and finished with an invigorating sauce of pomegranate and tomato. | GF- gluten free |

Vegetarian Mandi

Together, the women created a plant based version of “Maissa’s Mandi” with charcoal smoked, saffron infused rice, hearty mushrooms, roasted cauliflower, green peas and an invigorating pomegranate tomato sauce. | GF- gluten free | V – vegan | VG – vegetarian |

Salata

Mixed Salad

A diverse and seasonal salad bursting with the sweetness of heirloom cherry tomatoes, pomegranate seeds and slivers of red onion tossed in a delicate lemon and sumac dressing.

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

Dessert

Sfouf

An Arabic word meaning rows, which is the way nuts are sometimes decorated on this classic Lebanese turmeric cake. Ola loves to celebrate with her style of golden semolina cake made fragrant with coconut, nigella seeds and anise and decorated with a delicate honey and pistachio topping.