Summer has arrived and not a moment too soon. How we long to bask under the warm sun and savour the all too short season. This semester the group called Tasty Traditions include newcomer women cooks from several countries: Afghanistan, Egypt, Morocco and Eritrea. The warm and sunny flavours meld beautifully together to make this fusion dinner a treat!

Pick-Up Locations for this Dinner are: Trinity St. Pauls Church at 427 Bloor Street, Center for Social Innovation at 720 Bathurst Street & The Common Espresso Bar at 1071 College Street (at Dufferin). 4:30 to 6:00pm

Appetizers

Naan (Afghanistan) 

 Naan is a soft flatbread baked in a clay oven, giving it a smoky flavor and crispy crust. It’s brushed with butter and sprinkled with seeds, offering a contrast of textures—crispy outside, soft inside.

Mushtary says “Naan is a symbol of unity and community, often shared at meals. Naan accompanies almost every Afghan dish, reflecting its integral role in Afghan cuisine and daily life.”

Vegetarian Falafel (Egyptian) 

Chickpeas are soaked and ground into a flour and stuffed with sumac and onions and served with a taratour tahini sauce.

Taghrid says “My mom used to make it so did her mom, it passes on and back home it was a tradition to make it every Friday in the morning on breakfast because Friday is the start of the  weekend.”

Meat Entree

Tibsi (Etritrean)

“Tibsi” is a traditional Eritrean/Ethiopian dish typically made with seasoned meat. It’s commonly prepared by sautéing chunks of beef  and tomatoes, onions, green and red pepppeers  in a blend of spices and clarified butter known as Tesmi. The dish is often flavoured with garlic, ginger, and a variety of spices like berbere, (a spicy red pepper blend that gives the dish its distinctive flavour.)

Samrawit says ” tibsi carries a cherished significance, being a dish we hold dear, particularly during family gatherings, especially on holidays, when we come together to dine from a communal platter known as Meadi.”

Vegetarian Entree

Borani Banjan (Afghanistan)

Borani Banjan involves frying slices of eggplant until golden brown and then layering them with a savory tomato and yogurt sauce flavored with garlic and mint. It’s a flavorful and refreshing dish that perfectly balances the richness of the eggplant with the tanginess of the yogurt. 

Mushtary says  “It highlights the resourcefulness of Afghan home cooking, using locally grown ingredients. It is often served during family gatherings and special occasions, embodying the warmth of Afghan hospitality and the blending of simple flavors to create delicious dishes.”

Sides (both meals)

Palow (Afghanistan)

Afghani palow typically consists of long-grain rice cooked with aromatic spices like cumin, and cardamom.
It has a  rich flavor, with an aroma of spices of cumin and cardamon. It is a satisfying, well-seasoned rice.

Mushtary says “Palow is a symbol of hospitality and celebration in Afghan culture. It reflects the country’s diverse culinary influences and is served at weddings, holidays, and family gatherings, emphasizing its importance in Afghan traditions.”

Salad (Egyptian)

Egyptian salad has a rich cultural history.   It is a staple in Egyptian cuisine, and is known for using fresh ingredients like tomatoes, cucumbers, and herbs like parsley and mint.   The sauce often contains flavors such as garlic, lemon, and olive oil, giving it a unique and delicious taste. 

Manal says ” It’s not just a salad.   It is a representation of Egyptian food culture.”

Orange Cake (Morocco)

 Made with buttermilk and fresh orange juice and rind this soft and sweet cake is fresh and yummy.

Hamasa says ” The last time I ate orange cake was during Eid in my hometown, and my mom made it. It reminds me of her and those special Eid days.”

Please Enjoy Your Meal!!