Hi Everyone!  Summer is back and so are we! This semester our first cohort of budding food entrepreneurs chose the name Mama’s Cuisine as so many of their recipes were first learned at their mothers knee. Their stories are full of warm memories of kitchens full of food and love. As Newcomer Kitchen now invites women from all over the globe to participate in this fusion experiment the menu reflects this beautiful diversity. These mamas come from Palestine, Pakistan, India, Egypt and Lebanon. They just come off a successful weekend at Evergreen Brickworks and the Leslieville Farmers Market and are now ready to make you a delicious take-home dinner. As usual all the proceeds of these meals goes directly to the program participants thanks to our program’s federal funding from IRCC.

(As a note our offices and kitchen have now moved to two different locations and so the pick-up locations have changed!). Please choose the ticket that indicated your preferred pick-up location. If you have any questions call 416 464-1864.

West End Pick-Up: The Common Espresso Bar, 1071 College St. Toronto, M6H1B3,  5:30-7:00

Central Pick-Up: The Center for Social Innovation, 192 Spadina Ave., Toronto, M5T2C2 5:00-6:30

East End Pick-Up: The Neighbourhood Food Hub, Glen Rhodes United Church, 1470 Gerrard St. East. M4L2A3 5:00-6:30

Summer Starter Supper Menu

Appetizer

Mai’s Egyptian Rakakat Jibneh (Cheese Rolls)

Golden crunchy baked rolls filled with melted feta cheese and zaatar and sprinkled with chopped parsley.

Main – Meat Option

Sara’s Egyptian Shish Taouk (Grilled Chicken)

Shish Taouk is a popular Middle Eastern street food enjoyed by many for it is tangy, moist and flavourful. Chunks of tender, boneless Halal chicken and sweet peppers are marinated in yogurt, olive oil, and special spices and grilled on skewers. Served on a bed of roast green beans seasoned with mustard seed and ginger.

Main – Vegetarian Option

Navpreet from India’s Channa Masala (Chickpea Curry)

Chickpea Curry is a North Indian (Punjabi) style mild curry vibrant with spinach, onions,  tomato paste, and a combination of freshly ground spices and topped with fresh cilantro. Served with a side of roasted green beans. Mothers take pride cooking this healthy dish for family celebrations. This curry is served with fresh flatbread to mop up every last drop.

Sidra’s Pakistani Naan ( Indian flatbread)

A delicious South Asian staple. This leavened flatbread is crispy on the outside and soft and chewy on the inside. Sidra grills hers  with roasted garlic and sprinkles with fresh cilantro. 

Side 

Heyam’s Palestian Freekeh

An ancient dish dating back to 2,300 BC, this dish was allegedly invented when a Middle Eastern village came under attack and the young green wheat crop was burned. When the people rubbed away the burned chaff to save it, they discovered that the wheat was especially delicious.

Heyam’s freekeh is simmered with fresh herbs and extra virgin olive oil and topped with roasted pine nuts and fresh mint and parsley.

Salad

Sidra’s Raita (Cucumber and Yogurt)

Sidra’s raita is made the traditional way, with fried cumin and mustard seed and then blended into the tangy sweet yogurt and grated cucumber. The addition of fresh ribboned mint makes it a perfect salad to compliment any roast meal or curry.

Dessert

Apricot Tart

Eliane’s  “Eva’s Squares” (Apricot Tart)

A rich shortcrust pastry dough made of butter, flour, eggs, sugar and lemon zest filled with apricot compote topped with crumbles of pastry and lemon zest is then baked and dusted with powdered sugar. Eliane comes from Lebanon and says “When baking this tart the delicious aroma filling the kitchen and reminds me of my mama’s kitchen.They are as sweet as the daughter I now make them for”