In the last two years, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time, many people have expressed interest in learning some of their fabulous recipes.
So now Newcomer Kitchen is offering a fun, hands-on workshop exploring several traditional Syrian dips, typical of the spread of “mezze” appetizers that make up the start of many Middle Easter meals.
A traditional beet-based meze dip popular in Syria, especially in Aleppo. A colourful relative of hummus, it’s made with beets, chickpeas, tahini and parsley seasoned with a bit garlic, and garnished with pomegranate molasses, lemon, za’atar and walnuts.
Similar to baba ganoush, this light zucchini-based dip is cool and refreshing, made with combination of thick yogurt and tahini, seasoned with a bit garlic, lemon and cumin.
A rich, complex and slightly spicy dip of roasted red peppers, tomato, walnuts, pomegranate molasses and Aleppo pepper. Originally from Aleppo but can now be found in countless variations throughout the Levant.
Participants will get to enjoy along their dips for lunch along with some freshly-baked saj flatbread and fresh vegetables.
Newcomer Kitchen is a project that invites Syrian newcomer women to cook traditional Syrian dishes in a fun, social setting. Meals are prepared and packaged, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks.
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