D'jaj mishwi bil thoom wil za'tar w' eklil el Jabal دجاج مشوي باللثوم و الزعتر و إكليل الجبل Potatoes have become part of the comfort food repertoire all over the world, and the Mediterranean is no exception. Everywhere from France to Greece to Egypt has their own version of a simple and satisfying meal of […]
Kibbeh summaqiyah كبة سماقية Kibbeh in sumac sauce are a specialty of Aleppo, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture, are fried and then topped with tangy, dark red sumac-infused sauce […]
Shorbat Silq Bis Adas شوربة سلق بعدس Lentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty soup is a […]
Maqluba (مقلوبة) Maqluba is a traditional dish from the Levant that includes meat, rice, and fried vegetables layered in a pot, which is then tipped over before serving, hence the name which translates literally as "upside-down". This Syrain version of the recipe includes tomatoes, eggplant, poached halal chicken and spiced ground beef, with a garnish […]
#throwbackthursday This is the very first dish that Newcomer Kitchen ever sold, back in May of 2016. It was so incredibly delicious, but for some reason hasn't appeared on the menu since, so we're excited to offer it again! Shakriya Tender cubes of halal beef with onions in a rich yogurt sauce, spiced with fried […]
-or- Mahashi Flefleh فليفلة محشي Stuffed vegetables were cherished by the former Ottoman Empire, and they made them popular from the Balkans to the Levant. Pale green young zucchinis are perhaps the most common, but almost any vegetable can be Mashi (stuffed). Today it’s a combination of colourful peppers (flefle) that have come into […]
MONDAY, Oct. 9 | 10am-4pm An all-day cooking workshop on Thanksgiving Monday! In the last year and half, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities for over 60 families. In that time, many people have expressed interest in learning some of […]
or Yakaneh Batata bel Batinjan ( يخنة بطاطا و باذنجان) Potatoes and eggplants are popular ingredients in Mediterranean cooking, whether in Greek Moussaka or Turkish Güveç. Yakaneh is general Syrian name used to describe hearty, home-style stews; in this case one featuring batata (potato) and batinjan (eggplant) in a tomato & onion gravy infused with […]
Freekeh فريكة Freekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, […]
Shamborak شمبورك Probably the ancestor of every meat pie in the Western world. Thin, yeasted wheat flour dough is stuffed with a mixture of cooked onions and halal ground beef spiced with black pepper, and then baked into a self-contained parcel, much like a panzerotti or calzone, making it a popular street-food snack. Shamborak شمبورك […]
Fatteh Djaj فتّة الدجاج Fatteh (فتّة meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt, Palestine, Lebanon, Jordan and Southern Syria, but uncommon further North. This dish is so closely associated with Syrian food that it […]
