MENU — July 21 ------ Kousa Mahshi كوسا محشي Stuffed zucchinis (aka marrow or summer squash) is a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. WIth beautiful, local pale green young zucchini in the midst of their brief season, there's no better time to make this delicious dish. Stuffed with a […]
MENU — July 21 ------ Kousa Mahshi كوسا محشي Stuffed zucchinis (aka marrow or summer squash) is a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. WIth beautiful, local pale green young zucchini in the midst of their brief season, there's no better time to make this delicious dish. Stuffed with a […]
MENU — July 28 ------ Molokhia ملوخية Molokhia is dish that goes by many names; I've come across at least half a dozen English spellings alone. It's based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric), but known by many other names as well, including West African sorrel, bush okra […]
MENU — July 28 ------ Molokhia ملوخية Molokhia is dish that goes by many names; I've come across at least half a dozen English spellings alone. It's based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric), but known by many other names as well, including West African sorrel, bush okra […]
MENU — August 4 ------ Maldoum ملضوم When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo. "One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between […]
MENU — August 4 ------ Maldoum ملضوم When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo. "One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between […]
MENU — August 11 ------ Jazmaz جز مز Eggs poached or baked in a richly flavoured tomato sauce can be found in one version or another all around the Mediterranean, across North Africa from Morocco to Israel, where is it known as shakshouka, with local variations also found in Turkey, Iraq, Italy and Spain. I guess it should come as no […]
MENU — August 11 ------ Jazmaz جز مز Eggs poached or baked in a richly flavoured tomato sauce can be found in one version or another all around the Mediterranean, across North Africa from Morocco to Israel, where is it known as shakshouka, with local variations also found in Turkey, Iraq, Italy and Spain. I guess it should come as no […]
MENU — August 18 ------ 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, […]
MENU — August 18 ------ 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, […]
MENU — September 1 ------ Sheikh El Mahshi Bil Laban شيخ المحشي باللبن Mahshi, meaning "stuffed", represents a broad category of popular Levantine dishes. Virtually any vegetable can be stuffed, from peppers to potatoes, but small zucchinis and eggplants are most popular; we'll be working with fresh, local zucchinis Sheikh El Mahshi would be the "sheikh" (respected elder or scholar) of […]
MENU — September 8 ------ Bulgur Bandoura برغل ببندورة The perfect dish for the height of local tomato season! Bulgur, whole wheat that has been parboiled, dried and then cracked is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours, from pale yellow to dark brown, and grinds, from […]
MENU — September 8 ------ Bulgur Bandoura برغل ببندورة The perfect dish for the height of local tomato season! Bulgur, whole wheat that has been parboiled, dried and then cracked is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours, from pale yellow to dark brown, and grinds, from […]
MENU — September 15 Eid Mubarak everyone! September 12 was Eid Ul-Adha, a major Muslim holiday celebrating the story of the Prophet Ibrahim (aka Abraham to Jews and Christians), and the test of his faith that involved the near sacrifice of his son. This holiday is often marked with the sacrifice of an animal such as a sheep or […]
MENU — September 15 Eid Mubarak everyone! September 12 was Eid Ul-Adha, a major Muslim holiday celebrating the story of the Prophet Ibrahim (aka Abraham to Jews and Christians), and the test of his faith that involved the near sacrifice of his son. This holiday is often marked with the sacrifice of an animal such as a sheep or […]
Fatteh Djaj فتتة جاج 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 […]
Fatteh Djaj فتتة جاج 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 […]
Shamborak شمبورك by Dilsha, in the style of Al Kamishli City 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 (or sometimes fried). It comes with a traditional accompaniment, […]
Shamborak شمبورك by Dilsha, in the style of Al Kamishli City 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 (or sometimes fried). It comes with a traditional accompaniment, […]
Mansaf منسف In Canada, the most famous meal for a big holiday family gathering like Thanksgiving would probably be a roast turkey with all the trimmings; in parts of the Middle East, this would be Mansaf. In Jordan, where many people consider this their national dish, it is traditionally made with lamb and rice covered […]
Mansaf منسف In Canada, the most famous meal for a big holiday family gathering like Thanksgiving would probably be a roast turkey with all the trimmings; in parts of the Middle East, this would be Mansaf. In Jordan, where many people consider this their national dish, it is traditionally made with lamb and rice covered […]
El Rgaga (الرقاقه أو المكامير) El Rgaga (aka Al Makameer) is a traditional dish from the countryside around Daraa, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests, groups of neighbourhood women get together and make a big batch. Many layers of thinly […]
El Rgaga (الرقاقه أو المكامير) El Rgaga (aka Al Makameer) is a traditional dish from the countryside around Daraa, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests, groups of neighbourhood women get together and make a big batch. Many layers of thinly […]
Dawood Basha (داوود باشا) Meatballs in tomato sauce; from Italian Polpette to Indian Kofta, nearly every cuisine has some variation of this delicious comfort food staple. In Syria, this dish inherited the name of an Ottoman governor (“pasha”, or “basha” in Arabic, which does not have the letter “p”), Daoud, who administered Mt. Lebanon in […]
Kousa Mahshi كوسا محشي Stuffed zucchinis are a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. The small, young pale green zucchini known as white marrows are the most popular. They are hollowed out with a special tool and stuffed with a mix of spiced ground halal beef, […]
Kousa Mahshi كوسا محشي Stuffed zucchinis are a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. The small, young pale green zucchini known as white marrows are the most popular. They are hollowed out with a special tool and stuffed with a mix of spiced ground halal beef, […]
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 winter soup is […]
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 winter soup is […]
Fatayer Lahmeh فطاير لحمة -or- Fatayer Jibneh فطاير جبنة Fatayer are a whole category delicious small baked treats that range from open-face, pizza-like flatbreads to cute little baked turnovers, with countless different shapes and fillings. Tonight you can cheese fatayer lahmeh stuffed with spiced halal ground beef, or fatayer jibneh, stuffed with a mix of […]
Fatayer Lahmeh فطاير لحمة -or- Fatayer Jibneh فطاير جبنة Fatayer are a whole category delicious small baked treats that range from open-face, pizza-like flatbreads to cute little baked turnovers, with countless different shapes and fillings. Tonight you can cheese fatayer lahmeh stuffed with spiced halal ground beef, or fatayer jibneh, stuffed with a mix of […]
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, […]
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, […]
Shishbarak شيش برك Almost every cuisine in the world has their comfort food dumplings, and Syria is no exception. A soft dough is handmade from flour, salt and water and filled with cooked onions, olive oil, halal ground beef, salt and pepper and then baked. A thick, tangy yogurt sauce is prepared by cooking strained […]
Shishbarak شيش برك Almost every cuisine in the world has their comfort food dumplings, and Syria is no exception. A soft dough is handmade from flour, salt and water and filled with cooked onions, olive oil, halal ground beef, salt and pepper and then baked. A thick, tangy yogurt sauce is prepared by cooking strained […]
Malfouf ملفوف Many people may think of cabbage rolls as a typically Polish or Ukrainian dish, but in fact, they have been made in Syria and the Levant for thousands of years. Highly regarded by the Ottoman Empire, they spread across the Balkans, North Africa and the Mediterranean, but it may have been the Jewish […]
Malfouf ملفوف Many people may think of cabbage rolls as a typically Polish or Ukrainian dish, but in fact, they have been made in Syria and the Levant for thousands of years. Highly regarded by the Ottoman Empire, they spread across the Balkans, North Africa and the Mediterranean, but it may have been the Jewish […]
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 cooked a tangy, dark red sumac-infused sauce […]
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 cooked a tangy, dark red sumac-infused sauce […]
In honor of Terra Madre Day – Slow Food International’s day to promote the diversity of food traditions around the world — Slow Food Toronto is proud to announce that we are partnering with The Depanneur and Newcomer Kitchen to host an event in celebration of Syrian food. It’s also a day that explores how the Slow Food […]
In honor of Terra Madre Day – Slow Food International’s day to promote the diversity of food traditions around the world — Slow Food Toronto is proud to announce that we are partnering with The Depanneur and Newcomer Kitchen to host an event in celebration of Syrian food. It’s also a day that explores how the Slow Food […]
Our last Newcomer Kitchen of 2016! After this week, we'll be focusing our energy on our upcoming fundraiser Sofra Dayma — a special evening in support of Newcomer Kitchen, and then taking a well-earned break until mid-January. Kabsa كبسة Kabsa is a family of rice dishes believed to be indigenous to Saudi Arabia, where it […]
Our last Newcomer Kitchen of 2016! After this week, we'll be focusing our energy on our upcoming fundraiser Sofra Dayma — a special evening in support of Newcomer Kitchen, and then taking a well-earned break until mid-January. Kabsa كبسة Kabsa is a family of rice dishes believed to be indigenous to Saudi Arabia, where it […]
The Syrian women of Newcomer Kitchen invite you to celebrate their remarkable accomplishments of this extraordinary year. In only a few short months, Newcomer Kitchen has invited over 55 Syrian newcomer women to collaborate with local restaurants to create transformative social and economic opportunities. Despite growing momentum and demand, the absence of dedicated funding keeps […]
The Syrian women of Newcomer Kitchen invite you to celebrate their remarkable accomplishments of this extraordinary year. In only a few short months, Newcomer Kitchen has invited over 55 Syrian newcomer women to collaborate with local restaurants to create transformative social and economic opportunities. Despite growing momentum and demand, the absence of dedicated funding keeps […]
Maldoum ملضوم When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo. “One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between […]
Auzy with Beef أوزي A decadent and luxurious meat pie from Damascus, auzy combines a filling of spiced ground beef (halal), rice and peas with rich almonds and pines nuts that have been fried to golden in butter, all wrapped in a buttery phyllo pastry shell and baked to until crispy. Auzy with Mushrooms أوزي […]
Majaddarat Bulgur مجدرة برغل Well known in many Syrian villages, this staple dish of bulgur, lentils and onions is highly regarded for its nutritional value and health benefits. In Syria, lentils, with their high iron content, are sometimes called the “meat of the poor” ( المجدرة لحم الفقراء); or “nails for your knees” (المجدرة مسمامير […]
An all-day, family-friendly cooking workshop on Family Day! in 2016, The Depanneur reached out to the Syrian newcomer community and has been delighting in the delicious results ever since. Our Newcomer Kitchen project has become something of a local sensation, serving up 50 meals of traditional Syrian home cooking every week. In that time, many […]
Shishbarak شيش برك Almost every cuisine in the world has their comfort food dumplings, and Syria is no exception. A soft dough is handmade from flour, salt and water and filled with cooked onions, olive oil, halal ground beef, salt and pepper and then baked. A thick, tangy yogurt sauce is prepared by cooking strained […]
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 winter soup is […]
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 […]
Tabakh Rohoo (طباخ روحو) The cold winter months are the time to break out the luscious, slow-cooked comfort foods like this delicious tomato-based eggplant stew with zucchini, potato and small cubes of lamb. Similar to North African tagines or Persian khoresh, it is redolent with warm spices and sometime enriched with some melted ghee before […]
Jaj Batata bil Foron جاج و بطاطا بالفرن 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 roast chicken and potatoes; Syrians like theirs with lots […]
El Rgaga الرقاقه أو المكامير El Rgaga (aka Al Makameer) is a traditional dish from the countryside around Daraa, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests, groups of neighbourhood women get together and make a big batch. Many layers of thinly […]
Bulgur Bandoura برغل ببندورة Bulgur, whole wheat that has been parboiled, dried and then cracked, is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours, from pale yellow to dark brown, and grinds, from very fine to coarse. In this classic dish, bulgur is cooked with tomatoes […]
Mahashi Bialllahma محاشي باللحمة -or- Mahashi Nabatia محاشي نباتية 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 very popular, but almost any vegetable can be Mashi (stuffed). Today it's a combination of eggplants (batenjan), tomatoes (bandoura) and peppers […]
Fatteh Djaj فتتة جاج 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 […]
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 a tangy, dark red sumac-infused […]
Sayadieh صيادية Fish and seafood is something of a rarity in Syrian cuisine, but it does appear in the specialities of areas along the Mediterranean coast in the East. In this dish (roughly translated as "fisherman's dish"), white fish (tilapia) is delicately seasoned with a blend of warm spices (baharat), and served atop long grain […]
For this very unique speciality of Aleppo, I found this lovely summary by food blogger Corinne Mossati: "The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes close to heart, they undeniably affirm their cuisine as the best in […]
Kabsa كبسة Kabsa is a family of rice dishes believed to be indigenous to Saudi Arabia, where it is commonly regarded as a national dish. I can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس), and into Jordan, Palestine and Southern Syria. These dishes are […]
An immersive, all-day cooking workshop on Victoria Day Holiday Monday! in 2016, The Depanneur reached out to the Syrian newcomer community and has been delighting in the delicious results ever since. Our Newcomer Kitchen project has become something of a local sensation, serving up 50 meals of traditional Syrian home cooking every week. In that […]
Yabrak يبرق Stuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe, features a ground beef and rice filling seasoned generously with parsley, mint, onion and black pepper. Some cooks add a bit of finely ground coffee that adds complexity and depth. They are cooked in a tangy […]
Happy Ramadan Everyone! Newcomer Kitchen will be taking a break for the month of June for Ramadan. Newcomer Kitchen will be back in action starting Thursday, July 13 During this time of reflection, I think of those who cannot share it with their friends and families, and my heart goes out to them. The notion of […]
Happy Ramadan Everyone! Newcomer Kitchen will be taking a break for the month of June for Ramadan. Newcomer Kitchen will be back in action starting Thursday, July 13 During this time of reflection, I think of those who cannot share it with their friends and families, and my heart goes out to them. The notion of […]
From a Seed Comes a Tree: A Community Dinner in Celebration of Eid and Newcomer Kitchen A Joyful Night of Traditional Syrian Food, Music & Activities Where: The 519 • 519 Church St., Toronto, just N. of Wellesley St. When: Thursday June 29 • Doors 6pm, Dinner 7pm, Music 8:30pm Tickets: $35 • Tables of […]
What better way to celebrate Canada Day Holiday Monday than with immersive, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian brunch? In late 2016, The Depanneur & Butler's Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada's first Syrian Brunch Pop-Up, a sold out event that reached as […]
We're back! With summer in full swing and beautiful local vegetables filling up the markets, it seemed like a perfect opportunity to kick off with one of the ladies' favourite dishes. Kousa Mahashi كوسا محشي Stuffed zucchinis are a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. The […]
Burgul Behommos with Chicken برغل بحمص Burgul (aka bulgur wheat), is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground, soaked, steamed and dried, a process that enhances its shelf life and nutritional profile. Compared […]
For this very unique speciality of Aleppo, I found this lovely summary by food blogger Corinne Mossati: “The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes close to heart, they undeniably affirm their cuisine as the best in […]
Musaqait Elbatinjan ( مسقعة الباذنجان ) With eggplants and tomatoes in seasons, there are lots of wonderful Levantine dishes to make! This dish, a flavourful eggplants stew with green peppers, chickpeas and small cubes of lamb is a lighter cousin of Greek Moussaka, and is equally good hot or cold. Musaqait Elbatinjan ( مسقعة الباذنجان […]
A light, summery meze menu, perfect for a picnic or patio: fresh-baked flatbreads, a selection of delicious dips and a cool summer salad. Fatayer Lahmeh فطاير لحمة (Sfiha صفيحة ) + Fatayer Sabaneh فطاير سبانخ -or- Fatayer Jibneh فطاير جبنة + Fatayer Sabaneh فطاير سبانخ Fatayer are a whole category delicious small baked treats that […]
Djaj del Moghrabieh مُغربية Moghrabieh, meaning ”a dish from the Maghreb”, is a kind of giant couscous - small balls of semolina flour pasta that were traditionally rolled by hand. It is especially popular in Lebanon where it is made with either lamb shanks or chicken - or sometimes both - and served at big […]
Maldoum ملضوم When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo. “One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between […]
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 […]
El R'gaga (الرقاقه أو المكامير) El R'gaga (aka Al Makameer) is a traditional dish from the countryside around Daraa, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests, groups of neighbourhood women get together and make a big batch. Many layers of thinly […]
Kabsa كبسة Kabsa is a family of rice dishes believed to have originated in Saudi Arabia, where it is commonly regarded as a national dish. It can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس), and also in Jordan, Palestine and Southern Syria. These dishes […]
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 […]
Shishbarak شيش برك Almost every cuisine in the world has their comfort food dumplings, and Syria is no exception. A soft dough is handmade from flour, salt and water and filled with cooked onions, olive oil, halal ground beef, salt and pepper and then baked. A thick, tangy yogurt sauce is prepared by cooking strained […]
Molokhia ملوخية Molokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East, it is virtually unknown in North America. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & […]
Our last Newcomer Kitchen meal of 2017! Mosakett Batinjan bil Lahmeh (مسقعة باذنجان بالحمة) Eggplants and tomatoes are at the heart of many wonderful Levantine dishes. This dish, a flavourful eggplant stew with green peppers, chickpeas and beef meatballs is a relative of Greek Moussaka or Lebanese Maghmour. Mosakett Batinjan ( مسقعة الباذنجان ) The […]
AND WE'RE BACK! Newcomer Kitchen is now on WEDNESDAYS! Harraq Esbaoo حراق اصبعو A very old and well-known dish in Syria, the name translates “burning his finger”. The notion is that the dish is so delicious, that diners can’t resist going for it before it cools, so they burn their fingers. Lentils and fresh, hand-cut […]
A romantic choice from the ladies of Newcomer Kitchen especially for Valentine's Day... For this very unique dish from Aleppo, I found this lovely summary by food blogger Corinne Mossati: “The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their […]
Bamieh bi lahmeh بامیة باللحمة A traditional Middle Eastern dish, this light stew of okra and beef cubes can be found in countless variations in different countries and regions. The Syrian recipe features sauteed garlic and onion in a lightly spiced tomato gravy, generously garnished with parsley and coriander, and served alongside Rez bel Shairieh […]
After more than 18 months of operation, and nearly 4000 meals served, Newcomer Kitchen is raising our price to $25 to better reflect both the value of these incredible 3-course, homemade meals as well as the rising costs of food, rent and administration. It takes a lot of work put this together every week, and […]
Kousa Mahashi كوسا محشي Stuffed zucchinis are a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. The small, young pale green zucchini known as white marrows or balady are the most popular. They are hollowed out with a special tool known as a hafara حفّارة or mankara منقرة, […]
Auzi أوزة A decadent and luxurious meat pie from Damascus, auzy combines a filling of spiced ground beef (halal), rice and green peas, mixed with almonds and pines nuts that have been fried in butter. This filling is wrapped in a delicate, crispy phyllo pastry shell, and brushed with butter and eggs that give it […]
Burgul behommos برغل بحمص Burgul (aka bulgur wheat), is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground, soaked, steamed and dried, a process that enhances its shelf life and nutritional profile. Compared to white […]
Tabakh Rohoo روحو طباخ The cold winter months are the time to break out the luscious, slow-cooked comfort foods like this delicious tomato-based eggplant stew with zucchini, potato and small cubes of lamb, garnished with coriander. Tabakh Rohoo is one of the most popular dish in Syria and originally comes from Damascus city. Similar to […]
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, […]
Shishbarak شيش برك Almost every cuisine in the world has their comfort food dumplings, and Syria is no exception. Similar to the tortellini-like dumplings known as manti in neighbouring Turkey, this traditional dish is popular in both the North and South of Syria. Each city has their distinctive way to make it; this recipe is […]
Makhlouta bil Awarma مخلوطة بالأورمة Makhlouta means "mixed" in Arabic, and in the Middle Eastern kitchen, this typically refers to an ancient dish of mixed beans, legumes and grains. A classic warm comfort food, Makhlouta can range from a soup to a thick, chili-like stew, with countless different variations and ratios of ingredients. This thick, […]
Kibbeh is one of the the most famous of all Syrian dishes… I’ve been told that there are over 20 kinds in Damascus alone! These traditional small fried kibbehs, little football-shaped fritters of bulgur dough with flavourful stuffings, together with warm yellow lentil soup is a classic combination. Kibbeh Maklieh bil Lahmeh كبة مقلية باللحمة […]
Mahashi Flefleh محاشي فليفلة Stuffed vegetables were cherished by the former Ottoman Empire, and they made them popular from the Balkans to the Levant. Small zucchinis or eggplants are perhaps the most common, but almost any vegetable can be Mahashi (stuffed). Today it’s a combination of colourful peppers (flefleh), stuffed with a mix of ground […]
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 Syrian version of the recipe includes tomatoes, eggplant, poached halal chicken and spiced ground beef, with a garnish […]
This week we’re featuring a selection of some the many kinds of fatayer found in Syrian cuisine… Tender, homemade flour dough is rolled out and either topped or stuffed with a variety of fillings before being baked. The meat meal includes 1 beef + 1 cheese fatayer; the vegetarian meal has 1 muhammara + 1 […]
Kebab Hindi كباب هندي Levantine cuisine has no shortage of kebabs – as Islamic culture spread across the world it brought with it many dishes, and brought back many inspirations and influences. So it comes as no surprise that there are countless kebab dishes in India, nor that Indian culinary ideas have also filtered back […]
Burgul Behommos with Chicken برغل بحمص Burgul (aka bulgur wheat), is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground, soaked, steamed and dried, a process that enhances its shelf life and nutritional profile. Compared […]
Musakhan مسخن Over the last 60 years, many people from the Palestinian diaspora have found their way to Syria, bringing elements of their food and culture with them. Musakhan is a traditional Palestinian dish that has become very popular in Syria, especially in the South. Very thin sheets of “taboon” flat bread are filled with […]
Ramadan is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad; an annual event regarded as one of the Five Pillars of Islam. During Ramadan, fasting begins immediately after the pre-dawn meal of Suhur and continues during the daylight hours, ending with the evening meal […]
Mosakett Batinjan bil Lahmeh مسقعة باذنجان باللحمة Eggplants and tomatoes are at the heart of many wonderful Levantine dishes. This dish, a flavourful eggplant stew with green peppers, chickpeas and beef meatballs is a relative of Greek Moussaka or Lebanese Maghmour. The vegetarian version of this dish is equally popular throughout Syria and Lebanon. […]
Eid Mubarak to everyone from Newcomer Kitchen! Kabsa كبسة Kabsa is a family of rice dishes believed to have originated in Saudi Arabia, where it is commonly regarded as a national dish. It can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس), and also in […]
Shamborak شمبورك by Dilsha, in the style of Al Kamishli City 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 (or sometimes fried). It comes with a traditional accompaniment, […]
What better way to celebrate Canada Day Holiday Monday than with immersive, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian brunch? In late 2016, The Depanneur & Butler's Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada's first Syrian Brunch Pop-Up, a sold-out event that reached as far […]
Yabrak يبرق Stuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe, by Khadija El Ebrahim from the city of Kamishli, features a ground lamb and rice filling seasoned generously with garlic, mint, Aleppo pepper, black pepper, with a bit of pepper paste. The carefully stuffed and rolled […]
Molokhia ملوخية Molokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East, it is virtually unknown in North America. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & […]
Maldoum ملضوم When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo. “One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between […]
Our last Newcomer Kitchen meal of the summer! We'll be off for August and back in September! Kousa Mahashi كوسا محشي Stuffed zucchinis are a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. The small, young pale green zucchini known as white marrows are the most popular. They […]
A fun, hand-on cooking workshop on Holiday Monday! 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 for this Holiday Monday, Newcomer […]
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 hands-on workshop delving into fatayer, a […]
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 […]
El R'gaga (الرقاقه أو المكامير) El R'gaga (aka Al Makameer) is a traditional dish from the countryside around Daraa, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests, groups of neighbourhood women get together and make a big batch. Many layers of thinly […]
PICK UP ORDERS ONLY AFTER 4PM Kibbeh, a dish of bulgur wheat dough wrapped around flavourful fillings, is one of the the most famous of all Syrian dishes… I’ve been told that there are more than 30 types of kibbeh — over 20 kinds in Damascus alone — some eaten raw, others baked, fried […]
We have LOTS of meals still available this week! Please order yours ASAP so we can get the delivery info to foodora. Orders placed after 4pm can be for PICKUP ONLY. Thanks and bon appetit! -LEN Fatteh Djaj فتّة الدجاج Fatteh (فتّة meaning crushed or crumbs) is a broad category of Levantine dishes made with […]
Damascus-style Molokhia with ground beef ملوخية ع الطريقة الشامية باللحمة Molokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East, it is virtually unknown in North America. It’s based on the leaves of the mallow or jute plant […]
Burgul behommos برغل بحمص Burgul (aka bulgur wheat), is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground, soaked, steamed and dried, a process that enhances its shelf life and nutritional profile. Compared to white […]
Newcomer Kitchen will NOT be hosting its regular Wednesday-night Pop-Up at The Depanneur on WED Oct 10 Newcomer Kitchen is back at Gladstone Hotel for their fabulous Harvest Wednesdays dinner series. Join us for delicious family-style Syrian feast incorporating just-picked local produce from Chick-A-Biddy Acres, a wine list curated by 86 Common Collective, and live […]
Kebab Hindi كباب هندي Levantine cuisine has no shortage of kebabs – as Islamic culture spread across the world it brought with it many dishes, and brought back many inspirations and influences. So it comes as no surprise that there are countless kebab dishes in India, nor that Indian culinary ideas have also filtered back […]
Musakhan مسخن Over the last 60 years, many people from the Palestinian diaspora have found their way to Syria, bringing elements of their food and culture with them. Musakhan is a traditional Palestinian dish that has become very popular in Syria, especially in the South. Very thin sheets of taboon flatbread are filled with cooked […]
For this special Halloween Edition of Newcomer Kitchen we've designed a special menu of tasty finger foods — including a Pumpkin Kibbeh — that can easily be eaten on the go. Pick up your dinner at The Depanneur and you'll have a tasty, nourishing dinner you can eat & share right out of the bag […]
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, […]
Mahashi Bialllahma محاشي باللحمة -or- Mahashi Nabatia محاشي نباتية 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 very popular, but almost any vegetable can be Mashi (stuffed). Today it's a combination of eggplants (batenjan), tomatoes (bandoura) and peppers […]
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 Syrian version of the recipe includes tomatoes, eggplant, poached halal chicken and spiced ground beef, with a garnish […]
Bulgur Bandoura برغل ببندورة Bulgur, whole wheat that has been parboiled, dried and then cracked is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours, from pale yellow to dark brown, and grinds, from very fine to coarse. In this classic dish, bulgur is cooked with tomatoes […]
Sayadieh صيادية Fish and seafood is something of a rarity in Syrian cuisine, but it does appear in the specialities of areas along the Mediterranean coast in the East. In this dish (roughly translated as "fisherman's dish"), white fish (tilapia) is delicately seasoned with a blend of warm spices (baharat), and served atop long grain […]
NOTE: These workshops are NOT at The Depanneur! They are at the FIDO Kitchen at Evergreen Brick Works 550 Bayview Avenue, Toronto, M4W 3X8 > MAP Over 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 […]
NOTE: These workshops are NOT at The Depanneur! They are at the FIDO Kitchen at Evergreen Brick Works 550 Bayview Avenue, Toronto, M4W 3X8 > MAP Over 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 […]
Newcomer Kitchen at PaintBox — WED Dec 12 Note: due to the recent romaine lettuce recall, we are substituting an arugula salad for the lettuce salad in tonight's dinner 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 […]
NOTE: These workshops are NOT at The Depanneur! They are at the FIDO Kitchen at Evergreen Brick Works 550 Bayview Avenue, Toronto, M4W 3X8 > MAP Over 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 […]
For our last pop-up of 2018 — a special Holiday Edition of Newcomer Kitchen — we are doing something a little bit different. Tonight, in the spirit of the Holidays, we are asking our community to pay it forward and give the people who have received so much support from us a chance to give […]
And we're back with the first Newcomer Kitchen meal of 2019! Shishbarak شيش برك Almost every cuisine in the world has their comfort food dumplings, and Syria is no exception. Similar to the tortellini-like dumplings known as manti in neighbouring Turkey, this traditional dish is popular in both the North and South of Syria. Each […]
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 […]
El R’gaga الرقاقه أو المكامير El R’gaga (aka Al Makameer) is a traditional dish from the countryside around Daraa, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests, groups of neighbourhood women get together and make a big batch. Many layers of thinly […]
A romantic choice from the ladies of Newcomer Kitchen especially for Valentine’s Day… For this very unique dish from Aleppo, I found this lovely summary by food blogger Corinne Mossati: “The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes […]
Kibbeh Summaqiyah كبة بسماقية 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 walnuts — are cooked directly in a tangy, dark red, sumac-infused sauce with […]
Moghrabieh bil D’jaj مغربیة بالدجاجُ Moghrabieh, meaning ”a dish from the Maghreb”, is based on a kind of giant couscous — small balls of semolina flour pasta. While now it is now common to purchase it pre-made, this week’s cooks Maryam and Mona with be leading the kitchen team and teaching everyone how to make […]
What better way to celebrate Canada Day Holiday Monday than with immersive, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian home cooking? In late 2016, The Depanneur & Butler's Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada's first Syrian Brunch Pop-Up, a sold-out event that reached as […]
Don't miss out on this rare opportunity to enjoy a delicious take-home meal prepared by Newcomer Kitchen participants. Meals for this pop-up event are prepared and packaged, and then sold online for pickup to pay for all the ingredients and provide some money for the cooks. "We are the Newcomer Kitchen Ladies from Greenest […]
Don't miss out on this rare opportunity to enjoy a delicious take-home meal prepared by Newcomer Kitchen participants. Meals for this pop-up event are prepared and packaged, and then sold online for pickup to pay for all the ingredients and provide some money for the cooks. Hello dear supporters: We are three ladies that have […]
Don't miss out on this rare opportunity to enjoy a delicious take-home meal prepared by Newcomer Kitchen participants. Meals for this pop-up event are prepared and packaged, and then sold online for pickup to pay for all the ingredients and provide some money for the cooks. "We are a group of Newcomer Kitchen women willing […]
Over the last four 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 this December, in collaboration with Evergreen Brick Works’ Winter Village, Newcomer Kitchen will be offering 8 fun, […]
Newcomer Kitchen's new "Willing to Work" project is back… just in time for the holidays! You can support newcomer women this holiday season by purchasing a fabulous and festive Holiday Gift Bag. Join in the festivities and celebrate diverse newcomer women living all across Toronto and Mississauga, bringing you delicious holiday favourites from our locations […]
Newcomer Kitchen's new "Willing to Work" project is back… just in time for the holidays! You can support newcomer women this holiday season by purchasing a fabulous and festive Holiday Gift Bag. Join in the festivities and celebrate diverse newcomer women living all across Toronto and Mississauga, bringing you delicious holiday favourites from our locations […]
Newcomer Kitchen's new "Willing to Work" project is back… just in time for the holidays! You can support newcomer women this holiday season by purchasing a fabulous and festive Holiday Gift Bag. Join in the festivities and celebrate diverse newcomer women living all across Toronto and Mississauga, bringing you delicious holiday favourites from our locations […]
As the weather gets cold and we search for comforting food, these re-imagined Latin-American favourites will warm your soul. These dishes blend flavours from various Central and South American countries to tantalize your taste buds. ----- Burrito Bowl Soup $6 A hearty soup that combines all of the ingredients of a burrito bowl into a […]
Over the last four years, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. Recently Newcomer Kitchen received funding to do a new "Willing to Work" program in which a diverse group of newcomer women participate in a variety of food-entrepreneurship activities. The […]
A delicious, cool generously portioned picnic supper bursting with flavors and textures. A main dish of a Chicken Masakhan wrap or the vegetarian option of a deliciously addictive fried onion laden lentil and bulgar dish called Mujudderat. Both dinners come with a mezze of vegetable stuffed grape leaf Yalanji and a silky, smokey eggplant dip with hand crafted toasted pita chips and a fresh green Tabbouleh side salad. Two kinds of crisp buttery baklava for dessert.
This generously portioned dinner for two people will include a main dish of roasted chicken or a vegetable medley on a bed of Burgol Behummous, a spiced bulgar and chickpea pilaf. Both dinners come with a mezze of two Fatayer, cheese and spinach pastries and both a beet salad and Yakaneh (think ratatouille). Date stuffed Mamoul cookies for a sweet finish!
This month the Newcomer Kitchen Dreamer's Kitchen team is taking over our Pick-Up Dinner Pop-Ups. With recipes and women that hail from Africa and the Middle East, the combination in the kitchen and on the plate is delightful. 100% of the proceeds from sale of the meals goes directly to the women in our Facilitated […]
Thursday, October 15th: Take Home Dinner (order 3+ and get free delivery!) October 15th, 2020: 3:30-6:00 pm pick up time $45.00 (Dinner for two) Newcomer Kitchen is partnering with Crescent School to provide a Take Home Dinner that has a big impact! Newcomer Kitchen is a social enterprise NFP that creates social and economic opportunities […]
Welcome to our new customers and welcome back to our loyal supporters! Newcomer Kitchen has been taking a break from cooking in the kitchen over these last few months but we have been busy behind the scenes (mostly on Zoom!) teaching a new cohort of newcomer women how to start their own food businesses! As […]
Welcome Spring and welcome back to Newcomer Kitchen! After months of staying home (and holding classes on Zoom!) we are back in the kitchen and so excited to bring you a yummy dinner from our team of great cooks, Sultana's Kitchen. The Sultana's Kitchen (Sultana is queen in Arabic) is a group of 6 women […]
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 […]
For our final event (the culminating activity) of this semester's IRCC funded "Willing to Work" entrepreneurship training program our current team of 5 women "Harmony Kitchen" has prepared a picnic supper to be picked-up or enjoyed in the natural surroundings of the West End's friendly Dufferin Grove Park. Grab a blanket (picnic tables are available) some […]
Welcome Back to Busy....Fall is here and the crisp and cooler weather gives us renewed energy and appetite. As we gear up our fall schedules, why not order a dinner for pick-up or delivery to make it one less task to think about! This semester's team of food entrepreneurs learning how to start their own […]
A few Reflections This month's program dinner falls on Remembrance Day. Although we are slowly losing our Canadian veterans who fought in the wars of the 20th century we must continue to uphold the values that they fought for, and we share as nation. We must fight for the pursuit of justice both abroad and […]
As the success story of the (7) Syrian women who have been a part of Newcomer Kitchen from our early days continues....they are making a special sweets box just in time for the holidays to share with family and friends. This group of amazing women have launched their own business and have just […]
Is this the Winter of our Discontent? As we dig deep into the winter months, with the snowbanks piled high and spring seems far away we have much to ponder. The last two years have been hard. Canadians have come to know uncertainty both as individuals and as a country. Our values, our past and […]
Two upcoming days are opportunities to share some cheer with valued co-workers or inspirational leaders. These meaningful gifts have the added impact of supporting newcomer women as they make their way into a new life. Newcomer Kitchen has created two different "Employee Appreciation Gift Bags" filled with yummy goodies from our "Willing to Work" Facilitated […]
Cuisinepreneures est un nouveau programme offert par le centre francophone en partenariat avec Newcomer Kitchen et nous lançons notre premier événement juste à temps pour la fête des mères ! Ce coffret cadeau est rempli de délicieuses friandises pour le petit-déjeuner ou pour l'après-midi. C’est une superbe façon d'exprimer notre gratitude à l'égard de nos mères. Ces […]
Notre première équipe d'entrepreneures alimentaires francophones a choisi de se nommer Mosaïque des Saveurs. Elles viennent de différentes nations : Cameroun, Burkina Faso, République démocratique du Congo, Mali. Certaines ne sont ici que depuis quelques mois et s'investissent déjà pour faire du Canada leur nouveau foyer. Les plats sont remplis de bons souvenirs de […]
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 […]
Don't we all feel a little discombobulated? Returning to class for some, changing family schedules, waiting for the weather to turn to crisp days, and the leaves turning colours. Are our lives finally returning to normal (ish)?? It all FEELS so familiar. Hope and hesitation reside side by side as we consider what we have […]
Don't we all wish we had a little more time!!! Well, coming this Thursday you can forget about thinking "What's for Dinner??" by ordering with Newcomer Kitchen and letting us cook for you! Imagine sitting down and digging into a delicious and unique meal prepared by the new crew at Newcomer Kitchen's "Willing to Work" […]
Cuisinepreneures is back for the holidays offering 2 different Gift Boxes full of sweet & savoury treats from around the world. This term the newcomer women have formed two groups: Saveur de Femmes & Cuisine Eclectique. They come from Maroc, Algerie, Angola, Cotes d'Ivoire, Congo, Cameroun, and Haiti but now call Canada home. CHOICE # […]
